饱和脂肪酸对橄榄油抗磨性和流变性的影响

Q3 Engineering

Tribology in Industry Pub Date : 2023-03-15 DOI:10.24874/ti.1404.11.22.02

M. Charoo, Fozia Akhter, Muhammad Hanief, Wani Khalid Shafi, Mehak Nissar

{"title":"饱和脂肪酸对橄榄油抗磨性和流变性的影响","authors":"M. Charoo, Fozia Akhter, Muhammad Hanief, Wani Khalid Shafi, Mehak Nissar","doi":"10.24874/ti.1404.11.22.02","DOIUrl":null,"url":null,"abstract":"The study determines the effect of saturated fatty acids (coconut oil) on the rheological and tribological properties of olive oil. The olive oil is blended with different proportions of coconut oil (10%, 20%, 30%, 40%, and 50%) and the different properties (flow behaviour and antiwear) are studied on Anton Paars rheometer and Four-ball tester respectively. The study reveals that the blends depict Newtonian behaviour with a decrease in the dynamic viscosity of the olive oil. Also, WSD decreases at a higher proportion of coconut oil in the blends with an improvement of 10.74% at a 50:50 ratio. The blending of two oils for the enhancement of the lubrication properties of biolubricants can prove beneficial in making them a suitable replacement for mineral oils.","PeriodicalId":23320,"journal":{"name":"Tribology in Industry","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Saturated Fatty Acids on the Antiwear and Rheological Properties of Olive Oil\",\"authors\":\"M. Charoo, Fozia Akhter, Muhammad Hanief, Wani Khalid Shafi, Mehak Nissar\",\"doi\":\"10.24874/ti.1404.11.22.02\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The study determines the effect of saturated fatty acids (coconut oil) on the rheological and tribological properties of olive oil. The olive oil is blended with different proportions of coconut oil (10%, 20%, 30%, 40%, and 50%) and the different properties (flow behaviour and antiwear) are studied on Anton Paars rheometer and Four-ball tester respectively. The study reveals that the blends depict Newtonian behaviour with a decrease in the dynamic viscosity of the olive oil. Also, WSD decreases at a higher proportion of coconut oil in the blends with an improvement of 10.74% at a 50:50 ratio. The blending of two oils for the enhancement of the lubrication properties of biolubricants can prove beneficial in making them a suitable replacement for mineral oils.\",\"PeriodicalId\":23320,\"journal\":{\"name\":\"Tribology in Industry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-03-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Tribology in Industry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24874/ti.1404.11.22.02\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Engineering\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tribology in Industry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24874/ti.1404.11.22.02","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Engineering","Score":null,"Total":0}

引用次数: 0

摘要

本研究确定了饱和脂肪酸（椰子油）对橄榄油流变学和摩擦学性能的影响。将橄榄油与不同比例的椰子油（10%、20%、30%、40%和50%）共混，并分别在Anton Paars流变仪和Four ball测试仪上研究了不同的性能（流动行为和抗磨性）。研究表明，随着橄榄油动态粘度的降低，共混物呈现出牛顿行为。此外，在混合物中椰子油的比例较高时，WSD降低，在50:50的比例下，WSD提高了10.74%。将两种油混合以提高生物润滑剂的润滑性能，可以证明有利于使它们成为矿物油的合适替代品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Effect of Saturated Fatty Acids on the Antiwear and Rheological Properties of Olive Oil

The study determines the effect of saturated fatty acids (coconut oil) on the rheological and tribological properties of olive oil. The olive oil is blended with different proportions of coconut oil (10%, 20%, 30%, 40%, and 50%) and the different properties (flow behaviour and antiwear) are studied on Anton Paars rheometer and Four-ball tester respectively. The study reveals that the blends depict Newtonian behaviour with a decrease in the dynamic viscosity of the olive oil. Also, WSD decreases at a higher proportion of coconut oil in the blends with an improvement of 10.74% at a 50:50 ratio. The blending of two oils for the enhancement of the lubrication properties of biolubricants can prove beneficial in making them a suitable replacement for mineral oils.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Tribology in Industry Engineering-Mechanical Engineering

CiteScore

2.80

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： he aim of Tribology in Industry journal is to publish quality experimental and theoretical research papers in fields of the science of friction, wear and lubrication and any closely related fields. The scope includes all aspects of materials science, surface science, applied physics and mechanical engineering which relate directly to the subjects of wear and friction. Topical areas include, but are not limited to: Friction, Wear, Lubricants, Surface characterization, Surface engineering, Nanotribology, Contact mechanics, Coatings, Alloys, Composites, Tribological design, Biotribology, Green Tribology.