Chapter 7. Lubrication

  1. Dr. Mario Stanga

Published Online: 12 FEB 2010

DOI: 10.1002/9783527629459.ch7

Book Title

Sanitation: Cleaning and Disinfection in the Food Industry

Sanitation: Cleaning and Disinfection in the Food Industry

Additional Information

How to Cite

Stanga, M. (2010) Lubrication, in Sanitation: Cleaning and Disinfection in the Food Industry, Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527629459.ch7

Author Information

  1. Via Vismara 22, 26020 San Bassano, Italy

Publication History

  1. Published Online: 12 FEB 2010
  2. Published Print: 27 JAN 2010

ISBN Information

Print ISBN: 9783527326853

Online ISBN: 9783527629459

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Keywords:

  • lubrication;
  • soap-based lubrication;
  • amine-based lubricants;
  • imidazoline-based lubrication;
  • fatty quaternary ammonium compounds (FQACs);
  • silicone-based lubricant;
  • dry lubrication;
  • stress cracking;
  • concepts in lubrication;
  • problem solving

Summary

This chapter contains sections titled:

  • Theory of Lubrication

  • Soap-based Lubrication

  • Amine-Based Lubricants

  • Imidazoline-Based Lubrication

  • Lubrication Based on Fatty Quaternary Ammonium Compounds (FQACs)

  • Silicone-Based Lubricant

  • Dry Lubrication

  • Stress Cracking

  • Concepts of Problem Solving in Lubrication

  • References

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