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Research Article
Studies on boundary lubrication properties of oxidised coconut and soy bean oils
Article first published online: 7 OCT 2009
DOI: 10.1002/ls.101
Copyright © 2009 John Wiley & Sons, Ltd.
1557-6833/asset/cover.gif?v=1&s=e4d5a90adeaf40fa71256640b9ad89e1e4cb0666 "Lubrication Science")
Additional Information
How to Cite
Mannekote, J. K. and Kailas, S. V. (2009), Studies on boundary lubrication properties of oxidised coconut and soy bean oils. Lubrication Science, 21: 355–365. doi: 10.1002/ls.101
Publication History
- Issue published online: 7 OCT 2009
- Article first published online: 7 OCT 2009
- Abstract
- References
- Cited By
Keywords:
- vegetable oils;
- accelerated ageing;
- fatty acids;
- four-ball tester;
- oxidation and viscosity
Abstract
Vegetable oils are a potential source of base oils for biodegradable lubricants, with limited oxidative stability. This study focuses on the effect of long-term ageing and the influence of oxidation products on the boundary lubrication performance of coconut and soy bean oils, by subjecting them to accelerated ageing in a dark oven at elevated temperature. The samples were collected at regular intervals and analysed for the changes in viscosity, percentage of free fatty acid and peroxide number compared to fresh oil samples. The boundary lubrication properties of these samples were evaluated using a four-ball tester. Increased wear observed with aged oil samples was linked to the destruction of triglyceride structure and formation of peroxides. The difference in the wear properties of soy bean oil to coconut oil was accounted by its high content of unsaturated fatty acids and its susceptibility to undergo oxidation. It was concluded that the coconut oil can perform as a better lubricant and has got a better storage life compared to soy bean oil. Copyright © 2009 John Wiley & Sons, Ltd.