Designing Lubricating Properties of Vegetable Base Oils
Copyright policy )Designing Lubricating Properties of Vegetable Base Oils
Lubricants that are based on renewable raw materials have drawn increased attention in various applications, especially those related to the food industry. Due to the high requirements of environmental protection, there is a need to develop biodegradable base oils that are environmentally friendly and do not contain harmful components. The objective of the research was to obtain a base oil with a certain viscosity and certain desired lubricating properties. Base oils were obtained from Crambe abyssinica oil by means of blending with synthetic oil and oxidation. The oxidation processes were carried out in the presence of N-hydroxyphthalimide with or without CO2 as a solvent. As a final result of this study, oil bases meeting the viscosity requirements and showing suitable lubricating properties were obtained. The Raman spectra of the obtained oils were evaluated.
oxidation, Organic chemistry, Spectrum Analysis, Raman, Article, Catalysis, <i>N</i>-hydroxyphthalimide, QD241-441, lubricant base oil, Vegetables, Plant Oils, Lubricants, Molecular Structure, Viscosity, Temperature, N-hydroxyphthalimide, Carbon Dioxide, Oxygen, design of experiments, <i>Crambe abyssinica</i> oil, Crambe abyssinica oil, vegetable oil, lubricating properties, chemical modification, Rheology, Oxidation-Reduction
oxidation, Organic chemistry, Spectrum Analysis, Raman, Article, Catalysis, <i>N</i>-hydroxyphthalimide, QD241-441, lubricant base oil, Vegetables, Plant Oils, Lubricants, Molecular Structure, Viscosity, Temperature, N-hydroxyphthalimide, Carbon Dioxide, Oxygen, design of experiments, <i>Crambe abyssinica</i> oil, Crambe abyssinica oil, vegetable oil, lubricating properties, chemical modification, Rheology, Oxidation-Reduction
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