Author
Erhan, Sevim | |
SHARMA, BRAJENDRA - University Of Illinois |
Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 8/28/2015 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Vegetable oil based lubricants have excellent lubricity, biodegradability, good viscosity temperature characteristics and low evaporation loss, but poor thermos-oxidative stability and cold flow properties. This paper presents a systematic approach to improve the oxidative and cold flow behavior of vegetable oils derivatives by chemical modifications and the study of antioxidant/antiwear additives synergism in vegetable oils. The approval of a new lubricant in one of the Food-Grade Categories created by the United States Department of Agriculture depends on the list of the ingredients. The above lubricants would be applicable for non-food contact areas of food processing plants as H2 grade lubricants. A special formulation would be needed for food, beverage and pharmaceutical operations. |