Skip to main content Accessibility help
×
Home

Article contents

Physical and rheological investigation of vegetable oils and their effect as lubricants in mechanical components

Published online by Cambridge University Press:  04 November 2019

Ricardo Ortega-Álvarez
Affiliation:
Tecnológico Nacional de México en Celaya, Apartado Postal 57, 38010-Celaya, Guanajuato, México.
Guillermo E. Aguilar-Cortés
Affiliation:
Tecnológico Nacional de México en Celaya, Apartado Postal 57, 38010-Celaya, Guanajuato, México.
María T. Hernández-Sierra
Affiliation:
Tecnológico Nacional de México en Celaya, Apartado Postal 57, 38010-Celaya, Guanajuato, México.
Luis D. Aguilera-Camacho
Affiliation:
Tecnológico Nacional de México en Celaya, Apartado Postal 57, 38010-Celaya, Guanajuato, México.
J. S. García-Miranda
Affiliation:
Tecnológico Nacional de México en Celaya, Apartado Postal 57, 38010-Celaya, Guanajuato, México.
Karla J. Moreno
Affiliation:
Tecnológico Nacional de México en Celaya, Apartado Postal 57, 38010-Celaya, Guanajuato, México.
Corresponding
Get access

Abstract

The aim of this investigation was to study castor, canola, and sesame vegetable oils in order to evaluate their potential use as lubricants in steel mechanical components. For this purpose, densities of each oil were evaluated using the pycnometer method, as well as their dynamic viscosities through a Brookfield DV-II rotational viscometer. Both properties were evaluated at temperatures of 25, 40 and 100 °C. Additionally, viscosity indexes were determined according to ASTM D 2270. These rheological properties were used to estimate the lubrication regime considering parameters of real contact conditions in mechanical components. Friction and wear analyses were carried out to investigate the behaviour of the vegetable oil as lubricants. Such tests were carried out at room temperature on a CSM tribometer with pin-on-disk configuration by using castor, canola and sesame oils as lubricants. AISI 4140 hardened steel against AISI 100Cr6 steel pin was used as a mechanical component. From the rheological study, it was observed that canola and sesame oils behave as dilatant fluids at the evaluated temperatures, while castor oil behaves like a Newtonian fluid at 25 and 40 °C. Castor oil showed the highest density value among oils studied, but it also exhibited the lowest value of viscosity index (271). Contrarily, sesame oil was the least dense, but it exhibited the highest viscosity index (545). On the other hand, the lubrication regime study showed that by using castor oil as a lubricant in the mechanical component (4140/100Cr6), the system worked in a mixed lubrication regime while by using canola and sesame oils the system operated in boundary lubrication conditions. Finally, the kinetic friction coefficients were different for each lubricant obtaining the lowest value with castor oil while the highest value of friction coefficient was exhibited by the sesame oil lubricant.

Type
Articles
Copyright
Copyright © Materials Research Society 2019 

Access options

Get access to the full version of this content by using one of the access options below.

References

Reeves, C.J., Menezes, P.L., Jen, T.-C., Lovell, M.R., Tribol. Int. 90, 123-134 (2015).CrossRefGoogle Scholar
Panchal, T.M., Patel, A., Chauhan, D.D., Thomas, M., Patel, J.V., Renew. Sust. Energ. Rev. 70, 65-70 (2017).CrossRefGoogle Scholar
Nair, S.S., Nair, K.P., Rajendrakumar, P.K., Int. J. Agricultural Resources, Governance and Ecology 13(1), 77-90 (2017).CrossRefGoogle Scholar
Adekunle, K.F., OJPChem 5(3), 34-40 (2015).CrossRefGoogle Scholar
Hernández-Sierra, M.T., Aguilera-Camacho, L.D., Báez-García, J.E., García-Miranda, J.S., Moreno, K.J., Metals 8, 428 (2018).CrossRefGoogle Scholar
Hernández-Sierra, M.T., Ortega-Álvarez, R., Bravo-Sánchez, M.G., Aguilera-Camacho, L.D., García-Miranda, J.S., and Moreno, K., MRS Advances 2(62), 3873-3881 (2017).CrossRefGoogle Scholar
Karmakar, G., Ghosh, P., Sharma, B.K., Lubricants 5(4), 44 (2017).CrossRefGoogle Scholar
Mobarak, H.M., Chowdhury, M., Tribol. Ind. 36(2), 163‐171 (2014).Google Scholar
Mitschka, P., Rheol. Acta 21, 207-209 (1982).CrossRefGoogle Scholar
Zhang, H., Ma, J., Miao, Y., Tuchiya, T., Chen, J.Y., J. Oleo Sci. 64(4), 375-380 (2015).CrossRefGoogle Scholar
Parada Hernandez, N.L., Bonon, A.J., Bahú, J.O., Barbosa, M.I. R., Wolf Maciel, M.R., Maciel Filhoa, R., J Mol Catal A-Chem 426(B), 550-556 (2017).CrossRefGoogle Scholar

Full text views

Full text views reflects PDF downloads, PDFs sent to Google Drive, Dropbox and Kindle and HTML full text views.

Total number of HTML views: 0
Total number of PDF views: 13 *
View data table for this chart

* Views captured on Cambridge Core between 04th November 2019 - 26th January 2021. This data will be updated every 24 hours.

Hostname: page-component-898fc554b-z76t5 Total loading time: 0.204 Render date: 2021-01-26T22:32:20.392Z Query parameters: { "hasAccess": "0", "openAccess": "0", "isLogged": "0", "lang": "en" } Feature Flags: { "shouldUseShareProductTool": true, "shouldUseHypothesis": true, "isUnsiloEnabled": true, "metricsAbstractViews": false, "figures": false, "newCiteModal": false }

Send article to Kindle

To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

Physical and rheological investigation of vegetable oils and their effect as lubricants in mechanical components
Available formats
×

Send article to Dropbox

To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Dropbox.

Physical and rheological investigation of vegetable oils and their effect as lubricants in mechanical components
Available formats
×

Send article to Google Drive

To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Google Drive.

Physical and rheological investigation of vegetable oils and their effect as lubricants in mechanical components
Available formats
×
×

Reply to: Submit a response


Your details


Conflicting interests

Do you have any conflicting interests? *