期刊名称：International Journal of Sustainable Engineering
印刷版ISSN：1939-7038
出版年度：2012
卷号：5
期号：1
页码：33-37
DOI：10.1080/19397038.2011.562986
语种：English
出版社：Taylor & Francis Group
摘要：Thermally polymerised soybean oil (SBO) is compared with several other vegetable oils, including ordinary SBO and high-oleic SBO (HO SBO). Acid values (AVs) and kinematic viscosities of the oils were measured over 28 days on oils stored at 85°C. As expected, the AVs and viscosities increased with time and the HO SBO demonstrated similar but smaller effects. The thermally modified oil was not better than ordinary SBO necessitating the need for an optimised blending strategy. Lubricant blends were prepared by mixing thermally modified SBO with a series of compatible ester-based synthetic fluids. These displayed oxidative stabilities, by pressurised differential scanning calorimetry, similar to the bio-based oil. Furthermore, the kinematic viscosity and pour point of the lubricant blend could be accurately controlled by careful tuning of the blend ratio.
