Open AccessA study on improvement of cold flow behaviour and thermal-oxidation stability of Camellia sinensis assamica (tea) oil lubricants as industrial lubricant
Author(s) -
Nabajit Dev Choudhury,
Niharendu Saha,
Rupam Kataki
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1070/1/012124
Subject(s) - camellia , camellia sinensis , lubricant , thermal stability , chemistry , biodegradation , vegetable oil , food science , botany , organic chemistry , biology
In recent years, vegetable oil based bio-lubricant has drawn attention due to its inherent eco-friendly characteristics such as non-toxicity and high biodegradability. Low thermal-oxidation stability and pour point temperatures limit large-scale industrial application of vegetable oil based lubricant. The present work studied improvement of pour point temperature and oxidation stability of Camellia sinensis assamica (tea) seed oil (CSO) with varying weight percentage of Camellia sinensis assamica deoiled cake derived bio-oil. Bio-oil was added with CSO at 5%, 10% and 15% concentration by weight. The results showed improvement of oxidation stability due to presence of alkylated phenols in bio-oil. The oxidation onset temperature was increased from 243.89°C to 274.55°C. The pour point of CSO also improved from initial temperature -4°C to -27°C.