Open AccessThe use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry
Author(s) -
Justyna Chrobak,
Jolanta Iłowska,
Rafał Grabowski,
Michał Szmatoła,
Hanna Studnik,
Kamil Korasiak,
J. Drabik
Publication year - 2020
Publication title -
ochrona środowiska i zasobów naturalnych
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.171
H-Index - 5
eISSN - 2353-8589
pISSN - 1230-7831
DOI - 10.2478/oszn-2020-0002
Subject(s) - crambe , lubricant , vegetable oil , environmentally friendly , pulp and paper industry , base oil , viscosity , biodegradation , vegetable oil refining , environmental science , chemistry , microbiology and biotechnology , food science , organic chemistry , materials science , biodiesel , agronomy , engineering , biology , composite material , ecology , scanning electron microscope , catalysis
Lubricants that are based on vegetable oils and other renewable resources are the subject of many research studies and can be used in various applications, especially in the food industry, which is characterized by the high quality requirements related to the necessity to develop biodegradable lubricants that are environmentally friendly and do not contain harmful components and are safe to use for people. The objective of the described research was to obtain a base oil with a certain viscosity, which is higher than the viscosity of the initial vegetable oil, and certain lubricating properties. The initial oil derived from Crambe abyssinica was subjected to oxidation in the presence of N-hydroxyphthalimide with or without supercritical CO 2 as a solvent. As a final result of this study, base oils meeting the viscosity requirements and having high biodegradability were obtained. The Raman spectra of the modified vegetable oils were evaluated and they were used for the initial assessment of the composition and the evaluation of the presence of harmful chemical compounds.