Tribological performance of ionised vegetable oils as lubricity and fatty oiliness additives in lubricants and fuels

✍ Scribed by Michel Roegiers; Boris Zhmud

• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 270 KB
• Volume: 21
• Category: Article
• ISSN: 0954-0075
• DOI: 10.1002/ls.85

✦ Synopsis

Lubricity and fatty oiliness additives, also known as friction modifi ers in the tribological vocabulary, are steadily gaining acceptance from lubrication engineers and lubricant formulators. The present communication describes how such additives function in various tribosystems and which parameters control lubricity of fi nished formulations. Extensive experimental data are presented to demonstrate the outstanding tribological performance of biobased lubricity and fatty oiliness additives produced by Elektrionization TM of vegetable feedstocks. Featuring a unique combination of viscosity and polarity, ionised vegetable oils form suffi ciently thick and resilient protective layers by adsorption to rubbing surfaces. It is shown that, unlike extreme pressure additives, which act when a direct asperity-asperity contact occurs in the boundary lubrication regime, ionised vegetable oils function by postponing the onset of the boundary lubrication regime.