Correlation of viscosities of vegetable oil blends with selected esters and hydrocarbons

Blending is often used to reduce the viscosity of vegetable oil lubricants. Experimental rheological results were compared with traditional blending charts and calculation methods. Kinematic viscosities of 90% oleic sunflower, canola, and soybean oils blended with adipates, oleates, polyalphaolefins...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2002-11, Vol.79 (11), p.1157-1161
Main Authors: Erhan, S. Z., Asadauskas, S., Adhvaryu, A.
Format: Article
Language:English
Subjects:
Applied sciences
Chemical industry and chemicals
Composition, physical and chemical properties
Exact sciences and technology
Mineral oil
Oils and fats
rheology
vegetable oil
viscometry
viscosity grade
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Summary:Blending is often used to reduce the viscosity of vegetable oil lubricants. Experimental rheological results were compared with traditional blending charts and calculation methods. Kinematic viscosities of 90% oleic sunflower, canola, and soybean oils blended with adipates, oleates, polyalphaolefins, and mineral oil were determined at 40°C using capillary viscometers. Blending charts related the viscosities to blend composition with 5% inaccuracy compared with more than 10% deviation made by the cubic equation of Kendall and Monroe. Even more accurate and simpler correlations could be derived. A semilog relationship between viscosities and composition was more accurate than a cubic model. Higher accuracy was also achieved when relating viscosities to volume fractions rather than to weight or mole fractions. Mineral oil blends did not follow the observed rules.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-002-0620-5