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Abstract
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.
Acknowledgements
We would like to acknowledge Cynthia M. Ruder, Richard H. Henz, JoDean Sarins and Amber L. Durham for experimental work presented herein. This work was a part of the in-house research of the Agricultural Research Service of the United States Department of Agriculture. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture (USDA). USDA is an equal opportunity provider and employer.