The Effect of Oxidation on the Tribological Performance of Few Vegetable Oils

BackgroundThe use of vegetable oils and their derivatives as lubricant base oils are ever increasing because of sustainability issues and in the context of conservation of nature as they are biodegradable and environmentally friendly. The one disadvantage which is of concern with vegetable oils is their limited oxidative stability.ObjectivesTo study the effect of oxidation on the tribological performance of few vegetable oils by subjecting the oil samples to accelerated ageing in a dark oven at different temperatures, inducing the oxidation under controlled conditions.MethodOils were stored at an elevated temperature in an oven under dark condition and the oxidized oil samples were analyzed in terms of various properties.Results and conclusionsThe samples were analyzed for the changes in viscosity, percentage of free fatty acid, peroxide number and were compared with fresh oils samples. Further tribological property was also evaluated and the observed differences were linked to formation of oxidation products like peroxides, kinetics of the oxidation with reference to ageing temperature