Pressure Viscosity Coefficient of Vegetable Oils

The pressure viscosity coefficient (PVC) of ten vegetable oils from commodity and new crops, and two petroleum-based oils [polyalphaolefin (PAO) and hexadecane], were investigated. PVC was estimated using two different methods: from analysis of oil physical properties (viscosity and density); and fr...

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Bibliographic Details
Published in:Tribology letters 2013-03, Vol.49 (3), p.501-512
Main Authors: Biresaw, Girma, Bantchev, Grigor B.
Format: Article
Language:English
Subjects:
Categories
Chain branching
Chemistry and Materials Science
Corrosion and Coatings
Film thickness
Hexadecane
Layering
Lubricating oils
Lubrication
Materials Science
Molecular structure
Nanotechnology
Oil wells
Original Paper
Petroleum engineering
Physical Chemistry
Physical properties
Polyvinyl chlorides
Surfaces and Interfaces
Theoretical and Applied Mechanics
Thin Films
Tribology
Vegetable oils
Vegetables
Viscosity
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Summary:The pressure viscosity coefficient (PVC) of ten vegetable oils from commodity and new crops, and two petroleum-based oils [polyalphaolefin (PAO) and hexadecane], were investigated. PVC was estimated using two different methods: from analysis of oil physical properties (viscosity and density); and from analysis of elastohydrodynamic (EHD) film thickness data. Estimated PVC of vegetable and petroleum-based oils decreased with increasing temperature, which was expected. PVC values derived from physical properties were generally much higher than the values from the literature or those derived from EHD film thickness. PVC values increased with increasing viscosity of the tested oils. Based on further examination of PVC data for a wide range of oils from the literature and this work, it is proposed that lubricating oils can be roughly divided into three structural categories, each with defined range of PVC values: low PVC oils (20 GPa −1 ) with predominantly entangled molecular structures, and intermediate PVC oils (10–20 GPa −1 ) with negligible layering or entangling molecular structures. It is proposed that vegetable oils, along with PAO and hexadecane, have flexible hydrocarbon chain structures, with little or no branching or layering, and, hence, belong to the intermediate PVC category.
ISSN:1023-8883
1573-2711
DOI:10.1007/s11249-012-0091-9