Article citationsMore>>

M. A. Delgado, M. C. Sánchez, C. Valencia, J. M. Franco and C. Gallegos, “Relationship among Microstructure, Rheology and Processing of a Lithium Lubricating Grease,” Chemical Engineering Research and Design, Vol. 83, No. 9, 2005, pp. 1085-1092.
http://dx.doi.org/10.1205/cherd.04311

has been cited by the following article:

• TITLE: Process Temperature Profile and Rheological Properties of Greases from Vegetable Oils

  AUTHORS: Leticia M. Lazaro, Donato A. G. Aranda

  KEYWORDS: Grease; Vegetable Oil; Acid; Rheology

  JOURNAL NAME: Green and Sustainable Chemistry, Vol.4 No.1, February 25, 2014

  ABSTRACT: Greases are composed by lubricating oil dispersed in a thickener that can be a metal soap, polymers or clays. Grease production using vegetable oils is increasing due to biodegradability requirements. Since vegetable oils present a worse oxidation and hydrolysis stability than mineral oils, it is usually difficult to produce a neutral grease using them. Four greases were produced using soybean oil as lubricating oil and lithium 12-hydroxy- stearate as thickener. The maximum temperature of reaction ranged from 230°C to 120°C in a bench process and a reduction in the final product acidity was observed (from 8.2% acid to 0.05% alkaline). Traditional tests to evaluate thickener structure resistance like 10,000-time worked penetration, roll stability and dropping point were performed and results compared. In addition, rheological tests were performed and the results were also compared. Results indicate that it is possible to produce a quite neutral grease using vegetable oils with good thickener structure properties.