Thermo-Oxidatively Improved Environmental Friendly Base Oils

摘要

The studies on different approaches explored for thermo-oxidatively improved vegetable oils have concluded: 1. Mineral oil added vegetable oil blends showed much superior oxidation stability compared to the vegetable oil itself. Gp I oil blended vegetable oils showed higher oxidation stability With antioxidants the much higher effect of blending was achieved 2. Castor oil can be blended with other less stable low viscosity vegetable oils to get thermo-oxidatively improved bio base oil. In the mild and medium oxidizing conditions the inhibited blends were found to be significantly better in thermo-oxidative stability compared to non-blended inhibited oils 3. For severe oxidizing conditions the blends of castor oil with mineral oil and ester has proven to be remarkably thermo-oxidatively improved environmental friendly base oil