Impact of Vegetable Oil Type on the Rheological and Tribological Behavior of Montmorillonite-Based Oleogels
Abstract
:1. Introduction
2. Results and Discussion
2.1. Rheological Behavior
2.1.1. Linear Viscoelastic Properties
2.1.2. Viscous Flow Behavior and Thixotropic Properties
2.1.3. Structural Recovery
2.2. Thermal and Chemical Properties of Oleogel
2.3. Tribological Properties of Oleogels
3. Conclusions
4. Materials and Methods
4.1. Materials
4.2. Oleogel Formulation
4.3. Experimental Methods
4.3.1. Rheological Characterization
4.3.2. Thermogravimetric Analysis (TGA)
4.3.3. X-ray Diffraction Analysis (XRD)
4.3.4. Penetration Test and Tribological Characterization
4.3.5. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Samples | τc (Pa) 1 | K (Pa∙sn) 2 | n 3 | Destruction (%) | Recovery (%) |
---|---|---|---|---|---|
Olive | 73.8 a | 1179.5 A | 0.015 aa | 96.3 AA | 9.39 α |
Castor | 80.6 b | 964.7 B | 0.028 bb | 75.7 BB | 44.4 β |
Soybean | 79.4 c | 907.9 C | 0.018 cc | 77.9 BB | 46.5 β |
Linseed | 51.9 d | 637.8 D | 0.010 dd | 88.6 CC | 26.9 ᵩ |
Sunflower | 78.3 c | 726.9 E | 0.011 dd | 82.2 DD | 40.1 γ |
Samples | T5 (°C) 1 | T10 (°C) 2 | Tmax (°C) 3 | CY 4 |
---|---|---|---|---|
C20A | 280 | 307 | 331/450 | 65.8 |
OL-oil | 372 | 385 | 416/429 | 0.023 |
CO-oil | 354 | 367 | 382/401 | 0.026 |
Soy-oil | 356 | 378 | 409/420 | 0.031 |
Li-oil | 367 | 383 | 408/431 | 0.028 |
SO-oil | 369 | 384 | 421/434 | 0.038 |
OL-oleogel | 330 | 346 | 374/412 | 16.8 |
CO-oleogel | 321 | 332 | 368/402 | 17.7 |
Soy-oleogel | 316 | 338 | 370/445 | 15.9 |
Li-oleogel | 329 | 346 | 365/452 | 16.3 |
SO-oleogel | 327 | 344 | 369/443 | 16.3 |
Oleogel | Penetration Index (dmm) | NLGI Grade | Friction Coefficient |
---|---|---|---|
Olive | 255 a | 2–3 | 0.096 A |
Castor | 273 b | 2 | 0.119 B |
Soybean | 281 b | 2 | 0.101 A |
Linseed | 302 c | 1–2 | 0.113 B |
Sunflower | 294 d | 2 | 0.108 B |
Property | Olive | Castor | Soybean | Linseed | Sunflower |
---|---|---|---|---|---|
Dynamic viscosity at 40 °C (mPa s) | 38.3 | 230.0 | 31.4 | 30.2 | 31.1 |
Density at 15 °C (g/cm3) | 0.9164 | 0.9630 | 0.9256 | 0.9416 | 0.9216 |
Myristic 1 14:0 2 | 0.80 | - | 0.1 | - | - |
Palmitic 16:0 | 13.15 | 1.70 | 10.8 | 4.09 | 6.19 |
Stearic 18:0 | 2.10 | 1.96 | 3.40 | 2.91 | 3.41 |
Oleic 18:1 | 69.35 | 5.34 | 23.4 | 13.8 | 25.6 |
Ricinoleic (18:1 -OH) | - | 82.48 | - | - | - |
Linoleic 18:2 | 14.60 | 7.01 | 55.6 | 14.6 | 64.8 |
Linoleic 18:3 | - | 1.51 | 6.70 | 64.6 | - |
Saturated (SFAs) | 16.05 | 3.66 | 14.3 | 7.01 | 9.60 |
Monounsaturated (MUFAs) | 69.35 | 87.82 | 23.4 | 13.8 | 25.6 |
Polyunsaturated (PUFAs) | 14.60 | 8.52 | 62.3 | 79.2 | 64.8 |
Unsaturated/saturated ratio | 5.23 | 26.32 | 5.99 | 13.29 | 9.42 |
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Martín-Alfonso, M.A.; Rubio-Valle, J.F.; Hinestroza, J.P.; Martín-Alfonso, J.E. Impact of Vegetable Oil Type on the Rheological and Tribological Behavior of Montmorillonite-Based Oleogels. Gels 2022, 8, 504. https://doi.org/10.3390/gels8080504
Martín-Alfonso MA, Rubio-Valle JF, Hinestroza JP, Martín-Alfonso JE. Impact of Vegetable Oil Type on the Rheological and Tribological Behavior of Montmorillonite-Based Oleogels. Gels. 2022; 8(8):504. https://doi.org/10.3390/gels8080504
Chicago/Turabian StyleMartín-Alfonso, M. A., José F. Rubio-Valle, Juan P. Hinestroza, and José E. Martín-Alfonso. 2022. "Impact of Vegetable Oil Type on the Rheological and Tribological Behavior of Montmorillonite-Based Oleogels" Gels 8, no. 8: 504. https://doi.org/10.3390/gels8080504