The effect of emulsifier concentration on the lubricating properties of oil-in-water emulsions

被引:0
|
作者
A. Cambiella
J. M. Benito
C. Pazos
J. Coca
M. Ratoi
H. A. Spikes
机构
[1] University of Oviedo,Department of Chemical and Environmental Engineering
[2] Imperial College London,Tribology Section, Department of Mechanical Engineering
来源
Tribology Letters | 2006年 / 22卷
关键词
emulsifiers; water-based; metalworking fluids; elastohydrodynamic lubrication (EHL); rolling;
D O I
暂无
中图分类号
学科分类号
摘要
Although the use of oil-in-water (O/W) emulsions as metalworking fluids is widespread, the mechanisms of emulsion lubrication are not yet well understood. Several theories have been proposed but there is not a clear agreement about the effect of different operating conditions and emulsion properties on the lubricating performance of O/W emulsions. In the present study, the film forming ability of O/W emulsions as a function of emulsifier concentration is studied. The emulsifier content exerts a strong influence on all the emulsion properties, such as stability, droplet size distribution, surface and interfacial tension, wetting ability, etc., as well as on the lubricating behaviour, so it has been used to ascertain the relationship between all the properties involved. Three different emulsifiers—anionic, nonionic and cationic—were used at different concentrations in the design of lubricant O/W emulsions. Experimental results show that the work of adhesion of oil droplets on the metal surface is a valuable parameter to predict the ability of emulsions to form thick films in elastohydrodynamic (EHD) contacts. The influence of pH value of O/W emulsions on their lubricating behaviour is also verified. The overall conclusion is that the interactions between metal and oil droplets rule the mechanism of lubrication and that this interaction is primarily controlled by emulsifier concentration.
引用
收藏
相关论文
共 50 条
  • [31] The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier
    Schokker, EP
    Dalgleish, DG
    [J]. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 1998, 145 (1-3) : 61 - 69
  • [32] Effects of emulsifier type on physical and oxidative stabilities of algae oil-in-water emulsions
    Chang, Hyeon-Jun
    Shin, Kwang-Seup
    Lee, Jeung-Hee
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 54 (05): : 1530 - 1540
  • [33] Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions
    Park, Shinjae
    Mun, Saehun
    Kim, Yong-Ro
    [J]. FOOD BIOPHYSICS, 2018, 13 (02) : 147 - 154
  • [34] Unravelling the impact of emulsifier blends on interfacial properties and in vitro small intestinal lipolysis of oil-in-water emulsions
    Michels, Daphne
    Verkempinck, Sarah H. E.
    Staes, Esther
    Spaepen, Riet
    Vermeulen, Karen
    Wealleans, Alexandra
    Grauwet, Tara
    [J]. FOOD HYDROCOLLOIDS, 2023, 141
  • [35] Partitioning of vanillic acid in oil-in-water emulsions: Impact of the Tween®40 emulsifier
    Keller, Severine
    Locquet, Nathalie
    Cuvelier, Marie-Elisabeth
    [J]. FOOD RESEARCH INTERNATIONAL, 2016, 88 : 61 - 69
  • [36] Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions
    Shinjae Park
    Saehun Mun
    Yong-Ro Kim
    [J]. Food Biophysics, 2018, 13 : 147 - 154
  • [37] EFFECT OF EMULSIFIER CONCENTRATION ON RHEOLOGICAL PROPERTIES OF ACACIA EMULSIONS
    SHOTTON, E
    DAVIS, SS
    [J]. JOURNAL OF PHARMACY AND PHARMACOLOGY, 1968, 20 (10) : 780 - &
  • [38] EFFECT OF MIXED EMULSIFIER FILMS ON THE RHEOLOGICAL PROPERTIES OF CONCENTRATED OIL IN WATER EMULSIONS
    JAYASURIYA, DS
    VARANASI, PP
    TCHEUREKDJIAN, N
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1985, 190 (SEP): : 215 - COL
  • [39] Dispersion characteristics of pregelatinized waxy rice starch and its performance as an emulsifier for oil-in-water emulsions: Effect of gelatinization temperature and starch concentration
    Yulianingsih, Rini
    Gohtani, Shoichi
    [J]. FOOD HYDROCOLLOIDS, 2019, 95 : 476 - 486
  • [40] Physicochemical properties of monodisperse oil-in-water emulsions
    McClements, DJ
    Chanamai, R
    [J]. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2002, 23 (1-3) : 125 - 134