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
  • [41] Concentration of resveratrol at the oil-water interface of corn oil-in-water emulsions
    Narkiewicz-Michalek, Jolanta
    Szymula, Marta
    Losada-Barreiro, Sonia
    Bravo-Diaz, Carlos
    [J]. ADSORPTION-JOURNAL OF THE INTERNATIONAL ADSORPTION SOCIETY, 2019, 25 (04): : 903 - 911
  • [42] EFFECT OF INITIAL CONCENTRATION OF EMULSIFYING AGENTS ON ULTRACENTRIFUGAL STABILITY OF OIL-IN-WATER EMULSIONS
    MITTAL, KL
    VOLD, RD
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (09) : 527 - &
  • [43] EFFECT OF EMULSIFIER TYPE ON THE CRYSTALLIZATION KINETICS OF OIL-IN-WATER EMULSIONS CONTAINING A MIXTURE OF SOLID AND LIQUID DROPLETS
    MCCLEMENTS, DJ
    DICKINSON, E
    DUNGAN, SR
    KINSELLA, JE
    MA, JG
    POVEY, MJW
    [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1993, 160 (02) : 293 - 297
  • [44] Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions
    Taboada, Martha L.
    Leister, Nico
    Karbstein, Heike P.
    Gaukel, Volker
    [J]. CHEMENGINEERING, 2020, 4 (03) : 1 - 15
  • [45] EFFECT OF SURFACTANT ON SOME PHYSICOCHEMICAL PROPERTIES OF DAIRY OIL-IN-WATER EMULSIONS
    TOMAS, A
    COURTHAUDON, JL
    PAQUET, D
    LORIENT, D
    [J]. FOOD HYDROCOLLOIDS, 1994, 8 (06) : 543 - 553
  • [46] Differentiating effect of oil-in-water emulsions on the protolytic properties of fatty acids
    Kulichenko, SA
    Shevchenko, AM
    [J]. JOURNAL OF ANALYTICAL CHEMISTRY, 2002, 57 (01) : 71 - 74
  • [47] Differentiating Effect of Oil-in-Water Emulsions on the Protolytic Properties of Fatty Acids
    S. A. Kulichenko
    A. M. Shevchenko
    [J]. Journal of Analytical Chemistry, 2002, 57 : 71 - 74
  • [48] Effect of methylcellulose on the stability of oil-in-water emulsions
    Gullapalli, RP
    Sheth, BB
    [J]. INTERNATIONAL JOURNAL OF PHARMACEUTICS, 1996, 140 (01) : 97 - 109
  • [49] EFFECT OF PREMIX CONDITION, SURFACTANT CONCENTRATION, AND OIL LEVEL ON THE FORMATION OF OIL-IN-WATER EMULSIONS BY HOMOGENIZATION
    PANDOLFE, WD
    [J]. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 1995, 16 (07) : 633 - 650
  • [50] Cheese powder as emulsifier in oil-in-water (O/W) emulsions: Effect of powder concentration and added emulsifying salt during cheese powder manufacture
    da Silva, Denise Felix
    Vlachvei, Kalliopi
    Tziouri, Danai
    Hougaard, Anni Bygvra
    Ipsen, Richard
    Ahrne, Lilia
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 103 : 266 - 270