On Viscosity Variation with Temperature of Rapeseed Oil After Different Processing Stages

Abstract

In recent years, vegetal oils are carefully studied as they may constitute a category of basic raw materials for obtaining organic biodegradable lubricants. Rapeseed oil is seen as an alternative of mineral and synthetic oils. This paper presents a study of rapeseed oil concerning the variation of viscosity with temperature. The experimental research used a rotary viscometer type Rheotest 2 to determine the dynamic viscosity, at increasing temperatures, from 40 ° C to 90 ° C. There were analysed rapeseed oils produced in five stages of processing and a hydraulic oil grade H32, as comparison. Following the study, one may notice that generally, the viscosity becomes lower with increasing temperature, at four shear rates at which determinations were done for all the tested oils. Small differences of viscosity variation with temperature of these five types of rapeseed oil and the much reduced price for raw rapeseed oil after pressing, lead to the conclusion that this type of oil can be further studied for its use as a biodegradable lubricant.