触变性
流变学
蒙脱石
材料科学
摩擦学
葵花籽油
植物油
剪切减薄
化学工程
蓖麻油
食品科学
复合材料
有机化学
化学
工程类
作者
M. A. Martín-Alfonso,José Fernando Rubio‐Valle,Juan P. Hinestroza,J.E. Martín‐Alfonso
出处
期刊:Gels
[MDPI AG]
日期:2022-08-13
卷期号:8 (8): 504-504
被引量:8
摘要
We formulated and characterized oleogels based on montmorillonite clay and vegetable oils that could serve as eco-friendly semi-solid lubricants. In particular, we studied the influence of the physical-chemical properties of olive, castor, soybean, linseed, and sunflower oils on the rheological, chemical, thermal, and tribological properties of the semi-solid lubricants. We prepared the oleogels via the highly intensive mixing of vegetable oils with clay at a concentration of 30 wt.%. The oleogels exhibited shear-thinning, thixotropy, structural recovery, and gel-like behavior commonly related to that of a three-dimensional network. The results were corroborated via XRD measurements showing the presence of intercalated nanoclay structures well-dispersed in the vegetable oil. Empirical correlations between the content of saturated (SFAs), unsaturated (UFAs), mono-unsaturated (MUFAs) and poly-unsaturated (PUFAs) fatty acids and the plateau modulus of the aerogels were found. From these experimental results, we can conclude that the fatty acid profile of the vegetable oils exerts an important influence on the rheological and tribological properties of resulting clay and vegetable oil oleogels.
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