Formulation of NSF H2 food-grade grease from vegetable-base oils
Vegetable oil is a potentially non-toxic, safe source, sustainable and cost-effective of obtaining environmentally friendly lubricants. This study aims to formu-late NSF H2 food-grade greases from three types of vegetable base-oils (VBO): palm oil (fresh and used), coconut oil (fresh and used), and...
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| Format: | Conference or Workshop Item |
| Language: | en |
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2024
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| Online Access: | http://eprints.uthm.edu.my/12256/1/P17092_fba683de7cbb1abcf3cca0252ae61d1d.pdf%206.pdf http://eprints.uthm.edu.my/12256/ https://doi.org/10.1007/978-981-99-9848-7_35 |
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| author | Razali, Mohd Najib Juhari, Nur Syahirah Zulkifli, Nur Kholis Mohd Ramli, Najmuddin Mohd Zuhan, Mohd Khairul Nizam |
| author_facet | Razali, Mohd Najib Juhari, Nur Syahirah Zulkifli, Nur Kholis Mohd Ramli, Najmuddin Mohd Zuhan, Mohd Khairul Nizam |
| author_sort | Razali, Mohd Najib |
| building | UTHM Library |
| collection | Institutional Repository |
| content_provider | Universiti Tun Hussein Onn Malaysia |
| content_source | UTHM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Vegetable oil is a potentially non-toxic, safe source, sustainable and cost-effective of obtaining environmentally friendly lubricants. This study aims to formu-late NSF H2 food-grade greases from three types of vegetable base-oils (VBO): palm oil (fresh and used), coconut oil (fresh and used), and castor oil. Lithium-12-hydrostearic acid, azelaic acid, and butylated hydroxytoluene were used as a thickening agent, complexing agent and an additive, respectively. Similar ratios of base oils, thickener, and additive were used in all five grease formulations and were tested based on ASTM. The physical properties of the oils were characterised for water content, viscosity, flashpoint, and thermal stability. The chemical composition and functional groups of the oils was evaluated via GC–MS and CHNOS elemental analysis, and FTIR. The formulated greases were analysed for consistency, dropping point, stability, oil bleeding, and thermal analysis. The analysis shows the grease made of vegetable base-oils (VBO) exhibit high dropping points exceeding 200 °C and NLGI 2 for fresh palm oil, used palm oil, and castor oil-based greases, and NLGI 1 and 3 for fresh and used coconut oil-based grease, respectively. Castor oil shows high bleeding with 22.88%, the greases made of fresh palm oil and fresh coconut oil have moderate oil bleeding of 1.20–7.55% |
| format | Conference or Workshop Item |
| id | my.uthm.eprints-12256 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | en |
| publishDate | 2024 |
| record_format | eprints |
| spelling | my.uthm.eprints-122562025-05-27T01:57:39Z http://eprints.uthm.edu.my/12256/ Formulation of NSF H2 food-grade grease from vegetable-base oils Razali, Mohd Najib Juhari, Nur Syahirah Zulkifli, Nur Kholis Mohd Ramli, Najmuddin Mohd Zuhan, Mohd Khairul Nizam TP Chemical technology Vegetable oil is a potentially non-toxic, safe source, sustainable and cost-effective of obtaining environmentally friendly lubricants. This study aims to formu-late NSF H2 food-grade greases from three types of vegetable base-oils (VBO): palm oil (fresh and used), coconut oil (fresh and used), and castor oil. Lithium-12-hydrostearic acid, azelaic acid, and butylated hydroxytoluene were used as a thickening agent, complexing agent and an additive, respectively. Similar ratios of base oils, thickener, and additive were used in all five grease formulations and were tested based on ASTM. The physical properties of the oils were characterised for water content, viscosity, flashpoint, and thermal stability. The chemical composition and functional groups of the oils was evaluated via GC–MS and CHNOS elemental analysis, and FTIR. The formulated greases were analysed for consistency, dropping point, stability, oil bleeding, and thermal analysis. The analysis shows the grease made of vegetable base-oils (VBO) exhibit high dropping points exceeding 200 °C and NLGI 2 for fresh palm oil, used palm oil, and castor oil-based greases, and NLGI 1 and 3 for fresh and used coconut oil-based grease, respectively. Castor oil shows high bleeding with 22.88%, the greases made of fresh palm oil and fresh coconut oil have moderate oil bleeding of 1.20–7.55% 2024-08-07 Conference or Workshop Item PeerReviewed text en http://eprints.uthm.edu.my/12256/1/P17092_fba683de7cbb1abcf3cca0252ae61d1d.pdf%206.pdf Razali, Mohd Najib and Juhari, Nur Syahirah and Zulkifli, Nur Kholis and Mohd Ramli, Najmuddin and Mohd Zuhan, Mohd Khairul Nizam (2024) Formulation of NSF H2 food-grade grease from vegetable-base oils. In: INNOVATIVE MANUFACTURING, MECHATRONICS & MATERIALS FORUM. https://doi.org/10.1007/978-981-99-9848-7_35 |
| spellingShingle | TP Chemical technology Razali, Mohd Najib Juhari, Nur Syahirah Zulkifli, Nur Kholis Mohd Ramli, Najmuddin Mohd Zuhan, Mohd Khairul Nizam Formulation of NSF H2 food-grade grease from vegetable-base oils |
| title | Formulation of NSF H2 food-grade grease from vegetable-base oils |
| title_full | Formulation of NSF H2 food-grade grease from vegetable-base oils |
| title_fullStr | Formulation of NSF H2 food-grade grease from vegetable-base oils |
| title_full_unstemmed | Formulation of NSF H2 food-grade grease from vegetable-base oils |
| title_short | Formulation of NSF H2 food-grade grease from vegetable-base oils |
| title_sort | formulation of nsf h2 food-grade grease from vegetable-base oils |
| topic | TP Chemical technology |
| url | http://eprints.uthm.edu.my/12256/1/P17092_fba683de7cbb1abcf3cca0252ae61d1d.pdf%206.pdf http://eprints.uthm.edu.my/12256/ https://doi.org/10.1007/978-981-99-9848-7_35 |
| url_provider | http://eprints.uthm.edu.my/ |