Analysis of the MSD, ICF Function, G’ and G” Modulus and Raman and FTIR Spectroscopy Spectra to Explain Changes in the Microstructure of Vegetable Lubricants

This paper presents the results of a rheological and spectral study characterising the change in the microstructure of lubricants depending on the type of vegetable oil base. The three lubricating compositions were prepared based on vegetable oils (rapeseed, sunflower and abyssinian), where amorphous silica of a specific particle size was used as a thickener. These three lubricating compositions were then modified by introducing the AW/EP additive (BCH 351) into their structure. Rheological tests were performed for the prepared lubricating compositions on a DWS diffusion spectrometer. Based on the tests, the dependence of ICF function values on time, MSD function values on time and G’ and G” modulus values on frequency were determined. From the collected data, rheological parameters such as the elasticity coefficient, MSD curve slope factor, diffusion coefficients and the value at which the G’ and G” curves intersect were determined, which characterise the microstructure of the tested lubricants. Raman and FTIR spectra were also performed to characterise the chemical structure of the compositions studied, and the intensity of integration of characteristic bands of vegetable greases was calculated. For vegetable greases made from different vegetable oils, a change in the value of the MSD function was observed, and the calculated value of the elasticity index indicates better viscoelastic properties for the grease made from rapeseed oil. Modification of vegetable greases with a multifunctional additive leads to a change in rheological parameters, indicating a change in the structure of the greases studied. The results of tests of diffusion coefficients for vegetable greases show a change in microstructure for greases made with different vegetable oils. Such results testify to moderately strong viscoelastic properties, leading to the conclusion that the produced greases are substances stable to changes in chemical structure depending on the base oil and modifying additive used. Raman and FTIR spectroscopy is a technique that enables changes in the chemical composition of vegetable oils to be assessed by analysing the degree of unsaturation of fatty acids in vegetable oils, making it a very good diagnostic method for quality control of lubricants based on vegetable oils. The results obtained make it possible to differentiate lubricants prepared with different vegetable oils and allow the chemical structure of the vegetable lubricants studied to be assessed on the basis of the intensity of integration of characteristic bands.