摘要
润滑油在使用中由于不断地磨损及氧化,会导致润滑油的润滑性能减弱,腐蚀性增强。试验主要通过对润滑油使用过程中酸值的动态变化分析,为判断使用中润滑油的品质提供重要的理论依据。选用了食品企业常用的五种润滑油作为试验油样,以12 h为时间梯度对5种样品进行酸值测定,5种润滑油随着时间的递增酸值不断增加,递增趋势为先慢后快。根据润滑油的酸值不得超过2 mg KOH/g,可得出,食品级润滑油的使用周期大致为48 h,工业级润滑油的使用周期大致为60 h。表明工业级润滑油的抗氧化性优于食品级润滑油。充当润滑油的植物油,不仅酸值较高,而且递增幅度较大。表明植物油的抗氧化性较差,对机械的腐蚀性较严重。所以植物油不适合作为润滑油来使用。
Due to the constant wear and oxidation, lubricants in use can decrease lubrication performance lubricants, increase corrosion. In this study, during the analysis of dynamic change of acid value, provide important theoretical basis for judging the quality of lubricating oil in use. Five kinds of common use lubricant oil of food enterprise are chosen as sample in the test, and acid value is measured every 12 h. According to the results of acid value measurement of 5 samples, it is found that acid value increases over time, and the increasing speed changes form slow to fast. According to relevant literature, the acid number of gear lubricant should not exceed 2 mg KOH/g. The life cycle of food-grade lubricants is approximately 48 h, cycle industrial grade lubricants is approximately 60 h. Industrial lubricants are superior oxidation resistance to food grade lubricants. It is showed vegetable oil which is used as lubricants has high acid value and increases large margin. Vegetable oil shows poor oxidation resistance, leading into more serious mechanical corrosive. So vegetable oil is not suitable for use as a lubricant.
出处
《食品工业》
CAS
北大核心
2016年第10期186-189,共4页
The Food Industry
基金
郑州市科技发展计划项目(20141354)
关键词
食品机械
润滑油
酸值
抗氧化性
food machinery
lubricants
acid value
oxidation resistant
