Please use this identifier to cite or link to this item: http://dspace.unimap.edu.my:80/xmlui/handle/123456789/26241
Title: Study on ability of palm oil as viscosity index improvement (VII) additive in thermal stability (base mineral oil - Cooking palm oil)
Authors: Hasnul, Hadi
Liyana, Tajul
M. S., Hussin
Zailani, Zainal Abidin
Mohd Fidzwan, Md Amin Hamzas
Muhammad Syahril, Bahari
Keywords: Base mineral oil - fresh oil
Cooking oil
Thermal stability
Viscosity index improvement (VII)
Issue Date: 2012
Publisher: Praise Worthy Prize S.r.l.
Citation: International Review of Mechanical Engineering, vol. 6(3), 2012, pages 456-461
Abstract: This research was conducted to study the thermal stability of cooking palm oil when subjected to heat in an attempt to study its ability as viscosity index improver. Four samples of mixture of Shell Rimula X SAE 40 engine oil and cooking oil at different compositions were heated over a three-hour cooking period, to provide a time course of changes in mixed oil temperature, vapor temperature, and mass of mixed oil. The significant data change of the temperature and mass over time proposes that the thermally stable cooking oil is a suitable viscosity index improver. The effect of heat on mixed oil temperature, vapor temperature, and mass are evaluated to analyze the reliability of cooking oil as Viscosity Index Improvement (VII) based on thermal stability. The Shell Rimula X SAE 40, after being added with fresh cooking palm oil, is expected to exhibit a stable viscosity-temperature curve.
Description: Link to publisher's homepage at http://www.praiseworthyprize.com/
URI: http://www.praiseworthyprize.com/IREME-latest/IREME_vol_6_n_3.html#Study_On_Ability_of_Palm_Oil_as_Viscosity_Index_Improvement_%28VII%29__Additive_in_Thermal_Stability_%28Base_Mineral_Oil_%E2%80%93_Cooking_Palm_Oil%29_
http://dspace.unimap.edu.my/123456789/26241
ISSN: 1970-8734
Appears in Collections:School of Manufacturing Engineering (Articles)
Mohd Sabri Hussin
Mohd Fidzwan Md Amin Hamzas, Encik

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