Publication: Investigations on tribological behavior of palm grease with different green thickeners
| datacite.subject.fos | oecd::Engineering and technology::Mechanical engineering::Mechanical engineering | |
| dc.contributor.author | Muhammad Fakhrur Razzi Bin Zulkifli | |
| dc.date.accessioned | 2026-01-20T06:55:45Z | |
| dc.date.available | 2026-01-20T06:55:45Z | |
| dc.date.issued | 2023-07-01 | |
| dc.description.abstract | The negative outcome of commonly used mineral oil and synthetic oil lubricant greases to the nature due to the environmental impact assessment and leaching problem has become a subject of growing concern. In light of this, the development of sustainable bio-grease derived from vegetable oil is crucial to encourage the adoption of biodegradable greases as an alternatives to commercial greases. As part of this effort, a proposal has been put forward suggesting the utilization of organic thickeners as a substitution for the mineral inorganic thickener. In this project, three types of grease were formulated, employing two from organic thickeners namely cellulose and chitosan while the other one used a conventional thickener which is lithium. The performance of these greases will be compared to the Food Grade grease which is commercially available. Pin-on-plate tribometer was used to study the grease tribological performance. The plate wear mechanism and pin surface characteristics produced from the test were studied using LSCM and SEM machines. Lastly, the thermal stability of the greases were evaluated using thermogravimetric analysis. The result shows that palm grease derived from cellulose and chitosan thickeners were compatible with the mineral grease in term of their tribological performance. The results of this project demonstrate that greases formulated with organic thickeners showcase favorable performance in terms of coefficient of friction (COF) which is 0.084 as compared to mineral and Food Grade Grease which are 0.125 and 0.1015. The low value of groove plate wear depth, surface roughness and grease thermal stability show that the organic greases can compete the tribological performance of mineral and Food Grade greases. Nevertheless, it is essential to acknowledge that both of these greases exhibited relatively higher pin mass loss when compared to the other greases investigated. | |
| dc.identifier.uri | https://erepo.usm.my/handle/123456789/23476 | |
| dc.language.iso | en | |
| dc.title | Investigations on tribological behavior of palm grease with different green thickeners | |
| dc.type | Resource Types::text::report::research report | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | Universiti Sains Malaysia |