Oxidation Stability Enhancement of Vegetable Derived Oil
Since the vegetable oil is composed of unsaturated fatty acid, the oxidation stability at the high temperature is much lower than that of the conventional petroleum chemical lube oil. This is due to the double bonds contained in the unsaturated fatty acids. Hydrocarbons linked to these double bonds generate free radicals at high temperatures, and these radicals react with oxygen to produce radical peroxides, and the oxidation proceeds rapidly. In this study, various antioxidants were applied to suppress the rapid oxidation and to improve the oxidation stability.
Keywords - Vegatable Oil, Oxidation Stability, Antioxidant