Abstract
AbstractOne of the major disadvantages of vegetable oils as base stock for lubricants is their high pour points. In this paper the crystallisation behaviour of coconut oil and the effect of additive addition and the chemical modification on its pour point were analysed using differential scanning calorimetry (DSC). Coconut oil showed the highest pour point among the vegetable oils considered in the study. This can be attributed to the predominantly saturated nature of its fatty acid constituents. Addition of additives did not show any significant improvement in the pour point of coconut oil. The chemical modification procedures described in this work have been effective in improving the pour point of coconut oil to some extent. The DSC method used in the present work has been found to be helpful in understanding the crystallisation behaviour of vegetable oils with different fatty acid compositions, the effect of additive addition and the chemical modification on pour point of coconut oil. Copyright © 2008 John Wiley & Sons, Ltd.
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