Study on the tribological characteristic of food-grade biolubricant using four-ball experiments

Food-grade lubricants are crucial in the food processing industry and are used in various industries, including automotive and industrial applications. They can be solid, liquid, or semi-solid and are classified based on their physical appearance. Research focuses on gear oils designed to protect gearbox components and withstand high loads, temperatures, and ambient conditions. Industrial gear oils must have appropriate viscosity, oxidative and thermal stability, solid load-carrying capacity, demulsibility, foam resistance, and corrosion protection. Companies are developing higher-quality lubricants to reduce costs and improve efficiency. Vegetable oil is a popular alternative to mineral oil due to its biodegradability, non-toxic, renewable, and inexpensive properties. A recent study explores the potential of palm oil as a substitute for mineral-based oil in food-processing industries. It focuses on the tribological characteristics of palm oil in addition to food-grade industrial gear oil. The research aims to develop environmentally friendly lubricants by determining the mechanical properties of the chosen lubricant composition based on wear and friction coefficient. This will help achieve anti-wear properties and non-toxicity for industrial gear oil applications. The new formulation would focus on cost reduction, longer lubricant life, and improved gearbox efficiency.