Friction condition of aluminum alloy AA6061 lubricated with bio-lubricant in cold forging test

Purpose Cold forging operation is one of the widely used techniques in industry production. This paper aims to present a case study in highlighting and modelling the use of different type of palm oil-based [palm stearin (PS), palm kernel oil (PKO) and palm mid olein (PMO)] as a bio-lubricant in cold forging process using experimental and finite element method. Design/methodology/approach Ring compression test plays a fundamental role in the understanding of materials science and engineering because of the deformation, friction and wear behaviour. Aluminium (A6061) was used in this test to observe the deformation of the ring with different palm oil and its derivatives by comparing with commercial metal forming oil. Findings The presence of certain type of palm oil-based lubricant has a good performance compared to mineral-based oil in terms of surface roughness but when observed in terms of friction the result shows that palm oil-based lubricant has poor friction performance compared to mineral oil-based lubricant (m = 0.25), where PS has the lowest friction at m = 0.3 compared to PKO (m = 0.35) and PMO (m = 0.38). Research limitations/implications This research is using palm oil in cold forging test to study the friction, formation and stress at certain levels of stroke. The detail of the test is explained in the manuscript as attached. Social implications This research is trying to promote the use of biodegradable material to reduce pollution to the surrounding. Originality/value The originality of this paper has been checked using Turnitin and the result is 13%.

Application of Box Behnken Design and Response Surface Methodology for Optimization Sonication Conditions of Nanostructured Lipid Carrier from Mixtures of Palm Stearin and Palm Olein

The study aimed to determine the optimum conditions of the sonication in the manufacture of nanostructured lipid carriers (NLC). Nanostructured lipid carriers were developed using a mixture of palm stearin and palm olein, water, and tween as surfactants. Optimization was carried out to obtain nanostructured lipid carriers with a size below 200nm, zeta potential + 30 mV, and polydispersity index below 0.5. Optimization of NLC using response surface methodology and Box-Behnken experimental design. The independent variables were amplitude (A, kHz), pulse on pulse off (B, minute), and time of sonication (C, minute) each at three levels, while dependent variables were zeta potential (Y1, mV), particle size (Y2, nm), and polydispersity index (Y3). Measurement for dependent variables using the Zetasizer Nano ZS particle size analyzer utilized with Malvern software (Malvern, UK). The optimum formulation was obtained at a combination of amplitude (35 kHz), pulse on pulse off (pulse on 9 pulses off 3), and time of sonication (3 minutes 25 seconds ). This resulted in NLC having particle size 127.9 nm, polydispersity index 0.191, the zeta potential of -27.3 mV.

Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying

The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).

Development and Evaluation of Palm-based Tibetan Butter Equivalent: Formulation, Rheology, Texture and Microstructure

Palm-based Tibetan butter equivalent was developed and evaluated from formulation, rheology, texture to microstructure. Firstly, the compatibility of palm stearin and palm olein was ascertained. The formulations of palm-based Tibetan butter equivalent were then optimally developed using a combination of palm stearin (37.5%), palm olein (37.5%) and soybean oil (25%). These were found to contain high unsaturated fatty acids and analogous solid fat content (SFC) at varying temperatures. Moreover, the palm-based Tibetan butter equivalent (TBE) showed a shear-thinning behavior, a gel characteristic, good plasticity and comparable texture characteristics (such as hardness, adhesion, cohesiveness and elasticity) to traditional Tibetan butter (TB). Furthermore, as determined by polarized light microscopy (PLM) and confocal laser scanning microscopy (CLSM), the microstructures also showed a similar structure, thus further indicating that palm oil is a good candidate as a substitute in making Tibetan-style butter. Overall, the palm-based Tibetan butter equivalent was developed by physical technology and could assist in increasing the enjoyable population as well as addressing the challenge of resource shortage, geographical origin and season of production.

Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification

The production of margarine fat is not only intended to be free from Trans Fatty Acid (TFA) but is also expected to have a higher quality from a nutritional aspect. In this research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical interesterification was synthesized. Chemical interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. An attempt to chemical-restructure palm stearin and sesame oil to form margarine fat which is suitable for margarine was investigated using sodium methoxide as a catalyst. The effect ratio of PS/SO in color, slip melting point, solid fat index, texture and triacylglycerols (TAGS) profile of margarine fat were studied in research. This research was conducted by three major stages; characterization of sesame oil and palm stearin, synthesis of margarine fat by physical blending and chemical interesterification, and characterization of margarine fat. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of sesame oil and palm stearin. Margarine fat produced with different variations of the raw material concentration (% w/w SO:PS = 30:70; 40: 60; 50:50, 60:40, and 70:30). Chemical interesterification caused: rearrangement of triacylglycerols, reduction of S3 and U3 and increase in S2U and U2S type TAGs content of all blend, resulting in lowering of melting point, solid fat index and increase texture. Margarine fat in the % ratio of SO:PS = 60:40, has a similar characteristic (texture, slip melting point, solid fat index, and TAGS profiles) which margarine commercial, so has the potential to be developed in the manufacture margarine industry