Change in corrosivity of insulating oil caused by oxidative deterioration of the oil

Kamishima, Shota; Ito, Takashi; Morishima, Yasuo

doi:10.1109/tdei.2012.6180244

Cited by 25 publications

(13 citation statements)

References 3 publications

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“…Both animal and vegetable edible fats contain a small amount of free fatty acids, but these acids may exceed to higher levels due to rancidity and hydrolysis reactions. Thus, the acidity index and acidity are the indicators that help us to detect the presence of rancidity in oils and fats . Figure shows the linear curves of the effect of HNO 3 (%), storage time (day), and WG/Ch film on the acidity, acidity number, and peroxide content of sesame oil.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, the acidity index and acidity are the indicators that help us to detect the presence of rancidity in oils and fats. [31] Figure 4 shows the linear curves of the effect of HNO 3 (%), storage time (day), and WG/Ch film on the acidity, acidity number, and peroxide content of sesame oil. According to Figure 4, with increasing HNO 3 and storage time, the acidity and acid number of the oils increased significantly (p < 0.05).…”

Section: Acidity Acidity Number and Peroxide Content Of Sesame Oilmentioning

confidence: 99%

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Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Chavoshizadeh

Pirsa

Mohtarami

2020

Euro J Lipid Sci & Tech

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In this study, a smart biodegradable film based on wheat gluten modified with chlorophyll (WG/Ch) is presented. The effect of chlorophyll on the antioxidant activity and mechanical properties of WG/Ch film is studied. Scanning electron microscopy and Fourier‐transform infrared spectroscopy (FT‐IR) analyses are used to study the structure and chemical composition of gluten‐based films. The WG/Ch film is used in the packaging of sesame oil. The effect of WG/Ch film on increasing the shelf life and detecting expiration time of oil is studied. FT‐IR results show that weak interactions are created between gluten and chlorophyll. The antioxidant activity of the WG film is 60% and it increases to 85% by the addition of chlorophyll. The results show that with the increasing storage time of oil samples, oxidative indices are increased, but the WG/Ch film decreases the sesame oil oxidation significantly (almost in the all oxidative indices 50% decrease is observed). Practical Applications: The WG/Ch film is used in the packaging of sesame oil. The effect of WG/Ch film on the increasing of shelf life and detecting expiration time of oil is studied. By increasing storage time and oxidant, acidity, acid number, PA, and oil color change are increased, but the WG/Ch active film decreases the sesame oil oxidation significantly. Also, by examining the color properties of the active film, it is observed that with increasing storage time and oxidant percent, the color of the film is changed (from green to yellow), which can be used to estimate the oil expiration time. It should be mentioned that the film's color changes are visible to the naked eye.

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Section: Resultsmentioning

confidence: 99%

Section: Acidity Acidity Number and Peroxide Content Of Sesame Oilmentioning

confidence: 99%

Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Chavoshizadeh

Pirsa

Mohtarami

2020

Euro J Lipid Sci & Tech

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“…Because this process takes a very short time, a severe physical impact will occur in that area. In this area, the pressure and temperature will rise rapidly [19,20]. During the process of compressing the bubbles, the density of the bubbles increases as the volume of the bubbles decreases, due to the constant mass of the bubbles.…”

Section: B Bubbles Generate Heat Due To Compressionmentioning

confidence: 99%

Oxidative Deterioration Effect of Cavitation Heat Generation on Hydraulic Oil

Yang

et al. 2020

IEEE Access

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The thermal effects of cavitation on hydraulic oil is very important. From a micro perspective, the evolution of bubbles, will release amount of energy, especially its collapse in high-pressure area. The energy is converted into heat, which will be absorbed by hydraulic oil, which is indirectly converted into vibration and noise, and other forms. In order to study the effect of cavitation on hydraulic oil from an energy perspective, we investigated the oxidative deterioration of surrounding hydraulic oil during the compression of cavitation bubbles by using theoretical analysis and experimental comparison methods. Firstly, the cause of cavitation heat generation in hydraulic system was analyzed. Secondly, two kinds of hydraulic oils were tested for corrosion under the environment of cavitation heat generation, and the chemical properties changes of these hydraulic oils in the simulated cavitation heat production environment were analyzed. Finally, the thermogravimetric analysis and comparison of the two kinds of hydraulic oils in a simulated cavitation heat-generating environment were performed, and obtained the reason why hydraulic oil was oxidized to form solid carbon particles. The results showed that cavitation heat generation will cause oxidative deterioration of hydraulic oil, which enhanced the corrosion of hydraulic oil, and subsequently generated solid particles in hydraulic oil. The inner surface of hydraulic components will be scratched when solid carbon particles move with hydraulic oil flow in hydraulic system.

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“…The study on their physical and chemical properties will contribute to the development of advanced corrosive resistant materials and the realization of corrosive state monitoring. Numerous efforts have been made to study properties of the DBDS, DBS, and BiBz, including chemical reactivity [7,8], synergistic effect [9,10], detection methods [6,11], etc. [12,13].…”

Section: Introductionmentioning

confidence: 99%

Vibrational Spectra and Molecular Vibrational Behaviors of Dibenzyl Disulfide, Dibenzyl Sulphide and Bibenzyl

Wang

Song

Chen

et al. 2022

IJMS

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The vibration spectroscopy (Raman and infrared) of widely concerned molecules in sulfur corrosion phenomenon (Dibenzyl Disulfide, Dibenzyl Sulphide, and Bibenzyl) is detailedly analyzed based on density functional theory and experimental measurement. The dominant conformations of these molecules are determined according to Boltzmann distribution in relative Gibbs free energy. Additionally, noncovalent interaction analysis is conducted to indicate intramolecular interaction. Vibration normal mode is assigned based on potential energy distribution, which comprehensively reveals the molecular vibrational behaviors. Conformations weighted spectra are obtained and compared with experimentally measured spectra. We found that experimental spectra are in good agreement with the theoretical spectra in B3LYP-D3(BJ)/6-311G** level with a frequency correction factor. Furthermore, the divergence among these molecules is discussed. The vibrational behavior of the methylene group in the molecule shows a trend with the presence of the sulfur atom.

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Change in corrosivity of insulating oil caused by oxidative deterioration of the oil

Cited by 25 publications

References 3 publications

Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Oxidative Deterioration Effect of Cavitation Heat Generation on Hydraulic Oil

Vibrational Spectra and Molecular Vibrational Behaviors of Dibenzyl Disulfide, Dibenzyl Sulphide and Bibenzyl

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