Elastohydrodynamic Study of Vegetable Oil–polyalphaolefin Blends

Two polyalphaolefins, of higher and lower viscosity than vegetable oils, were used to make binary blends of varying compositions with soy bean and canola oils. The pure oils and the blends were used in viscosity and film thickness investigations. The effects of composition and temperature on viscosity were found to agree well with the theoretical predictions of a simple mixing law. The film thicknesses of the various blends under elastohydrodynamic conditions were measured at 20 N load, and varying entrainment speeds and temperatures. From the data, pressure–viscosity coefficients, α, as a function composition and temperature were obtained. The resulting α values were compared with theoretical predictions. Experimental values of α as a function of composition showed a slight negative or no deviation from the values predicted by an ideal mixing model. On the other hand, experimental values of α displayed a mild decrease with increasing temperature, while the model predicted a sharp decrease with increasing temperature.