Experimental Study on the Viscosity Properties of Modified Vegetable Oil with Hybrid hBN/TiO2 Nanoparticles as Metalworking Fluid
A. M. SABRI, N. TALIB, H. ABDULLAH, A. S. A. SANI, S. KUNAR
Abstract. Todays, the vegetables-based oil for metalworking fluid has gain attention from researchers to be used as alternative of commercial metalworking fluid (MWFs). This is due to the increase of minerals oil price and concerns of using mineral oil-based metalworking fluid. In this research, crude RBD palm oil (RBDPO) and crude Jatropha oil (CJO) are chosen as the based oil because of its suitability for metalworking fluid standards. The oils are chemically modified and combined with hybrid nanoparticles to improve its thermal-oxidative stability. The product of this process is modified RBD palm oil with 0.025 wt% hBN + TiO2 nanoparticles (MRPOht) and modified Jatropha oil with 0.025 wt% hBN+TiO2 nanoparticles (MJOht). The physichochemical properties of the oils is evaluated and compared with synthetic ester as the benchmark oil. The dynamic viscosity of the oils is evaluated by using Viscolite device and the viscosity index of the oils is calculated by using interpolation method. The findings show that MRPOht and MJOht exhibit higher viscosity index compared to synthetic ester and crude oils. The addition of hybrid nanoparticles has significantly improved the physichochemical properties of MRPOht and MJOht as both oils has possessed highest kinematic viscosity at 100°C stating the fact that both oils can withstand the high temperature and provide lubricity at high temperature.
Keywords
Metalworking Fluid, Modified Vegetable Oil, Viscosity Properties
Published online 7/15/2026, 8 pages
Copyright © 2026 by the author(s)
Published under license by Materials Research Forum LLC., Millersville PA, USA
Citation: A. M. SABRI, N. TALIB, H. ABDULLAH, A. S. A. SANI, S. KUNAR, Experimental Study on the Viscosity Properties of Modified Vegetable Oil with Hybrid hBN/TiO2 Nanoparticles as Metalworking Fluid, Materials Research Proceedings, Vol. 68, pp 210-217, 2026
DOI: https://doi.org/10.21741/9781644904237-28
The article was published as article 28 of the book Green Materials, Processing & Characterization
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 license. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
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