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DOI: Investigation of the effects of ultrasound processing on the characteristics of lubricating emulsions
Salikhanova Dilnoza Saidakbarovna , Doctor of Chemical Sciences, Professor, Institute of General and Inorganic Chemistry of the Academy of Sciences of Uzbekistan, Tashkent, Uzbekistan Ismoilova Mukhtasar Аbdumutolib qizi , PhD, Institute of General and Inorganic Chemistry of Academy of Sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan Sagdullayeva Dilafruz Saidakbarovna , Doctor of Chemical Sciences, Prof. Institute of General and Inorganic, Chemistry of Academy of Sciences of the Republic of Uzbekistan Choriyeva Iklima Yuldosh qizi , Doctor of Chemical Sciences, Prof. Institute of General and Inorganic, Chemistry of Academy of Sciences of the Republic of Uzbekistan Savriyeva Dilafruz Doutovna , PhD, Institute of General and Inorganic Chemistry of Academy of Sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan Muratov Mirtokhir Mirkhalil ugli , Doctor of Chemical Sciences, Prof. Institute of General and Inorganic, Chemistry of Academy of Sciences of the Republic of UzbekistanAbstract
This study examines the potential application of used vegetable oil for the production of lubricating emulsions. It has been determined that for the bleaching of used vegetable oil with an acid value (AV) of 4.0 mg KOH/g, a 4% clay-based adsorbent is sufficient. The maximum emulsion stability, achieved after 8 minutes of ultrasonic treatment, corresponds to a formulation containing 20% vegetable oil, 3% emulsifier, and 0.2% NaHCO3. Further increasing the amount of vegetable oil improves the emulsion quality; however, it also raises production costs.
Keywords
Vegetable oils, emulsions, droplet size
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Copyright (c) 2025 Salikhanova Dilnoza Saidakbarovna, Ismoilova Mukhtasar Аbdumutolib qizi, Sagdullayeva Dilafruz Saidakbarovna, Choriyeva Iklima Yuldosh qizi, Savriyeva Dilafruz Doutovna, Muratov Mirtokhir Mirkhalil ugli
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