2013_EJRNL_PP_ESTER_CARVALHODE_SOUZA_1.pdf
Terbatas Suharsiyah
» ITB
Terbatas Suharsiyah
» ITB
Vegetable oils, especially soybean oil, exhibit substantially poorer thermal-oxidative stability than
commercially available petroleum oil quenchant formulations. Therefore, to achieve any commercially
interesting performance, vegetable oils must be stabilized by the addition of antioxidant inhibitors. This
work describes the ability of two commercially available antioxidants, Irganox L 57 and Irganox L 109, to
stabilize soybean oil against thermal-oxidative degradation. In addition, the effect of antioxidant stabilization on quenching performance was evaluated by determining the profile of heat transfer coefficient
variation throughout the quenching process at different times after being subjected to an accelerated
thermal-oxidation aging test. The results of this work are discussed here.