Journal of Engineering Research
Innovation and Scientific Development

Document Type : Research Paper

Authors

1Kigho M. Oghenejoboh,  2Judith E. Umukoro,  3Nneka R. Agbale,  4Chidimma Aniodo, 

1. 1  Department of Chemical Engineering, Delta State University, Abraka, Nigeria
2. 2  Department of Chemical Engineering, Delta State University, Abraka, Nigeria
3. 3  Department of Chemical Engineering, Delta State University, Abraka, Nigeria
4. 4  Department of Chemical Engineering, Delta State University, Abraka, Nigeria

doi https://doi.org/10.61448/jerisd33254

Abstract

Bio-grease was produced from waste cooking oil (groundnut oil) sourced from eateries and local restaurants. The physicochemical properties of the base oil and produced grease (viscosity, density, specific gravity, free fatty acid, as well as the consistency—worked and unworked penetration) were determined using standard ASTM methods. The SEM/EDX characterization of the grease was done using scanning electron microscopy with energy-dispersive X-ray spectroscopy (SEM/EDX), gas chromatography–mass spectrometry (GC–MS), and Fourier transform infrared spectroscopy (FTIR). The values of the physicochemical properties were within optimal ranges recommended for grease by the National Lubricating Grease Institute (NLGI). The trace elemental compositions of the grease showed no significant environmental concerns. The FTIR results show a good combination of functional groups commonly found in natural products, polymers, and various organic compounds. The SEM/EDX results indicate that the formulated grease is similar to polyurea-based greases, which are known for their high-temperature stability, excellent mechanical performance, and resistance to water washout. The produced grease, which falls within NLGI grade 2, can be used for general purposes.