The incorporation of chokeberry biochar as an innovative additive enhances the tribological and rheological properties of vegetable lubricants. The recent study sheds light on the effects of this eco-friendly modification on the performance of commercial lubricants, providing evidence of its potential as a game-changing solution for the lubricant industry.
With the emergence of stringent environmental regulations and increasing demand for natural alternatives, the search for reliable and sustainable lubricant additives has become more urgent than ever. Traditional lubricants often contain harsh chemicals, contributing to environmental degradation and prompting researchers to identify safer options. One of the promising candidates includes chokeberry biochar, derived from the pyrolysis of chokeberry biomass, which has gained attention for its beneficial properties.
Poland stands as the world’s largest producer of chokeberries, contributing significantly to the global market. Amidst the challenges of waste management surrounding chokeberry production, researchers have turned to pyrolysis, a process involving the thermal decomposition of biomass, to create biochar. This carbon-rich material is considered environmentally sustainable and offers unique properties beneficial for diverse applications, including its use as lubricant additives.
The research conducted involved incorporating varying concentrations of chokeberry-derived biochar, produced at temperatures of 500 and 700 °C, with vegetable greases formulated with rapeseed oil. The focus was on assessing how these innovative additives influenced the lubricants' tribological and rheological behaviors, which define their performance under friction and flow conditions.
The results were promising, demonstrating significant improvements across various metrics. Particularly, the addition of 3% chokeberry biochar produced at 500 °C enhanced wear resistance and scuffing prevention properties, outperforming reference samples with conventional activated carbon. “The biochar additive considerably enhanced the tribological and rheological performance of the tested rapeseed-based grease,” the authors noted, emphasizing biochar’s utility as more than just an eco-friendly option.
Besides improving mechanical characteristics, chokeberry biochar contains notable amounts of minerals and micronutrients, which contribute to minimizing wear and enhancing longevity. Its rich antioxidant properties, due to compounds such as anthocyanins and flavonoids, add to its desirability. “Chokeberry is highly regarded for its wealth of active compounds with strong antioxidant properties,” underscoring the multifunctionality of this natural additive.
The study's methodology included rigorous tribological tests assessing parameters like limiting load of wear (LLW), welding load (WL), and limiting pressure of seizure (LPS). The addition of the chokeberry biochar resulted not only in lower wear rates but also improved the lubricants' viscosity profile under operational conditions, providing manufacturers with insights necessary for formulating advanced lubricants.
Overall, the incorporation of chokeberry-derived biochar as a modifying agent presents significant opportunities to produce high-performing, environmentally friendly lubricants. With the lubricant market steadily shifting toward less harmful alternatives, this research signals exciting advancements toward the use of biochar, paving the way for greener technology strategies. The successful trials indicate potential paths for future studies, exploring optimal formulations and broader applications within various industrial sectors.
With its favorable performance metrics, chokeberry biochar could reshape the development of vegetable-based lubricants, turning waste materials from chokeberry production volumes—traditionally viewed as environmental burdens—into valuable industrial resources. The advancement of sustainable lubricant technology is just within reach, driven by innovative approaches like this, promising both environmental benefits and improved functionality.