Avaliação da estabilidade a oxidação de óleo vegetal de crambe (Crambe abyssinica Hochst) como fluido isolante

Abstract

This research aimed overall assessment of a new plant insulating fluid, using as raw vegetable oil culture of crambe (Crambe abyssinica Hochst). Specific objectives were to evaluate the oxidation stability of crambe oil with various types of typical antioxidants used in edible vegetable oils available in the domestic market, aiming at a new plant insulating fluid, using a raw vegetable oil that does not compete with human food chain / animal. The experiment was conducted at the Research Laboratory of Oil Chemistry of College Assis Gurgacz-FAG. In the municipality of Cascavel / PR, a Latitude 24 º 56 'South, Longitude 53 º 30' W and altitude of 682 m in the period from September to December 2011. The methodology used was called Rancimat equipment, a device which simulates the two main parameters that affect the oxidation stability of greases matters, which are the action of high temperatures and the presence of oxygen, which presents results as an induction period which is represented by periods in hours. From the data collected during testing of the samples prepared using the Rancimat temperatures of 110 ° C and 130 ° C, an average was calculated for each typ e of antioxidant, as well as their concentrations and mixtures. The survey results showed that the sample that showed the best oxidation stability at 110 ° C was obtaine d from the use of antioxidant TBHQ in a concentration of 0.3% m / m (52.96 h). The worst case was the DBPC 0.1% m / m (6.72 h). At temperatures of 130 ° C, the best re sult was TBHQ 0.3% m / m (12.67 h) and DBPC worst case was 0.1% m / m (0.61 h). Thus, we conclude that to obtain a new fluid-based insulation plant crambe is feasible to use the antioxidant TBHQ, with a concentration of 0.3% m / m.