Research on Friction Properties of Mineral Lubricants in Thin-Film-Lubricating Regime

On the basis of thin film lubrication theory, the influence of fluid film(disordered film), ordered film and adsorbed film on tribological behavior of lubricating oil in thin-film lubrication(TFL) regime was studied. The μ-L(friction coefficient versus load) curves of different oil viscosity and additive dosage were obtained by a high frequency reciprocating test rig and the adsorption capacity of additive on steel surface were measured by QCM-D. Based on the Stribeck curve and thin film lubrication theory model, some conclusions can be drawn up, namely:(1) The μ-L curves and the parameters of L0 and μ0, obtained from the high frequency reciprocating test rig with ball-disc contact, can be used to study tribological behaviors of lubricating oil under TFL conditions.(2) In comparison with the high viscosity base fluid, the lower one can enter into TFL regime under lower load and keeps a lower friction coefficient in TFL regime.(3) The polar molecules in additive formulation produce ordered adsorbed layer on steel surface to reduce friction coefficient. And in TFL regime, the molecule's polarity, layer thickness and saturation degree on steel surface probably can influence lubricant's tribological behaviors between the moving interfaces. Moreover, the further study would be focused on the competitive adsorption of different additives, the formation of dual- and/or tri-molecular adsorption layers, and other aspects.

On the experimental characterization of the fluid volume influence on the friction between rough surfaces

The load-bearing behaviour of lubricated contacts depends primarily on the normal force,the relative velocity,and the geometry.Thus,with the aid of the Stribeck curve,it is usually well possible to characterize whether hydrodynamics,mixed friction,or boundary friction is more likely to be present.The fact that the load regime can also depend on the fluid quantity is obvious,but has hardly been systematically investigated so far.Especially for contacts with microscopic roughness,the defined application of a very small amount of fluid is a very challenging requirement.In this paper,a very fundamental study shows how a pin-on-disc tribometer can be used to achieve the transition from dry friction via mixed friction to predominant hydrodynamics by the amount of supplied fluid.The experiments are carried out on samples filed with different coarseness.In addition,the simultaneous influence of partial filling and normal force as well as relative velocity is also shown.Very good reproducibility has been practically reached over the entire range of the tests.Regarding the quantities for the coefficient of friction(COF),it was concluded that close to full filling,a reduction of the fluid quantity has a similar effect on the COF as the reduction of the velocity.This property goes along with the common theory of starved lubricated systems.Such behaviour was not observed to the same extent for the normal force.In the vicinity of smaller fluid quantities,the COF increases very rapidly with further reduction in fluid quantity,far more disproportionately than that with reduction in velocity.With a deeper understanding of this problem,various practical issues such as idling or the run-up process in bearings can also be studied in a more focused manner.

A review on food oral tribology

Food entering the oral cavity undergoes a series of complex processing behaviors.It is subjected to compression and shearing by the teeth,tongue,and palate to reduce its size and mix with saliva until it is swallowed.The oral processing behaviors are thought to be closely related to both food and oral frictional properties.Much effort has been made in recent decades about food oral tribology to explore this complicated lubrication behavior.Understanding the lubrication mechanism of food in the mouth is important for improving the consumption experience and developing the novel food.This paper provides a new perspective on the effects of composition,texture,structure,and saliva-food component interactions on lubrication properties of different foods,the relationship between sensory perception and oral frictional behavior,and the mechanism and pattern of lubrication categorized by common food types.The roles of tribology in the improvement of food taste,the search for healthier ingredient substitutes,functional foods,and the development of green foods are analyzed.Conceptual and numerical prediction models among physical properties,sensory perception,and frictional behavior of food are discussed.Studies of simulating oral processing,such as the selection of friction pair materials,physical modification of contact surfaces,addition of saliva,different modes of motion,and contact forms are concluded and classified.The progress of commercial friction apparatus as well as customized friction devices applied to the food sector in recent years are described.The characteristics,performances,and applications of these tribological instruments are analyzed and compared.In addition,the results achieved by oral tribology in identifying adulterated foods and ensuring food safety are presented.Finally,some suggestions are put forward for the current challenges and future development of food oral tribology.