WO2014054047A1 - Oleic and medium chain length triglyceride based, low viscosity, high flash point dielectric fluids - Google Patents
Oleic and medium chain length triglyceride based, low viscosity, high flash point dielectric fluids Download PDFInfo
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- WO2014054047A1 WO2014054047A1 PCT/IN2012/000689 IN2012000689W WO2014054047A1 WO 2014054047 A1 WO2014054047 A1 WO 2014054047A1 IN 2012000689 W IN2012000689 W IN 2012000689W WO 2014054047 A1 WO2014054047 A1 WO 2014054047A1
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- WIPO (PCT)
- Prior art keywords
- fatty acids
- triglyceride
- acid
- fatty acid
- viscosity
- Prior art date
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- 239000012530 fluid Substances 0.000 title claims abstract description 30
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 title description 82
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 title description 9
- 239000000203 mixture Substances 0.000 claims abstract description 92
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 88
- 239000000194 fatty acid Substances 0.000 claims abstract description 88
- 229930195729 fatty acid Natural products 0.000 claims abstract description 88
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 80
- 125000004432 carbon atom Chemical group C* 0.000 claims abstract description 29
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 16
- 235000003441 saturated fatty acids Nutrition 0.000 claims abstract description 12
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims abstract description 11
- 150000003626 triacylglycerols Chemical group 0.000 claims description 26
- -1 CIO fatty acids Chemical class 0.000 claims description 25
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 72
- 238000002844 melting Methods 0.000 description 35
- 230000008018 melting Effects 0.000 description 35
- 239000003921 oil Substances 0.000 description 25
- 235000019198 oils Nutrition 0.000 description 25
- 235000019387 fatty acid methyl ester Nutrition 0.000 description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 description 14
- 239000008158 vegetable oil Substances 0.000 description 14
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 11
- 150000002148 esters Chemical class 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 239000003085 diluting agent Substances 0.000 description 8
- 235000021313 oleic acid Nutrition 0.000 description 8
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 7
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 7
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 6
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 6
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 239000005642 Oleic acid Substances 0.000 description 6
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 6
- 239000000654 additive Substances 0.000 description 6
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 229920006395 saturated elastomer Polymers 0.000 description 6
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical class CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 5
- 238000009834 vaporization Methods 0.000 description 5
- 230000008016 vaporization Effects 0.000 description 5
- 241000195493 Cryptophyta Species 0.000 description 4
- 235000021322 Vaccenic acid Nutrition 0.000 description 4
- 239000000828 canola oil Substances 0.000 description 4
- 235000019519 canola oil Nutrition 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 229920013639 polyalphaolefin Polymers 0.000 description 4
- UWHZIFQPPBDJPM-BQYQJAHWSA-N trans-vaccenic acid Chemical compound CCCCCC\C=C\CCCCCCCCCC(O)=O UWHZIFQPPBDJPM-BQYQJAHWSA-N 0.000 description 4
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 238000013459 approach Methods 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 238000013178 mathematical model Methods 0.000 description 3
- 239000006078 metal deactivator Substances 0.000 description 3
- 239000002480 mineral oil Substances 0.000 description 3
- 235000010446 mineral oil Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 2
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 2
- 101710178035 Chorismate synthase 2 Proteins 0.000 description 2
- 101710152694 Cysteine synthase 2 Proteins 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- UWHZIFQPPBDJPM-FPLPWBNLSA-M Vaccenic acid Natural products CCCCCC\C=C/CCCCCCCCCC([O-])=O UWHZIFQPPBDJPM-FPLPWBNLSA-M 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000021342 arachidonic acid Nutrition 0.000 description 2
- 229940114079 arachidonic acid Drugs 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 210000001072 colon Anatomy 0.000 description 2
- 239000000356 contaminant Substances 0.000 description 2
- 230000000994 depressogenic effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 229960002446 octanoic acid Drugs 0.000 description 2
- 150000002889 oleic acids Chemical class 0.000 description 2
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- DTOSIQBPPRVQHS-UHFFFAOYSA-N α-Linolenic acid Chemical compound CCC=CCC=CCC=CCCCCCCCC(O)=O DTOSIQBPPRVQHS-UHFFFAOYSA-N 0.000 description 2
- XSXIVVZCUAHUJO-AVQMFFATSA-N (11e,14e)-icosa-11,14-dienoic acid Chemical compound CCCCC\C=C\C\C=C\CCCCCCCCCC(O)=O XSXIVVZCUAHUJO-AVQMFFATSA-N 0.000 description 1
- VJILEYKNALCDDV-OIISXLGYSA-N (1S,4aS,10aR)-1,2,3,4,4a,9,10,10a-octahydro-6-hydroxy-1,4a-dimethylphenanthrene-1-carboxylic acid Chemical compound C1=C(O)C=C2[C@@]3(C)CCC[C@@](C(O)=O)(C)[C@@H]3CCC2=C1 VJILEYKNALCDDV-OIISXLGYSA-N 0.000 description 1
- SZQQHKQCCBDXCG-BAHYSTIISA-N (2e,4e,6e)-hexadeca-2,4,6-trienoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C(O)=O SZQQHKQCCBDXCG-BAHYSTIISA-N 0.000 description 1
- HXQHFNIKBKZGRP-URPRIDOGSA-N (5Z,9Z,12Z)-octadecatrienoic acid Chemical compound CCCCC\C=C/C\C=C/CC\C=C/CCCC(O)=O HXQHFNIKBKZGRP-URPRIDOGSA-N 0.000 description 1
- YUFFSWGQGVEMMI-JLNKQSITSA-N (7Z,10Z,13Z,16Z,19Z)-docosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCCCC(O)=O YUFFSWGQGVEMMI-JLNKQSITSA-N 0.000 description 1
- DQGMPXYVZZCNDQ-KBPWROHVSA-N (8E,10E,12Z)-octadecatrienoic acid Chemical compound CCCCC\C=C/C=C/C=C/CCCCCCC(O)=O DQGMPXYVZZCNDQ-KBPWROHVSA-N 0.000 description 1
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- OQOCQFSPEWCSDO-JLNKQSITSA-N 6Z,9Z,12Z,15Z,18Z-Heneicosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCCC(O)=O OQOCQFSPEWCSDO-JLNKQSITSA-N 0.000 description 1
- 235000021294 Docosapentaenoic acid Nutrition 0.000 description 1
- 235000021297 Eicosadienoic acid Nutrition 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021319 Palmitoleic acid Nutrition 0.000 description 1
- 241000390166 Physaria Species 0.000 description 1
- VJILEYKNALCDDV-UHFFFAOYSA-N Podocarpic acid Natural products C1=C(O)C=C2C3(C)CCCC(C(O)=O)(C)C3CCC2=C1 VJILEYKNALCDDV-UHFFFAOYSA-N 0.000 description 1
- HXQHFNIKBKZGRP-UHFFFAOYSA-N Ranuncelin-saeure-methylester Natural products CCCCCC=CCC=CCCC=CCCCC(O)=O HXQHFNIKBKZGRP-UHFFFAOYSA-N 0.000 description 1
- 235000004443 Ricinus communis Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 239000012963 UV stabilizer Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- DQGMPXYVZZCNDQ-OBWVEWQSSA-N beta-calendic acid Chemical compound CCCCC\C=C\C=C\C=C\CCCCCCC(O)=O DQGMPXYVZZCNDQ-OBWVEWQSSA-N 0.000 description 1
- 239000003225 biodiesel Substances 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- SECPZKHBENQXJG-UHFFFAOYSA-N cis-palmitoleic acid Natural products CCCCCCC=CCCCCCCCC(O)=O SECPZKHBENQXJG-UHFFFAOYSA-N 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- HOBAELRKJCKHQD-QNEBEIHSSA-N dihomo-γ-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCCCC(O)=O HOBAELRKJCKHQD-QNEBEIHSSA-N 0.000 description 1
- MIMDHDXOBDPUQW-UHFFFAOYSA-N dioctyl decanedioate Chemical compound CCCCCCCCOC(=O)CCCCCCCCC(=O)OCCCCCCCC MIMDHDXOBDPUQW-UHFFFAOYSA-N 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- PRHHYVQTPBEDFE-UHFFFAOYSA-N eicosatrienoic acid Natural products CCCCCC=CCC=CCCCCC=CCCCC(O)=O PRHHYVQTPBEDFE-UHFFFAOYSA-N 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 235000020664 gamma-linolenic acid Nutrition 0.000 description 1
- 229960002733 gamolenic acid Drugs 0.000 description 1
- OQOCQFSPEWCSDO-UHFFFAOYSA-N heneicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCCC(O)=O OQOCQFSPEWCSDO-UHFFFAOYSA-N 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 235000021085 polyunsaturated fats Nutrition 0.000 description 1
- 238000010248 power generation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- JBYXPOFIGCOSSB-UQGDGPGGSA-N rumenic acid Chemical compound CCCCCC\C=C/C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-UQGDGPGGSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- IJTNSXPMYKJZPR-BYFNFPHLSA-N trans-parinaric acid Chemical compound CC\C=C\C=C\C=C\C=C\CCCCCCCC(O)=O IJTNSXPMYKJZPR-BYFNFPHLSA-N 0.000 description 1
- IJTNSXPMYKJZPR-UHFFFAOYSA-N trans-parinaric acid Natural products CCC=CC=CC=CC=CCCCCCCCC(O)=O IJTNSXPMYKJZPR-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/188—Oleic acid
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Organic Insulating Materials (AREA)
- Lubricants (AREA)
Abstract
A dielectric fluid comprising in weight percent based on the weight of the composition: A. 30 to 70% C18:l fatty acids; B. 10 to 55% of a mixture of C8 and C10 fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight of the mixture, of C8 fatty acids; C. No more than 13% polyunsaturated fatty acids; and D. No more than 7% of saturated fatty acids of which each contains at least 12 carbon atoms.
Description
OLEIC AND MEDIUM CHAIN LENGTH TRIGLYCERIDE BASED, LOW VISCOSITY, HIGH FLASH POINT DIELECTRIC FLUIDS
Field of the Invention
[0001] This invention relates to dielectric fluids. In one aspect the invention relates to dielectric fluids comprising a triglyceride of C8 and/or CIO fatty acids while in another aspect, the invention relates to dielectric fluids comprising triglycerides of C8 and CIO fatty acids in combination with CI 8: 1 fatty acids and polyunsaturated fatty acids.
Description of the Related Art
[0002] Vegetable oil (VO) based dielectric fluids, e.g., transformer fluids, have been increasingly used in the power generation industry to replace mineral oil (MO) based dielectric fluids because of their environmental friendliness and high flash point to improve safety of transformer operation. However, the VO-based dielectric fluids have significantly higher viscosity than the MO-based dielectric fluids, which results in a poorer heat transfer operation using a VO-based dielectric fluid. Therefore, a market need exists for a reduced viscosity VO-based dielectric fluid to improve the heat transfer efficiency in the transformer, while retaining the benefits of a high flash point combined with low melting point and low amounts of polyunsaturated fatty acids in the triglycerides. Table 1 provides a comparison of unmet properties of various oils available from natural sources. In particular, corn oil, cottonseed oil, linseed oil, canola oil, safflower oil, sunflower oil, and soy oil have a high content of triglycerides of polyunsaturated fats > 15% while castor, crambie, lesquerella, and olive have higher viscosity > 33cP and coconut oil and palm oil have high melting points.
Table 1
Comparison of Properties of Various Oil Available from Natural Sources
[0003] Some of the conventional approaches to address this problem, and their associated disadvantages, include
1. Lowering the viscosity of VObased dielectric fluid by blending it with lower viscosity fluids such as polyalphaolefins, synthetic polyol esters and polyglycerol fatty acid ester. However these approaches can lead to lowering of the flash point or to substituting with a non-natural based source;
2. Mixing the VO-based dielectric fluid with a diluent such as fatty acid alkyl ester, but this requires a diluent in excess of 10 weight percent (wt%) to reduce the viscosity of a canola oil to less than 33 centipoise (cP). However, this also results in lowering of the flash point;
3. Increasing the amount of unsaturation in the VO-based dielectric fluid lowers the viscosity of the fluid, but it also lowers the oxidation stability of the fluid (see USP 6, 117,827); and
4. Increasing the amount of saturated C12-C16 triglycerides in the VO-based dielectric, but this also increases the melting point of the fluid.
[0004] Of continuing interest is a dielectric fluid that possesses a desired balance of properties, specifically a combination of low viscosity (<33 cP at 40°C, <120 cP at 10°C), high flash point (>260°C, preferably >270°C), and low melting point (-8°C or less .
SUMMARY OF THE INVENTION
[0005] In one embodiment the invention is a composition of triglycerides comprising in weight percent based on the weight of the composition:
A. 30 to 70% C18: l fatty acids;
B. 10 to 55% of a mixture of C8 and CIO fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight of the mixture, of C8 fatty acids;
C. No more than 13% polyunsaturated fatty acids; and
D. No more than 7% of saturated fatty acids of which each contains at least 12 carbon atoms.
The triglyceride can comprise glycerol with any combination of the following fatty acids: CI 8:1, C8, CIO, polyunsaturated, and saturated C12:0 or greater. The fatty acids can attach to the glycerol molecule in any order, e.g., any fatty acid can react with any of the hydroxyl groups of the glycerol molecule to form an ester linkage. The compositions of this invention are useful as dielectric fluids, and exhibit a (i) viscosity of less than or equal to (<) 33 cP at 40°C and <120 cP at 10°C, (ii) flash point of greater than or equal to (>)260°C, preferably >270°C, and (iii) melting point of -7°C or less.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
Definitions
[0006] Unless stated to the contrary, implicit from the context, or customary in the art, all parts and percents are based on weight and all test methods are current as of the filing date of this disclosure. For purposes of United States patent practice, the contents of any referenced patent, patent application or publication are incorporated by reference in their
entirety (or its equivalent US version is so incorporated by reference) especially with respect to the disclosure of definitions (to the extent not inconsistent with any definitions specifically provided in this disclosure) and general knowledge in the art.
[0007] The numerical ranges in this disclosure are approximate, and thus may include values outside of the range unless otherwise indicated. Numerical ranges include all values from and including the lower and the upper values, in increments of one unit, provided that there is a separation of at least two units between any lower value and any higher value. As an example, if a compositional, physical or other property, such as, for example, temperature, is from 100 to 1,000, then all individual values, such as 100, 101, 102, etc., and sub ranges, such as 100 to 144, 155 to 170, 197 to 200, etc., are expressly enumerated. For ranges containing values which are less than one or containing fractional numbers greater than one (e.g., 1.1, 1.5, etc.), one unit is considered to be 0.0001, 0.001, 0.01 or 0.1, as appropriate. For ranges containing single digit numbers less than ten (e.g., 1 to 5), one unit is typically considered to be 0.1. These are only examples of what is specifically intended, and all possible combinations of numerical values between the lowest value and the highest value enumerated, are to be considered to be expressly stated in this disclosure. Numerical ranges are provided within this disclosure for, among other things, viscosity, temperature and the relative amounts of the individual components in the composition.
[0008] "Comprising", "including", "having" and like terms mean that the composition, process, etc. is not limited to the components, steps, etc. disclosed, but rather can include other, undisclosed components, steps, etc. In contrast, the term "consisting essentially of excludes from the scope of any composition, process, etc. any other component, step etc. excepting those that are not essential to the performance, operability or the like of the composition, process, etc. The term "consisting of excludes from a composition, process, etc., any component, step, etc. not specifically disclosed. The term "or", unless stated otherwise, refers to the disclosed members individually as well as in any combination.
[0009] "Dielectric fluid" and like terms mean a fluid, typically a liquid, that does not conduct, or conducts at a very low level, an electric current under normal circumstance. Vegetable oils inherently possess good dielectric properties. For many vegetable oils the dielectric constant is less than 4.5 (US 2006/0030499).
[0010] "Viscosity" and like terms mean the resistance of a fluid which is being deformed by either sheer stress or tensile stress. For purposes of this specification,
viscosity is measured at 40°C and 10°C using a Brookfield viscometer as measured by ASTM D-445.
[0011] "Flash point" and like terms mean the lowest temperature at which a volatile liquid can vaporize to form an ignitable mixture in air but will not continue to burn (compare to fire point). For purposes of this specification, flash point is measured by the method of ASTM D-3278.
[0012] "Fire point" and like terms mean the lowest temperature at which a volatile liquid can vaporize to form an ignitable mixture in air and will continue to burn after ignition. For purposes of this specification, fire point is measured by the method of ASTM D92-12. Fire point is typically 25-30°C greater than the flash point.
[0013] "Pour point" and like terms mean the lowest temperature at which a liquid becomes semi solid and loses its flow characteristics, or in other words, the minimum temperature at which a liquid will flow. For purposes of this specification, pour point is measured by ASTM D-97.
[0014] "Melting point" and like terms mean the temperature at which a material changes state from solid to liquid. For purposes of this specification, melting point is measured using a differential scanning calorimeter (DSC) and the following protocol:
1. Equilibrate at 90.00°C,
2. Ramp 2.00°C/min to -90.00°C,
3. End of cycle 1 ,
4. Ramp 2.00°C/min to 90.00°C,
5. End of cycle 2,
6. Ramp 2.00°C/min to -90.00°C,
7. End of cycle 3, and
8. End of method.
The average peak temperature of cycle 1 and cycle 3 is reported as the melting point for the composition. Melting point correlates reasonably well with pour point.
[0015] "Triglyceride" and like terms mean an ester derived from glycerol and three fatty acids. The notation used in this specification to describe a triglyceride is the same as that used below to describe a fatty acid. The triglyceride can comprise glycerol with any combination of the following fatty acids: C18:l, C14: l, C16:l, polyunsaturated and saturated C12:0 or greater. The fatty acids can attach to the glycerol molecule in any order, e.g., any fatty acid can react with any of the hydroxyl groups of the glycerol
molecule to form an ester linkage. A triglyceride of a CI 8: 1 simply means that the fatty acid components of the triglyceride are derived from or based upon a CI 8:1 fatty acid. That is, a CI 8:1 triglyceride is an ester of glycerol and three fatty acids of 18 carbon atoms each and each fatty acid having one double bond. Similarly, a C8:0 triglyceride is an ester of glycerol and three fatty acids of 8 carbon atoms each. Likewise, a CI 0:0 triglyceride is an ester of glycerol and three fatty acids of 10 carbon atoms each. Triglycerides of CI 8:1 fatty acids in combination with C8:0 and C10:0 fatty acids means that: (a) a C18: l triglyceride is mixed with C8:0 triglyceride and CI 0:0 triglyceride or (b) at least one of the fatty acid components of the triglyceride is derived from or based upon a CI 8: 1 fatty acid, while the other two are derived from or based upon C8:0 fatty acid and C10:0 fatty acid.
[0016] "Fatty acid" and like terms mean a carboxylic acid with a long aliphatic tail that is either saturated or unsaturated. Unsaturated fatty acids have one or more double bonds between carbon atoms. Saturated fatty acids do not contain any double bonds. The notation used in this specification for describing a fatty acid includes the capital letter "C" for carbon atom, followed by a number describing the number of carbon atoms in the fatty acid, followed by a colon and another number for the number of double bonds in the fatty acid. For example, CI 6:1 denotes a fatty acid of 16 carbon atoms with one double bond, e.g., palmitoleic acid. The number after the colon in this notation neither designates the placement of the double bond(s) in the fatty acid nor whether the hydrogen atoms bonded to the carbon atoms of the double bond are cis to one another. Other examples of this notation include C18:0 (stearic acids), C18: 1 (oleic acid), C18:2 (linoleic acid), C18:3 (a- linolenic acid) and C20:4 (arachidonic acid).
Compositions
[0017] The first fatty acid component of the triglyceride compositions of this invention is a CI 8:1, i.e., it contains 18 carbon atoms and has one double bond. Representative CI 8:1 fatty acids include oleic acid and vaccenic acid, with oleic acid preferred. A CI 8:1 triglyceride can comprise glycerol with any combination of three CI 8:1 fatty acids, e.g., three oleic acids, or three vaccenic acids, or two oleic acids and vaccenic acid, or one oleic acid and two vaccenic acids. The three CI 8: 1 fatty acids can attach to the glycerol molecule in any order, e.g., any CI 8:1 fatty acid can react with any of the hydroxyl groups of the glycerol molecule to form an ester linkage. Typically, the CI 8:1 fatty acid of the triglyceride is oleic acid. The CI 8:1 triglyceride comprises 30 to 70 wt%, typically 40 to 65 wt% and more typically 50 to 60, wt% of the composition..
[0018] The second fatty acid component of the triglyceride compositions of this invention is at least one of a mixture of C8 and CIO fatty acids. A C8 triglyceride is an ester of glycerol and three fatty acids of 8 carbon atoms each. A C8 triglyceride can be saturated or unsaturated and if unsaturated, it can contain more than one double bond. Representative of the C8 fatty acids is caprylic acid, a saturated fatty acid (C8:0). Like the CI 8:1 triglyceride, the C8 triglyceride can comprise glycerol with any combination of three C8 fatty acids, and the C8 fatty acids can attach to the glycerol molecule in any order. Typically, the C8 fatty acid is caprylic acid.
[0019] A CIO triglyceride is an ester of glycerol and three fatty acids of 10 carbon atoms each. A CIO triglyceride can be saturated or unsaturated and if unsaturated, it can contain more than one double bond. Representative of the CIO fatty acids is capric acid, a saturated fatty acid (CI 0:0). Like the CI 8: 1 triglyceride, the CIO triglyceride can comprise glycerol with any combination of three CIO fatty acids, and the CIO fatty acids can attach to the glycerol molecule in any order. Typically, the CIO fatty acid is capric acid.
[0020] The second fatty acid component of the composition can comprise mixtures of C8 and CIO with 50-70 wt% of C8. . The second component comprises 10 to 55 wt%, typically 15 to 50 wt% and more typically 25 to 40 wt%, of the composition.
[0021] The third fatty acid component of the triglyceride compositions of this invention is optional but if present, it is polyunsaturated, i.e., a fatty acid of any carbon atom length, typically each of a length of at least 12 carbon atoms with each fatty acid having more than one double bond. Like the CI 8:1 triglyceride, a polyunsaturated triglyceride can comprise glycerol with any combination of three polyunsaturated fatty acids each of at least 16 carbon atoms in length, and the polyunsaturated fatty acids can attach to the glycerol molecule in any order. Representative polyunsaturated fatty acids from which the polyunsaturated triglyceride is made include, but are not limited to, linoleic acid (C18:2), a-linolenic acid (C18:3), γ-linolenic acid (C18:3), eicosadienoic acid (C20:2), dihomo-y-linolenic acid (C20:3), arachidonic acid (C22:4), docosapentaenoic acid (C22:5), hexadecatrienoic acid (C16:3), heneicosapentaenoic acid (C21 :5), rumenic acid (C18:2), a-calendic acid (C18:3), β-calendic acid (C18:3), a-parinaric acid (C18:4), β-parinaric acid, pinolenic acid (CI 8:3), podocarpic acid (C20:3), and the like. The third fatty acid component typically does not exceed 13 wt%, more typically it does not exceed 12 wt% and even more typically it does not exceed 10 wt%, of the composition.
[0022] The fourth fatty acid component of the triglyceride compositions of this invention is optional but if present, it is saturated, i.e., an ester of glycerol and three fatty acids which each contain at least 12 carbon atoms with each fatty acid free of any double bonds. Like the CI 8:1 triglyceride, the saturated triglycerides can comprise glycerol with any combination of three saturated fatty acids, and the saturated fatty acids can attach to the glycerol molecule in any order. Representative saturated fatty acids from which the saturated triglyceride is made include, but are not limited to, lauric acid (CI 2:0), myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0). In one embodiment the compositions of this invention are free or void of any saturated fatty acids. In one embodiment the compositions of this invention contain no more than 7 wt%, typically no more than 5 wt% and more typically no more than 3 wt%, of saturated fatty acids in which the fatty acid components are of at least 12 carbon atoms in length.
[0023] In one embodiment the compositions of this invention can comprise one or more additives such as one or more antioxidants, metal deactivators, pour point depressants, UV-stabilizers, water scavengers, pigments, dyes, and the like. Useful additives for dielectric fluids are well known in the art, and these additives, if used at all, are used in known ways and in known amounts. Typically the additives in the aggregate do not exceed 3 wt%, more typically do not exceed 2 wt% and even more typically do not exceed 1 wt% of the composition.
[0024] In one embodiment the invention is a composition of triglycerides consisting essentially of::
A. 30 to 70% C18: l fatty acids;
B. 10 to 55% of a mixture of C8 and CIO fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight of the mixture, of C8 fatty acids;
C. No more than 13% polyunsaturated fatty acids; and
D. No more than 7% of saturated fatty acids of which each contains at least 12 carbon atoms.
This embodiment may contain one or more additives, e.g., antioxidant, metal deactivators, pour point depressant, pigment, etc., but it specifically excludes any fatty acid other than those identified or those present in inconsequential amounts, e.g., less than 10 wt% based on the weight of the composition. These "other" fatty acids, if present, are typically byproducts or contaminants remaining after the desired fatty acid, e.g., CI 8:1, is extracted
from a natural source oil, e.g., corn oil, soy oil or the like. In other cases, the "other" fatty acids might be naturally present in the source oil.
[0025] In one embodiment in the invention is a composition of triglycerides consisting essentially of:
A. 30 to 70% C18:l fatty acids;
B. 10 to 55% of a mixture of C8 and CIO fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight of the mixture, of C8 fatty acids;
C. No more than 13% polyunsaturated fatty acids.
This embodiment may contain one or more additives, e.g., antioxidant, metal deactivator, pour point depressant, pigment, etc., but it specifically excludes any fatty acids other than those identified or those present in inconsequential amounts, e.g., less than 10 wt% based on the weight of the composition. These "other" fatty acids, if present, are typically byproducts or contaminants remaining after the desired fatty acids, e.g., a C 18 : 1 fatty acid is extracted from a natural source oil, e.g., corn oil, soy oil or the like. In other cases the "other" fatty acids might be naturally present in the source oil.
[0026] The triglycerides of the present invention may be obtained from vegetable and non-vegetable sources. The triglycerides used in the practice of this invention are typically derived from natural source oils, e.g., vegetable oil, algae oil, microbial oil, etc., with vegetable oils and algae oils being preferred natural source oils. These natural oils include, but are not limited to, those described in WO 2011/090685 and PCT/US2012/043973. These oils are typically rich in one or more particular triglycerides, the particular triglyceride dependent upon the particular vegetable oil or algae oil. For example, corn and soy oils are typically rich in triglycerides in which the fatty acid component is derived from oleic acid. The triglycerides used in the practice of this invention may be extracted from the vegetable or other natural source oil by any one of a number of known methods, e.g., solvent extraction, mechanical extraction, etc. In other cases, the source oil (e.g., algae oil) might in its entirety comprise the compositions of triglycerides of this invention, without a need for further isolation or extraction.
[0027] The compositions of this invention are particularly useful as dielectric fluids in various electrical equipment, e.g., as an insulating oil in transformers. The compositions of this invention are environmentally friendly, e.g., biodegradable, and possess a unique
balance of properties, specifically a unique balance of viscosity, flash point, and melting point.
[0028] The compositions of this invention are particularly useful as dielectric fluids in various electrical equipment, e.g., as an insulating oil in transformers. The compositions of this invention are environmentally friendly, e.g., biodegradable, and possess a unique balance of properties, specifically a unique balance of viscosity, flash point and melting point.
SPECIFIC EMBODIMENTS
[0029] The dynamic viscosity of a pure triglyceride may be obtained using a mathematical model based on the following factors:
1. Dynamic viscosity of methyl ester of fatty acid (FAME) which constitutes the
triglyceride molecule.
2. Number of carbon atoms in the fatty acid chain of FAME. ln(¾G) = 0.5 - 1.5419
Where
fjTAG = viscosity of triglyceride in cP
IIFAMEI = viscosity of FAME present in the triglyceride at terminal position 1 in cP
*1FAME2 = viscosity of FAME present in the triglyceride at central position 2 in cP
*1FAME3 = viscosity of FAME present in the triglyceride at terminal position 3 in cP nCFj = number of carbon atoms in the fatty acid chain of FAME at terminal position 1 nCF2 = number of carbon atoms in the fatty acid chain of FAME at central position 2 nCFi = number of carbon atoms in the fatty acid chain of FAME at terminal position 3
The viscosity of triglyceride mixture can be estimated as
viscosity of triglyceride mixture in cP.
Wj = weight fraction of triglyceride 'i' in the triglyceride mixture.
t]i = viscosity of triglyceride i in the mixture in cP.
[0030] The melting point of pure triglyceride may also be obtained using mathematical model based on the following factors:
1. Melting points of FAME which constitute the triglyceride molecule
2. Number of carbon atoms in fatty acid chain of FAME.
A descriptor to account for the similarity between terminal fatty acid chains {Terminal Equai).
= -7
Where
MPFAMEI = melting point of FAME present in the triglyceride at terminal position 1 in K MPFAME2 = melting point of FAME present in the triglyceride at central position 2 in K Pf ME^ = melting point of FAME present in the triglyceride at terminal position 3 in K nCFi = number of carbon atoms in fatty acid chain of FAME at terminal position 1 nCF2 = number of carbon atoms in fatty acid chain of FAME at central position 2 nCF = number of carbon atoms in fatty acid chain of FAME at terminal position 3.
Terminal Equal = 1 when the two terminal fatty acids fragments are the same or 0 when they are different.
MPmix= melting point of triglyceride mixture in K.
Wj = weight fraction of triglyceride in the triglyceride mixture.
MP, = melting point of triglyceride 'i ' in triglyceride mixture in K.
In all cases, the estimated (or predicted) melting point is the same as that determined by DSC measurements or no more than 10°C greater.
[0031] The flash point of triglyceride or triglyceride mixtures may also be obtained using a mathematical model based on the heat of vaporization of pure triglyceride or triglyceride mixtures respectively.
10.50197
Flash Po int(K) = 45.004 · [ΔΗν3ρ J
Where
Flash point = Flash point of triglyceride in K
ΔΗνΛΡ = heat of vaporization of pure triglycerides or triglyceride mixtures in kJ/mol.
One of the representative methods to predict heat of vaporization of pure triglycerides is given in Chen et. al., Fragment-Based Approach for Estimating Thermophysical Properties of Fats and Vegetable Oils for Modeling Biodiesel Production Processes", Ind. Eng.
Chem. Res. Vol.49, Pg. 876-886 (2010).
The heat of vaporization of triglyceride mixtures can be determined using the following relationship
Where
AHva mjx = heat of vaporization of the triglyceride mixture in kJ/mol
Ni = mole fraction of triglyceride i in the triglyceride mixture.
ΔΗν3Ρ j _ keat 0 vap0rization of the triglyceride 'i' in kJ/mol
Examples 1-6
[0032] The compositions reported in Table 2 are based on models built to predict the following properties of triglycerides and mixtures of triglycerides: viscosity, flash point and melting point. All examples exhibit the desired balance of viscosity <33 cP at 40°C and <120 cP at 10°C, flash point >260°C, and melting point of -8°C or less. The predicted melting point range provides the upper and the lower limit of the melting point of the mixture. This is based on the highest and lowest predicted melting points of the individual components of the composition. The melting point of the mixture is determined by the method described above. Mixtures of triglycerides are highly interacting; hence the weight average is an approximate value of the melting point of the composition. The data on the examples show that the predicted melting point is close to that determined experimentally by DSC. Similarly, the data on the examples show that the predicted viscosity at 40°C is close to that determined experimentally. Furthermore, the measured melting point correlates reasonably well with the experimentally determined pour point. Finally, there was good agreement between predicted and measured values of flash point.
Table 2
Examples 1 to 6
(HOCO : High Oleic canola oil)
Pred Vise Pred Vise Pred Pred
Examples C18:l C18:2 C18:3 C8:0 C10:0 C18:0 Pred Flash MP (DSC)
(cP) (40 (cP) (10 MP Range MP # (wt%) (wt%) (wt%) (wt%) (wt%) (wt%) Pt(°C) (°C)
degC) degC) (°C) (°C)
Ex.5 45 7.2 1.8 22.4 17.6 <5% 27.9 94.7 269 -15/-17 -10
-13.3 <T< -5
Ex.6 56 7.1 2.1 16 13 <5% 29.35 101.93 275 -13.3 < T <-5 -11
[0033] The examples of the present invention all exhibited the following desired combination of properties that are useful for transformer fluids: viscosity at 40°C < 33 cP, viscosity at 10°C < 120 cP, flash point > 260°C, fire point > 290°C, pour point < -15°C and/or melting point < -8°C.
[0034] In one scenario, the present invention is exemplified by blending HOCO with no more than 55 wt% of triglycerides of C8 and CIO fatty acids to provide a balance of properties such that viscosity at 40°C < 33 cP, viscosity at 10°C < 120 cP, flash point > 260°C, fire point > 290°C, pour point < -15°C and melting point < -8°C.
Comparative Examples 1-15
Table 3 reports the composition of the various Neobee oils. In Table 4 Comparative Sample (CS) 1 to CS 8 are triglyceride compositions comprising varying amounts of diluents added to High Oleic Canola Oil (HOCO) which is:
1. Triglyceride containing C18 mono-unsaturated fatty acid = 74 %
2. Triglyceride containing C 18 di-unsaturated fatty acid = 14.5 %
3. Triglyceride containing CI 8 tri-unsaturated fatty acid = 4.5 %
4. Triglyceride containing C 18 saturated fatty acid = 4 %
5. Triglyceride containing C 16 saturated fatty acid = 3 %
[0035] Table 4 reports CS 1-CS8 which are triglyceride compositions comprising HOCO with various amount of diluents. SE 1 185D is soy fatty acid methyl ester (FAME), NYCOBASE SEH is dioctyl sebacate, and PAO 2.5 is polyalphaolefin. In one scenario, the comparative samples with fatty acid compositions did not yield the desired combination of properties. In particular, CS 2 (HOCO: triglyceride with CI 8: 1 > 70 %, triglyceride with C18:2 > 14 %, triglyceride with C18:3 < 3 %) has a viscosity at 40°C > 33 cP (with flash point > 300 deg C). None of these combinations of diluents with HOCO yield the desired combination of properties.
[0036] Note that the freeze point of Neobee 1053 (in Table 3) is similar to its melting point (in Table 4). Furthermore, in Table 3, it is interesting to note that both Neobee 1095 and Neobee 895 had freeze points (similar to melting points) greater than 0°C, but the other two products with 56/40 wt% C8:0/C10:0 (Neobee 1053) and 68/30/2 wt% C8:0/C10:0/C12:0 had synergistically decreased freeze points of -5°C. Thus, certain
mixtures of HOCO with Neobee 1053 (Examples 1-4) are able to deliver the desired balance of properties of this invention, while others (CS l-3) are not.
[0037] In Table 5, CS9-CS15 are known triglyceride compositions that do not provide melting point in desired range. In particular CS 12 and CS 13 with C8 or CIO > 60% have low flash points. CS14 and CS 15 report compositions containing high amount of saturates > 7 % and hence do not provide the desired balance of properties, including viscosity and melting point.
Table 3
Composition of Various Neobee Oils
Table 4
Comparative Examples 1-8
Cone of Expt Expt Predicted Predicted
Expt Expt Expt Expt
Diluent in C18:l C8/C10 Dynamic Dynamic Dynamic Dynamic Predicted ,Pred
Flash Fire Pour Pour
Mixture triglyceride triglyceride Viscosity Viscosity Viscosity Viscosity Flash Point MP Range Predicted
Point Point Point Point
with (wt%) (wt%) cP @ cP @ cP @ cP @
(°C) TO TO CO (°C) MP CO HOCO 40°C 10°C co 40°C 10°C
CS 1 100
wt%
0 100 13.8 50.1 250 284 -9 -4.4 14.7 222 (+/- 3)
Neobee 44.95 -5
1053
CS 2 (0
wt% 74 0 33.2 132.2 324 350 -15 -13.3 34.4 115.24 318 (+/-)3
-13.3 diluent)
CS 3 (75
wt% -13.3 < T <-
18.5 75 17.5 66 260 290 -15 -17.5 19.6 239 (+/- 3)
Neobee 62.5 5 -7.1 1053)
Table 4 (cont'd)
Cone of Expt Expt Predicted Predicted
Expt Expt Expt Expt Pred
Diluent in C18:l C8/C10 Dynamic Dynamic Dynamic Dynamic Predicted
Flash Fire Pour Pour MP
Mixture triglyceride triglyceride Viscosity Viscosity Viscosity Viscosity Flash Point Predicted
Point Point Point Point Range with (wt%) (wt%) cP @ cP @ cP @ cP @ TO MP (°C)
CC) (°C) (°C) CO (°C)
HOCO 40°C 10°C 40°C 10°C
CS 4 (100
wt%
0 0 10.7 31.4 224 257 -66
Nycobase
SEH)
CS 5 (15
67.15 0 29.4 104.5 282 302 N/A
wt% SEH)
CS 6 (25
~ 60 0 26.4 90.9 266 288 N/A
wt% SEH)
CS 7 (15
wt% SE
1185D 67.15 0 24.1 78.1 236 256 N/A
(soy
FAME)
CS 8 (15
wt% PAO 67.15 0 26.8 92.7 234 250 N/A
2.5)
Table 5
[0038] Although the invention has been described with certain detail through the preceding description of the preferred embodiments, this detail is for the primary purpose of illustration. Many variations and modifications can be made by one skilled in the art without departing from the spirit and scope of the invention as described in the following claims.
Claims
1. A composition of triglycerides comprising in weight percent based on the weight of the composition:
A. 30 to 70% C 18 : 1 fatty acids;
B. 10 to 55% of a mixture of C8 and CIO fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight of the mixture, of C8 fatty acids;
C. No more than 13% polyunsaturated fatty acids; and
D. No more than 7% of saturated fatty acids of which each contains at least 12 carbon atoms.
2. The composition of Claim 1 in which the saturated fatty acids are present in an amount of greater than zero to no more than 5 wt%.
3. A composition of triglycerides consisting essentially of, in weight percent based on the weight of the composition:
A. 30 to 70% C 18: 1 fatty acids;
B. 10 to 55% of a mixture of C8 and CIO fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight of the mixture, of C8 fatty acids;
C. No more than 13% polyunsaturated fatty acids; and
D. No more than 7% of saturated fatty acids of which each contains at least 12 carbon atoms.
4. An electrical device comprising the composition of Claim 1 as a dielectric fluid.
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EP13773925.6A EP2908655B1 (en) | 2012-10-18 | 2013-09-17 | Oleic and medium chain length triglyceride based, low viscosity, high flash point dielectric fluids |
JP2015537710A JP6175507B2 (en) | 2012-10-18 | 2013-09-17 | Low viscosity high flash point dielectric fluid based on oleic acid and medium chain length triglycerides |
CA2887006A CA2887006C (en) | 2012-10-18 | 2013-09-17 | Oleic and medium chain length triglyceride based, low viscosity, high flash point dielectric fluids |
BR112015007959-8A BR112015007959B1 (en) | 2012-10-01 | 2013-09-17 | composition of triglycerides and fixture |
CN201380052837.4A CN104735995B (en) | 2012-10-18 | 2013-09-17 | Dielectric fluid based on oleic acid and medium chain triglyceride, low viscosity, high-flash |
US14/432,939 US9601230B2 (en) | 2012-10-18 | 2013-09-17 | Oleic and medium chain length triglyceride based, low viscosity, high flash point dielectric fluids |
MX2015004930A MX358903B (en) | 2012-10-01 | 2013-09-17 | Oleic and medium chain length triglyceride based, low viscosity, high flash point dielectric fluids. |
KR1020157009695A KR102134050B1 (en) | 2012-10-18 | 2013-09-17 | Oleic and medium chain length triglyceride based, low viscosity, high flash point dielectric fluids |
PCT/US2013/060055 WO2014062329A1 (en) | 2012-10-18 | 2013-09-17 | Oleic and medium chain length triglyceride based, low viscosity, high flash point dielectric fluids |
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US6117827A (en) | 1996-06-04 | 2000-09-12 | Fuji Oil Co., Ltd. | Biodegradable lubricant base oil and its manufacturing process |
US6398986B1 (en) * | 1995-12-21 | 2002-06-04 | Cooper Industries, Inc | Food grade vegetable oil based dielectric fluid and methods of using same |
US20060030499A1 (en) | 1996-06-18 | 2006-02-09 | Oommen Thottathil V | Electrical transformer with vegetable oil dielectric fluid |
WO2011090685A1 (en) | 2009-12-28 | 2011-07-28 | Dow Global Technologies Llc | Algae oil based dielectric fluid for electrical components |
-
2012
- 2012-10-18 WO PCT/IN2012/000689 patent/WO2014054047A1/en active Application Filing
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2013
- 2013-09-17 MX MX2015004930A patent/MX358903B/en active IP Right Grant
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US6398986B1 (en) * | 1995-12-21 | 2002-06-04 | Cooper Industries, Inc | Food grade vegetable oil based dielectric fluid and methods of using same |
US6117827A (en) | 1996-06-04 | 2000-09-12 | Fuji Oil Co., Ltd. | Biodegradable lubricant base oil and its manufacturing process |
US20060030499A1 (en) | 1996-06-18 | 2006-02-09 | Oommen Thottathil V | Electrical transformer with vegetable oil dielectric fluid |
WO2011090685A1 (en) | 2009-12-28 | 2011-07-28 | Dow Global Technologies Llc | Algae oil based dielectric fluid for electrical components |
Non-Patent Citations (1)
Title |
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CHEN: "Fragment-Based Approach for Estimating Thermophysical Properties of Fats and Vegetable Oils for Modeling Biodiesel Production Processes", IND. ENG. CHEM. RES., vol. 49, 2010, pages 876 - 886 |
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