Hydraulic Fluid Power. Andrea Vacca

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Hydraulic Fluid Power - Andrea Vacca

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pronounced variation of viscosity with temperature, as shown in Figure 2.8.

Graph depicts the qualitative representation of the viscosity index (VI).

      Source: OelCheck [21].

Oil type Viscosity index
Mineral oil 95–105
Multi‐grade oil 140–200
Synthetic oils 200–400

      2.6.2 Viscosity as a Function of Pressure

      For liquids, the viscosity increases with pressure. While this effect can be negligible for limited pressure variations (<200 bar), it might be relevant for hydraulic systems working at high pressure (>200 bar). A formula that can be used to approximate the variation of fluid viscosity with pressure is given by

Graph depicts the viscosity as a function of pressure. 2.7 Entrained Air, Gas Solubility, and Cavitation

      In some circumstances, the hydraulic fluid can entrain some air from the environment that can lead to suction condition issues for the pump(s). This is commonly referred as pseudo‐cavitation.

      The entrained air can lead to cavitation of the pump or to erratic phenomena such as a slow response of some functions. For this reason, it is always recommended to adopt all possible measures to avoid or limit the air entrainment.

      2.7.2 Gas Solubility

      All liquids, including hydraulic fluids, normally contain dissolved incondensable gases (typically air taken from the environment).

      The liquid absorbs the gas from the surroundings until the saturation state is reached. As long as the gas is dissolved, it does not influence the main properties of the fluid, particularly in terms of compressibility or viscosity.

      The (maximum) volume of air dissolved in the liquid can be determined by the following equation, derived from the well‐known Henry–Dalton law:

Schematic illustration of the typical causes of entrained air within the hydraulic fluid: (a) in a reservoir; (b) in a suction line.

      The air release phenomenon is similar to what anyone experiences when opening a bottle of carbonated drink. Before opening the bottle, the fluid in the bottle appears as uniform liquid; however, while opening the bottle, bubbles of gas can be observed while the internal pressure decreases. This means that before opening the bottle, the gas was in equilibrium with the liquid, entirely dissolved. As the pressure decreases, a certain amount of gas gets released, and bubbles start appearing within the liquid.

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