This paper presents an experimental study on the physicochemical properties of rice oil, peanut oil, corn oil and Kraft paper immersed in these oils in the presence of antioxidants (butylated hydroxytoluene, tertiary butyl hydroquinone and Naugalube¯ 750). The experiments are performed on new and aged conditions. Ageing of oils is carried at 115 °C for 96 hours while Kraft paper is aged in oils at 130 °C for 164 hours. Both closed and open cup methods are used for ageing. The results show that ageing insignificantly affects the breakdown voltage, but markedly increases the acid number and the viscosity of the vegetable oils. The combination of tertiary butyl hydroquinone and either butylated hydroxytoluene or Naugalube¯ 750 slightly increases the breakdown voltage, but significantly raises the oxidation stability of the vegetable oils. This results in a reduction in the viscosity and the acid number of the vegetable oils. Moisture significantly affects the breakdown voltage of both vegetable and mineral oil. High moisture content results in low breakdown voltage. The results also show that ageing insignificantly affects the breakdown voltage, but markedly decreases the tensile strength of oil-impregnated paper. Although the presence of antioxidants does not increase the breakdown voltage of aged paper, these additives slow down the ageing process. This results in an increase in tensile strength of the paper.

中文翻译：

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抗氧化剂对米油、玉米油、花生油和牛皮纸理化性质的影响

本文对米油、花生油、玉米油和牛皮纸在抗氧化剂（丁基化羟基甲苯、叔丁基对苯二酚和 Naugalube 750）存在下浸入这些油中的理化性质进行了实验研究。实验在新的和老化的条件下进行。油在 115 °C 下老化 96 小时，而牛皮纸在油中在 130 °C 下老化 164 小时。闭杯法和开杯法都用于老化。结果表明，老化对击穿电压的影响不显着，但显着增加了植物油的酸值和粘度。叔丁基对苯二酚与丁基化羟基甲苯或 Naugalube 750 的组合略微增加了击穿电压，但显着提高了植物油的氧化稳定性。这导致植物油的粘度和酸值降低。水分显着影响植物油和矿物油的击穿电压。高水分含量导致低击穿电压。结果还表明，老化对击穿电压的影响不显着，但显着降低了油浸纸的拉伸强度。虽然抗氧化剂的存在不会增加老化纸张的击穿电压，但这些添加剂会减缓老化过程。这导致纸的拉伸强度增加。结果还表明，老化对击穿电压的影响不显着，但显着降低了油浸纸的拉伸强度。虽然抗氧化剂的存在不会增加老化纸张的击穿电压，但这些添加剂会减缓老化过程。这导致纸的拉伸强度增加。结果还表明，老化对击穿电压的影响不显着，但显着降低了油浸纸的拉伸强度。虽然抗氧化剂的存在不会增加老化纸张的击穿电压，但这些添加剂会减缓老化过程。这导致纸的拉伸强度增加。