The quality of use of lubricating greases is strongly defined, in addition to the chemical and physical properties determined by the recipe, by the grease structure that forms during the manufacturing process. The structure of the lubricant system consisting of thickener and oil should be as "homogeneous" as possible. Up to now, the distribution of the thickener has been investigated randomly using mostly microscopic methods. For a meaningful determination of the homogeneous distribution, a correspondingly large number of random samples is required.
The aim of the research project, which was launched on 01.12.2019, is to identify disruptive factors in pasty media. The aim is to establish a detection method that can detect the corresponding contaminants. It can be assumed that the test methods to be tested are sensitive to different areas and characteristics of the interfering factors. Thus, purely structural differences such as soap knots, oil-rich or oil-poor areas as well as chemical differences can be identified.