Electric vehicle sales are growing globally in response to the move towards a greener environment and a reduction in greenhouse gas emissions. As in any machine, grease lubricants will play a significant role in the component life of these new power plants and drivetrains. In this paper, the role of grease lubrication in electric vehicles (EVs) and hybrid vehicles (HVs) will be discussed in terms of performance requirements. Comparisons of grease lubrication in EVs and HVs for performance requirements to current internal combustion engines (ICEs) will be reviewed to contrast the major differences under different operating conditions. The operating conditions for grease lubrication in these EVs and HVs are demanding. Greases formulated and manufactured to meet specific performance specifications in EVs and HVs, which will operate within these specific electrification components, will be reviewed. Specifically, the thermal and electrified effects from the higher operating temperatures and electromagnetic fields on lubricant degradation, rheology, elastomer compatibility, and corrosion protection of the grease need to be evaluated to accurately meet the performance requirements for EVs and HV. The major differences between EVs and conventional ICEVs can be grouped into the following technical areas: energy efficiency, noise, vibration, and harshness (NVH), the presence of electrical current and electromagnetic fields from electric modules, sensors and circuits, and bearing lubrication. Additional considerations include thermal heat transfer, seals, corrosion protection, and materials’ compatibility. The authors will review the future development trends of EVs/HVs on driveline lubrication and thermal management requirements. The future development of electric vehicles will globally influence the selection and development of gear oils, coolants, and greases as they will be in contact with electric modules, sensors, and circuits and will be affected by electrical current and electromagnetic fields. The increasing presence of electrical parts in EVs/HVs will demand the corrosion protection of bearings and other remaining mechanical components. Thus, it is imperative that specialized greases should be explored for specific applications in EVs/HVs to ensure maximum protection from friction, wear, and corrosion to guarantee the longevity of the operating automobile. Low-viscosity lubricants and greases will be used in EVs to achieve improvements in energy efficiency. However, low-viscosity fluids reduce the film thickness in the driveline application. This reduced film thickness increases the operating temperature and reduces the calculated fatigue life of the bearings. Bearing components for EVs/HVs will be even more crucial as original equipment manufacturers (OEMs) specify these low-viscosity fluids. The application of premium bearing components using low-viscosity grease will leverage materials, bearing geometries, and surface topography to combat the impact of low-viscosity lubricants. In addition, EVs and HVs will create their own NVH challenges. Wind and road noise are more prominent, with no masking noise from the ICE. Increasing comfort, quality, and reliability issues will be more complicated with the introduction of new electrified powertrain and E-driveline subsystems. This paper elaborates on the current development trends and industrial test standard for the specified grease used for electrical/hybrid driveline lubrication.

Grease is highly susceptible to degradation due to regular usage and the severity of the operating conditions. Degradation can negatively impact the performance of grease-lubricated machinery, demanding frequent maintenance to avoid premature failure of machine elements. Quantification of grease degradation has proven to be a formidable task, for which no accepted standards are currently available. In this paper, we extend the results of a novel approach developed recently for the evaluation of the water-resistant property in grease to quantify degradation. The methodology is based on measurements of the contact angle of a water droplet on the surface of a sample of grease. We report the results of extensive tests performed on different grades of lithium complex greases to evaluate the variation of contact angle values with the composition of grease. The measurements were compared with penetrometer readings to quantify a relationship between the grease consistency and contact angle. Detailed study results are also presented on three types of greases sheared in a grease worker for a different number of strokes: contact angle and the yield stress values were measured and compared. Finally, the tribological characteristics were determined for two greases that exhibited a low or high change in their contact angles.

Mayonnaise is a high-viscosity food emulsion whose consistency evolves during shearing due to structural rearrangement and possible emulsion destabilization. This study presents a laboratory-scale proof-of-concept for adapting an established motor current-derived accumulated entropy generation (AEG) framework as a thermodynamic descriptor for monitoring mayonnaise structure changes. First, eight reference fluids were tested using a rotating-bob viscometer at shear rates of 600, 800, and 1000 s⁻¹ to establish the relationship between viscosity and motor current. The corrected current response showed a strong linear correlation with viscosity. The approach was then extended to commercially available mayonnaise samples. Due to the higher viscosity and structured nature of mayonnaise, testing was performed at 1000 s⁻¹, where stable shearing could be achieved. A modified impeller-based viscometer setup was used to continuously shear the mayonnaise and monitor the motor current in situ, while rheometer measurements were performed independently to validate the corresponding viscosity changes during shearing. The motor current decreased with shearing time, consistent with the reduction in measured viscosity. The calculated AEG increased continuously and distinguished the shear stability of different mayonnaise formulations. The viscosity degradation rates of two different mayonnaises are characterized using the degradation coefficient B introduced in the degradation–entropy generation (DEG) theorem. A higher B value indicates greater structural breakdown. These results suggest that current-derived entropic parameters (B coefficient and AEG) may serve as practical, sensor-accessible descriptors for monitoring mayonnaise consistency evolution when direct torque measurement or in-line rheology is unavailable.