Investigation on Performance Characteristics of  Vegetable Oil (SAO) by using Tio2 Nanoparticles

Author(s)	P Sudha, P Sathya
Country	India
Abstract	This work shows how the physical ,electrical and thermal properties of vegetable oil(SAO) varies according to the mixture of nanoparticles. Nanoparticles of Tio2 were injected into the vegetable oil (SAO) individually, with particle volume portions ranging from 0.1 percent to 0.4 percent, to create Nanofluids (NFs) that act on the oil's fundamental properties. The qualities like flash point, Breakdown voltage(BDV), firepoint, viscosity were estimated at the room temperature where it is depends upon the standards such as IEC and ASTM standards. When the vegetable oil(SAO) is heated in the presence of nanoparticles,then the break downvoltage will increase. Meanwhile, the flash point and fire point have increased, expanding from 10°C to 15°C, and the viscosity has changed as nanoparticles have grown in size.
Keywords	Vegetable oil(SAO) , Nanoparticles, Nanofluids, blending , tranformers
Field	Engineering
Published In	Volume 5, Issue 4, July-August 2023
Published On	2023-07-31
Cite This	Investigation on Performance Characteristics of Vegetable Oil (SAO) by using Tio2 Nanoparticles - P Sudha, P Sathya - IJFMR Volume 5, Issue 4, July-August 2023. DOI 10.36948/ijfmr.2023.v05i04.4782
DOI	https://doi.org/10.36948/ijfmr.2023.v05i04.4782
Short DOI	https://doi.org/gskd3g

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