Investigation On Performance Characteristics of Vegetable Oil by using Cuo Nanoparticles

Author(s)	D.PRIYANKA, M.ALEXPANDIAN
Country	India
Abstract	This research shows how the physical, electrical, and thermal properties of vegetable oil (Cso) differ based on the nano particle composition. Cuo nanoparticles were individually injected into vegetable oil (Cso) with particle volume fractions ranging from 0.1 percent to 0.4 percent to generate nanofluids (NFs) that act on the oil's fundamental properties. Using IEC and ASTM standards, it was able to estimate qualities such as flash point, breakdown voltage (BDV), firepoint, and viscosity at room temperature. As the vegetable oil (cso) oil is heated in the presence of nanoparticles, the breakdown voltage increases. The viscosity has altered as the size of the nanoparticles has increased, and the flash and fire points have increased from 10°C to 15°C.
Keywords	Vegetable oil(SUO) , Nanoparticles, Nanofluids, blending , transformers.
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 by using Cuo Nanoparticles - D.PRIYANKA, M.ALEXPANDIAN - IJFMR Volume 5, Issue 4, July-August 2023. DOI 10.36948/ijfmr.2023.v05i04.4797
DOI	https://doi.org/10.36948/ijfmr.2023.v05i04.4797
Short DOI	https://doi.org/gskd28

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