Investigation on Critical Characteristics of Vegetable Oil by using h-BN Nanoparticles

Author(s)	P.Sathya, P.Sudha
Country	India
Abstract	This study demonstrates how the physical, electrical, and thermal characteristics of vegetable oil (SUO) vary depending on the nano particle composition. With particle volume fractions ranging from 0.1 percent to 0.4 percent, h-BN nanoparticles were individually injected into the vegetable oil (SUO) to form nanofluids (NFs) that act on the oil's fundamental properties. At room temperature, it was possible to predict properties including flash point, breakdown voltage (BDV), firepoint, and viscosity, depending on IEC and ASTM standards. The breakdown voltage will rise as the vegetable oil (SUO) oil is heated in the presence of nanoparticles. The viscosity has changed as nanoparticles have grown in size, and the flash point and fire point have expanded 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 Critical Characteristics of Vegetable Oil by using h-BN Nanoparticles - P.Sathya, P.Sudha - IJFMR Volume 5, Issue 4, July-August 2023. DOI 10.36948/ijfmr.2023.v05i04.4780
DOI	https://doi.org/10.36948/ijfmr.2023.v05i04.4780
Short DOI	https://doi.org/gskd3h

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