Investigation on Critical Characteristics of Edible Vegetable Oil by using Cuo Nanoparticles

Abstract

This work demonstrates how the composition of the nanoparticles affects the thermal, electrical, and physical characteristics of vegetable oil (RBO). Cuo nanoparticles with particle volume fractions varying from 0.1 percent to 0.4 percent were injected one at a time into vegetable oil (RBO) to produce nanofluids (NFs) that affect the basic characteristics of the oil. It was able to evaluate characteristics including room temperature viscosity, firepoint, breakdown voltage (BDV), and flash point using IEC and ASTM standards. The breakdown voltage rises when the vegetable oil (RBO) oil is heated in the presence of nanoparticles. The size of the nanoparticles has changed the viscosity, and the flash and fire points have gone from 10°C to 15°C..