Structural and Dielectric Properties of Groundnut Oil, Mustard Oil and ZnO Nanofluid

Subramanian, Sriram and Devadasan Racheal, Phebee Angeline and Sathianathan, Rubalya Valantina and Rajagopal, Aparna (2019) Structural and Dielectric Properties of Groundnut Oil, Mustard Oil and ZnO Nanofluid. Iranian Journal of Science and Technology, Transactions A: Science, 43 (3). pp. 1351-1359. ISSN 1028-6276

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Soft chemical method was used to prepare ZnO nanoparticle at different mole concentrations, and the particles was dispersed in oil (groundnut oil and mustard oil). Dielectric behavior of the nanofluid was premeditated at different temperatures. The composition of ZnO was studied using energy-dispersive X-ray spectroscopy, and structural analysis of ZnO ceramic was studied with X-ray diffractograms technique that investigates the prepared powders are crystalline in nature with an average grain size of 29 nm. Surface morphological analysis was investigated using scanning electron microscope. To investigate the dielectric constants (DC) of ZnO nanofluid, a capacitive method using impedance LCR (inductance capacitance and resistance) meter was experiential between the temperatures 45–85 °C. It was observed that DC of nanofluid decreases with rise in temperature and attain saturation at high temperature due to the stability of ZnO. The experiential data and its deviation of linearity were studied using Arrhenius and Andrade’s equation taking ln (ε′) with temperature (R 2 > 0.915). tert-butylhydroquinone (TBHQ-antioxidant) was added with the base fluid and nanofluid to compare the increasing stability of ZnO nanofluid. The perpetual dielectric nature of ZnO nanofluid at high temperature can be used in industries as a coolant and lubricant.

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IITH Creators:
IITH CreatorsORCiD
Item Type: Article
Uncontrolled Keywords: Dielectric constant, Groundnut oil, Mustard oil, TBHQ, ZnO
Subjects: Biomedical Engineering
Divisions: Department of Biomedical Engineering
Depositing User: Team Library
Date Deposited: 20 May 2019 07:07
Last Modified: 20 May 2019 07:07
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