Experiment to determine the specific heat of oils

• Autorzy: Deshpande Viraja , Jyothi P. N.

Identyfikatory

DOI

10.30464/jmee.2021.5.1.47

• Języki publikacji: EN

Abstrakty

EN

Cutting fluids are used during metal cutting process to minimize the heat that is developed between tool, work piece and the chip. A good cutting fluid should absorb maximum heat from the machining zone. Heat absorption capacity of any cutting fluid used is measured by specific heat. Higher the specific heat better will the heat absorption capacity. This paper discusses a simple experimental procedure that is used to measure the specific heat of Neem oil, Honge (Karanja), Sunflower oil and Petroleum based oil (Hydro 68). This experiment is a function of temperature with respect to time. The rise in temperature with respect to time will determine the heat absorption capacity of fluids or oils or liquids. This method is validated by measuring the Specific heat of distilled water, the standard specific heat value of distilled water is 4.4 J/g/°C and measured value from the experiment is 4.5 J/g/°C. The results obtained are similar to the results observed by using other methods like TGA and DSC instruments. From the experiment the Specific Heat of Neem measured is 4.1032 J/g/°C which is high compared to Honge oil with the value of 2.3630 J/g/°C and Sunflower oil with 2.4311 J/g/°C, but less compared to hydro68 with value measured as 7.4850 J/g/°C.

Słowa kluczowe

EN

specific heat; Neem; Honge; Sunflower; Hydro 68

PL

ciepło właściwe; oleje

• Wydawca: Wydawnictwo Uczelniane Politechniki Koszalińskiej
• Czasopismo: Journal of Mechanical and Energy Engineering
• Rocznik: 2021
• Tom: Vol. 5, No 1
• Strony: 47--52
• Opis fizyczny: Bibliogr. 7 poz., rys., tab., wykr.

Twórcy

autor

Deshpande Viraja

• Department of Mechanical Engineering , KSSEM/VTU, Bangalore, India

autor

Jyothi P. N.

• Department of Mechanical Engineering , KSSEM/VTU, Bangalore, India

Bibliografia

• 1. O. O. Fasina, Z. Colley, O. O. Fasina, and Z. Colley, “Viscosityand Specific Heat of Vegetable Oils as a Function of Temperature : 35°C to 180°C,” Vol. 2912, 2008, doi: 10.1080/10942910701586273.
• 2. A. Kuye, C. Oko, and S. N. Nnamchi, “Determination of thethermal conductivity and specific heat capacity of Neem seeds by Inverse Problem Method,” no. June, 2010, doi: 10.25103/JESTR.031.01.
• 3. L. F. LONG, “A study of Specific Heats of The Fats and Oils,” Champaign and Urbana, IL, United States, 1917.
• 4. E. Investigation, T. Conductivity, S. Heat, T. Degradation, V. O. For, and R. O. Temperature, “R JCES,” Vol. 4, pp. 107–111, 2016.
• 5. J. C. O. Santos, “Comparative study of specific heat capacities of some vegetable oils obtained by DSC and Microwave oven,” 2005, doi: 10.1007/s10973-005-0050-X.
• 6. S. Moulali, Y. V. H. Rao, V. Atgur, G. Manvendra, and G. P. Desai, “Thermophysical Properties of Pongama Honge Oil Methyl Ester and Rubber Seed Oil Methyl Ester for Wide Temperature Range,” vol. 11, no. 4, pp. 4273, 2019, doi:10.4273/IJVSS.11.4.23.
• 7. A. Z. Journal, P. Issn, and E. Issn, “MOISTURE DEPENDENCE OFPHYSICAL PROPERTIES AND SPECIFIC HEAT,” vol. 13, no. 1, pp. 127–139, 2017.

Uwagi

PL

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).