Thermophysical Properties Of Nanocarbon Particles In Ethylene Glycol And Deionized Water

Authors

  • S. Zainal Abidin Faculty of Mechanical Engineering Universiti Teknikal Malaysia Melaka
  • I.S. Mohamad
  • A.Y. Bani Hashim
  • N. Abdullah
  • T.B. Tuan
  • A. Abdullah

Abstract


The recent research has demonstrated that nanofluids have provided significantly better thermophysical properties than the base fluids because of its novel properties. The nanofluids proved to have higher heat transfer property and specific heat capacity at a very low particle concentration than conventional heat transfer fluid. Generally, the available base fluid such as ethylene glycol (EG) and deionized water (DI) has a limitation in terms of thermophysical properties like thermal conductivity and heat transfer. An innovative way to overcome this limitation is by adding nanoparticles to the base fluid to form nanofluid. In this paper, the proposed objective is to formulate a stable nanofluid from HHT24 carbon nanofiber (CNF) and –OH functionalized multiwalled carbon nanotubes (MWCNT-OH) in a base fluid with the presence of polyvinylpyrrolidone (PVP) as the stabilizer through two-step preparation process. Then, the thermal conductivity and heat transfer were investigated at three different temperatures (6°C, 25°C and 40°C). Nanofluids tested for thermal conductivity and heat transfer shows that most of the samples achieved an enhancement in EG and DI based nanofluids when CNF HHT24 and MWCNT-OH particle was added. Overall, this studies shows that nanocarbon material is a great alternative to being used in conjunction with ethylene glycol and deionized water as a heat transfer media in a cooling application.   

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Published

2018-06-30

How to Cite

Zainal Abidin, S., Mohamad, I., Bani Hashim, A., Abdullah, N., Tuan, T., & Abdullah, A. (2018). Thermophysical Properties Of Nanocarbon Particles In Ethylene Glycol And Deionized Water. Journal of Engineering and Technology (JET), 9(1), 115–131. Retrieved from https://jet.utem.edu.my/jet/article/view/1920