Synthesis and characterisation of electro-rheological property of novel eco-friendly rice bran oil and nanofluid

In this study, thermophysical properties: electrical properties, viscosity, refractive index and density of rice bran oil (RBO), RBO added with antioxidants (RBOA), RBOA added with nanoparticle like ZnO and ZnZrO were investigated. Ensuring the quantification of the elements in nanoparticle, morphological study was conducted using SEM (Scanning Electron Microscope). Variation of electrical and rheological properties of base fluid and nanofluid at different temperatures and frequency was investigated. Changes of electrical parameters in the frequency range 1Hz to 10MHz of microwave region was experimented. Using Stokes–Einstein equation: diffusion time and diffusion constant were calculated and the enhancement of viscosity was obseved to vary with agglomeration. In addition specific refractive index, specific polarisation and orientation polarisation of the samples were also estimated. Vicissitudes of electrical parameters and viscosity was experimental with temperature ranging from 303K to 373K. Shear property of the samples were studied on heating and cooling and the results confirms that shear variation does not affect the stability of nanofluid with temperature. In order to validate the results, modeling has been carried out using Arrhenius and Andrades models for the electrical parameters with temperature and for which the regression coefficient R2 is 0.918 to 1.0. The present study helps to use the nanofluid in the appropriate industrial applications.