Effect of addition of titanium oxide nanoparticles on the viscosity of olive oil

  • H.U. Jamoa
  • E. Tolufase
  • O.I. Oladunjoyeb
  • S. Abdu
  • I.D. Umar
  • Zainab Ali Tambaloa
  • Ibrahim T. Salisu
  • Aminu Musa Limana
  • M.B. Abdullahia
  • M. Izzudden
Keywords: Nanoparticles, Olive oil, Purification, Transesterification, Titanium oxide, Viscosity,

Abstract

Biodiesel has drawn more and more attention in recent years because it is renewable and has less detrimental effects on environment as compared with conventional diesel derived from petroleum. Biodiesel obtained from renewable olive can be used in diesel engines or blended at various proportions with petroleum diesel as fuel. This work investigates the influence of titanium oxides nanoparticles on the viscosity of olive oil. The crude olive oil was purified, transesterified and titanium oxides nanoparticles were dispersed in the transesterified olive oil with concentration ranging from 0.2% to 1.0% in 0.2% interval. Fourier Transform Infrared spectra (FTIR) was used to examine the structures of the samples. The viscosity, of the crude, purified and transesterified olive oil were studied. It was found out among other things that small amount of titanium oxides (0.4%) nanoparticles in the oil could improve the physical properties of the fluid. This is due to the fact that high reactive surface area responsible for more complete combustion due to reduction in ignition delays. It was also found out that the use of nanoparticle not only helps in effective mixing of components, but also provides close contact between them, which facilitates the diffusion of reactants to the surface and increase their reactivity. The nanofluid with 0.4% concentration of titanium oxides appears to have optimum physical property. The measured values of viscosity coincide with the standard values.

Published
2022-06-10
Section
Articles

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eISSN: 1597-6343