Study on thermal transport behavior of magnesium oxide (MgO) nanostructures as lubricant additives in vegetable oils

Jaime Taha-Tijerina*, Kollol Jogesh, Victoria Padilla-Gainza, Jefferson Reinoza, Maysam Pournik

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Due to harmful impact of petroleum-based fluids and lubricants on the environment and Mankind, vegetable oil-based fluids with incorporation of eco-friendly nanostructures have a great potential to be an alternative lubricant if it possesses proper thermal transport and physico-chemical characteristics. In this study, thermal conductivity, and viscosity performance of vegetable nanolubricants, developed from soybean oil and sunflower oil, modified with homogeneous dispersion of magnesium oxide (MgO) nanostructures were evaluated at various filler fractions (0.01, 0.05, 0.10 and 0.25 wt%) over diversetemperatures. For thermal conductivity evaluation, a transient hot wire (THW) methodology was employed. It is observed that for MgO nanolubricants, thermal conductivity increased as a filler fraction and temperature were increased, reaching a maximum of 22% improvement at 0.25 wt% reinforcement at 50 °C. On the other hand, the viscosity showed a consistent behavior as a function of nanostructures filler fraction and decreased significantly in response to increased evaluating temperature. Graphical abstract: [Figure not available: see fulltext.]

Original languageEnglish
Pages (from-to)969-975
Number of pages7
JournalMRS Advances
Volume8
Issue number17
DOIs
Publication statusPublished - Nov 2023
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2023, The Author(s), under exclusive licence to The Materials Research Society.

All Science Journal Classification (ASJC) codes

  • General Materials Science
  • Condensed Matter Physics
  • Mechanics of Materials
  • Mechanical Engineering

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