Details
| Original language | English |
|---|---|
| Pages (from-to) | 308-317 |
| Number of pages | 10 |
| Journal | Applied Thermal Engineering |
| Volume | 151 |
| Early online date | 4 Feb 2019 |
| Publication status | Published - 25 Mar 2019 |
Abstract
Vegetable oils due to their unique properties of availability and biodegradability can be considered as a reliable substitute for petroleum-based oils in transformer cooling system. Therefore, the performance of waste cooking vegetable oil after transesterification process for application in electrical transformers has been evaluated. The important properties of this oil such as density, heat capacity, viscosity, thermal conductivity, breakdown voltage and flash point have been measured and compared with those of mineral oil. Furthermore, the thermal behavior of the cooling system of an actual transformer was numerically simulated using the measured properties. Based on these measured data, the breakdown voltage and thermal conductivity of the vegetable oil as the two main indexes of transformer oil are, respectively, 48% and 33%, higher than those of the mineral oil, while its viscosity is considerably lower. Furthermore, the transformer hotspot temperature with vegetable oil is 3 °C lower than the mineral oil and the transformer experiences considerably lower temperature in the thermally critical region. Present study proposed the waste cooking vegetable oil not only as an alternative cooling medium for liquid-filled transformers but also as a sustainable way of using the waste resources, decreasing the environmental pollution and promoting environmental and economic benefits.
Keywords
- Electrical properties, Mineral oil, Renewable energy, Thermal properties, Transformer, Waste cooking oil
ASJC Scopus subject areas
- Energy(all)
- Energy Engineering and Power Technology
- Engineering(all)
- Industrial and Manufacturing Engineering
Sustainable Development Goals
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In: Applied Thermal Engineering, Vol. 151, 25.03.2019, p. 308-317.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Feasibility study of waste vegetable oil as an alternative cooling medium in transformers
AU - Raeisian, Leyla
AU - Niazmand, Hamid
AU - Ebrahimnia-Bajestan, Ehsan
AU - Werle, Peter
N1 - Funding Information: The authors gratefully acknowledge the Khorasan Regional Electricity Company for the financial support (contract No. 101280), for providing useful information and advice on various technical issues.
PY - 2019/3/25
Y1 - 2019/3/25
N2 - Vegetable oils due to their unique properties of availability and biodegradability can be considered as a reliable substitute for petroleum-based oils in transformer cooling system. Therefore, the performance of waste cooking vegetable oil after transesterification process for application in electrical transformers has been evaluated. The important properties of this oil such as density, heat capacity, viscosity, thermal conductivity, breakdown voltage and flash point have been measured and compared with those of mineral oil. Furthermore, the thermal behavior of the cooling system of an actual transformer was numerically simulated using the measured properties. Based on these measured data, the breakdown voltage and thermal conductivity of the vegetable oil as the two main indexes of transformer oil are, respectively, 48% and 33%, higher than those of the mineral oil, while its viscosity is considerably lower. Furthermore, the transformer hotspot temperature with vegetable oil is 3 °C lower than the mineral oil and the transformer experiences considerably lower temperature in the thermally critical region. Present study proposed the waste cooking vegetable oil not only as an alternative cooling medium for liquid-filled transformers but also as a sustainable way of using the waste resources, decreasing the environmental pollution and promoting environmental and economic benefits.
AB - Vegetable oils due to their unique properties of availability and biodegradability can be considered as a reliable substitute for petroleum-based oils in transformer cooling system. Therefore, the performance of waste cooking vegetable oil after transesterification process for application in electrical transformers has been evaluated. The important properties of this oil such as density, heat capacity, viscosity, thermal conductivity, breakdown voltage and flash point have been measured and compared with those of mineral oil. Furthermore, the thermal behavior of the cooling system of an actual transformer was numerically simulated using the measured properties. Based on these measured data, the breakdown voltage and thermal conductivity of the vegetable oil as the two main indexes of transformer oil are, respectively, 48% and 33%, higher than those of the mineral oil, while its viscosity is considerably lower. Furthermore, the transformer hotspot temperature with vegetable oil is 3 °C lower than the mineral oil and the transformer experiences considerably lower temperature in the thermally critical region. Present study proposed the waste cooking vegetable oil not only as an alternative cooling medium for liquid-filled transformers but also as a sustainable way of using the waste resources, decreasing the environmental pollution and promoting environmental and economic benefits.
KW - Electrical properties
KW - Mineral oil
KW - Renewable energy
KW - Thermal properties
KW - Transformer
KW - Waste cooking oil
UR - http://www.scopus.com/inward/record.url?scp=85061395975&partnerID=8YFLogxK
U2 - 10.1016/j.applthermaleng.2019.02.010
DO - 10.1016/j.applthermaleng.2019.02.010
M3 - Article
AN - SCOPUS:85061395975
VL - 151
SP - 308
EP - 317
JO - Applied Thermal Engineering
JF - Applied Thermal Engineering
SN - 1359-4311
ER -