IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

Base Fluid Effect on the Viscosity of Nanofluid Suspended with Silicon Carbide nanoparticles

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Kanthimathi Tumuluri, Bhramara P

Abstract

Nanofluids are potential heat transfer fluids due to the flexibility associated with the customization of thermophysical properties. In the present paper, the effect of working fluid on the viscosity of Silicon Carbide (SiC) nanoparticle suspensions is determined experimentally at temperature of 40, 45 and 50°C. Three different working fluids, viz., Distilled Water (DW), a mixture of Ethylene glycol and Distilled water in the ratios of 20:80 and 40:60 (20:80 EG-DW and 40:60 EG-DW) are considered to prepare SiC nanofluid in the particle fraction ranging from 0.02% to 0.08% by volume. For the same particle concentrations of SiC suspensions, a significant enhancement in viscosity is observed. Both EG-DW based nanofluids have exhibited higher viscosity than that of water-based nanofluid. The viscosity of SiC/40:60 EG-DW nanofluid is 2.12 times higher than SiC/DW and 1.27 times higher than SiC/20:80 EG-DW nanofluid for 0.08% particle concentration by volume and at the operating temperature of 450C.

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