The Effect of Interfacial Zone Due to Nanoparticle–Surfactant Interaction on Dielectric Properties of Vegetable Oil Based Nanofluids

Nanoparticles are generally anti-lipophilic and have a tendency to aggregate when they embedded in nanofluids. Thus, surfactants major role achieving long term dispersion stability of nanofluids through surface modification nanoparticles. However, the surfactant changes structure interfacial zone around nanoparticles can crucial impact on dielectric properties Accordingly, this paper aims clarify vegetable oil based Al 2 O xmlns:xlink="http://www.w3.org/1999/xlink">3 including relative permittivity, dissipation factor, AC breakdown voltage. Moreover, polarization model was proposed calculate their permittivity considering effect. Different filler levels ranging from 0.01 wt% 0.05 were used various temperature ranges considered validate model. Relative calculated almost line with experimental results. Proposed depicted that contributes for orientational calculation. So, improvement has been attained due both internal Regarding factor prepared nanofluids, it decreased against weight percentage nanoparticles, while mean voltage increased percentage. All these effects discussed its alignment chains energy loss electrons.