The Effects of Low Volume Fraction Palm Kernel Shell Nanoparticles on the Thermal Conductivity of Ethylene Glycol

Abstract

This research studies the level of enhancement in the thermal properties of
ethylene glycol (EG) based nanofluids, using low volume fractions palm
kernel shell (PKS) nanoparticles within the range of 0.001% to 0.05%. The
method used for obtaining nanoparticles of 200 nm diameter from palm
kernel shell was pulverization (crushing) and screening. From experimental
results of this research, the thermal conductivity of PKS-ethylene glycol
nanofluid increased from 0.2542 W/mK to 0.2590 W/mK, corresponding to
0.001% to 0.05% volume fractions of PKS nanoparticles respectively. The
thermal conductivity enhancement ratio, also increased with increase in
volume fraction, with values ranging from 1.00315 to 1.01969. The thermal
conductivity of ethylene glycol and the PKS-ethylene glycol nanofluid samples
increased with increase in temperature. The result of the research shows that,
low volume fractions of palm kernel shell nanoparticle will result in low
thermal conductivity enhancement level of ethylene glycol.