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All Journal Bulletin of Electrical Engineering and Informatics Indonesian Journal of Electrical Engineering and Computer Science
Muhammad Syahrani Johal
Universiti Teknikal Malaysia Melaka
Electrical & Electronics Engineering

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Effect of electrical discharge on the properties of natural esters insulating fluids Imran Sutan Chairul; Sharin Ab Ghani; Nur Hakimah Ab Aziz; Mohd Shahril Ahmad Khiar; Muhammad Syahrani Johal; Mohd Aizzat Azmi
Indonesian Journal of Electrical Engineering and Computer Science Vol 23, No 3: September 2021
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijeecs.v23.i3.pp1281-1288

Abstract

Vegetable oils have been an alternative to mineral oil for oil-immersed transformers due to concern on less flammable, environmental-friendly, biodegradable, and sustainable resources of petroleum-based insulating oil. This paper presents the effect of electrical discharges (200 up to 1000 discharges) under 50 Hz inhomogeneous electric field on the properties (acidity, water content, and breakdown voltage) of two varieties of vegetable based insulating oils; i) natural ester (NE) and ii) low viscosity insulating fluids derived from a natural ester (NELV). Results show the water content, acidity and breakdown voltage of NE fluctuate due to applied discharges, while NELV display insignificant changes. Hence, results indicate that the low viscosity insulating fluids derived from natural ester tend to maintain their properties compared to natural ester.
Color enhancement of refined-bleached used vegetable oils as dielectric liquid: two-level factorial design approach Muhammad Syahrani Johal; Sharin Ab Ghani; Imran Sutan Chairul; Mohd Shahril Ahmad Khiar; Muhamad Falihan Bahari
Bulletin of Electrical Engineering and Informatics Vol 12, No 3: June 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/eei.v12i3.4988

Abstract

Number of findings have shown that the used vegetable oils (UVOs) properties can be enhanced by changing their chemical structure and can be utilized as dielectric liquid in oil-immersed transformers. However, earlier researchers used the one-factor-at-a-time (OFAT) method for their experimental design approach. Nevertheless, they failed to consider the possibility that combining the mixing process parameters at the highest ratios could produce a more favorable outcome. Hence, in this study, two-level (2k) factorial design is applied to achieve the highest color reduction of UVOs through chemical refining process known as refined-bleached UVOs (RBUVOs). The involved process parameters are oil temperature, mixing speed and mixing time. Based on the results of 23 factorial design, it is found that mixing time and oil temperature has the most significant effects on color reduction, with a percentage contribution of 35.00% and 32.51%, respectively. The result also shows that the best mixing process parameters of RBUVOs were oil temperature (80 °C), mixing speed (1,000 rpm) and mixing time (60 min). These resulted in the highest color reduction of RBUVOs by 79.27%.
Acidity improvement of refined-bleached used vegetable oils as dielectric liquid using two-level factorial design Muhammad Syahrani Johal; Sharin Ab Ghani; Imran Sutan Chairul; Mohd Shahril Ahmad Khiar; Mohamad Nazri Mohamad Din
Bulletin of Electrical Engineering and Informatics Vol 12, No 3: June 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/eei.v12i3.4922

Abstract

Recent studies have shown that modifying the chemical structure of used vegetable oils (UVOs) as an alternative dielectric liquid for oil-immersed transformers has improved these oils' physical, electrical and chemical properties. However, previous researchers have implemented the one-factor-at-a-time method as their experimental design approach. Therefore, they overlooked the possibility that combining mixing process parameters at optimum ratios will yield a better result. Hence, in this study, the two-level (2k) factorial design is applied to achieve the lowest acidity level of UVOs through chemical refining process namely as refined-bleached used vegetable oils (RBUVOs). The involved process parameters are oil temperature, mixing speed and mixing time. Based on the results of 23 factorial design, it is found that oil temperature has the most significant effect on acidity, with a percentage contribution of 35.76%. The result also shows that the best mixing process parameters of RBUVOs were: oil temperature (60 °C), mixing speed (1,000 rpm) and mixing time (30 min). Note that these mixing process parameters produced better RBUVOs with an acidity value of 0.0221 mg KOH/g. A regression model is also developed to predict the acidity of RBUVOs as a function of oil temperature, mixing speed and mixing time.
Co-Authors Imran Sutan Chairul Mohamad Nazri Mohamad Din Mohd Aizzat Azmi Mohd Shahril Ahmad Khiar Muhamad Falihan Bahari Nur Hakimah Ab Aziz Sharin Ab Ghani