Impact of nanoparticles on vegetable oil as a cutting fluid with fractional ramped analysis

Faiza Hasin, Zubair Ahmad, Farhad Ali, Naveed Khan, Ilyas Khan, Sayed M. Eldin

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


Better electrical insulation and thermal properties of vegetable oil with nanoparticles are crucial for its uses as a replacement for conventional previous lubricants used in heavy and light industries for cutting and machining. In this study, a magnetohydrodynamic (MHD) flow of a Brinkman-type nanofluid is used to investigate an infinite vertical plate with chemical reaction, heat radiation, and MHD flow. In order to improve the machining and cutting powers of regular vegetable oil, four distinct types of nanoparticles were selected to be the base fluid. The problem is modeled by coupled system partial differential equations (PDEs), and the results are generalized by the Caputo-Fabrizio fractional differential operator for the exponential non-singular kernel. In order to prepare nanofluids, four different types of nanoparticles, namely graphene oxide (GO), molybdenum disulfide (MoS2), titanium dioxide (TiO2), and aluminum oxide (Al2O3) are suspended separately in vegetable oil. The results of skin friction, the Nusselt number, and the Sherwood number are computed in various tables. It is found that GO nanoparticles, (followed by MoS2, TiO2, and Al2O3) are the materials that can heat transfer at the maximum rate. The heat transfer rate for GO is found to be the greatest with an enhancement up to 19.83% when 4% of nanoparticles are dispersed, followed by molybdenum disulfide at 16.96%, titanium dioxide at 16.25%, and alumina at 15.80%.

Original languageEnglish
Article number7140
JournalScientific Reports
Issue number1
Publication statusPublished - Dec 2023
Externally publishedYes


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