Heat Transfer Characteristics and Cooling Performance of Treated Kitchen Coconut Oil

In this study, the waste cooking vegetable oils were chemically treated and their cooling performance and heat transfer characteristics were assessed and compared with that of refined vegetable oil and mineral oil. Coconut oil was used for this purpose. The thermophysical properties of chemically treated waste coconut oil were higher than the refined coconut and mineral oils. The chemically treated oil showed better wettability compared to refined oils and mineral oil. The quenching experiments were conducted using an Inconel 600 standard probe according to ISO 9950 and ASTM D 6200 standards. The vapor blanket stage was shorter for the chemically treated oil compared to the refined and mineral oils. Inverse heat conduction problem (IHCP) was solved for estimating heat flux transients from the temperature data and thermo-physical properties of the Inconel probe. The mean peak heat flux was highest for the chemically treated kitchen coconut oil.