Combustion Characteristics Of A Swirl Combustor Operating On Kerosene Vegetable Cooking Oil (Vco) Fuel Blends
This research explores the combustion characteristics of a swirl combustor operating on KVCO fuel blends.The aim of this experiment is to study the performance and combustion characteristics of porous medium combustion using kerosene and vegetable cooking oil (VCO) as fuel blends. The swirl co...
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| Main Author: | |
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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2019
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| Subjects: | |
| Online Access: | http://eprints.usm.my/58280/1/Combustion%20Characteristics%20Of%20A%20Swirl%20Combustor%20Operating%20On%20Kerosene%20Vegetable%20Cooking%20Oil%20%28Vco%29%20Fuel%20Blends.pdf http://eprints.usm.my/58280/ |
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| Summary: | This research explores the combustion characteristics of a swirl combustor
operating on KVCO fuel blends.The aim of this experiment is to study the performance
and combustion characteristics of porous medium combustion using kerosene and
vegetable cooking oil (VCO) as fuel blends. The swirl combustion is formed from the
tangential air inlet that prevents heat loss in the chamber. The characteristics of the
fuel were analyzed in terms of the performance and the temperature generated as well
as the flow of the flame inside the combustor during the combustion. The experiment
consists of two parts; using single air inlet ports and dual air inlet ports. The air flow
rate was varied from 2 to 10 LPM and the fuel flow rate was fixed 0.01LPM during
the experiment. Four fuel blends have experimented; 100% kerosene, 90/10% KVCO,
75/25% KVCO and 50/50% KVCO. Results show that both findings depicted the
highest temperature recorded with 100 kerosene using two air inlet ports which is
815.3K and the equivalence ratio is close to stoichiometry. It shows that the swirling
air helped in reducing the heat loss in the combustion process. The equivalence ratio
is inversely proportional to the temperature. In addition, the mixture of fuel blends did
not improve the combustion process due to the content of the vegetable cooking oil. |
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