Flow properties of vegetable oil–diesel fuel blends

Straight vegetable oils provide cleaner burning and renewable alternatives to diesel fuel, but their inherently high viscosity compared to petroleum based diesel is undesirable for diesel engines. Lowering the viscosity can be simply achieved by either increasing the temperature of the oil or by blending it with diesel fuel, or both. In this work the rheological properties of diesel fuel and vegetable oil mixtures at different compositions were studied as a function of temperature to determine a viscosity–temperature–composition relationship for use in design and optimization of heating and fuel injection systems used in diesel engines. The vegetable oils used were corn, canola, olive, peanut, soybean and sunflower oils which are of commercial food grade. All the vegetable oils and their blends with No. 2 diesel fuel showed time-independent Newtonian behaviour within the test temperatures between 20 °C and 80 °C. Viscosities of the pure oils and diesel were satisfactorily correlated with temperature by means of the Arrhenius typed relationship. The Arrhenius blending rule was found applicable to describing the composition dependence of viscosity all vegetable oils–diesel blends at a fixed temperature. These relations were combined to develop a simple mixture viscosity model to predict the viscosity of the vegetable oil–diesel blends as functions of temperature and composition based on properties of the pure components.