A Study of the Relationship between the Dynamic Viscosity and Thermodynamic Properties of Palm Oil, Hydrogenated Palm Oil, Paraffin, and Their Mixtures Enhanced with Copper and Iron Fines

The article presents the results of phase transition studies in which the following substances and their mixtures were tested: 100% palm oil, 100% paraffin, 100% hydrogenated palm oil, 50% palm oil + 50% paraffin, 50% hydrogenated palm oil + 50% palm oil, 33% hydrogenated palm oil + 33% palm oil + 33% soft paraffin, 20% hydrogenated palm oil + 30% palm oil + 50% soft paraffin, 50% hydrogenated palm oil + 50% palm oil + copper, and 50% hydrogenated palm oil + 50% palm oil + iron. The measurements were carried out on a station for testing phase-change materials (PCMs) designed specifically for the analysis of phase changes. Viscosity values were also determined for the tested materials, and their potential impact on heat accumulation was assessed. The primary goal of the experiment was to determine some key thermodynamic parameters, including transition time, transition heat, specific heat, and dynamic viscosity at 58 °C. A one-way ANOVA test confirmed the statistical significance of minimum transition temperature, maximum transition temperature, and phase transition time, validating the reliability and utility of the results. The melting point, crucial for applications involving phase changes, was identified as an important factor. The careful selection of components allows for the customization of properties tailored to specific applications. A significant result is that the analyzed substances with higher specific heat values tend to have a higher average dynamic viscosity. The Pearson correlation coefficient of 0.82 indicated a strong positive association between the average dynamic viscosity and the heat of fusion of the substances examined. This suggests that changes in the heat of fusion significantly influence alterations in dynamic viscosity. Substances with higher specific heat values tend to exhibit higher average dynamic viscosity, emphasizing the direct impact of composition on viscosity.