Up-gradation of the dielectric, physical & chemical properties of cottonseed-based, non-edible green nanofluids as sustainable alternatives for high-voltage equipment's insulation fluids.

The use of natural ester oils as electrically insulating fluids has gained significant attention from industries and electrical utilities as they aim to replace traditional mineral oils. However, most natural ester oils are derived from edible products, which has the potential to contribute to the food crisis. Therefore, nonedible green nanofluids made from cottonseed oil (CSO) have been targeted as a keen solution to this issue. However, AlO, TiO, FeO, SiO, and graphene nanoparticles at (0.025, 0.05, and 0.075 wt/vol%) were used as additives, along with surfactant Olic Ac-id and Ethanol (1:5) due to their promising impact on the dielectric and thermal properties of the nanofluid. The nanofluid synthesis process was practically conducted in HV & Chemical Laboratories using one-step and two-step methods, and their breakdown voltage results and chemical properties (e.g., fire point, flash point, cloud point, pour point, viscosity, acidity, moisture content, resistivity, and dissipation factor) were compared. The physical mechanisms underlying these properties were also analyzed and tested. For the validation of the proposed vegetable oil the results have been compared with traditional mineral oil for high-voltage equipment's. The findings suggest that the proposed nonedible green nanofluids-based cottonseed oil (CSO) has a high potential to be used as electrically insulating fluids, providing a sustainable alternative to conventional mineral oils. Overall, this study provides insights into the use of non-edible green nanofluids as a solution to the potential contribution of natural ester oils to the food crisis. The findings highlight the importance of sustainable solutions in the energy industry and the need for further research in this area.