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Performance of a Diesel Engine Run with Kerosene–Rapeseed Oil Blends Doped with Ignition Promotersстатья
- Авторы: Cherepanova A., Ukhanov D., Savel’ev E., Sapunov V.
- Журнал: SAE International Journal of Fuels and Lubricants
- Том: 17
- Номер: 2
- Год издания: 2023
- Издательство: Society of Automotive Engineers
- Местоположение издательства: United States
- DOI: 10.4271/04-17-02-0008
- Аннотация: The use of straight vegetable oil in diesel engines leads to undesirable consequences due to thepeculiar physicochemical properties of vegetable oils. In this regard, the use of pure and unmodifiedvegetable oils requires their obligatory dilution with petroleum fuels, usually diesel fuel. However,blends of diesel fuel with vegetable oil have a significantly higher density and viscosity than purediesel fuels. Therefore, in this article, it was proposed to use blends of vegetable oil with aviationkerosene since kerosene has lower density and viscosity compared to diesel fuel. In addition, keroseneis less prone to coking of injectors, has a higher calorific value, and has a lighter hydrocarboncomposition, which makes starting the engine easier. Within the framework of the study, enginetests of a full-size four-cylinder diesel engine, MMZ D-245.12.C, were carried out at maximum loadin the range of crankshaft speeds from minimum (1000 min−1 ) to nominal (2400 min−1 ). Variousblends of kerosene with rapeseed oil with an oil content of 10 to 50% by volume have been tested.Ignition promoters were introduced into the fuel blends to improve their combustion. Commercialethylhexyl nitrate was used as an ignition promoter. In addition, experimental additives were inves-tigated, which are the FAMEs of vegetable oils oxidized to various concentrations of peroxidecompounds. It has been shown that blends of kerosene and rapeseed oil doped with ignitionpromoters can be successfully used in diesel engines. The engine showed the maximum power andthe lowest level of smoke emissions when running on a blend of kerosene and rapeseed oil with theaddition of oxidized FAME of olive oil with a peroxide content of 1.1 g OOH/100 g.
- Добавил в систему: Савельев Евгений Алексеевич