Insulating Properties of Eco-friendly Natural Esters Derived from Non-edible Vegetable Oil

The objective of work is to investigate alternative eco-friendly insulating fluids from non-edible vegetable oil to overcome existing environmental issue raised by conventional fluid (Mineral oil). Preparation of natural ester from non-edible vegetable oil (Pongamia Pinnata) is carried out in two stages; in the first stage removal of free fatty acids is carried, and trans-esterification is done in second stage. The formation of natural ester is confirmed by gas chromatography-mass spectra (GC-MS) as per EN14103. The amount of unsaturation is confirmed by iodine number as per EN14111. The obtained natural esters with and without additives are characterized by critical parameters such as kinematic viscosity, total acidity (TAN), interfacial tension (IFT), flash/fire point, breakdown voltage (BDV), tan-delta and resistivity. Natural ester with and without additive shows improved insulating properties than crude pongamia pinnata oil (CPPO). The advantage of using non-edible vegetable oil is that; it does not compete on the food market while also being renewable and environmental friendly.