Characteristics of Olive Oil Droplet Combustion with Various Temperatures and Directions of Magnetic Fields in the Combustion Chamber

Document Type : Regular Article


Department of Mechanical Engineering, Maarif Hasyim Latief University, Sidoarjo, East Java, 61257, Indonesia



This study examines the effects of temperatures and directions of the magnetic fields in the combustion chambers on flame characteristics for boiler combustion in power generation systems by burning olive oil droplets. The variations in the temperature of the combustion chamber are 40°C, 50°C, and 60°C. Meanwhile, the directions of the magnetic fields are the repulsive magnetic field (north-north) and the attractive magnetic field (north-south). In the experiment, a droplet of olive oil was placed at a type K thermocouple junction between the two bar magnets. A 250 fps high-speed camera recorded the flame from its ignition to its extinction. The results of this study found that temperature and direction of the magnetic fields in the combustion chamber have an effect on the characteristics of the flame, where the attractive magnetic field (north-south) resulted in increased burning of droplets, round flame, low altitude, increased temperature, and shorter ignition delay time, compared to the repulsive magnetic field (north-north) and without a magnetic field. Furthermore, the combustion chamber temperatures of 40°C, 50°C, and 60°C produced flame temperatures of 799.94°C, 829.25°C, and 879.50°C, and flame heights of 5.97 mm, 5.35 mm, and 4.23 mm, respectively. The strong magnetic fields increased the concentration of oxygen and fuel molecules around the combustion reaction zone, causing shorter droplet combustion and releasing a large amount of energy. These findings are beneficial for designing efficient industrial heat generators with a magnetic field. The results of this study are therefore crucial as a basis for considering the substitution of fossil fuels with environmentally friendly vegetable oils.


Main Subjects

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