Abstract:

This study investigates the effect of attracting and repels magnetic fields with the materials of vegetable oil in the form of a mixture of coconut oil and jatropha (B50) against the behavior of stability and characteristics of flame in the process of premixed burning. The fuel for a mixture of vegetable oil of 600 ml was filled into the boiler heated with a gas stove to be evaporated at a temperature of 300 °C and 3 bar pressure was kept constant was mixed with air from the compressor in the burner room. Then a flame was ignited at the end of the nozzle to form a diffusion flame, the flame formed was then given north (N) and south (S). The results showed that the flame speed of the attractive magnetic field was 52.22 cm/sec, the repulsive magnetic field was 50.49 cm/sec while without a magnetic field was 49.79 cm/sec. The increase in the laminar flame speed in the attractive magnetic field is caused by the electron spin becoming more energetic and due to the change in the spin of the hydrogen proton from para to ortho. The attractive magnetic field has the strongest effect on increasing the flame speed. This makes the flame more stable in the equivalency ratio range of 0.75–1.17 compared to without a magnetic field in the same equivalency ratio range. This was so because O2 where it is in nature of paramagnetic was pumped more crossing the flame from south to north poles whereas the heat brought by H2O in nature of diamagnetic was pumped more crossing north to south poles. Whereas on the repel magnetic field, it was hotter when brought by H2O pumped into the flame whereas O2 tended to be pumped going out of the flame. This caused the combustion in the flame was smaller and the reaction was not maximum. As a consequence, the laminar flame speed was more lacking and the reaction was not to the fullest. As a consequence, the laminar flame speed in the repel was fewer than the attract magnetic field

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