Effect of Nanofluids on Heat Transfer in Milk and Tomato Juice Production: An Optimization Study with ANCOVA

Abstract

Recently, researchers have developed new heat transfer fluids that have high thermal conductivity, heat capacity, and low viscosity for food applications. Because the thermal conductivity of nanoparticles is higher than base fluids (water, ethylene glycol, and so on), nanofluids (NFs) are characterized by high performance in heat transfer operations. In this study, the aim was to determine the effect of NFs used in heat transfer equipment on the heat transfer coefficient using Analysis of Covariance (ANCOVA), which is an optimization test. For heat transfer modeling of tomato juice, the effect of alumina content in NFs on Reynolds Number (Re) and overall heat transfer coefficient was evaluated. For heat transfer modeling of milk, the effect of carbon nanotube content in NFs on Peclet Number (Pe) and convective heat transfer coefficient was assessed. As a result, it was determined that Re and alumina content to be crucial in the heat transfer of tomato juice within their p-values. However, in milk production heat transfer, carbon nanotubes had no crucial importance.

Keywords

• nanofluids
• heat transfer
• tomato juice
• milk