Food and Bioprocess Technology

, Volume 10, Issue 2, pp 307–316 | Cite as

Heat Transfer Enhancement in Thermal Processing of Tomato Juice by Application of Nanofluids

  • S. M. Jafari
  • S. S. Jabari
  • D. Dehnad
  • S. A. Shahidi
Original Paper


In this research, our chief aim was to survey possible improvements in thermophysical properties of nanofluids when they are used as heating mediums for time reduction and energy saving in food industries for the first time. Accordingly, three different variables of temperature (70, 80, and 90 °C), alumina nanoparticle concentration (0, 2, and 4 %), and time (30, 60, and 90 s) were selected for thermal processing of tomato juice by a shell and tube heat exchanger. Our results revealed that incorporation of nanoparticles could raise density, viscosity, and thermal conductivity and decrease heat capacity, but this increasing/decreasing trend was linear or non-linear depending on the diameter of the nanoparticles. Four percent Al2O3–water, compared with 2 % nanofluid and pure water (0 % nanofluid), had the highest overall heat transfer coefficients for all Re numbers. Incorporating nanoparticles into the base heating fluid of water could augment the effectiveness of the heat exchanger by 49 %. Thermal processing time of tomato juice was shorter for 2 and 4 % nanofluids, compared with water, by 22.23 and 46.29 %, respectively; this time reduction caused energy saving rates for 2 and 4 % nanofluids to be improved by 22.3 and 48.76 %, respectively.


Nanofluid Heat exchanger Alumina nanoparticle Tomato juice 



Heat transfer area (m2)


Specific heat (kJ kg−1 K−1)


Tube diameter (m)


Nanoparticle diameter (m)


Heat transfer coefficient (W m−2 K−1)


Thermal conductivity (W m−1 K−1)


Tube length (m)


Mass flow rate (kg s−1 )


Nusselt number


Peclet number


Prandtl number


Heat quantity (W)


Reynolds number


Temperature (K)


Overall heat transfer coefficient (W m−2 K−1)


Flow velocity (m s−1)


Coefficient of friction


Pressure drop (Pa)


Pump power (W)

Greek Letters


Thermal diffusivity (m2 s−1)


Density (kg m −3 )


Kinematic viscosity (m2 s−1)


Volume concentration (%)


Log mean temperature difference






























The Iran National Science Foundation (INSF) and the Iran Nanotechnology Initiative Council (INIC) are appreciated for the financial support.


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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • S. M. Jafari
    • 1
  • S. S. Jabari
    • 2
  • D. Dehnad
    • 3
  • S. A. Shahidi
    • 4
  1. 1.Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
  2. 2.Young Researchers and Elite Club, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
  3. 3.Young Researchers and Elites club, Gorgan BranchIslamic Azad UniversityGorganIran
  4. 4.Department of Food Science and TechnologyIslamic Azad UniversityTehranIran

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