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

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Abstract

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.

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Abbreviations

A:

Heat transfer area (m2)

Cp :

Specific heat (kJ kg−1 K−1)

D:

Tube diameter (m)

d:

Nanoparticle diameter (m)

h:

Heat transfer coefficient (W m−2 K−1)

k:

Thermal conductivity (W m−1 K−1)

L:

Tube length (m)

m:

Mass flow rate (kg s−1 )

Nu:

Nusselt number

Pe :

Peclet number

Pr :

Prandtl number

Q:

Heat quantity (W)

Re:

Reynolds number

T:

Temperature (K)

U:

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

V:

Flow velocity (m s−1)

ƒ:

Coefficient of friction

∆p:

Pressure drop (Pa)

P:

Pump power (W)

α :

Thermal diffusivity (m2 s−1)

ρ :

Density (kg m −3 )

η:

Kinematic viscosity (m2 s−1)

φ :

Volume concentration (%)

∆Tlm :

Log mean temperature difference

f:

Fluid

in:

Inlet

m:

Mean

nf:

Nanofluid

out:

Outlet

p:

Particle

w:

Wall

i:

Inside

o:

Outside

H:

Hot

C:

Cold

min:

Minimum

max:

Maximum

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Acknowledgment

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

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Authors and Affiliations

  1. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    S. M. Jafari

  2. Young Researchers and Elite Club, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    S. S. Jabari

  3. Young Researchers and Elites club, Gorgan Branch, Islamic Azad University, Gorgan, Iran

    D. Dehnad

  4. Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Tehran, Iran

    S. A. Shahidi

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  1. S. M. Jafari
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Correspondence to S. M. Jafari.

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Jafari, S.M., Jabari, S.S., Dehnad, D. et al. Heat Transfer Enhancement in Thermal Processing of Tomato Juice by Application of Nanofluids. Food Bioprocess Technol 10, 307–316 (2017). https://doi.org/10.1007/s11947-016-1816-9

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  • DOI: https://doi.org/10.1007/s11947-016-1816-9

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