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Dissolution kinetics, an essential aspect of oral drug delivery, is significantly influenced by the drug's particle size. According to the Noyes-Whitney dissolution model, the dissolution rate correlates directly with the drug's surface area. The larger the surface area, the higher the drug's solubility in water, leading to a faster drug dissolution rate. Reducing particle size increases the effective surface area, enhancing the dissolution process. Micronization and nanosizing are...
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In precipitation gravimetry, the precipitating agent should react specifically or selectively with the analyte. While a specific reagent reacts with the analyte alone, a selective reagent can react with a limited number of chemical species.
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Fabricating High-viscosity Droplets using Microfluidic Capillary Device with Phase-inversion Co-flow Structure
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Mathematical Modeling and Microparticle Size Control for Enhancing Heat Transfer Efficiency in High-Viscosity Food

Hyeonbo Lee1, Mi-Jung Choi2, Jiseon Lee2

  • 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.

Foods (Basel, Switzerland)
|August 14, 2025
PubMed
Summary
This summary is machine-generated.

Optimizing microparticle size in viscous suspensions enhances heat transfer efficiency. Smaller particles boost convection under high temperature gradients, while larger particles perform better with smaller gradients, impacting food processing.

Keywords:
Herschel–BulkleyRayleigh–Bénard convectionheat transfer efficiencyhigh-viscosity suspensionmicroparticle sizerheologythermal conductivity

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Area of Science:

  • Fluid Dynamics
  • Heat Transfer
  • Materials Science

Background:

  • Natural convective heat transfer is crucial in viscous systems like food products.
  • Microparticle size significantly influences fluid properties and thermal behavior.
  • Understanding these effects is key to optimizing industrial processes.

Purpose of the Study:

  • To investigate the impact of microparticle size on natural convective heat transfer in high-viscosity suspensions.
  • To correlate microparticle size with thermal properties and rheological behavior.
  • To determine optimal particle sizes for enhanced heat transfer under varying thermal gradients.

Main Methods:

  • Formulation of xanthan gum and stearic acid suspensions with controlled particle sizes (120-750 nm).
  • Measurement of thermal properties (conductivity, specific heat, volumetric thermal expansion).
  • Rheological analysis using the Herschel-Bulkley model and investigation of convection in a Rayleigh-Bénard system.

Main Results:

  • Reduced particle size increased consistency index and shear-thinning behavior.
  • Smaller particles led to higher Rayleigh and Nusselt numbers under large temperature gradients (up to 100 at 9 °C).
  • Larger particles showed higher relative performance under smaller temperature differences.

Conclusions:

  • Microparticle size is a critical factor for controlling heat transfer in high-viscosity suspensions.
  • Tailoring particle size can enhance convective heat transfer efficiency based on the applied thermal gradient.
  • Findings offer practical strategies for improving heat transfer in food and other viscous industrial applications.