纳米流体在食品加工中的进步:制备,热物理性质和应用
Ufaq Fayaz1, Sobiya Manzoor1, Aamir Hussain Dar2
1Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology Kashmir, India.
Food research international (Ottawa, Ont.)
|June 14, 2023
概括
纳米流体,纳米颗粒和基础流体的混合物,增强热传递. 研究探讨了它们的生产,稳定性和适用于食品加工等应用的特性.
科学领域:
- 材料科学 材料科学 材料科学
- 热力学是一种热力学.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 纳米流体 (NFs) 是固体纳米粒子 (NP) 和基体流体的同质混合物,NP小于100nm.
- 添加NP是为了增强基础流体的热物理特性和传热特性.
- 受到NP影响的关键热物理性质包括密度,粘度,导热率和特定热量.
结论:
- 纳米流体在各种应用中提供了改善热传递的巨大潜力.
- 了解NP流体相互作用对于优化NF性能至关重要.
- 需要对生产,稳定性和财产增强进行进一步的研究,以便更广泛地采用,特别是在食品工业中.
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