Effect of Nanofluids on Heat Transfer in Milk and Tomato Juice Production: An Optimization Study with ANCOVA
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 characteri...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/26/1/68 |