Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, India.
Department of Biological and Chemical Engineering, Korea University, Seoul, South Korea; Centre for Energy and Environmental Sustainability, Lucknow 226 029, India.
Food Res Int. 2021 Dec;150(Pt A):110751. doi: 10.1016/j.foodres.2021.110751. Epub 2021 Oct 13.
There has been growing interest and substantial improvement in thermal processes for enhancing the heat transfer rate in food industry applications. The replacement of conventional heat transfer fluids with nanofluids is now being considered as a novel and emerging solution to the heat transfer problem of the food processing sector. This review covers state-of-the-art methods for production and application of these nanofluids with emphasis on the decontamination of liquid foods. The review also discusses the influence of processing conditions such as temperature and nanoparticle concentration on the thermal and viscous characteristics of the developed nanofluids. Further, the effect of these developed nanofluids on the quality attributes of food materials has also been reviewed and analyzed. Based on the current technological status, certain knowledge gaps in nanofluid research have been identified, including controlled (shape and size) and systematic experimental studies, stability of nanofluids with increasing thermal cycles, increasing the compatibility of base fluid to nanomaterials, and toxicity and environmental impact assessment.
人们对用于提高食品工业应用中传热速率的热工艺越来越感兴趣，并且取得了实质性的进步。现在，用纳米流体替代传统的传热流体被认为是解决食品加工部门传热问题的一种新颖且新兴的解决方案。本综述涵盖了这些纳米流体的生产和应用的最新方法，重点是液体食品的消毒。本综述还讨论了处理条件（如温度和纳米颗粒浓度）对所开发的纳米流体的热特性和粘性特性的影响。此外，还对这些开发的纳米流体对食品材料的质量属性的影响进行了综述和分析。根据当前的技术现状，已经确定了纳米流体研究中的某些知识空白，包括受控（形状和尺寸）和系统的实验研究、纳米流体在增加热循环时的稳定性、提高基础流体与纳米材料的相容性以及毒性和环境影响评估。
