Kirthika Varadharaja, Galpaya Chanaka, Induranga Ashan, Sajiwanie Amanda, Vithanage Vimukthi, Koswattage Kaveenga Rasika
Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya 70140, Sri Lanka.
Center for Nano Device Fabrication and Characterization (CNFC), Faculty of Technology, Sabaragamuwa University of Sri Lanka, Belihuloya 70140, Sri Lanka.
Nanomaterials (Basel). 2025 Jun 22;15(13):972. doi: 10.3390/nano15130972.
This study is an effort to optimize the thermal properties of refined, bleached, and deodorized (RBD) oil by incorporating bionanoparticles. This study investigates the impact on thermal conductivity and thermal diffusivity by incorporating chitosan nanoparticles (CS-NPs) at different temperatures with varying weight fractions of NPs. To the best of our knowledge, these synthesized CS-NPs from oyster mushrooms () and commercial marine-sourced CS-NPs are used for the first time to prepare nanofluids. These nanofluids offer high potential for industrial applications due to their biodegradability, biocompatibility, and nontoxicity. Fungal-sourced chitosan is a vegan-friendly alternative and does not contain allergic compounds, such as marine-sourced chitosan. The CS-NPs were synthesized using a chemical and mechanical treatment process at three different amplitudes, and CS-NPs at amplitude 80 were selected to prepare the nanofluid. Chitin, chitosan, and CS-NPs were characterized by the FTIR-ATR method, while the size and morphology of the CNs were analyzed by SEM. Thermal conductivity and thermal diffusivity of nanofluids and base fluid were measured using a multifunctional thermal conductivity meter (Flucon LAMBDA thermal conductivity meter) by ASTM D7896-19 within the temperature range 40-160 °C with step size 20. The thermal conductivity values were compared between commercial CS-NPs and synthesized CS-NPs treated with RBD palm olein with different weight percentages (0.01, 0.05, and 0.1 wt.%). It was confirmed that the thermal properties were enhanced in both kinds of nanoparticles added to RBD palm olein, and higher enhancement was observed in fungal-sourced CS-NPs treated with RBD palm olein. Maximum enhancement of thermal conductivity of commercial and synthesized CS-NPs treated with RBD palm olein were 4.28% and 7.33%, respectively, at 0.05 wt.%. Enhanced thermal conductivity of RBD palm olein by the addition of CS-NPs facilitates more effective heat transfer, resulting in quicker and more consistent cooking and other potential heat transfer applications.
本研究旨在通过加入生物纳米颗粒来优化精炼、漂白和脱臭（RBD）油的热性能。本研究调查了在不同温度下加入不同重量分数的壳聚糖纳米颗粒（CS-NPs）对热导率和热扩散率的影响。据我们所知，这些从平菇中合成的CS-NPs以及商业来源的海洋CS-NPs首次用于制备纳米流体。这些纳米流体因其生物可降解性、生物相容性和无毒特性，在工业应用中具有很高的潜力。真菌来源的壳聚糖是一种适合素食者的替代品，不含海洋来源壳聚糖中含有的过敏化合物。通过化学和机械处理工艺在三种不同振幅下合成了CS-NPs，并选择振幅为80的CS-NPs来制备纳米流体。采用傅里叶变换红外衰减全反射（FTIR-ATR）法对甲壳素、壳聚糖和CS-NPs进行了表征，同时通过扫描电子显微镜（SEM）分析了纳米颗粒的尺寸和形态。使用多功能热导率仪（Flucon LAMBDA热导率仪）按照ASTM D7896-19在40-160℃的温度范围内、步长为20的条件下测量纳米流体和基础流体的热导率和热扩散率。比较了商业CS-NPs和用不同重量百分比（0.01、0.05和0.1 wt.%）的RBD棕榈油精处理的合成CS-NPs的热导率值。证实了添加到RBD棕榈油精中的两种纳米颗粒的热性能均得到增强，并且在用RBD棕榈油精处理的真菌来源的CS-NPs中观察到了更高的增强效果。在0.05 wt.%时，用RBD棕榈油精处理的商业CS-NPs和合成CS-NPs的热导率最大增强分别为4.28%和7.33%。通过添加CS-NPs提高RBD棕榈油精的热导率有助于更有效地进行热传递，从而实现更快、更均匀的烹饪以及其他潜在的热传递应用。
