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<p>This study investigates the thermophysical and microscopic properties of aluminum–water nanofluids (ANFs) at 2% and 3% (m/v) concentrations, applied as a novel heating medium for thermal processing of tomato juice (75–95&#xa0;°C and 60–120&#xa0;s) using a concentric tube heat exchanger (CTHE). The nanofluids were prepared via a two-step method incorporating ultrasonication and sodium dodecyl sulfate (SDS) as a surfactant, achieving enhanced stability, as confirmed by zeta potential and particle size measurements. Thermophysical analysis indicated an increased density, viscosity, and thermal conductivity, along with a reduced specific heat compared to the base fluid. At 95&#xa0;°C, thermal conductivity improved by up to 7.77%, and viscosity increased with nanoparticle concentration. The overall heat transfer coefficient (U) improved by 4.73% at 3% ANF, with CTHE effectiveness increased by 7.47 times and 8.98 times for 2% and 3% ANFs, respectively. The come-up time was shortened by 23.07% (2% NF) and 42.3% (3% NF), with a notable 48.3% reduction in energy consumption using 2% ANF at 95&#xa0;°C. From a product quality standpoint, ANF-assisted processing led to better retention of key nutrients. Lycopene retention reached 71.28% with 3% ANF compared to 69.42% with conventional water-based treatment. Vitamin C retention was highest at 13.83&#xa0;mg/100&#xa0;mL with 3% ANF. The pH and titratable acidity remained stable, indicating minimal quality deterioration during the treatment. The findings highlight that ANFs significantly enhance heat transfer efficiency and preserve nutritional quality during thermal processing.</p>

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Nanofluid-assisted heat transfer in tomato juice processing: a study on Al2O3/water systems

  • 期刊论文

  • 发表日期：

    2025年9月18日

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  • Prashant Kumar,
  • Manibhushan Kumar,
  • Brijesh Srivastava

摘要

This study investigates the thermophysical and microscopic properties of aluminum–water nanofluids (ANFs) at 2% and 3% (m/v) concentrations, applied as a novel heating medium for thermal processing of tomato juice (75–95 °C and 60–120 s) using a concentric tube heat exchanger (CTHE). The nanofluids were prepared via a two-step method incorporating ultrasonication and sodium dodecyl sulfate (SDS) as a surfactant, achieving enhanced stability, as confirmed by zeta potential and particle size measurements. Thermophysical analysis indicated an increased density, viscosity, and thermal conductivity, along with a reduced specific heat compared to the base fluid. At 95 °C, thermal conductivity improved by up to 7.77%, and viscosity increased with nanoparticle concentration. The overall heat transfer coefficient (U) improved by 4.73% at 3% ANF, with CTHE effectiveness increased by 7.47 times and 8.98 times for 2% and 3% ANFs, respectively. The come-up time was shortened by 23.07% (2% NF) and 42.3% (3% NF), with a notable 48.3% reduction in energy consumption using 2% ANF at 95 °C. From a product quality standpoint, ANF-assisted processing led to better retention of key nutrients. Lycopene retention reached 71.28% with 3% ANF compared to 69.42% with conventional water-based treatment. Vitamin C retention was highest at 13.83 mg/100 mL with 3% ANF. The pH and titratable acidity remained stable, indicating minimal quality deterioration during the treatment. The findings highlight that ANFs significantly enhance heat transfer efficiency and preserve nutritional quality during thermal processing.