Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications

Fayaz, Ufaq; Manzoor, Sobiya; Dar, Aamir Hussain; Dash, Kshirod Kumar; Bashir, Iqra; Pandey, Vinay Kumar; Usmani, Zakiya

doi:10.1016/j.foodres.2023.112954

Cited by 10 publications

(2 citation statements)

References 88 publications

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“…The preliminary study was performed to examine treatment temperatures between 30 and 50 °C. By consulting earlier studies that had successfully used ultrasonication to extract various fruit juices, this temperature range was chosen [28,29]. The fitness of ANN models was evaluated using coefficient of determination (R 2 ), mean absolute error (MAE), and mean square error (MSE) values, which were determined using the following [28].…”

Section: Pasteurization Of the Juicesmentioning

confidence: 99%

Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

Das,

Nayak,

Sharma

et al. 2024

Journal of Food Processing and Preservation

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The study involved subjecting sohshang (Elaeagnus latifolia) juice (SJ) to thermosonications (TS), a process integrating ultrasound and heat, with a range of independent variables. Specifically, three explored distinct amplitudes (30%, 40%, and 50%) alongside three temperature settings (30°C, 40°C, and 50°C) and four treatment durations (15, 30, 45, and 60 minutes) were used in the experiment. A variety of quality parameters were analyzed such as antioxidant activity (AOA), ascorbic acid (AA), total flavonoid content (TFC), total phenolic content (TPC), yeast and mold count (YMC), and total viable count (TVC). Thermosonicated sohshang juices (TSSJ) successfully achieved highest content of AA (69.15±0.99 mg/100 ml), AOA (72.93±1.62%), TPC (122.03±4.23 mg GAE/ml), and TFC (116.14±3.29 mg QE)/ml) under ideal circumstances. Also, minimal TVC and YMC in these juices have been observed. The best results for AA and TFC were observed at 40°C with 40% and 50% amplitude over processing times of 45 and 60 min. To optimize the extraction processes with various objectives, artificial neural network (ANN) was established with an original experimental planning methodology. Overall, the investigation demonstrated that TS is an effective method to enhance the nutritional and microbiological qualities of sohshang fruit juice. The use of ANN in the optimization process is particularly valuable in achieving desirable outcomes. As the food and pharmaceutical industries seek natural and bioactive substances, TSSJ holds great potential for various applications.

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Section: Pasteurization Of the Juicesmentioning

confidence: 99%

Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

Das,

Nayak,

Sharma

et al. 2024

Journal of Food Processing and Preservation

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“…Nanostructured metal oxide semiconductors have found many practical applications [5]. Nanomaterials' physical, chemical, mechanical, optical, and electronic properties are applicable in various fields such as sensor [6], catalytic [7], optical ceramics [8], food processing [9], and energy conversion materials, namely dye-sensitized solar cells [10] and thermoelectric materials [11].…”

Section: Introductionmentioning

confidence: 99%

Facile synthesis of lanthanum-doped SrTiO₃ nanocubes mediated by cetyltrimethylammonium bromide and tert-butylamine under solvothermal condition and their tunable electrical properties

Putri,

Faradilla,

Satria

et al. 2023

Chim.Tech.Acta

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The electrical conductivity of low concentrations of lanthanum-doped SrTiO3 nanocube ceramics synthesized using the facile solvothermal method in mixed organic and inorganic solvents with cetyltrimethylammonium bromide (CTAB) as a capping agent and tert-butyl amine (TBA) as a mineralizer was investigated. X-ray diffraction patterns confirmed the formation of a high-purity perovskite phase, corresponding to the standard data and the pattern refinement results. The particles of the sample were nanocubes, whereas the La-doped SrTiO3 sample particles were more uniform in size and shape, as shown in TEM images. The FT-IR spectrum confirmed the vibration of the CH3-N+ groups from CTAB and TBA, indicating an electrostatic interaction between their functional groups and the particle surface. Substitution of La3+ ions at low concentrations increased electrical conductivity compared to the undoped SrTiO3 sample. Lanthanum donates excess electrons, thereby increasing the number of electron carriers, which causes a reduction in the band gap energy according to the UV-DRS spectrum analysis using the Tauc equation.

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Exploration of entropy analysis and viscous dissipation on radially convective flow of (Cu‐Al₂O₃:H₂O) hybrid nanofluid over a stretching disk

Venkateswarlu,

Narayana,

Joo

2023

Asia-Pacific J Chem Eng

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The current research work deals with the impact of suction/injection on the thermally radiating convective flow generated by a nonlinear stretched disk. The energy equation is addressed by the presence of thermal radiation and the energy dissipative function. This work was carried out with the help of the Das and Tiwari (single‐phase nanofluid) models and the Maxwell Garnett and Brinkman nanofluid models for the analysis of entropy generation. In the present model, nanoparticles of copper (Cu) and alumina (Al2O3) are being used with water (H2O) as the base fluid. The governing nonlinear partial differential equations are transformed into ordinary differential equations with the assistance of appropriate similarity variables. These transformed equations are then solved using the bvp4c function, a built‐in function in MATLAB software. The investigation examines the influence of various factors on the velocity and temperature fields, entropy generation, skin friction, and heat transfer rate. The findings show that suction decreases velocity and temperature by 6.59%, while injection has the opposite effect. Viscous dissipation increases velocity by 5.13% and temperature by 17.94% in hybrid nanofluids. Higher Prandtl numbers reduce velocity and temperature by 6% in nanofluids but boost them by 5.45% and 18.81% in hybrid nanofluids with radiation growth. As volume fraction rises, Al2O3/H2O nanofluid speed falls by 5.37%, but Cu‐Al2O3/H2O hybrid nanofluid temperature increases by 13.09% and surface drag force increases by 12%. The entropy of the hybrid nanofluid increases by 5.84%, 8.19%, and 14.04% with Eckert number, suction, and Prandtl number but decreases by 10.08% with temperature difference. The Nusselt number of nanofluid decreases by 10.58% and 12.40% with Eckert number and radiation, but hybrid particles increase it by 10.31% with intensified Prandtl number. These findings offer valuable insights for potential applications of hybrid nanofluids in heat transfer and cooling systems.

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Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications

Cited by 10 publications

References 88 publications

Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

Facile synthesis of lanthanum-doped SrTiO₃ nanocubes mediated by cetyltrimethylammonium bromide and tert-butylamine under solvothermal condition and their tunable electrical properties

Exploration of entropy analysis and viscous dissipation on radially convective flow of (Cu‐Al₂O₃:H₂O) hybrid nanofluid over a stretching disk

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Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications

Cited by 10 publications

References 88 publications

Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

Facile synthesis of lanthanum-doped SrTiO3 nanocubes mediated by cetyltrimethylammonium bromide and tert-butylamine under solvothermal condition and their tunable electrical properties

Exploration of entropy analysis and viscous dissipation on radially convective flow of (Cu‐Al2O3:H2O) hybrid nanofluid over a stretching disk

Contact Info

Product

Resources

About

Facile synthesis of lanthanum-doped SrTiO₃ nanocubes mediated by cetyltrimethylammonium bromide and tert-butylamine under solvothermal condition and their tunable electrical properties

Exploration of entropy analysis and viscous dissipation on radially convective flow of (Cu‐Al₂O₃:H₂O) hybrid nanofluid over a stretching disk