An introduction to heat transfer

This paper presents a critical review of heat transfer applications of nanofluids. The effects of nanoparticle concentration, size, shape, and nanofluid flow rate on Nusselt number, heat transfer coefficient, thermal conductivity, thermal resistance, friction factor and pressure drop from numerous studies reported recently are presented. Effects of various geometric parameters on heat transfer enhancement of system using nanofluids have also been reviewed. Heat transfer devices covered in this paper include radiators, circular tube heat exchangers, plate heat exchangers, shell and tube heat exchangers and heat sinks. Various correlations used for experimental validation or developed in reviewed studies are also compiled, compared and analyzed. The pros and cons associated to the applications of nanofluids in heat transfer devices are presented in details to determine the future direction of research in this arena.

Recent advances in application of nanofluids in heat transfer devices: A critical review

An updated review on application of nanofluids in heat exchangers for saving energy

Towards hybrid nanofluids: Preparation, thermophysical properties, applications, and challenges

Recent progress on hybrid nanofluids in heat transfer applications: A comprehensive review

Effects of hybrid nanofluid mixture in plate heat exchangers

A brief review on convection heat transfer of fluids at supercritical pressures in tubes and the recent progress

Pressure drop and convective heat transfer of Al2O3/water and MWCNT/water nanofluids in a chevron plate heat exchanger

Application of ultrasound technology in the drying of food products

Background Drying is an important method to preserve food products. Although many traditional drying technologies (hot air, freeze, microwave drying) have been applied successfully to various food products, each drying technique has its own advantages and disadvantages. Novel drying methods such as infrared drying, have become very popular. Scope and approach This study gives an overview on the application of infrared radiation in the drying of food products in the last decade. The effects of main parameters (infrared power, intensity, distance, wavelength and drying temperature) and the introduction of infrared radiation on drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Key findings and conclusions: Drying kinetics was improved by introducing infrared radiation and increased with increasing infrared power, intensity, drying temperature and decreasing infrared distance. However, a very high infrared power, intensity, drying temperature and a very low infrared distance should be avoided as the food products will be overheated. The effects of infrared parameters on food quality were unpredictable. The energy consumption under infrared radiation was also variable. When the reduction of drying time was considerable, the energy consumption decreased. When the reduction was insufficient, the energy consumption increased. The application of infrared radiation will also affect the food quality. Generally, the infrared radiation can decrease the water activity, reduce the total color change and improve the nutrient retention.

Application of infrared radiation in the drying of food products

Dan Huang

Papers

Effects of hybrid nanofluid mixture in plate heat exchangers

A brief review on convection heat transfer of fluids at supercritical pressures in tubes and the recent progress

Pressure drop and convective heat transfer of Al2O3/water and MWCNT/water nanofluids in a chevron plate heat exchanger

Application of ultrasound technology in the drying of food products

Application of infrared radiation in the drying of food products