Mathematical Modeling and Microparticle Size Control for Enhancing Heat Transfer Efficiency in High-Viscosity Food Suspensions

Mathematical Modeling and Microparticle Size Control for Enhancing Heat Transfer Efficiency in High-Viscosity Food Suspensions

This study investigated how microparticle size affects natural convective heat transfer in high-viscosity suspensions. Suspensions were formulated using 0.5% xanthan gum and 3% stearic acid, with particle sizes ranging from 120 to 750 nm. Key thermal properties, including thermal conductivity (0.598...

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Bibliographic Details
Main Authors: Hyeonbo Lee, Mi-Jung Choi, Jiseon Lee
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
microparticle size
heat transfer efficiency
high-viscosity suspension
Rayleigh–Bénard convection
thermal conductivity
rheology
Online Access:https://www.mdpi.com/2304-8158/14/15/2625
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https://www.mdpi.com/2304-8158/14/15/2625

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