Development of an Innovative Raw Milk Dispenser Based on Nanofluid Technology
-
Giovanni A. Longo
,
Giulia Righetti
Abstract
This paper presents the comparative analysis of a traditional raw milk dispenser and an innovative prototype based on nanofluid technology. The traditional raw milk dispenser consists of an off-the-shelf upright air-cooled refrigerator sold on the market, whereas the innovative prototype presents a tank equipped with a serpentine tube jacket operated with Al2O3–ethylene glycol aqueous solution nanofluid. The systems are experimentally analysed in the ambient temperature range of 19–35°C to evaluate the energy performance and the temperature control of the milk tank. The innovative prototype is demonstrated to be superior from the point of view of both energy saving and food safety. In fact, the innovative prototype exhibits a 63–70% energy saving with respect to the traditional one. Furthermore, the prototype distributor is able to reach the “safe” temperature of 4°C in about half of the time required by traditional system and it keeps the milk always in the “safe” temperature range 2–3°C, while the traditional distributor displays locally milk temperature higher than 4°C.
Funding statement: Funding: The present work was funded by CariVerona Foundation, Verona, Italy, Ricerca Scientifica e Tecnologica in the framework of the “Sviluppo di tecnologie a ridotto consumo energetico, impiego di materiali a basso impatto ambientale e implementazione di sistemi per la sicurezza alimentare e la qualità del prodotto. Analisi della convenienza commerciale e sostenibilità economica dei prodotti di ricerca”, 2011–2012 project.
Nomenclature
- CEC
cumulated energy consumption (Wh)
- D
defrost
- F
fan
- k
coverage factor
- M
motor
- P
electric power (W)
- S
stirrer
- SCEC
specific cumulated energy consumption (Wh/L)
- t
temperature (°C)
- V
total milk volume (L)
- τ
time (s)
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Artikel in diesem Heft
- Frontmatter
- Research Articles
- Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics
- Physico-chemical Characterization of Turbidity-Causing Particles in Beet Sugar Solutions
- Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties
- Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria×ananassa Duch. cv. Harunoka)
- Development of an Innovative Raw Milk Dispenser Based on Nanofluid Technology
- Dehydration and Rehydration of Cooked Mussels
- NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean
- Modeling and Simulation of a Co-current Rotary Dryer
- Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates
- Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics
- Physico-chemical Characterization of Turbidity-Causing Particles in Beet Sugar Solutions
- Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties
- Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria×ananassa Duch. cv. Harunoka)
- Development of an Innovative Raw Milk Dispenser Based on Nanofluid Technology
- Dehydration and Rehydration of Cooked Mussels
- NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean
- Modeling and Simulation of a Co-current Rotary Dryer
- Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates
- Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments
