- Article
Mathematical Modeling and Microparticle Size Control for Enhancing Heat Transfer Efficiency in High-Viscosity Food Suspensions
- Hyeonbo Lee,
- Mi-Jung Choi and
- Jiseon Lee
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...