NANO TECHNOLOGY IN HEALTH AND HYGEINE FOOD PROCESSING AND HEAT TRANSFER OF CARBON-NANOFLUIDS

Abstract

Nanotechnology is a newly emerging novel food packaging technique,which can be increase the shelf life of food, minimize the spoilage, ensure the food safety, repair the tears in packaging, reduce the problem of food shortage, and finally improve the health of the people. It is hoped that nanotechnology has a great potential in food industries as it may be used to manufacture about 25% of all food packaging in near future. Emphasis is given to assess the safety of ingredients in nanoparticles before their use in food products including packaging. The effects of physical parameters on flow and heat transfer are analyzed with aid of graphs. The wall temperature gradient and skin friction quantities are numerically calculated and tabulated. Our results are in good agreement with earlier studies for some limitations cases.