The heat process used in the heat exchanger in the food industry can be divided into two main heat transfer mechanisms: conduction and convection. Conduction is a kind of heat movement in which materials at different temperatures contact directly and produce temperature changes. Temperature is a measure of the average kinetic energy of molecules that make up a specific material. The hotter material will show more molecular kinetic energy and higher temperature. When a hotter object contacts a colder object, heat transfer will occur between the two materials: the molecules of the colder object will begin to move faster and become more energetic; The hotter objects will start to cool down with the loss of energy. This heat transfer will continue between the two objects until the heat balance is reached.

The liquid food temperature can be adjusted and balanced by using heat transfer fluid in the heat exchanger. Thermal regulating fluids with low thermal conductivity, such as water or oil, have poor heat transfer ability. However, we can use recent technologies, such as adding thermal conductive nanoparticles to these heat transfer fluids, which can enhance their thermal conductivity and promote more effective heat transfer. In this way, the food can be heated to a higher temperature faster in the processing process and reach the heat balance.

The extensive application of heat exchangers in the food processing industry not only enables food production and processing companies to process, package, transport and store food safely and reliably, but also saves resources, energy and capital for these companies.

Because these food-grade liquids can not only provide power for the heat exchanger, but also ensure the health and safety of consumers to the maximum extent in the process of driving heat conduction and convection.