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The global energy system faces a dual challenge; the need for more energy and less carbon emission. Out of the 50 billion tonnes of greenhouse gases emitted each year, 24.2 % comes from energy use in industries such as processing and manufacturing that require constant heating and cooling. Heat transfer improvements in heating and cooling industries cause energy saving thus reducing operational costs, increase the operational life of heat transfer systems and reducing greenhouse gas emissions. While nanofluids usage in heat exchangers presents a critical step for emission reduction, several factors including instability of suspended nanoparticles, the effect of a surfactant on physical property measurements and combining nanofluids with inserts have not been adequately assessed. This thesis investigates the use of highly conductive nanofluids as a potential alternative to conventional working fluids with low thermal conductivity, such as water, currently used in heat exchangers for heating and cooling systems. A distinguishing feature of this study is the consideration of the effect of surfactants on the stability of nanofluids, the physical properties of the nanofluids and the thermal performance of the nanofluids. The use of nanofluids in combination with hiTRAN® heat transfer inserts was also investigated. Activated carbon (C), copper oxide (CuO) and alumina (Al₂O₃) nanoparticles were suspended in distilled water (H₂O) and Ethylene glycol (EG). Surfactants were added including sodium dodecyl benzene sulfonate (SDBS), cetyltrimethyl ammonium bromide (CTAB), sodium lauryl sulphate (SDS) and Arabinogalactan (ARB) to create 20 combinations of nanofluids. ARB as a surfactant kept C/H₂O and CuO/EG nanofluid stable for 29 days. Whereas CTAB and SDBS surfactants kept C/H₂O and Al₂O₃/H₂O nanofluids stable for 17 and 11 days respectively. Viscosity results showed that in some cases the surfactant caused a slight increase in viscosity and in some cases viscosity decreased.

Industrial refrigeration equipment companies are continuously looking for ways to optimise the design of chilling and freezing tunnels in order to minimise food quality loss and increase the energy efficiency of the equipment. However, possibilities for dedicated experimental tests of the industrial operations are limited due to a large amount of food product involved while the number of design variables to be considered is high. A cost-effective alternative to experiments is numerical modelling. The main goal of this research was to simulate heat transfer of packaged food products in a chilling and freezing tunnel. Computational fluid dynamics (CFD) models were developed to improve prediction in industrial cheese chilling and chicken freezing. The industrial cheese chilling model was developed based on six blocks of agar that mimic the product arrangement and airflow pattern of a cheese chiller; while the chicken freezing model represents the first case of a CFD freezing model where the geometry was derived empirically via computed tomography scan data. The model predictions were validated by experimental temperature histories generated as part of the study. Once validated, the model was used to investigate the cooling heterogeneity and the effect of different operating conditions on the processing time. In addition to the CFD model, a simple heat transfer simulation based on the one-dimensional finite difference method was developed for industrial users. Thermal property models in the literature were also reviewed to propose the most suitable choice for thermal processing calculations.