As any good chef knows, mechanical stress aids the transfer of thermodynamic energy in a closed system. They employ this knowledge every time they press an ingredient down into a pan or grill, greatly increasing the efficiency of heat transfer from metal to food. We usually see that interaction exclusively from one perspective, that of using the pan to add heat to the food. But it would be just as accurate to say that we are using the food to remove heat from the pan — and by pressing it down we assist it in “cooling” the metal. Now a team of researchers are using this fundamental fact, along with a strong magnetic field and a flood of metal nanoparticles, to make liquid cooling systems many times more effective.
The basic premise is fairly simple: if you flood a coolant with a slurry of magnetic nanoparticles, then subject that suspension to a magnetic field, the nanoparticles can help affect the flow of the whole fluid, helping to make cooling more effective. It’s a basic enough idea that it can scale to virtually any size for an applicable type of cooling rig. Anything cooled by a liquid is an immediate candidate — and to continue advancing at such a pace, more and more of our technology will require a heat-sink fluid more efficient than air.
The basic premise is fairly simple: if you flood a coolant with a slurry of magnetic nanoparticles, then subject that suspension to a magnetic field, the nanoparticles can help affect the flow of the whole fluid, helping to make cooling more effective. It’s a basic enough idea that it can scale to virtually any size for an applicable type of cooling rig. Anything cooled by a liquid is an immediate candidate — and to continue advancing at such a pace, more and more of our technology will require a heat-sink fluid more efficient than air.



