Application of Microfluidic Spinning in food science and technology as a novel trend
Publish place: 6th International Congress on Food Science & Technology & Agriculture and Food Security
Publish Year: 1401
نوع سند: مقاله کنفرانسی
زبان: English
View: 158
This Paper With 10 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
FOODCONG06_044
تاریخ نمایه سازی: 8 خرداد 1402
Abstract:
The development of novel materials with microstructures is now a trend in food science and technology. Microfluidic spinning has emerged as an advanced method for fabricating fibers with diverse shapes and sizes without the use of complicated devices or facilities, which is an advanced technology for controlling fluids in a microscale channel (۱~۱۰۰ μm), which integrates engineering, physics, chemistry, nanotechnology, etc. Microfluidic spinning technology (MST) has emerged as a powerful and versatile platform because of its various advantages such as high surface-area-to-volume ratio, effective heat transfer, and enhanced reaction rate. Therefore, it is considered a promising technology to develop micro/nanostructures for delivery purposes to improve the quality and safety of foods and also juice clarification. This critical review briefly describes the current development of microfluidic-based spinning techniques in food science and technology including microfibers/films via microfluidic spinning technology for food packaging and clarification of fruit juice.
Authors
Samaneh Tayebi Moghaddam
Department of Food Science and Technology, Islamic Azad University, Science and Research Brand,Tehran, Iran
Morteza Jamshid Eini
Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran,Iran