Micro- and Nanoengineering: Relevance in Food Processing

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Abstract

There are two overall themes, micro- and nanotechnology, which are capable of changing the future of food considerably. In microtechnology, production of foods and food ingredients is investigated at small scale; the results are thus that larger scale production is considered through operating many microfluidic devices in parallel. In the nanotechnology field, the development of packaging materials with improved barrier and antimicrobial function, and the use of sensors for early detection are important. Besides, encapsulates for controlled release of specific components are in the focus of attention. Various examples from the micro- and nanotechnology field will be discussed in this article.
Original languageEnglish
Title of host publicationReference Module in Food Sciences
EditorsGeoffrey Smithers
PublisherElsevier
Number of pages8
ISBN (Electronic)9780081005965
DOIs
Publication statusPublished - 2015

Keywords

  • Controlled release
  • Emulsification
  • Emulsion
  • Encapsulation
  • Food processing
  • Food production
  • Microfluids
  • Microtechnology
  • Nanotechnology
  • Packaging
  • Process design
  • Sensors

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