چکیده مقاله
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 1~100 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
کلیدواژهها
نویسندگان
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
شیوه ارجاع
Tayebi Moghaddam, Samaneh and Jamshid Eini, Morteza,1401,Application of Microfluidic Spinning in food science and technology as a novel trend,6th International Congress on Food Science & Technology & Agriculture and Food Security,Tehran
ارائهشده در
مجموعه مقالات ششمین کنگره بین المللی علوم و صنایع غذایی، کشاورزی و امنیت غذایی18 اسفند 1401 · تهران