期刊
FOOD ENGINEERING REVIEWS
卷 5, 期 3, 页码 139-157出版社
SPRINGER
DOI: 10.1007/s12393-013-9066-3
关键词
Ultrasonication; Cavitation; Homogenization; Nanoemulsions; Food-grade
资金
- National Key Technology R&D Program of China [2011BAD23B04, 2013A A102204]
Nanoemulsions are considered a very important tool for the delivery of bioactive compounds to the human body through food systems. Application of low-frequency ultrasound, a high-energy method, facilitates the homogenization and dispersion process under the influence of cavitation phenomena. Frequency, time, power, oil phase and aqueous phase are major parameters governing the cavitation process, concomitantly influencing the size and polydispersity index of nanoemulsion droplet. Additionally, hydrostatic pressure, gas content and temperature may also have profound effects on the process. Present review highlights the principles and production technology of high-intensity ultrasound and discusses the role of acoustic cavitation in the preparation of food-grade O/W nanoemulsions. Finally, it indicates technical hurdles, issues and future prospects of the technology.
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