期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 95, 期 -, 页码 118-130出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2019.11.019
关键词
Nanobubbles; Size; Physical characteristics; Food processing applications
资金
- Australia-China Joint Research Centre in Future Dairy Manufacturing Dairy Innovation [Centre-ACSRF48154]
Background: The importance of nanobubbles (NBs) is widely acknowledged, along with their size and stability. NBs are tiny gas-filled cavities having unique physical characteristics. Excellent stability, high internal pressure, extremely large surface to volume ratio and high gas dissolution rate are the important features of NBs which lead to many promising applications in various fields of advanced science and technology. Scope and approach: This paper reviews recent research progress relating to the use of bubbles with a scale of nanometers in food sectors. A focus will be placed on the current status of applications of NBs in food processing operations and associated applications. The characterization parameters with modern means of measuring and analysing the NBs are also summarised. Key findings and conclusions: Despite its remarkable characteristics, usage of NBs technology in food products is still limited and challenging. Based on this review, various potential areas and gaps for NBs research in food science fields are identified for further investigations.
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