DRYING OF FOOD COLLOIDAL NANOEMULSIONS

机译：食品胶体纳米粒的干燥

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Colloidal nano-emulsions are a novel food delivery system.However a challenging barrier against their application is the need to deliver them as dry powders for reasons of stability and handling.Freeze-drying is one method to achieve this.However the stresses imposed by this process can damage the product by causing coalescence of the oil droplets.This study reports on experimental work where the protective efficiency of five different sugar types at two concentration levels on an emulsion with different oil fractions are investigated.It is found that proper sugars can protect the stability of such colloidal systems during drying process.

机译：胶态纳米乳剂是一种新型的食品输送系统，但是由于其稳定性和易处理性，需要以干粉形式将其作为干燥粉剂来应用，而冷冻干燥是实现这一目的的一种方法。该过程可能会导致油滴聚结而损坏产品。这项研究报告了一项实验工作，研究了两种不同浓度的五种不同糖分对不同油分的乳剂的保护效率。发现适当的糖分可以保护这种胶体系统在干燥过程中的稳定性。

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来源
《The 18th international drying symposium》|2012年|1-7|共7页
会议地点 Xiamen(CN)
作者
S.Miao; X.Zhao; K.Cronin;
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作者单位

Department of Food Chemistry and Technology,Teagasc Food Research Center,Moorepark,Fermoy,Co.Cork,Ireland;

Department of Process Chemical Engineering,University College Cork,Ireland;

Department of Process Chemical Engineering,University College Cork,Ireland;

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会议组织
原文格式 PDF
正文语种 eng
中图分类空气处理;
关键词
nano-emulsions; freeze-drying; sugars; stability; droplet-coalescence;

机译：纳米乳液;冻干;糖;稳定性;液滴凝聚;

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专利

1. Use of sugars to improve quality of dried colloidal nanoemulsions [J] . S. Miao, X. Zhao, K. Cronin Journal of food engineering . 2014,第feba期

机译：使用糖改善干燥的胶体纳米乳液的质量
2. Biological fate of food nanoemulsions and the nutrients they carry - internalisation, transport and cytotoxicity of edible nanoemulsions in Caco-2 intestinal cells [J] . Wooster Tim J., Moore Sean C., Chen Wei, RSC Advances . 2017,第64期

机译：食品纳米乳液的生物命运及其携带的营养素 - 可食用纳米乳液中的内化，运输和细胞毒性在Caco-2肠细胞中
3. Biological fate of food nanoemulsions and the nutrients they carry – internalisation, transport and cytotoxicity of edible nanoemulsions in Caco-2 intestinal cells [J] . Tim J. Wooster, Sean C. Moore, Wei Chen, RSC Advances . 2017,第64期

机译：食品纳米乳液及其携带的营养素的生物命运–可食用纳米乳液在Caco-2肠细胞中的内在化，运输和细胞毒性
4. DRYING OF FOOD COLLOIDAL NANOEMULSIONS [C] . S.Miao, X.Zhao, K.Cronin International drying symposium . 2012

机译：食品胶体纳米乳液的干燥
5. The Formation of Multicomponent Nanoemulsions for Colloidal Synthesis [D] . Zhang, Mengwen. 2018

机译：胶体合成多组分纳米乳液的形成
6. Perfluorocarbon nanoemulsions with fluorescent colloidal and magnetic properties [O] . Jelena M. Janjic, Pin Shao, Shaojuan Zhang, -1

机译：具有荧光胶体和磁性性质的全氟化碳纳米乳液
7. Biological fate of food nanoemulsions and the nutrients they carry – internalisation, transport and cytotoxicity of edible nanoemulsions in Caco-2 intestinal cells [O] . Tim J. Wooster, Sean C. Moore, Wei Chen, 2017

机译：食品纳米乳液的生物命运及其携带的营养素 - 可食用纳米乳液中的内化，运输和细胞毒性在Caco-2肠细胞中

DRYING OF FOOD COLLOIDAL NANOEMULSIONS

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