Implementation of the Principle of Discrete-pulse Energy Input to Creation of Nanotechnologies for Food Industry
DOI:
https://doi.org/10.15407/scin12.04.012Keywords:
discrete-pulse energy input, disperse systems, lipid nanostructures, products of special dietary purposeAbstract
The expediency of using the principle of discrete-pulse energy input in directional control of lipid nanostructures’ formation and industrial production of functional materials with them in order to reduce energy consumption and increase process productivity is grounded. The example of using lipid nanostructures for improving a new type of food for special dietary purpose is presented.
References
Branche C. M. Approaches to Safe Nanotechnology: managing the Health and Safety Concerns Associated with Engineered Nanomaterials. Washington: National In stitute for Occupational Safety and Health (NIOSH) Publication, 2009.
Balabanov B. Nanotechnology. The future of science. Kyiv: Eksmo, 2009 [in Russian].
Eliseev A.A. Functional Nanomaterials. Moskva: FIZMATLIT, 2010 [in Russian].
Gennis R. Biomembranes. Molecular structure and function: Per. from English. R. Gennis. Moskva: Mir, 1997 [in Russian].
Dolinskiy A.A., Ivanitskii G.K. Heat and mass transfer and hydrodynamics in the vapor-liquid dispresnyh environments. Kyiv: Nauk. Dumka, 2008 [in Russian].
Dolinsky A.A., Basok B.I., Guly I.S., Nakorchevsky A.I., Shurchkova Y.A. Discrete pulse input of energy in tep lotehnologiyah. Kyiv: Nauk. Dumka, 1996 [in Russian].
Promtov M.A. Prospects of cavitation technologies for intensification of chemical-engineering processes. Herald TSTU. 2008, 14(4): 861—869 [in Russian].
Yegin B., Lamprecht A. Lipid nanocapsule size analysis by hydrodynamic chromatography and photon cor re lation spectroscopy. Intern. J. of Pharmaceutics, 2006, No 320: 165—170. https://doi.org/10.1016/j.ijpharm.2006.04.014
Henk G. Merkus. Particle Size Measurements. Fundamentals, Practice, Quality. Springer, 2009.
Sharkova N.A., Zhukotskii E.K., Dekusha A.V., Ivanov S.A. Features of production of hydrolyzed protein products. Industrial teplotehnіka. 2013, 35(7): 187—190 [in Russian].
