基于滴滴的微流体作为设计食品级配送系统的平台,基于被困化合物类型
Jhonatan Rafael de Oliveira Bianchi1, Lucimara Gaziola de la Torre1, Ana Leticia Rodrigues Costa1,2
1Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil.
Foods (Basel, Switzerland)
|September 28, 2023
概括
基于滴滴的微流体为先进的输送系统提供了对食品级乳液的精确控制. 本综述强调了微流体乳化在量身定制的输送应用中的近期进展.
科学领域:
- *微流体学和食品科学 *微流体学和食品科学
- * 材料科学与工程 * 材料科学与工程
背景情况:
- * 微流体技术利用层流来精确操纵微米尺度上的流体.
- * 食品级乳液用于创建各种传递系统,如微凝和脂质体.
- *通过微流体乳化,可以精确控制滴滴大小,形状和分散度.
研究的目的:
- * 审查目前基于滴滴的微流体工艺的进展,以开发输送系统.
- * 探索食品级乳液在创建简单和复杂的输送系统中的使用.
- * 要总结微流体原理,设备几何,材料和滴滴生成力.
主要方法:
- * 对以滴滴为基础的微流体技术进行乳液形成的审查.
- * 封装化合物的分类为脂友或水友.
- *分析微器件设计,材料和微通道中的流体动力学.
主要成果:
- *微流体乳化使得基于封装化合物的输送系统具有量身定制的特性.
- *成功开发了各种输送系统,包括多种乳液,微凝和微囊.
- * 确定影响滴滴生成和系统组装的关键因素.
结论:
- *以滴滴为基础的微流体是一种强大的方法,用于创建使用食品级乳液的先进输送系统.
- *从实验室扩展微流体工艺到工业生产仍然存在挑战.
- *未来的研究应该专注于克服扩展的局限性,以获得更广泛的应用.
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