Electrospun fibers: Fabrication, functionalities and potential food industry applications
Book chapter abstract
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
ไม่พบข้อมูลที่เกี่ยวข้อง
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Weiss J., Kanjanapongkul K., Wongsasulak S., Yoovidhya T.
ผู้เผยแพร่: Hindawi
ปีที่เผยแพร่ (ค.ศ.): 2012
หน้าแรก: 362
หน้าสุดท้าย: 397
จำนวนหน้า: 36
ISBN: 9781845697396
นอก: 0146-9428
eISSN: 1745-4557
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
Electrospinning has emerged as a versatile method to produce fine disperse fibers from natural or synthetic polymers ranging in average diameters from well below 100. nm to several micrometers. These structures have substantial potential for applications in the food, pharmaceutical, chemical or personal care industries. In this chapter, we will introduce the reader to the general principle of electrospinning and the parameters that affect the outcome of the process namely the fiber microstructure, morphology, and functional properties. General guidelines describing how to to set up and operate a lab-scale electrospinning unit are given and the types of materials that may be used in to produce fibers via electrospinning such as polysaccharides, proteins and biodegradable synthetic polymers are listed. Potential applications of nanoscalar fibers in the food industry are discussed including encapsulation systems, filter media, catalysts and packaging materials. Future trends and new production processes that are currently emerging and that address the critical issue of scale up of the process are highlighted. These include the emergence of coaxial electrospinning, needle-less electrospinning and near field electrospinning. ฉ 2012 Woodhead Publishing Limited All rights reserved.
คำสำคัญ
Catalysis, Food polymers
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