지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
The production of high quality oil to meet new standard needs a ‘next generation’ innovative oil refining tool in paradigm shift. ‘Nanoneutralization’ using controlled hydrodynamic cavitation-assisted Nanoreactor is successfully being introduced and commercialized into edible oil industry and it plays a key driver for sustainable development of food processing. This emerging technology using bubble dynamics as a consequence of Bernoulli’s principle by hydrodynamic cavitation in Venturi-designed multi-flow through cell is radically changing the conventionally chemicaloriented neutralization. Nanoneutralization derived by the creation of nanometer-sized bubbles formed through scientifically structured geometric channels under high pressure has been proven to improve mass transfer and reaction rate so substantially reduce the chemicals required for refined vegetable oil and to increase oil yield while even improving oil quality. More researches on science behind this revolutionary technology will help us to better understand the principle and process hence makes its potential applications expandable in extraction, refining and modification of fats and oils processing.
목차
Abstract
Ⅰ. 서론
Ⅱ. 탈산공정(Neutralization)
Ⅲ. 공동현상(Cavitation)
Ⅳ. 나노리엑터(Nanoreactor)
Ⅴ. 나노리엑터 부가 화학탈산: 나노탈산(Nanoneutralization)
Ⅵ. 향후 전망
참고문헌
참고문헌 (46)
참고문헌 신청
Ashokkumar M / 2012 / A new look at cavitation and the applications of its liquid-phase effects in the processing of food and fuel / Appl. Phys. Res. 4:19~29
Arrojo, Benito Y / 2008 / A theoretical study of hydrodynamic cavitation / Ultrason. Sonochem 15:203~211
Aval MZ / 2016 / Nanocavitation: A novel technology in food science to improve edible oil, nanoemulsion, dairy production and water treatment: a review / Indian J. Fundamental Appl. Life Sci 6:651~656
Balicer Z / 1983 / Physical (steam) refiningadvantages and limits for soft oils / Eur. J. Lipid Sci. Technol 86(S1)
Brennen CE / 1995 / Cavitation and bubble dynamics / Oxford university press
Arrojo, Benito Y / 2008 / A theoretical study of hydrodynamic cavitation / Ultrason. Sonochem 15:203~211
Aval MZ / 2016 / Nanocavitation: A novel technology in food science to improve edible oil, nanoemulsion, dairy production and water treatment: a review / Indian J. Fundamental Appl. Life Sci 6:651~656
Balicer Z / 1983 / Physical (steam) refiningadvantages and limits for soft oils / Eur. J. Lipid Sci. Technol 86(S1)
Brennen CE / 1995 / Cavitation and bubble dynamics / Oxford university press
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UCI(KEPA) : I410-ECN-0101-2018-594-003122103