食品工业科技2024，Vol.45Issue(12)：379-385,7.DOI:10.13386/j.issn1002-0306.2023060183
溶液气喷纺丝技术在食品领域中的应用进展
Application Advances in the Food Field of Solution Blowing Spinning Technology
摘要
Abstract
Nanofiber materials are not only gained extensive utilization in fields such as medicine,energy,and electronics but also demonstrated significant potential for diverse applications in the realm of food-related domains.Among the various methods for nanofiber material preparation,solution blow spinning technology is gradually emerged as a research hotspot due to its inherent advantages in terms of safety,cost-effectiveness,and high production rates.This paper aims to delve into the working principles and classifications of solution blow spinning technology,as well as the selection of spinning process parameters that wield substantial influence over fiber structure.With a particular emphasis on summarizing the research progress and application advantages of solution blow spinning in multiple food-related fields,including food packaging,controlled-release systems,filtration materials,and enzyme immobilization,the objective is to provide a reference for optimizing,expanding application domains,and commercializing solution blow spinning technology.关键词
溶液气喷纺丝/纳米纤维/高分子/食品应用Key words
solution blow spinning/nanofiber/polymer/food application分类
轻工纺织引用本文复制引用
宁芊,郭震,吴先辉,庞杰..溶液气喷纺丝技术在食品领域中的应用进展[J].食品工业科技,2024,45(12):379-385,7.基金项目
福建省星火项目(2022S0063) （2022S0063）
福建省自然科学基金项目(2022J02021,2020J01132,2023J01253). （2022J02021,2020J01132,2023J01253）
