Food Science

微流控技术

Microfluidization

A high-pressure homogenization process that uses microchannels to create intense shear forces, cavitation, and turbulence to reduce particle size and improve emulsification stability. / 一种利用微通道产生高强度剪切力、空化和湍流以减小粒径并改善乳化稳定性的高压均质化工艺。

Knowledge type: 工艺技术
First proposed or discovered
Proposer: Turkey Farm member
Creator: 农场主
Last updated: 2026-10-30 22:05:32

Sub-knowledge points

Particle Size ReductionEmulsion StabilityWhey Protein Isolate (WPI) / Pectin Interaction

Higher-order knowledge points

Food NanotechnologyColloidal ScienceFood Processing Engineering

Main parameters and performance indicators

Pressure: Typically 10,000 to 30,000 psi (69 to 207 MPa)Channel Geometry: Microchannels with precise dimensions (e.g., 100 µm)Pectin Concentration: Influences particle formation and stabilityPectin Charge Density: Affects electrostatic interactions and particle morphology

Open problems

No unresolved problem recorded yet

Related literature

ranked by community stars

Fabrication of whey protein isolate/pectin particles through combined microfluidization and heat treatment: Roles of pectin charge density and concentrationOpen source

微流控技术

Sub-knowledge points

Higher-order knowledge points

Main parameters and performance indicators

Open problems

Related products and links