Nanotechnology: Adding a new dimension to the food industry
Description:
Derived from the chemical manufacturing technology, engineering and physics, micro, nanotechnology involves manipulating the scale of the problem in nanotechnology. It is not only determined by non-biological and biological structures, measures less than 100 nanometers, but there exists a unique new features and applications. In fact, the National Nanotechnology Initiative (NNI 2006) defined as “understanding and in the 1-100 nm, of which the unique phenomenon, so that the application novel.la control of nano-technical issues. As the structure of the nano-level characteristics of applied physics, chemistry, and essentially different from the macro corresponding to biological weapons, nanotechnology can be useful in several levels. in biological research, chemical, engineering and physical drive of the development and exploration of nano-technology. Therefore, some industries such as microelectronics, aerospace, medicine has begun commercial production of nano-size. Although the food industry is just beginning to explore its application, the enormous potential of nanotechnology exhibits. Therefore, nano-technology is more cost in the food industry following the development of new functional materials in the field: effective, formula, in the micro-and nano-level development of food processing, storage.
Nanodispersions and nano-capsules:
The basic components of food, such as vitamins, antibiotics, antioxidants, spices, preservative, and have different molecular and physical forms of functional components. In 2004, tea and Chinn, 2004; Lyme Williams, 2004). These films to prevent moisture, fat foods, gas, and can improve the structural characteristics of foods and as a carrier color flavor, antioxidants, nutrients and antibiotics.