Nanotechnology in the processing and food industries. Tutorial. Avarorov V.A.

Brief information is given on the history of nanonauki, research directions and the results of development using nanotechnologies in processing and food industries. The physical and mechanical properties of liquid heterogeneous dispersed media are considered and the conditions for improving the structure of initial emulsions and suspensions are determined, which ensure their greater homogeneity and stability. A description of the new design of a multi -channel high -speed rotary dispersant for ultra -related dispersion of emulsions and suspensions.

for university students when studying the disciplines “processes and food products”, “Technological machines and equipment”, “Eating engineering technology”, “Technology of food engineering”, “ Food from plant materials. " It may be useful for specialists of enterprises involved in the creation of new types of food.