摘要
纳米纤维材料不仅在医药、能源和电子等领域得到广泛应用,近年来还在食品相关领域展现出巨大的潜力.在众多的纳米纤维材料制备方法中,溶液喷射纺丝技术以其安全性、低成本和高生产速率等优势逐渐崭露头角,成为研究的焦点.本文深入探讨溶液喷射纺丝技术的工作原理和分类,以及对纤维结构产生显著影响的纺丝工艺参数的选择.重点总结了溶液喷射纺丝在食品包装、缓释系统、过滤材料和酶固定化等多个食品相关领域的研究进展和应用优势,旨在为溶液喷射纺丝技术的优化、拓展应用领域和商业化提供参考.
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.
国家科技期刊平台
NSTL
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