Состояние и перспективы применения нанотехнологий в переработке пищевого сельскохозяйственного сырья
2013
Kazarovets, N.V., National Academy of Sciences of Belarus, Minsk (Belarus) | Prishchepov, M.A. | Rasolko, L.A. | Peshkova, E.S., Belarus State Agrarian Technical Univ., Minsk (Belarus)
Nanotechnology appears the modern innovative instrument, able to improve almost all industrial fields with the help of new perspective technologies. Nano-particles possess a high ability to penetrate with biological membranes and physiological barriers of live organisms, improving the nutritional characteristics of the foods and biologically active substances, providing complete digestion of trace elements and medicinal substances. The article presents the information on the perspectives and areas of using of the nanotechnologies in the food processing industry. The experience of using of nanotechnologies in the manufacturing of nano-additives and nano-packaging along with application of nano-filtration, enhancing and preserving the quality of foodstuffs, is analyzed. It is shown that the use of nanotechnology in food processing of agricultural raw materials contributes to the food and biological value of the foodstuffs, improves digestibility of the final products.
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