سال انتشار: ۱۳۹۰

محل انتشار: بیستمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۵

نویسنده(ها):

E Hamid Sales – Iran, Islamic Azad University, varamin Branch, faculty of agriculture, department of food industry
F Motamedi Sedeh – Iran, karaj, Agricultural, Medical and Industrial Reaserch School, Nuclear Science and Technology research Institute
S Rajabifar – Iran, karaj, Agricultural, Medical and Industrial Reaserch School, Nuclear Science and Technology research Institute
S Shokri bonab – Iran, Zanjan University, department of physics

چکیده:

Nanotechnology is usually applied to the process of controlling the size and shape of materials at the nanoscale.It is claimed that nanotechnologies offer a variety of possibilities for application in the food systems. One of the earliest commercial applications of nanotechnology within the food sector is in packaging.Nanotechnology may be used to produce packages with stronger mechanical and thermal performance, and nano-sensors may be embedded in the packaging to alert consumers if a food product is no longer safe to eat. A key purpose of nano packaging is to deliver longer shelf life by improving the barrier functions of food packaging to reduce gas and moisture exchange and UV light exposure. We can conclude that Nano packaging can be designed to release antimicrobials, antioxidants, enzymes, flavours and nutraceuticals to extend shelf-life