식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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Less Chemical-Higher Yield 탈산공정을 위한 수력 공동현상 유도 나노리엑터

Controlled Hydrodynamic Cavitation-assisted Nanoreactor for Less Chemical-Higher Yield in Neutralization of Vegetable Oil Refining Process

  • 김지인 (드스멧 발레스트라 한국지사)
  • Kim, Ji-In (Desmet Ballestra Group Korea Representative)
  • 투고 : 2018.05.14
  • 심사 : 2018.06.07
  • 발행 : 2018.06.30
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초록

The production of high quality oil to meet new standard needs a 'next generation' innovative oil refining tool in paradigm shift. 'Nanoneutralization' using controlled hydrodynamic cavitation-assisted Nanoreactor is successfully being introduced and commercialized into edible oil industry and it plays a key driver for sustainable development of food processing. This emerging technology using bubble dynamics as a consequence of Bernoulli's principle by hydrodynamic cavitation in Venturi-designed multi-flow through cell is radically changing the conventionally chemical-oriented neutralization. Nanoneutralization derived by the creation of nanometer-sized bubbles formed through scientifically structured geometric channels under high pressure has been proven to improve mass transfer and reaction rate so substantially reduce the chemicals required for refined vegetable oil and to increase oil yield while even improving oil quality. More researches on science behind this revolutionary technology will help usto better understand the principle and process hence makes its potential applications expandable in extraction, refining and modification of fats and oils processing.

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참고문헌

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