• Food Science and Industry
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• v.51 no.2
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• pp.114-126
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• 2018

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.

• Proceedings of the Korean Magnestics Society Conference
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• 2007.05a
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• pp.34.2-34.2
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• 2007

• Macromolecular Research
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• v.15 no.1
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• pp.39-43
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• 2007

The amphiphilic block copolymer (PEtOz-PCL) of poly(2-ethyl-2-oxazoline) (PEtOz) and poly(${\varepsilon}$-caprolactone) (PCL) formed spherical micellar structures with an average diameter of 26 nm in aqueous phase. Au and Pd nanoparticles with an average diameter of $2{\sim}3nm$ were prepared by using the PEtOz-PCL micelle consisting of a PEtOz shell and PCL core. The Au nanoparticles of PEtOz-PCL micelles in aqueous phase could be transferred into organic phase by using n-dodecanethiol. The use of the Pd-NP/PEtOz-PCL micelle as a nanoreactor for Suzuki cross-coupling reaction was investigated.