کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6400799 | 1330877 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical properties of nano fish bone prepared by wet media milling
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Nano fish bone (NFB) was prepared using high-energy wet media milling. The characteristics of NFB including particle size distribution, morphology, elemental composition, ZETA potential, calcium ion concentration and chemical structure were investigated. The suitable operational parameters of milling were determined to be 0.5Â mm diameter bead, agitation speed at 3000Â rpm and a filling ratio of 85%. Under these conditions, fish bone particles were downsized to a nanometer scale within 2Â h of milling and reached a minimum average size of 115Â nm after 6Â h. NFB particles showed polyhedron crystal morphology. Milling did not change the chemical structure of NFB. NFB particles were negatively charged and the absolute ZETA potential value significantly increased as the particle size decreased. Atomic proportion of calcium in the NFB particles decreased after milling and calcium ion concentration in the NFB suspension increased, indicating calcium was steadily released from the particles to the suspension during milling.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 1, November 2015, Pages 367-373
Journal: LWT - Food Science and Technology - Volume 64, Issue 1, November 2015, Pages 367-373
نویسندگان
Tao Yin, Jae W. Park, Shanbai Xiong,