NANOSCALE EFFECTS IN FOOD-PRODUCTION
TECHNOLOGIES

O. G. Burdo

UDC 663.243

A working cell with a nanoscale membrane and channels 
for liquid food systems has been considered. Thermodynamic substantiation 
of the nanoprocesses is given. Analysis of the electrokinetic effects 
upon extraction and barothermal activation of the raw material has 
been performed. The conditions for barodiffusion initiation and development 
in the processes of heat and mass transfer have been established. 
The energy of the nanoprocesses in pasteurization, drying, concentration, 
and extraction has been considered.

Odessa National Academy of Food Technologies, 112 Kanatnaya 
Str., Odessa, 65039, Odessa, Ukraine; email: terma@osaft.odessa.ua. 
Translated from Inzhenerno-Fizicheskii Zhurnal, Vol. 78, No. 1, pp. 
88-93, January-February, 2005. Original article submitted 
July 6, 2004.