These are all facts on the Materials Knowledge Transfer Network site provided by Oliver Skipper. He was saying how we are seeing an exponential explosion in academic papers on the science of bubble technology.
A conference held at the Brewing Centre in Burton, UK, at the end of November 2013 involved speakers from various universities talking about bubbles on a sub-micron scale.
Dr Toshihiro (Fujita and vice chairman of the Fine Bubble Industrial Association) introduced the issue of standards by proposing that bubbles are divided into three types based on size:
The last of these categories (with bubbles typically at 100-200nm) formed the theme for the meeting, with presentations looking at characterisation and industrial uses as well as theories to explain why such bubbles should exist and how stable they might be.
Among the characterisation techniques proposed were Nano Particle Tracking Analysis (presentation by Bob Carr, Nanosight), Zeta Potential, the use of Coulter-effects (Dr Dimitri Aubert, IZON) and Resonant Mass Measurement (offered by Malvern).
Applications included creating small bubbles and reinforcing them with a lipid coating to enable targeted drug delivery (Professor Stephen Evans, Leeds University). Dr Toshihiro also gave an insight into the huge range of applications, including those listed above, already being realised or at least investigated.
As we report on technical processing developments in the food and drink sector for our magazines Beverage Innovation, Dairy Innovation, Food & Beverage International and here on FoodBev.com, we will be keeping a close eye on this sector and running expert opinion interviews on this newly developing sector.
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