O'Reilly logo

Nanoencapsulation Technologies for the Food and Nutraceutical Industries by Seid Mahdi Jafari

Stay ahead with the world's most comprehensive technology and business learning platform.

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, tutorials, and more.

Start Free Trial

No credit card required

8

Nanocapsule formation by electrospinning

Behrouz Ghorani*
Ali Alehosseini*
Nick Tucker***    Research Institute of Food Science and Technology (RIFST), Mashhad, Iran**    University of Lincoln, Lincoln, United Kingdom

Abstract

In electrospinning, an electrostatic force draws a strand of fiber from a droplet of liquid, and can be used to make multilayered products. High voltage causes the buildup of surplus electrostatic charge in the droplet. The repulsive effect of like charges eventually becomes sufficient to overcome the common forces of surface tension that form the drop into its onion-like shape, and a liquid stream is emitted in the direction of the nearest surface with a lower electrical charge. If a liquid strand has sufficient molecular ...

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, interactive tutorials, and more.

Start Free Trial

No credit card required