Enhanced migration and sequestration of food oily additives into polystyrene oleophilic-hydrophobic-walled containers
Zhekenov T. Dikhanbayeva D. Ospanova S. Rojas-Solórzano L.
2021Instituto de Tecnologia de Alimentos - ITAL
Brazilian Journal of Food Technology
2021#24
Currently, the high natural oil content in the regular daily diet of a significant segment of the global population has raised deep concern for health authorities worldwide. One example can be soups, which are liquid foods that usually contain high salt levels besides the fat released by the ingredients during the cooking process and the oil that is directly added. This investigation focused on assessing a novel technique to regulate the oil content in soups after being served for consumption. The research aimed to examine the potential reduction of fat in soups by using a non-invasive capillary mechanism created by microchanneling used on the surface of a polystyrene oleophilic/hydrophobic wall in contact with the food to enhance the migration and further sequestration of a fraction of the freely floating oil in these meals.
Food container , Microchannels , Oil reduction , Oil-absorbing technologies , Polystyrene containers , Surface treatment
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Nazarbayev University, School of Engineering and Digital Sciences, Department of Chemical and Materials Engineering, Akmola, Nur-Sultan, Kazakhstan
Nazarbayev University, Department of Mechanical and Aerospace Engineering, Nur-Sultan, Kazakhstan
Nazarbayev University
Nazarbayev University
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026