Size reduction to micron to nanosize range is rapidly developing technology applied to foods in the recent decades. This article reviews the particle size reducing technologies for solid particulate and liquid materials. For solid particulate materials, the jet milling, ball milling and colloid milling are mainly used. For liquid materials, primarily the high pressure homogenization, ultrasonic homogenization and microfluidization technologies are used. Due to the reduction in particle size, micron- and nanotechnology significantly enhance the physico-chemical and functional characteristics of food materials, resulting in the improvement of food quality.

中文翻译：

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微粒的微粉化和纳米化可提高食品质量：综述

近几十年来，将尺寸减小到微米至纳米范围是正在迅速发展的技术，应用于食品。本文回顾了用于固体颗粒和液体材料的减小粒径的技术。对于固体颗粒材料，主要使用喷射研磨，球磨和胶体研磨。对于液体材料，主要使用高压均质，超声均质和微流化技术。由于粒径的减小，微米和纳米技术显着增强了食品原料的物理化学和功能特性，从而改善了食品质量。