ABSTRACT
Bubble technology is largely concerned with the food processing or waste water disposal methods of food factories and thus influences the quality, production efficiency or cost of food. In addition, the food developed using microbubble (MB) or micro-nano bubble (MNB) technology is expected to have new characteristics because the quantity and size of the food bubbles are important factors that contribute to the appearance, physical properties and texture of the food. Furthermore, control over the growing and pre-postharvest physiological properties of fresh produce, sterilisation of food or equipment and treatment of public water and wastewater are proposed as applications of MNB technology in the food industry.
