Tsarin mai emulsificewa ya shafi zuba mai da ruwa a cikin mawuyacin rabo a cikin wani ajali na ajali ba tare da wani ƙari ba. Ta hanyar emulsification emulsification, mara narkewa da ruwan mai da kuma canje-canje na zahiri na zahiri, wanda ya haifar da ruwan farin ruwa da ake kira "ruwa a cikin mai". Bayan an sami jiyya na jiki kamar ultrasonic hyur, da venturization, wani sabon nau'in ruwa tare da murmushi) na "ruwa a cikin mai" kuma dauke da hydrogen da oxygen da aka kafa. Fiye da 90% na barbashi Emulsified suna ƙasa da 5 μ m, wanda ke nuna kyakkyawan kwanciyar hankali na emulsified mai nauyi. Ana iya adanar shi a zazzabi a daki na dogon lokaci ba tare da ya fasa usulsion ba, kuma ana iya mai zafi zuwa 80 ℃ fiye da fiye da makonni 3.
Haɓaka tasirin emulsification
Duban dan tayi hanya ce mai inganci don rage girman barbashi na watsawa da ruwan shafaon. Kayan aikin emulasic emulsification na iya samun ruwan tabarau tare da ƙananan ƙananan ƙwayar cuta (kawai 0.2 - 2 μ m) da kunkuntar girman tsararru (0.1 - 10 μ m). Hakanan maida hankali zai iya ƙara yawan kashi 30% zuwa 70% ta amfani da emulsifiers.
Haɓaka kwanciyar hankali na lotlion
Don dakatar da droplets na sabon kafa kafa tsari don hana coalescence, emulsifiers da kuma kara masu kwantar da hankali a cikin hanyar gargajiya. Za'a iya samun tushen tushen lobles ta ultrasonic emulsification ba tare da kadan ko babu wani emulsifier.
Yawan amfani da amfani
Ultrasonic emulsification an yi amfani da shi a fannoni daban-daban. Irin su da abin sha mai laushi, miya tumatir, mayonnaise, jam, kayan wucin gadi, mai da salatin da aka haɗa, da kuma wasu abinci mai gauraya da aka yi amfani da shi a cikin masana'antar abinci.
Lokaci: Jan-03-2025