Tsarin emulsification mai ya haɗa da zuba mai da ruwa a cikin mahaɗin da aka ƙayyade a cikin ƙayyadadden rabo ba tare da wani ƙari ba. Ta hanyar ultrasonic emulsification, da immiscible ruwa da man fetur sha sauri jiki canje-canje, sakamakon a cikin wani madara farin ruwa da ake kira "ruwa a cikin man fetur". Bayan jurewa jiyya na jiki irin su ultrasonic ruwa usun, karfi magnetization, da Venturi, wani sabon nau'i na ruwa tare da murmushi (1-5 μ m) na "ruwa a cikin man fetur" da kuma dauke da hydrogen da oxygen an kafa. Fiye da 90% na emulsified barbashi suna ƙasa da 5 μm, yana nuna kyakkyawan kwanciyar hankali na mai mai nauyi mai emulsified. Ana iya adana shi a dakin da zafin jiki na dogon lokaci ba tare da karya emulsion ba, kuma ana iya yin zafi zuwa 80 ℃ fiye da makonni 3.
Inganta tasirin emulsification
Duban dan tayi ne mai tasiri hanya don rage barbashi girman watsawa da ruwan shafa fuska. A ultrasonic emulsification kayan aiki iya samun ruwan shafa fuska tare da kananan barbashi size (kawai 0.2 - 2 μm) da kunkuntar droplet size rarraba (0.1 - 10 μ m). Hakanan za'a iya ƙara yawan ƙwayar ruwan shafa da 30% zuwa 70% ta amfani da emulsifiers.
Haɓaka kwanciyar hankali na ruwan shafa fuska
Domin daidaita ɗigon ɗigon sabon tarwatsewar zamani don hana haɗin gwiwa, ana ƙara emulsifiers da stabilizers zuwa ruwan shafa a cikin hanyar gargajiya. Ana iya samun barga ruwan shafa fuska ta ultrasonic emulsification tare da kadan ko babu emulsifier.
Faɗin amfani
An yi amfani da emulsification na Ultrasonic a fannoni daban-daban. Kamar abubuwan sha masu laushi, miya na tumatir, mayonnaise, jam, kiwo na wucin gadi, cakulan, man salati, mai da ruwan sukari, da sauran abinci masu gauraye da ake amfani da su a masana'antar abinci.
Lokacin aikawa: Janairu-03-2025 