CMC nigicuruzwa gikoreshwa cyane kandi cyoroshye muri selulose ether, izwi cyane nka "inganda MSG".
CMC ifite ibintu byinshi byingenzi biranga, nko gukora ibibyimba byinshi byo mu bwoko bwa colloid, igisubizo, ifata, kubyimba, gutemba, emulisation, gutatanya, gushiraho, kubungabunga amazi, kurinda koleoide, gukora firime, kurwanya aside, kurwanya umunyu no kurwanya imivurungano, kandi ntacyo bitwaye muri physiologiya .Kubwibyo, CMC yakoreshejwe cyane mubiribwa, ubuvuzi, imiti ya buri munsi, amavuta, gukora impapuro, imyenda, ubwubatsi nizindi nzego.
(1) gucukura no gucukura peteroli na gaze gasanzwe, gucukura neza nindi mishinga
Mud Icyondo kirimo CMC kirashobora gutuma urukuta rw'iriba rukora agatsima koroheje kandi gakomeye kayunguruzo gafite ubushobozi buke, kandi bikagabanya gutakaza amazi.
② Nyuma yuko CMC yongewemo icyondo, imashini yo gucukura irashobora kubona imbaraga zambere zo kogosha, bigatuma icyondo cyoroha kurekura gaze yayiziritseho, kandi ikajugunya imyanda mucyobo cyondo.
Illing Gucukura ibyondo bifite igihe runaka cyo kubaho, kimwe nibindi bitandukanijwe, kandi birashobora gutekerezwa no kwagurwa na CMC.
④ Icyondo kirimo CMC ntigikunze kwibasirwa nububiko, ntabwo rero ari ngombwa kugumana agaciro gakomeye ka pH no kubungabunga.
⑤ CMC ikoreshwa nk'umuti uvura gucukura ibyondo byogejwe, bishobora kurwanya umwanda wumunyu utandukanye.
⑥ Ibicucu hamwe na CMC bifite ituze ryiza, kandi gutakaza amazi birashobora kugabanuka nubwo ubushyuhe buri hejuru ya 150 ℃.
CMC ifite ubukonje bwinshi hamwe nimpamyabumenyi isimbuye ikwiranye nicyondo gifite ubucucike buke na CMC ifite impamyabumenyi isimbuye cyane hamwe nubukonje buke ikwiranye nicyondo gifite ubucucike bwinshi.CMC igomba gutoranywa ukurikije ubwoko bwibyondo, uturere, ubujyakuzimu nibindi bihe.
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(3) CMC irashobora gukoreshwa nkumukozi woroshye kandi munini mu nganda zimpapuro.Urupapuro rushobora kongera imbaraga zingana na 40% - 50%, urwego rwo kuvunika rwo kwikuramo rwiyongeraho 50%, naho ubushobozi bwo guteka bwiyongera inshuro 4-5 wongeyeho 0.1% kuri 0.3% CMC.
(4) CMC irashobora gukoreshwa nka adsorbent yumwanda iyo yongewe kumashanyarazi;Koresha imiti ya buri munsi, nka glycerine y'amazi ya CMC mu nganda zinyoza amenyo, ikoreshwa nkibikoresho bya kole yinyo;Inganda zimiti zikoreshwa nkibyimbye na emulisiferi;CMC igisubizo cyamazi gikoreshwa nka flotation nyuma yubusa bwiyongera.
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(6) ikoreshwa mukubaka mugutezimbere kubungabunga amazi nimbaraga
Ibisobanuro | Viscosity | Viscosity | Impamyabumenyi yo gusimburwa | Isuku | Ph | Ubushuhe | Icyifuzo cyo gusaba |
20LF | 25-50 | 0.7-1.0 | ≥98.0% | 6.0-8.5 | ≤ 8.0% | Umutobe | |
50LF | 50-100 | 0.7-1.0 | ≥98.0% | 6.0-8.5 | ≤ 8.0% | Umutobe, Kunywa Byoroheje nibindi | |
500MF | 100-500 | 0.7-1.0 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Kunywa Byoroheje | |
1000MF | 500-2000 | 0.7-1.0 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Umutobe, Yogurt nibindi | |
300HF | 200-400 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Umutobe, Kunywa Amata nibindi | |
500HF | 400-600 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Umutobe | |
700HF | 600-800 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Ice Cream, Umutobe nibindi | |
1000HF | 800-1200 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Umutobe, Isafuriya ako kanya nibindi | |
1500HF | 1200-1500 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Umutobe, Yogurt, Noodle ako kanya nibindi | |
1800HF | 1500-2000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Umutobe, Yogurt, Noodle ako kanya nibindi | |
2000HF | 2000-3000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Gukora imigati, Kunywa byoroheje nibindi | |
3000HF | 3000-4000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery nibindi | |
4000HF | 4000-5000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Inyama nibindi | |
5000HF | 5000-6000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Inyama nibindi | |
6000HF | 6000-7000 (ASTM) | 0.7-0.9 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Inyama nibindi | |
7000HF | 7000-8000 (ASTM) | 0.7-0.9 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Inyama nibindi | |
8000HF | 8000-9000 (ASTM) | 0.7-0.9 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Inyama nibindi | |
FH9 | 800-1200 (NDJ-79, 2%) | Min.0.9 | ≥97.0% | 6.0-8.5 | ≤10.0% | Umutobe, Yogurt, Kunywa amata nibindi | |
FVH9 | 1800-2200 (NDJ-79, 2%) | Min.0.9 | ≥97.0% | 6.0-8.5 | ≤10.0% | Umutobe, Yogurt, Kunywa amata nibindi | |
FH6 | 800-1200 (NDJ-79, 2%) | 0.7-0.85 | ≥97.0% | 6.0-8.5 | ≤ 10.0% | Ice Cream | |
FVH6 | 1800-2200 (NDJ-79, 2%) | 0.7-0.85 | ≥97.0% | 6.0-8.5 | ≤10.0% | Bakery, Inyama, Ice Cream |