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Ibicuruzwa

Sodium carboxymethyl selulose (CMC)


Ibicuruzwa birambuye

Ibicuruzwa

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_12

Ibisobanuro
Ingingo

Viscosity
Brookfield
1%, 25oC, cps

Viscosity
Brookfield
2%, 25oC, cps

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


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