Cov txheej txheem ntawm cov roj emulsification suav nrog cov roj thiab dej rau hauv lub tshuab ua ntej hauv ib qho piv txwv uas tsis muaj cov khoom ntxiv. Los ntawm ultrasonic emulsification, immiscible dej thiab roj tau hloov pauv lub cev sai, ua rau cov kua mis dawb hu ua "dej hauv roj". Tom qab kev kho lub cev xws li ultrasonic kua xuav, muaj zog hlau nplaum, thiab Venturi, ib hom kua tshiab nrog luag (1-5 μ m) ntawm "dej hauv roj" thiab muaj hydrogen thiab oxygen tsim. Ntau tshaj 90% ntawm emulsified hais yog qis dua 5 μ m, qhia tau hais tias zoo stability ntawm emulsified hnyav roj. Nws tuaj yeem khaws cia rau hauv chav sov ntev ntev yam tsis tau rhuav tshem cov emulsion, thiab tuaj yeem ua kom sov rau 80 ℃ rau ntau tshaj 3 lub lis piam.
Txhim kho cov nyhuv emulsification
Ultrasound yog ib txoj hauv kev zoo los txo cov particle loj ntawm dispersion thiab lotion. Cov khoom siv ultrasonic emulsification tuaj yeem tau txais cov tshuaj pleev xim me me (tsuas yog 0.2 - 2 μ m) thiab nqaim me me faib (0.1 - 10 μ m). Qhov concentration ntawm cov tshuaj pleev ib ce kuj tuaj yeem nce 30% mus rau 70% los ntawm kev siv emulsifiers.
Txhim khu kev ruaj ntseg ntawm lotion
Txhawm rau kom ruaj khov cov tee dej ntawm cov txheej txheem tshiab dispersed los tiv thaiv coalescence, emulsifiers thiab stabilizers raug ntxiv rau cov tshuaj pleev ib ce. Cov tshuaj pleev ruaj khov tuaj yeem tau txais los ntawm ultrasonic emulsification nrog me me lossis tsis muaj emulsifier.
Kev siv dav dav
Ultrasonic emulsification tau siv rau hauv ntau qhov chaw. Xws li cov dej qab zib, txiv lws suav, mayonnaise, jam, khoom siv mis nyuj, chocolate, zaub xam lav, roj thiab dej qab zib, thiab lwm yam khoom siv sib xyaw siv hauv kev lag luam zaub mov.
Post lub sij hawm: Jan-03-2025 