CMC ke sehlahisoa se sebelisoang ka ho fetesisa le se bonolo ka ho fetisisa ho cellulose ether, eo hangata e tsejoang e le "industrial MSG".
CMC e na le litšobotsi tse ngata tsa bohlokoa, tse kang ho etsa colloid e phahameng ea viscosity, tharollo, sekhomaretsi, sekhomaretsi, se teteaneng, se phallang, emulsification, ho qhalakanngoa, ho bōpa, ho boloka metsi, ho sireletsa colloid, ho etsa filimi, ho hanyetsa acid, ho hanyetsa letsoai le ho hanyetsa turbidity, 'me ha ho kotsi ho physiology. .Ka hona, CMC e sebelisitsoe haholo lijong, meriana, lik'hemik'hale tsa letsatsi le letsatsi, oli, ho etsa pampiri, masela, kaho le masimo a mang.
(1) bakeng sa ho cheka le ho cheka oli le khase ea tlhaho, ho cheka liliba le merero e meng
① Seretse se nang le CMC se ka etsa hore lerako la seliba le thehe kuku e tšesaane le e matla ea sefene e nang le ho kenella ho tlase, le ho fokotsa tahlehelo ea metsi.
② Ka mor'a hore CMC e kenngoe seretse, mochine oa ho phunya o ka fumana matla a tlaase a ho kuta, ho etsa hore seretse se be bonolo ho lokolla khase e phuthetsoeng ka ho sona, 'me u lahle lithōle ka mokoting oa seretse kapele.
③ Ho cheka seretse ho na le nako e itseng ea ho ba teng, joalo ka libaka tse ling tse emisitsoeng, 'me se ka tsitsisoa le ho atolosoa ke CMC.
④ Seretse se nang le CMC ha se hangata se angoang ke hlobo, ka hona ha ho hlokahale ho boloka pH ea boleng bo holimo le ho boloka.
⑤ CMC e sebelisoa e le moemeli oa phekolo ea ho cheka mokelikeli o hlatsoang seretse, o ka thibelang tšilafalo ea matsoai a sa tšoaneng a qhibilihang.
⑥ The slurry e nang le CMC e na le botsitso bo botle, 'me tahlehelo ea metsi e ka fokotseha le haeba mocheso o ka holimo ho 150 ℃.
CMC e nang le viscosity e phahameng le tekanyo e phahameng ea ho fetola e loketse seretse se nang le sepakapaka se tlaase le CMC e nang le tekanyo e phahameng ea ho fetola sebaka se nang le viscosity e tlaase e loketse seretse se nang le sepakapaka se phahameng.CMC e lokela ho khethoa ho ea ka mefuta ea seretse, libaka, botebo ba seliba le maemo a mang.
(2) CMC e sebelisoa e le sesebelisoa sa boholo indastering ea masela le ea khatiso le ea ho daea, 'me e sebelisoa bakeng sa boholo ba k'hothone, boea ba silika, fiber ea lik'hemik'hale, masela a kopantsoeng le lisebelisoa tse ling tse matla;
(3) CMC e ka sebelisoa e le moemeli o boreleli le oa boholo indastering ea pampiri.Pampiri e ka ntlafatsa matla a ho tsitsa ka 40% - 50%, tekanyo ea khatello ea ho robeha e eketseha ka 50%, 'me bokhoni ba ho luba bo eketseha ka makhetlo a 4-5 ka ho eketsa 0.1% ho 0.3% CMC.
(4) CMC e ka sebelisoa e le adsorbent ea litšila ha e eketsoa ho sesepa sa maiketsetso;Tšebeliso ea letsatsi le letsatsi ea k'hemistri, joalo ka glycerine aqueous solution ea CMC indastering ea sesepa sa meno, e sebelisoa e le setsi sa sekhomaretsi sa sesepa sa meno;Indasteri ea meriana e sebelisoa e le motenya le emulsifier;Tharollo ea metsi ea CMC e sebelisoa joalo ka flotation kamora hore viscosity e eketsehe.
(5) e ka sebelisoa e le sekhomaretsi, plasticizer, suspension agent le fixing agent bakeng sa glaze indastering ea ceramic.
(6) e sebelisetsoa ho haha ho ntlafatsa paballo ea metsi le matla
Tlhaloso | Viscosity | Viscosity | Degree of Substitution | Bohloeki | Ph | Mongobo | Keletso ea Kopo |
20LF | 25-50 | 0.7-1.0 | ≥98.0% | 6.0-8.5 | ≤ 8.0% | Lero | |
50LF | 50-100 | 0.7-1.0 | ≥98.0% | 6.0-8.5 | ≤ 8.0% | Lero, Ho noa ha bonolo joalo-joalo | |
500MF | 100-500 | 0.7-1.0 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Ho noa hamonate | |
1000MF | 500-2000 | 0.7-1.0 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Lero, yogurt joalo-joalo | |
300HF | 200-400 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Lero, Ho noa Lebese joalo-joalo | |
500HF | 400-600 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Lero | |
700HF | 600-800 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Ice Cream, Lero joalo-joalo | |
1000HF | 800-1200 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Juice, Instant Noodle joalo-joalo | |
1500HF | 1200-1500 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Lero, Yoghurt, Instant Noodle joalo-joalo | |
1800HF | 1500-2000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Lero, Yoghurt, Instant Noodle joalo-joalo | |
2000HF | 2000-3000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Ho noa ha bonolo joalo-joalo | |
3000HF | 3000-4000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery jj | |
4000HF | 4000-5000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nama joalo-joalo | |
5000HF | 5000-6000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nama joalo-joalo | |
6000HF | 6000-7000(ASTM) | 0.7-0.9 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nama joalo-joalo | |
7000HF | 7000-8000(ASTM) | 0.7-0.9 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nama joalo-joalo | |
8000HF | 8000-9000(ASTM) | 0.7-0.9 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nama joalo-joalo | |
FH9 | 800-1200 (NDJ-79, 2%) | Mets.0.9 | ≥97.0% | 6.0-8.5 | ≤10.0% | Lero, Yoghurt, Ho noa lebese joalo-joalo | |
FVH9 | 1800-2200 (NDJ-79, 2%) | Mets.0.9 | ≥97.0% | 6.0-8.5 | ≤10.0% | Lero, Yoghurt, Ho noa lebese joalo-joalo | |
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, Nama, Ice Cream |