CMC ndiyo inonyanya kushandiswa uye yakanakira chigadzirwa mu cellulose ether, iyo inowanzo zivikanwa se "industrial MSG".
CMC ine akawanda akakosha hunhu, senge kugadzira yakakwira viscosity colloid, mhinduro, kunamira, kukora, kuyerera, emulsification, kuparadzira, kuumba, kuchengetedza mvura, kuchengetedza colloid, kugadzira firimu, kupikisa acid, munyu kuramba uye turbidity kuramba, uye haina ngozi mune physiology. .Naizvozvo, CMC yakashandiswa zvakanyanya mukudya, mushonga, makemikari ezuva nezuva, mafuta, kugadzira mapepa, machira, kuvaka uye mamwe minda.
(1) yekuchera nekuchera mafuta uye gasi rechisikigo, kuchera matsime uye mamwe mapurojekiti
① Madhaka ane CMC anogona kuita kuti madziro etsime aite keke yakatetepa uye yakasimba sefa ine yakaderera permeability, uye kuderedza kurasikirwa kwemvura.
② Mushure mekunge CMC yawedzerwa mumatope, muchina wekuchera unogona kuwana simba rekutanga rekugera, kuita kuti dhaka rive nyore kuburitsa gasi rakaputirwa mariri, uye kurasa marara mugomba rematope nekukurumidza.
③ Kuchera madhaka kune imwe nguva yekurarama, semamwe akamiswa kupararira, uye anogona kudzikamiswa nekuwedzerwa neCMC.
④ Madhaka ane CMC haawanzo kukanganiswa nekuumbwa, saka hazvifanirwe kuchengetedza yakakwira pH kukosha uye kuchengetedza.
⑤ CMC inoshandiswa semugadziri wekurapa wekuchera madhaka ekugeza mvura, iyo inogona kuramba kusvibiswa kweakasiyana soluble munyu.
⑥ Iyo slurry ine CMC ine kugadzikana kwakanaka, uye kurasikirwa kwemvura kunogona kudzikiswa kunyangwe tembiricha iri pamusoro pe150 ℃.
CMC ine high viscosity uye yakakwirira substitution dhigirii inokodzera dhaka rine yakaderera density uye CMC ine yakakwirira yokutsiva dhigirii ane yakaderera viscosity inokodzera madhaka ane yakakwirira density.CMC inofanira kusarudzwa maererano nemhando dzematope, nzvimbo, kudzika kwematsime uye mamwe mamiriro.
(2) CMC inoshandiswa senge saizi mumiriri mumaindasitiri emachira uye anodhinda uye ekudhaya, uye inoshandiswa kuyera donje, shinda yesilika, kemikari fiber, machira akasanganiswa uye zvimwe zvinhu zvakasimba;
(3) CMC inogona kushandiswa seyakatsetseka uye saizi mumiriri muindasitiri yemapepa.Pepa rinogona kuwedzera simba rekusimba ne40% - 50%, iyo compressive fracture degree inowedzera ne50%, uye kugona kukanya kunowedzera ne4-5 nguva nekuwedzera 0.1% kusvika 0.3% CMC.
(4) CMC inogona kushandiswa setsvina adsorbent kana yawedzerwa kune synthetic detergent;Kushandisa zuva nezuva chemistry, senge glycerine aqueous solution yeCMC muindasitiri yemazino, inoshandiswa seglue base yemazino;Indasitiri yemishonga inoshandiswa se thickener uye emulsifier;CMC aqueous solution inoshandiswa seyangarara mushure mekuwedzera viscosity.
(5) inogona kushandiswa seanonamira, plasticizer, kuturika mumiriri uye mugadziri wekugadzirisa glaze muindasitiri yeceramic.
(6) inoshandiswa pakuvaka kuvandudza kuchengetedza kwemvura uye simba
Tsanangudzo | Viscosity | Viscosity | Dhigirii reKutsiva | Kuchena | Ph | Unyoro | Kurudziro yekushandisa |
20LF | 25-50 | 0.7-1.0 | ≥98.0% | 6.0-8.5 | ≤ 8.0% | Muto | |
50LF | 50-100 | 0.7-1.0 | ≥98.0% | 6.0-8.5 | ≤ 8.0% | Muto, Kunwa Zvinyoro nezvimwe | |
500MF | 100-500 | 0.7-1.0 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Kunwa Zvinyoro | |
1000MF | 500-2000 | 0.7-1.0 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Muto, yogati nezvimwe | |
300HF | 200-400 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Muto, Kunwa Mukaka etc | |
500HF | 400-600 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Muto | |
700HF | 600-800 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Ice Cream, Juice nezvimwe | |
1000HF | 800-1200 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Muto, Instant Noodle nezvimwe | |
1500HF | 1200-1500 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Juice, Yogurt, Instant Noodle nezvimwe | |
1800HF | 1500-2000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Juice, Yogurt, Instant Noodle nezvimwe | |
2000HF | 2000-3000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Soft Drinking etc | |
3000HF | 3000-4000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery etc | |
4000HF | 4000-5000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nyama nezvimwe | |
5000HF | 5000-6000 | 0.7-0.95 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nyama nezvimwe | |
6000HF | 6000-7000(ASTM) | 0.7-0.9 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nyama nezvimwe | |
7000HF | 7000-8000(ASTM) | 0.7-0.9 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nyama nezvimwe | |
8000HF | 8000-9000(ASTM) | 0.7-0.9 | ≥99.5% | 6.0-8.5 | ≤ 8.0% | Bakery, Nyama nezvimwe | |
FH9 | 800-1200 (NDJ-79, 2%) | Min.0.9 | ≥97.0% | 6.0-8.5 | ≤10.0% | Muto, Yoghurt, Kunwa mukaka etc | |
FVH9 | 1800-2200 (NDJ-79, 2%) | Min.0.9 | ≥97.0% | 6.0-8.5 | ≤10.0% | Muto, Yoghurt, Kunwa mukaka etc | |
FH6 | 800-1200 (NDJ-79, 2%) | 0.7-0.85 | ≥97.0% | 6.0-8.5 | ≤ 10.0% | Aizi kirimu | |
FVH6 | 1800-2200 (NDJ-79, 2%) | 0.7-0.85 | ≥97.0% | 6.0-8.5 | ≤10.0% | Bakery, Nyama, Ice Cream |