{"id":6042,"date":"2024-08-05T16:03:49","date_gmt":"2024-08-05T16:03:49","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6042"},"modified":"2024-08-05T16:03:49","modified_gmt":"2024-08-05T16:03:49","slug":"condensate","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/condensate\/","title":{"rendered":"Hvad er effekten af forskellige procesbehandlinger p\u00e5 junction cold glue?"},"content":{"rendered":"<p><strong>Effekt af forskellige varmebehandlingstider ved h\u00f8je temperaturer<\/strong><br \/>\n<strong>Effekt p\u00e5 gellangummi<\/strong><\/p>\n<p>Gellangummiopl\u00f8sning holdes ved en temperatur h\u00f8jere end 90 \u00b0C i lang tid, og forskellig opbevaringstid har tydelig indflydelse p\u00e5 gellangummiets elasticitetsmodul og viskositet. Jo l\u00e6ngere tid behandlingen ved h\u00f8j temperatur varer, jo tydeligere er faldet i gelens elasticitetsmodul og viskositet, jo mere alvorligt er tabet af gelen, hvilket i sidste ende f\u00f8rer til et fald i systemets suspensionsevne, og produktets stabilitet forringes.<\/p>\n<p>I produktionsprocessen, hvis Gellan-gummi skal blandes med andre kolloider og sukker efter t\u00f8r blanding, skal temperaturen p\u00e5 kolloidopl\u00f8sningen reduceres til stuetemperatur s\u00e5 hurtigt som muligt efter afslutningen af det kemiske materiale. Derfor b\u00f8r Gellangummi i den faktiske anvendelse fors\u00f8ge at undg\u00e5 lang tid at holde i de h\u00f8je temperaturforhold, hvis det ikke kan undg\u00e5s, b\u00f8r det v\u00e6re hensigtsm\u00e6ssigt at \u00f8ge brugen af Gellangummi for at kompensere for tabet af Gellangummi for\u00e5rsaget af h\u00f8j temperatur.<\/p>\n<p><strong>Forskellige pasteuriseringsmetoder<\/strong><br \/>\n<strong>Indflydelse p\u00e5 gellangummi<\/strong><\/p>\n<p>Elasticitetsmodulet og viskositeten af gellangummi falder med stigningen i pasteuriseringstemperaturen, s\u00e5 tabet af gellangummi vil stige med stigningen i pasteuriseringstemperaturen, hvilket i sidste ende vil f\u00f8re til et fald i systemets suspension og en forringelse af produktstabiliteten.<\/p>\n<p>Derfor, i produktionsprocessen, i henhold til produktkategorien, p\u00e5 grundlag af at sikre kommerciel sterilitet, fors\u00f8ge at reducere steriliseringstemperaturen. Gellangummi spredt i forskellige temperaturer i doseringsvandet vil blive opl\u00f8st, i ca. 75 \u2103 opl\u00f8st til det ekstreme punkt, viskositetens ydeevne er den h\u00f8jeste, med den bedste suspensionseffekt, s\u00e5som temperaturen forts\u00e6tter med at stige, s\u00e5 begyndte viskositeten at falde igen.<\/p>\n<p><strong>Antallet af tilbagel\u00f8b ved h\u00f8j temperatur<\/strong><br \/>\n<strong>Indflydelse p\u00e5 den kolde lim<\/strong><\/p>\n<p>Med stigningen i antallet af tilbagesvaling, forl\u00e6ngelsen af steriliseringstiden ved h\u00f8j temperatur, viste det elastiske modul og viskositeten en klar tendens til tilbagegang. Derfor vil tilbagesvaling p\u00e5virke gelens suspensionskraft, hvilket vil p\u00e5virke produktsystemets stabilitet, i produktionsprocessen skal man fors\u00f8ge at undg\u00e5 tilbagesvaling af v\u00e6sken p\u00e5 grund af den sene p\u00e5fyldning og tilbagesvaling, hvis det ikke kan undg\u00e5s, anbefales det at \u00f8ge m\u00e6ngden af gel passende for at kompensere for tabet.<\/p>\n<p><strong>Konklusion<\/strong><\/p>\n<p>H\u00f8jtemperaturbehandling i lang tid, stigningen i steriliseringstemperatur og stigningen i tilbagesvalingstider vil f\u00e5 gelatineopl\u00f8sningens elastiske modul og viskositet til at falde, hvilket vil blive manifesteret i produktet, at suspensionseffekten og stabiliteten af produktsystemet vil v\u00e6re v\u00e6rre, is\u00e6r tilbagesvalingstiderne har den st\u00f8rste indflydelse, det vil sige stigningen i steriliseringstider ved h\u00f8j temperatur har den st\u00f8rste indflydelse p\u00e5 gelatinen.<\/p>\n<p>Gellangummi opl\u00f8ses, n\u00e5r det spredes i vand ved forskellige temperaturer, og det opl\u00f8ses til det ekstreme punkt ved ca. 75 \u2103, hvilket viser den h\u00f8jeste viskositet og den bedste suspensionseffekt. I den faktiske produktionsproces b\u00f8r graden af opvarmning af gelen reduceres s\u00e5 meget som muligt. Steriliseringsparametre b\u00f8r baseres p\u00e5 produktkategorier for at sikre kommerciel sterilitet baseret p\u00e5 den lavere steriliseringstemperatur og kortere steriliseringstidskombination af det bedste, for pasteuriseringsprodukter er 75 \u2103 sterilisering den mest egnede, gelatinens suspensionseffekt er den bedste.<\/p>","protected":false},"excerpt":{"rendered":"<p>Effect of different heat treatment times at high temperatures Effect on the Gellan gum Gellan gum solution is kept at temperature higher than 90\u2103 for a long time, and different keeping time has obvious influence on the elastic modulus and viscosity of gellan gum. The longer the time of high temperature treatment, the more obvious [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is the effect of different process treatments on junction cold glue? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/condensate\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the effect of different process treatments on junction cold glue? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Effect of different heat treatment times at high temperatures Effect on the Gellan gum Gellan gum solution is kept at temperature higher than 90\u2103 for a long time, and different keeping time has obvious influence on the elastic modulus and viscosity of gellan gum. 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