{"id":7746,"date":"2024-08-08T10:48:36","date_gmt":"2024-08-08T10:48:36","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7746"},"modified":"2024-08-08T10:48:36","modified_gmt":"2024-08-08T10:48:36","slug":"sodium-carboxymethyl-cellulose-cmc","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/sodium-carboxymethyl-cellulose-cmc\/","title":{"rendered":"Sodyum karboksimetil sel\u00fclozun (CMC) temel \u00f6zellikleri nelerdir, kullan\u0131m alanlar\u0131 nelerdir ve nas\u0131l kullan\u0131l\u0131r?"},"content":{"rendered":"

Sodyum karboksimetil sel\u00fclozun \u00f6zellikleri ve \u00fcr\u00fcn tan\u0131t\u0131m\u0131<\/strong><\/p>\n

Karboksimetil sel\u00fcloz (CMC) olarak k\u0131salt\u0131lan sodyum karboksimetil sel\u00fcloz, yap\u0131s\u0131 esas olarak \u03b2 (1\u21924) glikozidik ba\u011flarla ba\u011flanm\u0131\u015f D-glikoz birimlerinden olu\u015fan do\u011fal sel\u00fclozun kimyasal modifikasyonu ile \u00fcretilen bir t\u00fcr y\u00fcksek polimerizasyonlu lif eteridir.<\/p>\n

CMC beyaz veya s\u00fct beyaz\u0131 lifli toz veya par\u00e7ac\u0131kt\u0131r, yo\u011funlu\u011fu 0,5-0,7 g\/cm3, neredeyse kokusuz, tats\u0131z, higroskopiktir. Suda \u015feffaf jelatinimsi bir \u00e7\u00f6zelti halinde kolayca da\u011f\u0131l\u0131r, etanol gibi organik \u00e7\u00f6z\u00fcc\u00fclerde \u00e7\u00f6z\u00fcnmez, 1% sulu \u00e7\u00f6zelti pH 6.5-8.5, pH>10 veya <5 oldu\u011funda, macunun viskozitesi \u00f6nemli \u00f6l\u00e7\u00fcde azal\u0131r, pH=7'de en iyi performans. Is\u0131ya kar\u015f\u0131 kararl\u0131d\u0131r, viskozite 20 \u00b0 C'nin alt\u0131nda h\u0131zla y\u00fckselir, de\u011fi\u015fim 45 \u00b0 C'de daha yava\u015ft\u0131r ve 80 \u00b0 C'nin \u00fczerindeki uzun s\u00fcreli \u0131s\u0131tma, kolloid denat\u00fcrasyonunu yapabilir ve viskozite ve performans \u00f6nemli \u00f6l\u00e7\u00fcde d\u00fc\u015febilir. Suda kolayca \u00e7\u00f6z\u00fcn\u00fcr, \u015feffaf \u00e7\u00f6zelti; alkali \u00e7\u00f6zeltide kararl\u0131d\u0131r, asitle kar\u015f\u0131la\u015ft\u0131\u011f\u0131nda hidrolize olmas\u0131 kolayd\u0131r, PH de\u011feri 2-3 oldu\u011funda \u00e7\u00f6kelme meydana gelir ve \u00e7ok de\u011ferlikli metal tuzu reaksiyonu ile kar\u015f\u0131la\u015f\u0131ld\u0131\u011f\u0131nda da \u00e7\u00f6kelme meydana gelir.<\/p>\n

Yap\u0131sal form\u00fcl: C6H7(OH)2OCH2COONa Molek\u00fcler Form\u00fcl: C8H11O5Na<\/p>\n

Ana reaksiyon \u015fudur: do\u011fal sel\u00fcloz ve NaOH ilk alkali reaksiyonu, kloroasetik asit ilavesiyle, glikoz birimi \u00fczerindeki hidroksil grubunda hidrojen ve karboksimetil grubunda kloroasetik asit ikame reaksiyonu. Yap\u0131sal form\u00fclden, her bir glikoz birimi \u00fczerinde 3 hidroksil grubu oldu\u011fu g\u00f6r\u00fclebilir, \u00f6rn, C2, C3 ve C6 hidroksil gruplar\u0131 ve karboksimetil grubu ile de\u011fi\u015ftirilen glikoz biriminin hidroksil grubu \u00fczerindeki hidrojen miktar\u0131 ikame derecesi ile ifade edilir ve her birimdeki 3 hidroksil grubu \u00fczerindeki hidrojen karboksimetil grubu ile de\u011fi\u015ftirilirse, ikame derecesi 3 olarak tan\u0131mlan\u0131r. CMC'nin ikame derecesinin b\u00fcy\u00fckl\u00fc\u011f\u00fc, CMC'nin \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc, em\u00fclsifikasyonu, kal\u0131nla\u015fmas\u0131 ve stabilitesi, asit direnci ve tuz direnci ve di\u011fer \u00f6zellikleri \u00fczerinde do\u011frudan etkiye sahiptir.<\/p>\n

Genel olarak, em\u00fclsifikasyon performans\u0131 daha iyi oldu\u011funda 0.6 ~ 0.7 veya daha fazla ikame derecesinin ve ikame derecesi ile di\u011fer \u00f6zelliklerin buna g\u00f6re iyile\u015ftirildi\u011fine inan\u0131lmaktad\u0131r, ikame derecesi 0.8'den b\u00fcy\u00fck oldu\u011funda, asit direnci, tuz direnci performans\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde artmaktad\u0131r.<\/p>\n

Buna ek olarak, yukar\u0131da her bir \u00fcnite \u00fczerinde C2, C3 ikincil hidroksil ve C6 birincil hidroksil olmak \u00fczere \u00fc\u00e7 hidroksil grubu oldu\u011fu, teorik olarak birincil hidroksilin aktivitesinin ikincil hidroksilden daha b\u00fcy\u00fck oldu\u011fu, ancak C'nin homotopik etkisine g\u00f6re, -OH grubu \u00fczerindeki C2 daha asidiktir, \u00f6zellikle g\u00fc\u00e7l\u00fc alkali ortamda canl\u0131l\u0131\u011f\u0131 C3, C6'dan daha g\u00fc\u00e7l\u00fcd\u00fcr, bu nedenle ikame reaksiyonunda meydana gelme olas\u0131l\u0131\u011f\u0131 daha y\u00fcksektir, C6 ikinci ve C3 en zay\u0131f olan\u0131d\u0131r.<\/p>\n

Asl\u0131nda, CMC'nin performans\u0131 sadece ikame derecesinin b\u00fcy\u00fckl\u00fc\u011f\u00fc ile de\u011fil, ayn\u0131 zamanda t\u00fcm sel\u00fcloz molek\u00fcl\u00fcndeki karboksimetil gruplar\u0131n\u0131n da\u011f\u0131l\u0131m\u0131n\u0131n homojenli\u011fi ve C2, C3, C6 ikameli her birimdeki her molek\u00fcldeki hidroksimetil grubunun homojenli\u011fi ile de ilgilidir. CMC y\u00fcksek oranda polimerize do\u011frusal bile\u015fikler oldu\u011fundan ve molek\u00fcldeki karboksimetilinin tekd\u00fcze olmayan ikamesi oldu\u011fundan, \u00e7\u00f6zelti statik oldu\u011funda molek\u00fcller farkl\u0131 y\u00f6nlerde bulunur, \u00e7\u00f6zeltide kayma oldu\u011funda, do\u011frusal molek\u00fcller uzun eksenin ak\u0131\u015f y\u00f6n\u00fcne d\u00f6nme e\u011filimindedir ve kayma oran\u0131ndaki art\u0131\u015fla birlikte e\u011filim daha g\u00fc\u00e7l\u00fcd\u00fcr, nihai tam y\u00f6nlendirilmi\u015f d\u00fczenlemeye kadar, CMC'nin bu \u00f6zelli\u011fi CMC'nin ps\u00f6doplastikli\u011fi olarak bilinir. CMC'nin ps\u00f6doplastisitesi homojenizasyonu ve pipelemeyi kolayla\u015ft\u0131r\u0131r, b\u00f6ylece s\u0131v\u0131 s\u00fctte \u00e7ok ya\u011fl\u0131 bir tat b\u0131rakmaz ve s\u00fct aromas\u0131n\u0131n sal\u0131nmas\u0131n\u0131 kolayla\u015ft\u0131r\u0131r.<\/p>\n

CMC \u00fcr\u00fcnlerini kullanmak i\u00e7in, esas olarak stabilite, viskozite, asit direnci, viskozite ve benzeri gibi ana indeks parametreleri hakk\u0131nda yeterli bilgiye sahip olmam\u0131z gerekir. Do\u011fru \u00fcr\u00fcn\u00fc nas\u0131l se\u00e7ece\u011fimizi bilmeliyiz.<\/p>\n

\"\"<\/p>\n

D\u00fc\u015f\u00fck viskoziteli CMC \u00fcr\u00fcnleri<\/strong>taze tat, d\u00fc\u015f\u00fck viskozite, neredeyse hi\u00e7 k\u0131vam hissi yok, esas olarak \u00f6zel soslarda ve i\u00e7eceklerde kullan\u0131l\u0131r, sa\u011fl\u0131kl\u0131 oral s\u0131v\u0131 da iyi bir se\u00e7imdir.<\/p>\n

Orta viskoziteli CMC \u00fcr\u00fcnleri<\/strong>esas olarak kat\u0131 i\u00e7eceklerde, s\u0131radan proteinli i\u00e7eceklerde ve meyve sular\u0131nda, m\u00fchendisin ki\u015fisel al\u0131\u015fkanl\u0131klar\u0131na g\u00f6re \u00f6zel se\u00e7imde kullan\u0131l\u0131r. S\u00fctl\u00fc i\u00e7ecek stabilizasyonu, CMC katk\u0131s\u0131 k\u00fc\u00e7\u00fck de\u011fildir.<\/p>\n

Y\u00fcksek viskoziteli CMC \u00fcr\u00fcnleri, uygulama alan\u0131 nispeten b\u00fcy\u00fckt\u00fcr, ni\u015fasta, kavun sak\u0131z\u0131, ksantan sak\u0131z\u0131 ve di\u011fer \u00fcr\u00fcnlerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, CMC stabilitesi hala nispeten a\u00e7\u0131kt\u0131r, \u00f6zellikle et \u00fcr\u00fcnlerinde CMC su tutma avantaj\u0131 daha belirgindir! CMC ayr\u0131ca dondurma gibi stabilizat\u00f6rlerde de iyi bir se\u00e7imdir.<\/p>\n

CMC kalitesinin ana g\u00f6stergeleri ikame derecesi (DS) ve safl\u0131kt\u0131r. Genel olarak DS farkl\u0131d\u0131r, CMC'nin do\u011fas\u0131 da farkl\u0131d\u0131r; ikame derecesi artt\u0131k\u00e7a \u00e7\u00f6z\u00fcn\u00fcrl\u00fck artacakt\u0131r, \u00e7\u00f6zeltinin \u015feffafl\u0131\u011f\u0131 ve stabilitesi de daha iyidir. S\u00fcbstit\u00fcsyon derecesi 0.7~1.2 oldu\u011funda CMC'nin \u015feffafl\u0131\u011f\u0131n\u0131n daha iyi oldu\u011fu ve pH 6~9 oldu\u011funda sulu \u00e7\u00f6zeltisinin viskozitesinin maksimum oldu\u011fu bildirilmektedir.<\/p>\n

Kalitesini sa\u011flamak i\u00e7in, eterle\u015ftirici madde se\u00e7imine ek olarak, alkali ve eterle\u015ftirici madde aras\u0131ndaki dozaj ili\u015fkisi, eterle\u015fme s\u00fcresi, sistemin su i\u00e7eri\u011fi, s\u0131cakl\u0131k, DH de\u011feri, \u00e7\u00f6zelti ve tuzlar\u0131n konsantrasyonu gibi ikame ve safl\u0131k derecesini etkileyen baz\u0131 fakt\u00f6rler dikkate al\u0131nmal\u0131d\u0131r.<\/p>\n

CMC bitmi\u015f \u00fcr\u00fcn kalitesi iyi veya k\u00f6t\u00fc<\/strong>esas olarak \u00fcr\u00fcn \u00e7\u00f6zeltisine ba\u011fl\u0131d\u0131r, e\u011fer \u00fcr\u00fcn \u00e7\u00f6zeltisi berraksa, daha az jel partik\u00fcl\u00fc, daha az serbest lif, daha az safs\u0131zl\u0131k siyah nokta, temel olarak CMC'nin kalitesinin iyi oldu\u011funu belirler, e\u011fer \u00e7\u00f6zelti birka\u00e7 g\u00fcn boyunca yerle\u015ftirilecekse, beyazlatma veya bulan\u0131kl\u0131k \u00e7\u00f6zeltisi yoktur veya \u00e7ok net, daha iyi bir \u00fcr\u00fcnd\u00fcr!<\/p>\n

CMC \u00fcr\u00fcnlerinin \u00e7\u00f6z\u00fcnmesi ve da\u011f\u0131lmas\u0131<\/strong><\/p>\n

Bir macun olu\u015fturmak i\u00e7in CMC'yi do\u011frudan suyla kar\u0131\u015ft\u0131r\u0131n ve bir kenara koyun. CMC macun tutkal\u0131 konfig\u00fcrasyonunda, \u00f6nce dozaj tank\u0131na kar\u0131\u015ft\u0131rma cihaz\u0131 ile belirli miktarda temiz su ekleyin, kar\u0131\u015ft\u0131rma cihaz\u0131n\u0131n a\u00e7\u0131lmas\u0131 durumunda, CMC dozaj tank\u0131na yava\u015f ve e\u015fit bir \u015fekilde yay\u0131l\u0131r, s\u00fcrekli kar\u0131\u015ft\u0131r\u0131l\u0131r, b\u00f6ylece CMC ve su tamamen kayna\u015f\u0131r, CMC tamamen \u00e7\u00f6z\u00fclebilir.<\/p>\n

CMC'yi \u00e7\u00f6zerken e\u015fit \u015fekilde yayman\u0131n ve s\u00fcrekli kar\u0131\u015ft\u0131rman\u0131n nedeni, \"CMC suyla bulu\u015ftu\u011funda topaklanma, topaklanma ve \u00e7\u00f6z\u00fcnen CMC miktar\u0131n\u0131n azalmas\u0131 sorununu \u00f6nlemek\" ve CMC'nin \u00e7\u00f6z\u00fcnme h\u0131z\u0131n\u0131 art\u0131rmakt\u0131r. Kar\u0131\u015ft\u0131rma s\u00fcresi ve CMC'nin tamamen \u00e7\u00f6z\u00fcnme s\u00fcresi ayn\u0131 de\u011fildir, iki kavramd\u0131r, genel olarak kar\u0131\u015ft\u0131rma s\u00fcresi CMC'nin tamamen \u00e7\u00f6z\u00fcnmesi i\u00e7in gereken s\u00fcreden \u00e7ok daha k\u0131sad\u0131r, her ikisi i\u00e7in de gereken s\u00fcre \u00f6zel ko\u015fullara ba\u011fl\u0131d\u0131r.<\/p>\n

Kar\u0131\u015ft\u0131rma s\u00fcresini belirlemenin temeli \u015fudur: CMC suda e\u015fit olarak da\u011f\u0131ld\u0131\u011f\u0131nda, belirgin b\u00fcy\u00fck cisim topaklar\u0131 olmad\u0131\u011f\u0131nda, kar\u0131\u015ft\u0131rmay\u0131 durdurabilirsiniz, b\u00f6ylece CMC ve su kar\u015f\u0131l\u0131kl\u0131 penetrasyon ve entegrasyon durumunda olur. Kar\u0131\u015ft\u0131rma h\u0131z\u0131 genellikle 600-1300 rpm aras\u0131ndad\u0131r ve kar\u0131\u015ft\u0131rma s\u00fcresi genellikle yakla\u015f\u0131k 1 saatte kontrol edilir.<\/p>\n

CMC'nin tamamen \u00e7\u00f6z\u00fcnmesi i\u00e7in gereken s\u00fcreyi belirlemenin temeli a\u015fa\u011f\u0131daki gibidir:<\/strong>
\n(1) CMC ve su tamamen ba\u011flanm\u0131\u015ft\u0131r, iki olgu aras\u0131nda kat\u0131-s\u0131v\u0131 ayr\u0131m\u0131 yoktur;
\n(2) Kar\u0131\u015f\u0131k macun tutkal\u0131 d\u00fczg\u00fcn ve tutarl\u0131 bir durumdad\u0131r, y\u00fczey d\u00fcz ve p\u00fcr\u00fczs\u00fczd\u00fcr;
\n(3) Kar\u0131\u015ft\u0131r\u0131lan macunun rengi renksize yak\u0131n ve \u015feffaft\u0131r ve macun i\u00e7inde gran\u00fcler nesneler yoktur. CMC'nin dozaj tank\u0131na konulup su ile kar\u0131\u015ft\u0131r\u0131lmas\u0131ndan CMC'nin tamamen \u00e7\u00f6z\u00fcnmesine kadar ge\u00e7en s\u00fcre 10 ila 20 saat aras\u0131ndad\u0131r. H\u0131zl\u0131 \u00fcretim yapmak ve zamandan tasarruf etmek i\u00e7in, g\u00fcn\u00fcm\u00fczde \u00fcr\u00fcnleri h\u0131zl\u0131 bir \u015fekilde da\u011f\u0131tmak i\u00e7in \u00e7o\u011funlukla homojenizat\u00f6r veya kolloid de\u011firmeni kullan\u0131yoruz.<\/p>\n

G\u0131da maddelerinde CMC kullan\u0131m\u0131n\u0131n \u00f6zellikleri ve proses gereklilikleri<\/strong><\/p>\n

CMC kullan\u0131m\u0131n\u0131n di\u011fer g\u0131da k\u0131vamla\u015ft\u0131r\u0131c\u0131lar\u0131na g\u00f6re bir\u00e7ok avantaj\u0131 vard\u0131r:<\/p>\n

I. CMC g\u0131dalarda yayg\u0131n olarak kullan\u0131lmaktad\u0131r ve \u00f6zellikleri<\/strong>
\n(A) CMC iyi bir stabiliteye sahiptir<\/strong>
\nDondurma, dondurma gibi so\u011fuk g\u0131dalarda CMC kullan\u0131m\u0131, buz kristallerinin olu\u015fumunu kontrol edebilir, d\u00fczg\u00fcn ve tutarl\u0131 bir organizasyonu s\u00fcrd\u00fcrmek i\u00e7in genle\u015fme oran\u0131n\u0131 art\u0131rabilir, erimeye, hassas ya\u011flama tad\u0131na, beyazlat\u0131c\u0131 renge kar\u015f\u0131 koyabilir. S\u00fct \u00fcr\u00fcnlerinde, aromal\u0131 s\u00fct, meyveli s\u00fct veya yo\u011furt olsun, em\u00fclsiyonun stabilizasyonuna yard\u0131mc\u0131 olan ve proteinin empedans\u0131n\u0131 iyile\u015ftiren bile\u015fik yap\u0131ya sahip bir kompleks olu\u015fturmak i\u00e7in PH de\u011ferinin izoelektrik noktas\u0131 (PH4.6) aral\u0131\u011f\u0131nda protein ile reaksiyona girebilir.<\/p>\n

(ii) CMC di\u011fer stabilizat\u00f6rler ve em\u00fclgat\u00f6rler ile birle\u015ftirilebilir.<\/strong>
\nG\u0131da ve i\u00e7ecek \u00fcr\u00fcnlerinde, genel \u00fcreticiler bile\u015fik olu\u015fturmak i\u00e7in ksantan sak\u0131z\u0131, guar sak\u0131z\u0131, karragenan, dekstrin vb. gibi \u00e7e\u015fitli stabilizat\u00f6rler, gliserol monostearat, s\u00fckrozun ya\u011f asidi esterleri vb. gibi em\u00fclgat\u00f6rler kullan\u0131rlar. Avantajlar\u0131n birbirini tamamlamas\u0131n\u0131 sa\u011flayabilir ve sinerjik bir etki yaratarak \u00fcretim maliyetlerini d\u00fc\u015f\u00fcrebilir.<\/p>\n

(C) CMC ps\u00f6doplastisiteye sahiptir<\/strong>
\nFarkl\u0131 s\u0131cakl\u0131klardaki CMC viskozitesinin tersine \u00e7evrilebilirli\u011fi vard\u0131r, s\u0131cakl\u0131k y\u00fckselir, \u00e7\u00f6zelti viskozitesi azal\u0131r ve bunun tersi de ge\u00e7erlidir; CMC kesme varl\u0131\u011f\u0131nda viskozite azal\u0131r ve kesme artt\u0131k\u00e7a viskozite k\u00fc\u00e7\u00fcl\u00fcr. CMC'nin bu \u00f6zellikleri ekipman y\u00fck\u00fcn\u00fc azaltabilir ve di\u011fer stabilizat\u00f6rlerle k\u0131yaslanamayacak \u015fekilde kar\u0131\u015ft\u0131rma, homojenizasyon ve boru hatt\u0131 ta\u015f\u0131mac\u0131l\u0131\u011f\u0131nda homojenizasyon verimlili\u011fini art\u0131rabilir.<\/p>\n

S\u00fcre\u00e7 gereksinimleri<\/strong>
\nEtkili bir stabilizat\u00f6r olarak CMC do\u011fru kullan\u0131lmazsa, kullan\u0131m etkisini etkileyecek ve ciddi \u015fekilde \u00fcr\u00fcn hurdas\u0131na yol a\u00e7acakt\u0131r. Bu nedenle, CMC i\u00e7in, verimlili\u011fini art\u0131rmak, dozaj\u0131 azaltmak, \u00fcr\u00fcn kalitesini iyile\u015ftirmek ve verimi art\u0131rmak i\u00e7in \u00e7\u00f6zeltiyi tamamen ve e\u015fit bir \u015fekilde da\u011f\u0131tmak \u00e7ok \u00f6nemlidir. Bu, her g\u0131da \u00fcreticisinin \u00e7e\u015fitli hammaddelerin \u00f6zelliklerini tam olarak anlamas\u0131n\u0131 ve kendi \u00fcretim s\u00fcrecini makul bir \u015fekilde ayarlamas\u0131n\u0131 gerektirir, b\u00f6ylece CMC, \u00f6zellikle s\u00fcrecin \u00e7e\u015fitli a\u015famalar\u0131nda rol\u00fcn\u00fc tam olarak oynayabilir:<\/p>\n

(I) Malzemeler<\/strong>
\n1, mekanik y\u00fcksek h\u0131zl\u0131 kesme dispersiyon y\u00f6ntemi ile: CMC'nin \u00e7\u00f6z\u00fcnmesini h\u0131zland\u0131rmak i\u00e7in CMC'nin suya e\u015fit \u015fekilde s\u0131zmas\u0131 i\u00e7in y\u00fcksek h\u0131zl\u0131 kesme yoluyla su dispersiyonunda CMC'ye yard\u0131mc\u0131 olmak i\u00e7in kar\u0131\u015ft\u0131rma kabiliyetine sahip t\u00fcm ekipmanlar\u0131n kullan\u0131lmas\u0131. \u015eu anda baz\u0131 \u00fcreticiler toz kar\u0131\u015ft\u0131r\u0131c\u0131 veya y\u00fcksek h\u0131zl\u0131 kar\u0131\u015ft\u0131rma silindiri kullanmaktad\u0131r.<\/p>\n

2, \u015feker kuru kar\u0131\u015ft\u0131rma ve dispersiyon y\u00f6ntemi: CMC, 1:5 kar\u0131\u015ft\u0131rma oran\u0131na g\u00f6re \u015feker, s\u00fcrekli kar\u0131\u015ft\u0131rma alt\u0131nda, tamamen \u00e7\u00f6z\u00fcnm\u00fc\u015f CMC i\u00e7ine yava\u015f\u00e7a serpilecektir.<\/p>\n

3, karamel vb. gibi suda \u00e7\u00f6z\u00fcnm\u00fc\u015f doymu\u015f \u015feker ile CMC'nin \u00e7\u00f6z\u00fcnmesini h\u0131zland\u0131rabilir.<\/p>\n

(ii) Asit ekleyin<\/strong>
\nYo\u011furt ve di\u011fer aside dayan\u0131kl\u0131 \u00fcr\u00fcnler gibi baz\u0131 asitli i\u00e7ecekler i\u00e7in, normal \u00e7al\u0131\u015fma, \u00fcr\u00fcn kalitesini art\u0131rabilir, \u00fcr\u00fcn \u00e7\u00f6kelmesini, delaminasyonu ve di\u011fer olaylar\u0131 \u00f6nleyebilirse kullan\u0131lmal\u0131d\u0131r.
\n1, asit s\u0131cakl\u0131\u011f\u0131 eklerken asit ekleyin kesinlikle kontrol edilmelidir, genellikle 20 \u2103'den az olmal\u0131d\u0131r.
\n2, asit konsantrasyonu 8-20%'de kontrol edilmelidir, ne kadar d\u00fc\u015f\u00fck olursa o kadar iyidir.
\n3, kap boyunca te\u011fet y\u00f6nden daha fazla p\u00fcsk\u00fcrterek asit ekleyin, genellikle 1-3 dakika.
\n4\u3001\u00c7amur h\u0131z\u0131 n=1400-2400r\/m<\/p>\n

(C) homojenizasyon<\/strong>
\n1, em\u00fclsifikasyon amac\u0131.
\nHomojenizasyon: Ya\u011f ve gres i\u00e7eren malzeme, CMC, monogliserit, homojenizasyon bas\u0131nc\u0131 18-25mpa, s\u0131cakl\u0131k 60-70 \u2103 gibi em\u00fclgat\u00f6r ile birle\u015ftirilmelidir.<\/p>\n

2\u3001Dispersiyon amac\u0131.
\nHomojenizasyon, \u00f6nceden tam homojenlik gibi \u00e7e\u015fitli bile\u015fenler i\u00e7in, hala baz\u0131 k\u00fc\u00e7\u00fck par\u00e7ac\u0131klar vard\u0131r, homojenize edilmelidir, homojenizasyon bas\u0131nc\u0131 10mpa, s\u0131cakl\u0131k 60-70 \u2103.<\/p>\n

(D) Sterilizasyon<\/strong>
\nY\u00fcksek s\u0131cakl\u0131klarda CMC, \u00f6zellikle 50 \u2103 s\u0131cakl\u0131ktan daha y\u00fcksek uzun bir s\u00fcre i\u00e7in, CMC viskozitesinin kalitesi geri d\u00f6n\u00fc\u015f\u00fc olmayan bir d\u00fc\u015f\u00fc\u015f olacakt\u0131r, genel CMC \u00fcreticileri 80 \u2103 30 dakikal\u0131k y\u00fcksek bir s\u0131cakl\u0131kta viskozite d\u00fc\u015f\u00fc\u015f\u00fc olduk\u00e7a ciddidir, bu nedenle CMC'nin y\u00fcksek s\u0131cakl\u0131klarda s\u00fcresini k\u0131saltmak i\u00e7in anl\u0131k sterilizasyon veya past\u00f6rizasyon y\u00f6ntemini kullanabilirsiniz.<\/p>\n

(E) Di\u011fer \u00d6nlemler<\/strong>
\n1, se\u00e7ilen su kalitesi iyi ar\u0131t\u0131lm\u0131\u015f musluk suyu ile m\u00fcmk\u00fcn oldu\u011funca temiz, \u00fcr\u00fcn kalitesini etkileyen mikrobiyal enfeksiyonu \u00f6nlemek i\u00e7in kuyu suyu kullan\u0131lmamal\u0131d\u0131r.<\/p>\n

2, \u00e7\u00f6zme, tutma CMC aparat\u0131 metal kaplar, paslanmaz \u00e7elik kaplar veya ah\u015fap kaplar, seramik kaplar kullanamaz. \u0130ki de\u011ferlikli metal iyonlar\u0131n\u0131n s\u0131zmas\u0131n\u0131 \u00f6nleyin.
\n3 \u3001 CMC'nin her kullan\u0131m\u0131ndan sonra, CMC'nin nemi emmesini ve bozulmas\u0131n\u0131 \u00f6nlemek i\u00e7in torban\u0131n a\u011fz\u0131 s\u0131k\u0131ca ba\u011flanmal\u0131d\u0131r.<\/p>\n

CMC kullan\u0131m\u0131ndaki sorulara yan\u0131tlar<\/strong><\/p>\n

I. Soru D\u00fc\u015f\u00fck viskozite, orta viskozite ve y\u00fcksek viskozite yap\u0131dan nas\u0131l ay\u0131rt edilir ve k\u0131vam farkl\u0131 olur mu?<\/strong>
\nCevap ver:
\nMolek\u00fcler zincir uzunlu\u011funun farkl\u0131 oldu\u011fu veya molek\u00fcler a\u011f\u0131rl\u0131\u011f\u0131n farkl\u0131 oldu\u011fu, d\u00fc\u015f\u00fck, orta ve y\u00fcksek viskoziteye b\u00f6l\u00fcnd\u00fc\u011f\u00fc, makro ifadenin elbette viskoziteye kar\u015f\u0131l\u0131k geldi\u011fi anla\u015f\u0131lmaktad\u0131r, ayn\u0131 konsantrasyon, viskozite y\u00fcksek ve d\u00fc\u015f\u00fckt\u00fcr, \u00fcr\u00fcn\u00fcn stabilitesi ve asit oran\u0131 vb. do\u011frudan bir ili\u015fkiye sahip de\u011fildir, ana nokta \u00fcr\u00fcn\u00fcn \u00e7\u00f6z\u00fcm\u00fcne bakmakt\u0131r.<\/p>\n

\u0130kinci soru: \u00fcr\u00fcne \u00f6zg\u00fc performans performans\u0131n\u0131n 1.15 veya daha fazla ikame derecesi veya ikame derecesi daha y\u00fcksektir, bu belirli \u00f6zelliklerin \u00fcr\u00fcn\u00fc g\u00fc\u00e7lendirilmi\u015ftir.<\/strong>
\nCevap ver:
\n\u00dcr\u00fcn ikame derecesi y\u00fcksektir, ak\u0131\u015fkanl\u0131k artar, ps\u00f6doplastisite a\u00e7\u0131k\u00e7a azal\u0131r, \u00fcr\u00fcn\u00fcn ayn\u0131 viskozitesi, y\u00fcksek ikame derecesi, p\u00fcr\u00fczs\u00fczl\u00fck hissi daha belirgindir, y\u00fcksek ikame dereceli \u00fcr\u00fcn \u00e7\u00f6zeltisi parlakt\u0131r, genel ikame dereceli \u00fcr\u00fcn, \u00e7\u00f6zelti beyazd\u0131r.<\/p>\n

\u00dc\u00e7\u00fcnc\u00fcs\u00fc, soru: fermente protein i\u00e7ecekleri yapmak, \u00fczerinde orta viskozite se\u00e7imi de\u011fil midir?<\/strong>
\nCevap ver:
\nOrta ve d\u00fc\u015f\u00fck viskoziteli \u00fcr\u00fcnler, ikame derecesi 0.90 veya daha fazla, asit direnci daha iyi \u00fcr\u00fcnler.<\/p>\n

D\u00f6rd\u00fcnc\u00fc soru: cmc nas\u0131l h\u0131zl\u0131 bir \u015fekilde \u00e7\u00f6z\u00fclebilir?<\/strong> Bazen kaynat\u0131lm\u0131\u015f olarak kullan\u0131yorum, yine de \u00e7\u00f6z\u00fcnmesi nispeten yava\u015f.<\/strong>
\nCevap ver:
\nDi\u011fer kolloidlerle kar\u0131\u015ft\u0131r\u0131n ve \u00e7\u00f6z\u00fcn veya da\u011f\u0131tmak i\u00e7in 1000-1200 rpm kar\u0131\u015ft\u0131r\u0131c\u0131 kullan\u0131n.CMC'nin da\u011f\u0131l\u0131m\u0131 iyi de\u011fildir, hidrofiliktir, topaklanmas\u0131 kolayd\u0131r, \u00fcr\u00fcn\u00fcn y\u00fcksek ikame derecesi daha belirgindir! Il\u0131k suda \u00e7\u00f6z\u00fcnme so\u011fuk suda \u00e7\u00f6z\u00fcnmeden daha h\u0131zl\u0131d\u0131r, genellikle kaynatmay\u0131 \u00f6nermeyin, CMC \u00fcr\u00fcnlerinin uzun s\u00fcre buharda pi\u015firilmesi molek\u00fcler yap\u0131y\u0131 tahrip edecek, \u00fcr\u00fcn viskozitesini kaybedecektir!<\/p>\n

Asitli s\u00fctl\u00fc i\u00e7eceklerde CMC uygulama \u00f6rnekleri<\/strong><\/p>\n

I. Teorik temel<\/strong>
\nYap\u0131sal form\u00fclden de g\u00f6r\u00fclebilece\u011fi gibi, sulu \u00e7\u00f6zeltideki hidrojen (Na+) \u00fczerindeki CMC'nin ayr\u0131lmas\u0131 \u00e7ok kolayd\u0131r (genellikle sodyum tuzu \u015feklinde), bu nedenle CMC sulu \u00e7\u00f6zeltide anyon \u015feklinde, yani negatif y\u00fck g\u00f6sterir, ve proteinlerin amfoterik do\u011fas\u0131 ile pH e\u015fpotansiyel noktadan daha azd\u0131r, protonlar\u0131 ba\u011flama yetene\u011fi -COO- gruplar\u0131 -NH3 + grubundan \u00e7ok daha b\u00fcy\u00fck proton yetene\u011fi verir ve pozitif y\u00fck g\u00f6sterir, inek s\u00fct\u00fcndeki proteinlerin 80%'si kazein i\u00e7in ve kazeinin izoelektrik noktas\u0131 4't\u00fcr.6 civar\u0131ndad\u0131r, genel asidik s\u00fct i\u00e7ece\u011fi pH'\u0131 3.8 ~ 4.2'dir, bu nedenle CMC ve s\u00fct proteinlerinin asidik ko\u015fullar\u0131nda y\u00fck \u00e7ekimi yolu ile kompleks olu\u015fturabilir, daha kararl\u0131 bir yap\u0131 olu\u015fturabilir ve proteinlerin etraf\u0131nda olabilir. CMC, protein etraf\u0131nda koruyucu bir film olu\u015fturabilir ve CMC'nin bu \u00f6zelli\u011fine mikrokaps\u00fcl g\u00f6m\u00fcl\u00fc ba\u011flama \u00f6zellikleri denir.<\/p>\n

Asitli s\u00fctl\u00fc i\u00e7ecekler i\u00e7in \u00f6nerilen form\u00fclasyonlar<\/strong>
\n(A) Kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f asitli s\u00fct i\u00e7ece\u011finin temel form\u00fcl\u00fc (1000Kg'a g\u00f6re):<\/strong>
\nTaze s\u00fct (tam ya\u011fl\u0131 s\u00fct tozu) 350(33)Kg
\n\u015eeker 50Kg
\nBile\u015fik tatland\u0131r\u0131c\u0131 (50 kat) 0,9Kg
\nCMC3.5-6Kg
\nMonogliserit 0,35Kg
\nSodyum sitrat 0.8Kg
\nSitrik asit 3Kg
\nLaktik asit (80%) 1.5Kg
\nNot:
\n1) S\u00fct tozu, k\u0131smen hidrolize edilmi\u015f protein, kontrol proteini \u22651% ile de\u011fi\u015ftirilebilir.
\n2) \u00dcr\u00fcn\u00fcn nihai asitli\u011fi yakla\u015f\u0131k 50-60\u00b0T'de kontrol edilir.
\n(3) \u00c7\u00f6z\u00fcnebilir kat\u0131lar 7,5% ila 12%.<\/p>\n

(B) laktik asit bakteri i\u00e7ece\u011fi form\u00fcl\u00fc (1000Kg'a g\u00f6re):<\/strong>
\nFermente s\u00fct 350\uff5e600Kg
\nBeyaz \u015feker 60Kg
\nBile\u015fik tatland\u0131r\u0131c\u0131 (50 kat) 1Kg
\nCMC3.2\uff5e8Kg
\nMonogliserit 0,35Kg
\nSodyum sitrat 1Kg
\nSitrik Asit
\nNot: S\u00fct\u00fcn asitli\u011fini ayarlamak i\u00e7in sitrik asit s\u0131v\u0131s\u0131 kullan\u0131n, \u00fcr\u00fcn\u00fcn nihai asitli\u011fi yakla\u015f\u0131k 60 ila 70 \u00b0T'de kontrol edilir.<\/p>\n

\u00dc\u00e7\u00fcnc\u00fc olarak, CMC se\u00e7iminin ana noktalar\u0131<\/strong>
\nHarmanlanm\u0131\u015f yo\u011furt i\u00e7ecekleri genellikle FH9 ve FH9 ekstra y\u00fcksek (FVH9) se\u00e7er, FH9 tad\u0131 kal\u0131nd\u0131r, 0.35% ila 0.5% eklerken, FH9 ekstra y\u00fcksek daha ferahlat\u0131c\u0131d\u0131r ve kar\u0131\u015ft\u0131rma etkisini artt\u0131r\u0131r, 0.33% ila 0.45% miktar\u0131 iyidir.<\/p>\n

Laktobasil i\u00e7ecekler genellikle FL100, FM9 ve FH9 ekstra y\u00fcksek (\u00f6zel proses \u00fcretimi) se\u00e7er, FL100 genellikle \u00fcr\u00fcn\u00fcn tad\u0131 kal\u0131n ve uzun raf \u00f6mr\u00fc, 0.6% ila 0.8% miktar\u0131, FM9 en yayg\u0131n kullan\u0131lan \u00fcr\u00fcnlerin kullan\u0131m\u0131 i\u00e7in, tad\u0131 kal\u0131n ve \u00fcr\u00fcn k\u0131vam\u0131 orta, \u00fcr\u00fcn daha uzun bir raf \u00f6mr\u00fc elde edebilir, 0.45% ila 0.6% miktar\u0131, FH9 ekstra y\u00fcksek yapmak i\u00e7in! FH9 ekstra y\u00fcksek laktobasil i\u00e7ecek \u00fcr\u00fcnleri yapmak i\u00e7in kal\u0131n ve ya\u011fl\u0131 de\u011fil ve ekleme miktar\u0131 daha az olabilir, maliyet daha d\u00fc\u015f\u00fckt\u00fcr, kal\u0131n laktobasil i\u00e7ece\u011fi yapmak i\u00e7in uygundur, 0.45% ila 0.6% miktar\u0131.<\/p>\n

CMC Kullan\u0131m\u0131<\/strong>
\nCMC \u00e7\u00f6z\u00fcnmesi: konsantrasyon genellikle suda \u00e7\u00f6z\u00fcnm\u00fc\u015f 0.5% ila 2%'dir, \u00e7\u00f6z\u00fcnmeden \u00f6nce, kuru \u015fekerin 3 kat\u0131ndan fazlas\u0131yla iyice kar\u0131\u015ft\u0131rmak en iyisidir ve daha sonra 65 ~ 85 \u2103 kar\u0131\u015ft\u0131rarak s\u0131cak suya yava\u015f\u00e7a eklenir, tercihen \u00e7\u00f6z\u00fcnmesi i\u00e7in y\u00fcksek h\u0131zl\u0131 bir kar\u0131\u015ft\u0131r\u0131c\u0131 ile, yakla\u015f\u0131k 15 ~ 20 dakika boyunca CMC i\u00e7inde \u00e7\u00f6z\u00fcnd\u00fcr\u00fcl\u00fcr, tekrar kolloid de\u011firmeninden ge\u00e7irilir, 20 ~ 40 \u2103 beklemeye so\u011futulur.<\/p>\n

V. Asitli s\u00fctl\u00fc i\u00e7ecek prosesinde dikkat edilmesi gereken noktalar<\/strong>
\n\u00c7i\u011f s\u00fct (geri kazan\u0131lm\u0131\u015f s\u00fct dahil) kalitesi: asitli s\u00fct i\u00e7ecekleri antibiyotik s\u00fct\u00fc, mastitis s\u00fct\u00fc, ilk s\u00fct, son s\u00fct, d\u00f6rt \u00e7e\u015fit s\u00fct yapmak i\u00e7in kullan\u0131lmamal\u0131d\u0131r, d\u00f6rt \u00e7e\u015fit s\u00fct proteini bile\u015feni \u00e7ok de\u011fi\u015fmi\u015ftir ve s\u0131cakl\u0131k direnci, asit direnci, tuz direnci de daha zay\u0131ft\u0131r ve s\u00fct\u00fcn tad\u0131n\u0131 etkiler.<\/p>\n

Buna ek olarak, bu d\u00f6rt s\u00fct \u00e7ok say\u0131da d\u00f6rt enzim (lipaz, proteaz, fosfataz, katalaz) i\u00e7erir, bu enzimler 140 \u2103 ultra y\u00fcksek s\u0131cakl\u0131kta bile 10%'den fazla kal\u0131nt\u0131ya sahiptir, s\u00fct depolama d\u00f6neminde bu enzimler yeniden canlanacakt\u0131r. B\u00f6ylece, \u00fcr\u00fcn\u00fcn raf \u00f6mr\u00fcn\u00fc do\u011frudan etkileyen koku, ac\u0131, gaz ve di\u011fer fenomenler s\u0131ras\u0131nda depolamadaki s\u00fct, genellikle 75% alkol e\u015fde\u011feri deneyini, kaynatma deneyini, s\u00fct pH'\u0131n\u0131n belirlenmesini ve asitli\u011fin titrasyonunu vb. kullanabilirsiniz. \u00c7i\u011f s\u00fct\u00fc test etmeyi se\u00e7mek i\u00e7in, normal inek s\u00fct\u00fc 75% alkol deneyi, kaynatma deneyi negatiftir, pH 6.4 ila 6.8 aras\u0131nda, asitlik \u2264 18 \u00b0 T, asitlik \u2265 22 \u00b0 T kaynad\u0131\u011f\u0131nda Protein p\u0131ht\u0131la\u015fmas\u0131 meydana gelir, pH 6.8 \u00e7o\u011funlukla mastitis s\u00fct\u00fc veya d\u00fc\u015f\u00fck asitli s\u00fctt\u00fcr.<\/p>\n

(I) Harmanlanm\u0131\u015f asitli s\u00fct i\u00e7ece\u011fi prosesinde dikkat edilmesi gereken noktalar<\/strong>
\nYo\u011furt haz\u0131rlanmas\u0131: Geri kazan\u0131lm\u0131\u015f s\u00fct\u00fcn haz\u0131rlanmas\u0131: 50 \uff5e 60 \u2103 kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f s\u0131cak suya yava\u015f\u00e7a s\u00fct tozu ekleyin (su miktar\u0131n\u0131 s\u00fct tozu miktar\u0131n\u0131n 10 kat\u0131ndan fazla olacak \u015fekilde kontrol edin) ve 15 \uff5e 20 dakika boyunca tamamen \u00e7\u00f6z\u00fcnd\u00fcr\u00fcn (tekrar i\u00e7inden ge\u00e7mek i\u00e7in kolloid de\u011firmen kullanmak daha iyidir), ard\u0131ndan 40 \u2103'ye kadar so\u011futun ve saklay\u0131n.<\/p>\n

CMC kullan\u0131m\u0131na g\u00f6re CMC \u00e7\u00f6zeltisi haz\u0131rlay\u0131n ve ard\u0131ndan haz\u0131rlanan s\u00fct \u00e7\u00f6zeltisine ekleyin, iyice kar\u0131\u015ft\u0131r\u0131n ve ard\u0131ndan kabaca \u00f6l\u00e7mek i\u00e7in su kullan\u0131n (asit \u00e7\u00f6zeltisi taraf\u0131ndan al\u0131nan su miktar\u0131 eksi).<\/p>\n

Asit \u00e7\u00f6zeltisini yava\u015f\u00e7a, s\u00fcrekli ve e\u015fit \u015fekilde s\u00fcte ekleyin, asit ekleme s\u00fcresinin 1 ila 2 dakika aras\u0131nda kontrol edilmesine dikkat edin.5 ila 2 dakika, asit ekleme s\u00fcresi \u00e7ok uzunsa, protein izoelektrik noktada \u00e7ok uzun s\u00fcre kal\u0131r, bu da protein denat\u00fcrasyonuna neden olarak stabiliteyi ciddi \u015fekilde etkiler; \u00e7ok k\u0131sa, asit da\u011f\u0131l\u0131m s\u00fcresi \u00e7ok k\u0131sa, s\u00fct yerel asitli\u011fi \u00e7ok b\u00fcy\u00fck, protein denat\u00fcrasyonu ciddi ve s\u00fct ve asit s\u0131cakl\u0131\u011f\u0131 \u00e7ok y\u00fcksek olmamas\u0131 gerekti\u011finde asit ve asit ilavesine dikkat edin, s\u00fct\u00fc ve s\u0131cakl\u0131\u011f\u0131 20 ila 25 santigrat derece aras\u0131nda kontrol etmek en iyisidir. \uff5eAsit eklerken s\u00fct ve asit s\u0131cakl\u0131\u011f\u0131 \u00e7ok y\u00fcksek olmamal\u0131d\u0131r ve s\u0131cakl\u0131\u011f\u0131 20 ila 25 \u2103 aras\u0131nda kontrol etmek daha iyidir.<\/p>\n

Homojenizasyon genellikle s\u00fct\u00fcn do\u011fal s\u0131cakl\u0131\u011f\u0131nda, 18 ila 25Mpa kontrol bas\u0131nc\u0131nda kullan\u0131l\u0131r.<\/p>\n

Sterilizasyon s\u0131cakl\u0131\u011f\u0131: Sterilizasyon sonras\u0131 \u00fcr\u00fcnler genellikle 85 ~ 90 \u2103, 25 ~ 30 dakika, di\u011fer \u00fcr\u00fcnler genellikle 137 ~ 140 \u2103, 3 ~ 5 saniye ultra y\u00fcksek s\u0131cakl\u0131kta sterilizasyon kullan\u0131l\u0131r.<\/p>\n

(B) laktik asit bakterilerinin i\u00e7ecek prosesinde dikkat edilmesi gereken noktalar<\/strong>
\n\u0130nek s\u00fct\u00fcn\u00fcn protein i\u00e7eri\u011fini belirleyin, s\u00fct proteinini 2.9% ila 4.5% aras\u0131nda yapmak i\u00e7in s\u00fct tozu ekleyin, 70 ~ 75 \u2103'ye \u0131s\u0131t\u0131n, 18 ~ 20Mpa homojenizasyon homojenizat\u00f6r bas\u0131nc\u0131n\u0131 ayarlay\u0131n ve ard\u0131ndan 90 ~ 95 \u2103, 15 ~ 30 dakika past\u00f6rizasyon, 42 ~ 43 \u2103'ye so\u011futma, 2% ila 3% miktar\u0131na g\u00f6re bakteri su\u015flar\u0131n\u0131n a\u015f\u0131lanmas\u0131, kar\u0131\u015ft\u0131rmay\u0131 kapatmak i\u00e7in 10 ~ 15 dakika kar\u0131\u015ft\u0131r\u0131larak haz\u0131rlanacakt\u0131r. Sabit bir 41 ~ 43 \u2103 fermantasyon s\u0131cakl\u0131\u011f\u0131n\u0131 koruyun. S\u00fct\u00fcn asitli\u011fi 85-100 \u00b0 T'ye ula\u015ft\u0131\u011f\u0131nda, fermantasyonu durdurun, tank rezervini d\u00f6kmek i\u00e7in so\u011fuk plakadan h\u0131zl\u0131 bir \u015fekilde 15-20 \u00b0 C'ye so\u011futun.<\/p>\n

S\u00fct\u00fcn protein i\u00e7eri\u011fi d\u00fc\u015f\u00fckse, fermente s\u00fct\u00fcn peynir alt\u0131 suyu \u00e7ok fazlad\u0131r, protein flok\u00fclent g\u00f6r\u00fcnmesi kolayd\u0131r, 90 ~ 95 \u2103 past\u00f6rizasyon kullanmak proteinlerin orta derecede denat\u00fcrasyonuna elveri\u015flidir, fermente s\u00fct\u00fcn kalitesini iyile\u015ftirir, fermantasyon s\u0131cakl\u0131\u011f\u0131 \u00e7ok d\u00fc\u015f\u00fckse veya inokulum miktar\u0131 \u00e7ok k\u00fc\u00e7\u00fckse, \u00e7ok uzun bir fermantasyon s\u00fcresi, ba\u015f\u0131bo\u015f bakterilerin a\u015f\u0131r\u0131 b\u00fcy\u00fcmesi, \u00fcr\u00fcn\u00fcn tad\u0131n\u0131 ve raf \u00f6mr\u00fcn\u00fc etkileyecektir. S\u0131cakl\u0131\u011f\u0131n \u00e7ok y\u00fcksek olmas\u0131 veya inokulum miktar\u0131n\u0131n \u00e7ok fazla olmas\u0131, \u00e7ok h\u0131zl\u0131 fermantasyona, daha fazla peynir alt\u0131 suyu \u00e7\u00f6kelmesine veya protein sert topaklar\u0131n\u0131n olu\u015fmas\u0131na neden olarak \u00fcr\u00fcn\u00fcn stabilitesini etkiler. Ayr\u0131ca, su\u015f se\u00e7erken tek kullan\u0131ml\u0131k su\u015flar da se\u00e7ilebilir, ancak m\u00fcmk\u00fcn oldu\u011funca zay\u0131f post-asit i\u00e7eren su\u015flar se\u00e7ilmelidir.<\/p>\n

CMC s\u0131v\u0131s\u0131n\u0131 15\uff5e25\u00b0C'ye so\u011futun ve s\u00fct s\u0131v\u0131s\u0131 ile kar\u0131\u015ft\u0131r\u0131n ve hacmi su ile kaba bir \u015fekilde ayarlay\u0131n (asit s\u0131v\u0131s\u0131 taraf\u0131ndan i\u015fgal edilen su miktar\u0131 eksi) ve ard\u0131ndan asit s\u0131v\u0131s\u0131n\u0131 yava\u015f\u00e7a, s\u00fcrekli ve e\u015fit bir \u015fekilde s\u00fct s\u0131v\u0131s\u0131na ekleyin (p\u00fcsk\u00fcrtme y\u00f6ntemiyle asit eklemek daha iyidir). \u0130yice kar\u0131\u015ft\u0131r\u0131n ve bir kenara koyun.<\/p>\n

Homojenizasyon genellikle s\u00fct\u00fcn do\u011fal s\u0131cakl\u0131\u011f\u0131n\u0131 kullanabilir, bas\u0131nc\u0131 15 ~ 20Mpa kontrol edebilir.<\/p>\n

Sterilizasyon s\u0131cakl\u0131\u011f\u0131: Sterilizasyon sonras\u0131 \u00fcr\u00fcnler genellikle 25 \uff5e 30 dakika boyunca 85 \uff5e 90 \u2103'de sterilize edilirken, di\u011fer \u00fcr\u00fcnler genellikle 4 \uff5e 5 saniye boyunca 110 \uff5e 121 \u2103'de veya ultra y\u00fcksek s\u0131cakl\u0131k sterilizasyon modunda 30 saniye boyunca 95 \uff5e 105 \u2103'de sterilize edilir.<\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Properties and product introduction of sodium carboxymethyl cellulose Sodium carboxymethyl cellulose abbreviated as carboxymethyl cellulose (CMC) is a kind of high polymerization fiber ether produced by chemical modification of natural cellulose, whose structure is mainly composed of D-glucose units connected by \u03b2 (1\u21924) glycosidic bonds. CMC is white or milky white fibrous powder or particle, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the main properties of sodium carboxymethyl cellulose (CMC), what are its uses, and how is it used? - 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\/tr\/sodium-carboxymethyl-cellulose-cmc\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the main properties of sodium carboxymethyl cellulose (CMC), what are its uses, and how is it used? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Properties and product introduction of sodium carboxymethyl cellulose Sodium carboxymethyl cellulose abbreviated as carboxymethyl cellulose (CMC) is a kind of high polymerization fiber ether produced by chemical modification of natural cellulose, whose structure is mainly composed of D-glucose units connected by \u03b2 (1\u21924) glycosidic bonds. 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