Habka emulsification saliiddu waxay ku lug leedahay ku shubista saliidda iyo biyaha isku-darka hore ee saamiga la cayimay iyada oo aan wax lagu daro. Iyadoo loo marayo emulsification ultrasonic, biyaha iyo saliidda aan la qiyaasi karin waxay ku dhacaan isbeddello jireed oo degdeg ah, taasoo keentay dareere cad caano ah oo loo yaqaan "biyaha saliidda". Ka dib marka la maro daawaynta jireed sida foorida dareeraha ultrasonic, magnetization xoog leh, iyo Venturi, nooc cusub oo dareere ah oo dhoola cadeynaya (1-5 μm) "biyaha saliidda" oo ka kooban hydrogen iyo oxygen ayaa la sameeyay. In ka badan 90% qaybaha emulsified ayaa ka hooseeya 5 μm, taas oo muujinaysa xasilloonida wanaagsan ee saliidda culus ee emulsified. Waxa lagu kaydin karaa heerkulka qolka muddo dheer iyada oo aan la jebin emulsion-ka, waxaana lagu kululayn karaa 80 ℃ in ka badan 3 toddobaad.
Hagaajinta saamaynta emulsification
Ultrasound waa hab wax ku ool ah si loo yareeyo xajmiga qayb ee kala firidhsan iyo lotion. Qalabka emulsification ultrasonic wuxuu heli karaa kareem leh cabbir yar yar (kaliya 0.2 - 2 μm) iyo qaybinta cabbirka dhibcaha cidhiidhiga ah (0.1 - 10 μm). Isku-duubnaanta kareemka sidoo kale waxaa lagu kordhin karaa 30% ilaa 70% iyadoo la isticmaalayo emulsifiers.
Kobcinta xasiloonida kareemka
Si loo dejiyo dhibcaha wajiga cusub ee la firdhiyey si looga hortago isku-dhafka, emulsifiers iyo stabilizers ayaa lagu daraa kareemka habka caadiga ah. Kareemka xasilloon waxaa lagu heli karaa emulsification ultrasonic oo leh wax yar ama aan lahayn emulsifier.
Isticmaalka ballaaran
Emulsification Ultrasonic ayaa lagu dabaqay meelo kala duwan. Sida cabitaannada fudud, maraqa yaanyada, majones, macaanka, caanaha macmalka ah, shukulaatada, saliidda saladh, biyaha saliidda iyo sonkorta, iyo cuntooyinka kale ee isku dhafan ee loo isticmaalo warshadaha cuntada.
Waqtiga boostada: Jan-03-2025 