{"id":2091,"date":"2024-03-19T10:47:44","date_gmt":"2024-03-19T02:47:44","guid":{"rendered":"https:\/\/www.lneya.com\/news\/temperature-control-the-emulsifier.html"},"modified":"2024-03-19T10:47:44","modified_gmt":"2024-03-19T02:47:44","slug":"temperature-control-the-emulsifier","status":"publish","type":"post","link":"https:\/\/tw.lneya.com\/pt\/news\/temperature-control-the-emulsifier.html","title":{"rendered":"Como controlar a temperatura de emulsifica\u00e7\u00e3o do emulsionante?"},"content":{"rendered":"<p>\t\t\t\t\t\t<span style=\"font-family:Arial;\">Um bom produto de creme n\u00e3o se reflecte apenas na qualidade das mat\u00e9rias-primas, mas tem tamb\u00e9m uma grande influ\u00eancia no processo de emulsifica\u00e7\u00e3o durante a produ\u00e7\u00e3o, como a textura e a estabilidade do produto, e o controlo da temperatura durante a produ\u00e7\u00e3o afectar\u00e1 o produto de creme.<\/span><\/p>\n<p><span style=\"font-family:Arial;\">De um modo geral, a temperatura de emulsifica\u00e7\u00e3o \u00e9 determinada por factores como o ponto de fus\u00e3o da subst\u00e2ncia de elevado ponto de fus\u00e3o contida nas duas fases, o tipo de emulsionante, a solubilidade da fase oleosa e da fase aquosa, etc. Al\u00e9m disso, a temperatura das duas fases tem de ser mantida praticamente no mesmo estado, especialmente para os componentes da fase oleosa cerosa e gorda com um ponto de fus\u00e3o mais elevado, ou seja, a temperatura \u00e9 superior a 70. N\u00e3o podem adicionar uma fase aquosa de baixa temperatura durante a emulsifica\u00e7\u00e3o para evitar a emulsifica\u00e7\u00e3o antes da emulsifica\u00e7\u00e3o. A cristaliza\u00e7\u00e3o da cera e da gordura resulta numa emuls\u00e3o em blocos ou \u00e1spera e irregular. Por vezes, a temperatura de emulsifica\u00e7\u00e3o tamb\u00e9m afecta o tamanho das part\u00edculas da emuls\u00e3o. Por exemplo, quando o emulsionante ani\u00f3nico de sab\u00e3o de \u00e1cido gordo \u00e9 geralmente utilizado para a emulsifica\u00e7\u00e3o pelo m\u00e9todo do sab\u00e3o nascente, o tamanho das part\u00edculas da emuls\u00e3o \u00e9 de cerca de 1,8-2,0 microns quando a temperatura de emulsifica\u00e7\u00e3o \u00e9 controlada a 80 graus. Ao emulsionar, o tamanho da part\u00edcula \u00e9 de cerca de 6 microns. No entanto, quando os emulsionantes n\u00e3o i\u00f3nicos s\u00e3o utilizados para a emulsifica\u00e7\u00e3o, o efeito da temperatura de emulsifica\u00e7\u00e3o no tamanho das part\u00edculas ser\u00e1 relativamente fraco.<\/p>\n<div style=\"text-align:center;\">\n\t<span style=\"font-family:Arial;\"><\/span><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tw.lneya.com\/wp-content\/uploads\/2023\/05\/sundi135w-1.jpg\" alt=\"\" width=\"880\" height=\"660\" title=\"\" align=\"\">\n<\/div>\n<p><\/span><br \/><span style=\"font-family:Arial;\">Ao emulsionar, a temperatura das fases de \u00f3leo e \u00e1gua pode ser controlada entre 75 e 85 graus. Se a fase oleosa tiver componentes como a cera com um ponto de fus\u00e3o elevado, a temperatura de emulsifica\u00e7\u00e3o deve ser mais elevada nesta altura. Al\u00e9m disso, se a viscosidade aumentar durante o processo de emulsifica\u00e7\u00e3o, tamb\u00e9m afectar\u00e1 a agita\u00e7\u00e3o, pelo que \u00e9 necess\u00e1rio aumentar a temperatura de emulsifica\u00e7\u00e3o de forma adequada.<\/span><\/p>\n<p><span style=\"font-family:Arial;\">O emulsionante de fundo de tanque, o emulsionante de tubagem, o emulsionante de v\u00e1cuo, o emulsionante de dispers\u00e3o, etc. s\u00e3o utilizados na produ\u00e7\u00e3o di\u00e1ria de produtos qu\u00edmicos, qu\u00edmicos finos, biofarmac\u00eauticos e cosm\u00e9ticos. No processo de mistura e agita\u00e7\u00e3o, uma grande parte do processamento de materiais requer a fun\u00e7\u00e3o de aquecimento para alcan\u00e7ar o efeito de produtos acabados de alta qualidade.<\/span><\/p>\n<p><span style=\"font-family:Arial;\">Os m\u00e9todos de aquecimento incluem o aquecimento el\u00e9trico e o aquecimento din\u00e2mico. O aquecimento el\u00e9trico requer um m\u00f3dulo funcional incorporado no emulsionante, que pode ajustar a temperatura de forma f\u00e1cil e port\u00e1til, mas a uniformidade da temperatura \u00e9 fraca e n\u00e3o pode ser arrefecida. O aquecimento din\u00e2mico \u00e9 o nosso sistema de controlo din\u00e2mico da temperatura da s\u00e9rie SUNDI. O \u00f3leo de transfer\u00eancia de calor com diferentes pontos de temperatura \u00e9 utilizado como meio, que pode n\u00e3o s\u00f3 aquecer como tamb\u00e9m arrefecer. O emulsionante em si e a temperatura do material podem ser ajustados para controlar a temperatura. A gama SUNDI-135 \u00e9 utilizada pelos clientes para arrefecimento e aquecimento de emulsionantes. A temperatura do material no reator pode ser controlada e as curvas de subida e descida da temperatura podem ser apresentadas no painel de controlo, a diferen\u00e7a de temperatura pode ser definida de forma independente e a precis\u00e3o do controlo da temperatura tamb\u00e9m pode ser ajustada.<\/p>\n<p><\/span><br \/><span style=\"font-family:Arial;\"><\/span><br \/>\n<iframe loading=\"lazy\" width=\"880\" height=\"420\" src=\"\" title=\"Leitor de v\u00eddeo do YouTube\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><br \/>\n\t\t<\/iframe><\/p>","protected":false},"excerpt":{"rendered":"<p>A good cream product is not only reflected in the quality of raw materials, but also has a great influence on the emulsification process during production, such as the texture and stability of the product, and the temperature control during production will affect the cream product. Generally speaking, the emulsification temperature is determined by factors 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