Xaiv Ntawm Cov Khoom Rau Cov Khoom Siv Effervescent Nias
Effervescent ntsiav tshuaj nias tshuab yog hom yam tsis siv neeg tig thiab nruam ntsiav tshuaj nias tshuab. Nws tseem yog cov cuab yeej siv tshwj xeeb rau tshuaj, khoom noj khoom haus, hluav taws xob thiab lwm yam lag luam kom nias cov ntawv raw cov ntaub ntawv rau hauv cov ntsiav tshuaj lossis cov granules, uas haum rau cov khoom tawg me me. Tam sim no, effervescent ntsiav tshuaj xovxwm rau ntawm kev ua lag luam tuaj yeem nias txhua yam tshwj xeeb zoo li lub voj voos thiab ob npaug xim xim, thiab tuaj yeem nias ntsiav tshuaj nrog cov cim lag luam, cov ntawv nyeem thiab cov duab yooj yim ntawm ob sab. Nws yog nruab nrog overload tiv thaiv ntaus ntawv. Thaum lub siab thev dhau lawm, nws tuaj yeem kaw tsis tau. Hom ntawv xovxwm hloov kho txhim kho kom zoo ib yam ntawm cov ntsiav tshuaj ntom ntom thiab txo cov tshwm sim ntawm kev sib cais thiab xoob ntsiav tshuaj.
Tam sim no, cov ntawv xovxwm tshwj xeeb rau effervescent ntsiav tshuaj yog dav siv hauv chaw soj nstuam, tsev kho mob, chaw tshawb fawb txog kev tshawb fawb thiab lwm qhov chaw. Raws li kev lag luam, thaum lub effervescent ntsiav tshuaj xovxwm siv los nias lub ntsiav tshuaj, cov khoom siv yog xaiv qhov tsim nyog, thiab cov ntsiav tshuaj lossis hmoov uas tau nias tuaj yeem ua tiav cov txiaj ntsig. Feem ntau hais lus, xaiv cov khoom yuav tsum them sai sai rau cov khoom nram qab no.
1.Nthuav npaws
Cov ntaub ntawv xav tau rau lub ntsiav tshuaj effervescent yuav tsum muaj qhov zoo fluidity thiab yuav yooj yim ntws mus rau hauv cov pwm qhov tusyees kom sau ib qho nqi. Nyob rau tib lub sijhawm, nws kuj yuav tsum muaj qee yam viscosity, kom lub siab tuaj yeem ua ib thooj, tab sis kev lag luam tseem nco tias nws tsis tuaj yeem nplaum dhau, lossis nws nyuaj rau demould.
Ntu cov khoom siv feem ntau yog siv los ua cov tshuaj pleev, cov tshuaj nplaum, cov khoom ntub dej, lub tshuab ua kua roj thiab cov tshuaj tua kab hauv cov tshuaj uas tsis muaj zog. Nws tau to taub tias qee qhov excipients feem ntau muaj ntau lub zog, xws li cov hmoov txhuv nplej siab tuaj yeem siv los ua qhov muab tub lim, kev nplaum thiab tsis sib xyaw. Yog li ntawd, cov neeg siv yuav tsum tau kawm kom paub tus yam ntxwv ntawm ntau yam zam thiab siv lawv kom tsim nyog hauv kev tsim cov khoom xyaw, uas tsis tsuas tuaj yeem txuag cov neeg ua tsis tau zoo, tab sis kuj tseem txhim kho qhov ua tau zoo ntawm effervescence.
2.Hygroscopicity
Lub hygroscopicity ntawm cov ntaub ntawv yuav tsum tsis txhob yuav tsis quav ntsej. Piv txwv li, qab zib hmoov yog ib qho yooj yim kom nqus noo, uas yuav ua rau cov tshuaj ntsiav effervescent mos mos thiab muag heev. Cov neeg siv yuav tsum xyuam xim rau nws.
3.nplaum
Qhov xaiv ntawm cov nplaum ua muaj ntau yam cuam tshuam rau qhov zoo ntawm cov khoom tiav. Yog tias qhov viscosity tsis txaus los yog cov tshuaj ntau dhau, cov khoom lag luam tau yooj yim kom xoob thiab tawg, tab sis yog hais tias viscosity muaj zog heev los yog cov tshuaj ntau dhau, cov lus yuav nyuaj heev, thiab cov tshuaj ntsiav effervescent qab zib ua nws tsis yooj yim rau yaj los yog tawg. Cov kua dej yog ib hom nplaum uas muaj cov viscosity muaj zog, thiab cov suab thaj flakes yog qhov nyuaj.
Thaum siv cov dextrin ua cov nplaum, nws to taub tias yog tias qhov ntau ntawm dextrin ntau dhau lawm, cov khoom siv yuav ua nyuaj dhau, thiab cov nplaim ntawm cov ntsiav tshuaj extruded qab zib feem ntau muaj cov pob thiab cov pits, uas yuav cuam tshuam qhov sib cais ntawm lub ntsiav tshuaj effervescent. Cov.
Hauv kev tsim khoom, dextrin tsis tshua muaj siv nyob ib leeg. Nws yog feem ntau ua ke nrog cov hmoov txhuv nplej siab los yog qab zib hmoov hauv qhov sib npaug zoo, lossis siv nrog cov hmoov txhuv nplej siab hauv cov tshuaj ntsiav effervescent qab zib uas yooj yim ua kom tawg.
4.Acid thiab alkali cov ntaub ntawv
Acid thiab alkali cov ntaub ntawv muaj qee yam cuam tshuam rau effervescent effect thiab ntau lawm. Peb lub ntsiab lus tau qhia hauv kev lag luam.
Ua ntej, qhov kev faib ua feem ntawm cov kua qaub thiab alkali ua lub luag haujlwm tseem ceeb hauv cov nyhuv effervescence. Feem ntau, cov pa roj carbon dioxide nyob rau hauv cov khoom tiav tsis pub tsawg dua 8%. Txhawm rau ua kom cov khoom nyob rau hauv nruab nrab qaub thiab qab zib, thiab xyuas kom meej tias qhov kev cuam tshuam nruab nrab ntawm bicarbonate lossis carbonate tiav, kev noj cov kua qaub feem ntau me ntsis dua li ntawm alkali los ntawm 10%.
Thib ob, yog tias citric acid yuav tsum tau siv nyob rau hauv lub mis, qhov av noo thiab qhov kub ntawm lub rhiav kev tsim khoom yuav tsum raug tswj nyob hauv qhov ntsuas cua sov pom zoo, txwv tsis pub nws nyuaj rau qhov ua tsis yog xuas nrig ntaus.
Thib peb, kua txiv citric acid tau hloov los ntawm tartaric acid lossis fumaric acid, cov nyhuv zoo dua tsis muaj nag lossis daus. Tartaric acid es tsis txhob siv citric acid, kev nqus noo yuav txo tau ntau, tab sis cov saj tsis zoo npaum li citric acid.
5.Magnesium stearate
Magnesium stearate muaj qee yam ntxim rau cov qauv zoo. Raws li kev lag luam, magnesium stearate muaj cov hydrophobicity muaj zog, thiab kev siv ntau dhau ntawm magnesium stearate yuav cuam tshuam rau kev ua tsis tiav lossis tsim cov chips.
Hauv cov txheej txheem ntawm cov ntsiav tshuaj nias nrog cov ntsiav tshuaj xovxwm, magnesium stearate feem ntau yog siv los ua cov khoom siv roj nplua nyeem, tab sis txhua yam ntaub ntawv nyoos thiab cov khoom siv los ua kom cov vitamin C effervescent ntsiav tshuaj yuav tsum tau soluble hauv dej, vim tias magnesium stearate yog hydrophobic thiab insoluble hauv dej, thiab siv ntawm magnesium stearate hauv vitamin C effervescent ntsiav tshuaj yuav tsim cov dej muaj zog hauv dej nag, yog li nws pom zoo kom tsis txhob siv lossis siv tsawg li sai tau.
