0102 ib0304 ib05
CAS 77-92-9 Zoo Citric Acid rau Cov Khoom Noj Ntxiv
Cov khoom
•Vapor Siab:5.73E-05mmHg ntawm 25 ° C
• Melting Point:153-159 ° C (lit.)
• Boiling Point: 309.567 °C ntawm 760 mmHg
• Refractive Index: 1.493 ~ 1.509
•Flash Point:155.243 ° C
•PSA:132.1300 Nws
•PKA:3.14 (ntawm 20 ℃)
• Cov tsos mob:Dawb crystalline hmoov
• Ceev:1.762 g / cm3
• Dej Solubility:750 g / L (20 ºC)
• Cia Temp.:Khw hauv RT.
• LogP:-1.24850
•Exact Mass:192.02700259 ib
Specification
Cov khoom kuaj | Citric Acid Anhydrous | Citric Acid Monohydrate | |
| STPP cov ntsiab lus /% | ≥85 | 96.8 ua | |
| P2O5 cov ntsiab lus /% | 56.0-58.0 Nws | 57.8 ib | |
| Dej tsis sib haum /% | ≤0.1 | 0.01 ib | |
| PH (1%) | 9.5-10 | 9.8 ib | |
| Dawb /% | ≥85 | 94 ib | |
| Fluoride (F) /% | ≤ 0.005 | 0.0006 | |
| Arsenic (AS) /% | ≤ 0.0003 | ≤ 0.00007 | |
| Heavy Hlau (Pb) /% | ≤ 0.0010 | ≤ 0.0003 | |
| Stacking ceev (g / cm3) | 0.35-0.9 Nws | 0.75 ib | |
Cov khoom siv
Nyob rau hauv cov nqe lus ntawm cov khoom noj additives, nws yog tsuas yog siv nyob rau hauv refreshing dej qab zib thiab pickled khoom xws li carbonated dej qab zib, txiv hmab txiv ntoo dej qab zib, thiab lactic acid dej qab zib. Nws qhov kev thov yuav raug hloov pauv ntawm huab cua raws caij nyoog. Citric acid suav txog li 2/3 ntawm tag nrho cov kev siv qaub ncaug.
1. Ntxiv citric acid rau cov txiv hmab txiv ntoo hauv cov kaus poom tuaj yeem tswj tau lossis txhim kho qhov tsw ntawm cov txiv hmab txiv ntoo, nce acidity (txo pH tus nqi) ntawm qee cov txiv hmab txiv ntoo uas tsis muaj acidity thaum khaws cia rau hauv cov kaus poom, ua kom tsis muaj cua sov ntawm cov kab mob thiab inhibit lawv txoj kev loj hlob, thiab tiv thaiv qis acidity. Cov kab mob nthuav dav thiab kev puas tsuaj feem ntau tshwm sim hauv cov kaus poom txiv hmab txiv ntoo.
2. Ntxiv citric acid rau cov khoom qab zib raws li tus neeg sawv cev qaub yog yooj yim rau kev sib haum xeeb nrog cov txiv hmab txiv ntoo saj. Kev siv citric acid hauv gel zaub mov xws li jam thiab jelly tuaj yeem txo qhov tsis zoo ntawm pectin, kom cov hydrogen bonds ntawm pectin molecules tuaj yeem gelled.
3. Thaum ua cov zaub hauv kaus poom, qee cov zaub yog alkaline, thiab siv citric acid los ua pH regulator tsis tau tsuas yog ua lub luag hauj lwm seasoning, tab sis kuj tswj nws zoo.
4. Citric acid muaj cov yam ntxwv ntawm chelation thiab pH hloov kho, kom nws tuaj yeem ua kom muaj kev ua haujlwm ntawm antioxidant, inhibit enzyme kev ua thiab ua kom lub neej ntev ntawm cov zaub mov hauv kev ua cov khoom noj ceev ceev.
Ntim Thiab Cia
Pob:packed nyob rau hauv dej-pov thawj yas woven hnab, 25kg ib lub hnab los yog raws li koj xav tau.
Lus Cim: Cov tshuaj muaj pes tsawg leeg thiab qhov loj tuaj yeem ua kom zoo los ntawm cov neeg siv khoom xav tau
Cia:
Sib cais los ntawm cov oxidants muaj zog, muaj zog hauv paus, hlau nitrates thiab hlau. Dry.Crystalline citric acid, anhydrous, tuaj yeem khaws cia rau hauv daim ntawv qhuav yam tsis muaj teeb meem, txawm hais tias tej yam kev mob ntawm high humidity thiab siab kub yuav tsum tau zam kom tsis txhob muaj caking. Kev khaws cia yuav tsum nyob rau hauv cov thawv ntim kom nruj kom tsis txhob raug huab cua ntub. Ob peb granulations yog muag nrog rau qhov loj me me me me uas tsis tshua muaj siab rau caking.
Kev Tiv Thaiv Kev Nyab Xeeb
Kev ceev faj rau kev nyab xeeb
TSIS qhib nplaim taws. Kaw qhov system, plua plav tawg-pov thawj cov khoom siv hluav taws xob thiab teeb pom kev zoo. Tiv thaiv kom tsis txhob muaj plua plav. Tuav nyob rau hauv qhov chaw zoo ventilated. Hnav khaub ncaws tiv thaiv kom haum. Tsis txhob kov ntawm daim tawv nqaij thiab qhov muag. Tsis txhob tsim cov hmoov av thiab aerosols. Siv cov cuab yeej tsis muaj teeb meem. Tiv thaiv hluav taws los ntawm electrostatic tawm chav.