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Tare da inganta yanayin rayuwar mutane, bukatun masu amfani don abinci ba kawai iyakance ga ƙimar abinci mai gina jiki kawai ba, har ma suna buƙatar abinci don samun inganci mai gamsarwa a cikin halaye masu azanci kamar bayyanar, launi, ƙamshi, dandano, danko, sabo, da sauransu.

Emulsifiers, azaman ƙari na abinci don daidaitawa, suna taka muhimmiyar rawa a cikin masana'antar abinci. Bari mu kalli tsarin aikin emulsifiers!

Emulsion

Emulsion na kowa a cikin abinci ya ƙunshi ruwa ko maganin ruwa, tare da ake magana da shi azaman lokaci na hydrophilic; Wani lokaci wani lokaci ne na kwayoyin halitta wanda ba shi da ruwa da ruwa, wanda kuma aka sani da lokaci na lipophilic. Ruwa biyu maras misaltuwa, kamar ruwa da mai, za su iya samar da emulsion iri biyu idan aka hada su, wato ruwa a cikin mai (O/W) da ruwa a cikin mai (W/O).

A cikin ruwa a cikin emulsion mai, mai yana tarwatsewa azaman ƙananan ɗigon ruwa a cikin ruwa, tare da ɗigon mai a matsayin lokacin tarwatsawa da ruwa azaman matsakaicin watsawa. Misali, nonon saniya shine emulsion O/W; A cikin ruwa a cikin emulsions mai, akasin haka gaskiya ne. Ruwa yana tarwatsewa azaman ƙananan digo a cikin mai, tare da ruwa azaman lokacin tarwatsawa da mai a matsayin matsakaicin watsawa. Misali, man shanu na wucin gadi nau'in emulsion ne na W/O.

Hanyar aikin emulsifiers

Abubuwan emulsifiers na abinci, kuma aka sani da surfactants, abubuwa ne waɗanda ke juyar da ruwa mara kyau zuwa matakan tarwatsawa iri ɗaya (emulsions). Lokacin da aka kara da abinci, za su iya rage yawan tashin hankali tsakanin mai da ruwa, suna barin mai da ba za a iya mantawa da shi ba (abubuwan hydrophobic) da ruwa (abubuwan hydrophilic) don samar da emulsion masu ƙarfi azaman ƙari na abinci.

A gefe guda, emulsifiers suna samar da wani bakin ciki na kwayoyin halitta akan filaye na lokaci mai ban sha'awa, suna rage yanayin kuzarin gabaɗayan tsarin da ƙirƙirar sabbin musaya. Kwayoyin Emulsifier suna da ƙungiyoyi masu aiki na hydrophilic da oleophilic, waɗanda za su iya yin amfani da su a kan yanayin mai da ruwa masu banƙyama, suna samar da ƙananan ƙwayoyin ƙwayoyin cuta da rage tashin hankali tsakanin sassan biyu. Wato sashin oleophilic na kwayoyin mai da emulsifier yana gefe guda, kuma bangaren hydrophilic na kwayoyin ruwa da emulsifier suna gefe guda. Wannan hulɗar da ke tsakanin su biyun tana haifar da sauyi na tashin hankali tsakanin fuskoki;

A daya bangaren kuma, ta hanyar samar da wani Layer adsorption mai kariya a saman ɗigon ruwa, yana ba wa ɗigon ruwa da kwanciyar hankali mai ƙarfi. Da ƙarin emulsifiers da aka kara, mafi girma da raguwa a interfacial tashin hankali. Wannan yana ba da damar abubuwan da ba a taɓa gani ba a baya su zama masu gauraye iri ɗaya, suna samar da tsarin tarwatsa mai kama da juna wanda ke canza yanayin zahiri na asali, ta haka inganta tsarin ciki na abinci da haɓaka ingancinsa.
Hydrophilic da oleophilic ma'auni darajar

Gabaɗaya, emulsifiers tare da ƙaƙƙarfan hydrophilicity suna samar da emulsion mai / ruwa, yayin da emulsifiers tare da ƙarfi mai ƙarfi suna samar da emulsion na ruwa / mai. Don nuna ma'aunin hydrophilic da lipophilic na emulsifiers, ana amfani da ƙimar HLB (ƙimar ma'auni na hydrophilic lipophilic) yawanci, kuma ana amfani da ƙimar HLB don wakiltar hydrophilicity na emulsifiers. Akwai hanyoyin lissafi daban-daban don ƙimar HLB,

Dabarar Bambanci: HLB = hydrophilicity na ƙungiyar hydrophilic - hydrophobicity na ƙungiyar lipophilic

Tsarin rabo: HLB = hydrophilicity na ƙungiyar hydrophilic / hydrophobicity na ƙungiyar oleophilic

Ana iya ƙayyade ƙimar HLB na kowane emulsifier ta hanyoyin gwaji. Don emulsifiers tare da lipophilicity 100%, HLB ɗin su shine 0 (wakiltar paraffin wax), kuma ga waɗanda ke da 100% hydrophilicity, HLB ɗin su shine 20 (wakiltar potassium oleate), an raba su zuwa 20 daidai sassa don nuna ƙarfin hydrophilicity da oleophilicity. Girman ƙimar HLB, mafi ƙarfi na hydrophilicity, kuma ƙarami ƙimar HLB, mafi ƙarfin oleophilicity.

Mafi rinjaye na emulsifiers masu cin abinci ba su da ionic surfactants tare da ƙimar HLB daga 0 zuwa 20. An nuna nau'o'in HLB daban-daban da kaddarorin da ba su da ionic emulsifiers a cikin tebur; Darajar HLB na ionic surfactants shine 0-40. Saboda haka, emulsifiers tare da ƙimar HLB <10 sune galibi lipophilic, yayin da emulsifiers tare da ƙimar HLB ≥ 10 suna da halayen hydrophilic.

Don gauraye emulsifiers, ƙimar HLB ɗin su suna da kaddarorin ƙari. Don haka, lokacin da aka haɗa nau'ikan emulsifiers biyu ko fiye da amfani da su, ana iya ƙididdige ƙimar HLB na gauraye emulsifier dangane da yawan juzu'i na kowane emulsifier a cikin abun da ke ciki:

HLB,b = HLBA%+HLBb·B%

A cikin tsari,

HLB, b shine ƙimar HLB na emulsifier a, b gauraye tare;

HLB da HLBb su ne ƙimar HLB na emulsifiers a da b, bi da bi;

A% da B% sune adadin abubuwan da ke cikin a da b a cikin gauraya emulsifier, bi da bi (wannan dabarar tana aiki ne kawai ga abubuwan da ba na ionic ba).
Hanyoyin shirye-shirye da abubuwan tasiri na emulsifiers

Akwai hanyoyi guda hudu don shirya emulsifiers, wato hanyar gel busasshen, hanyar gel jika, hanyar haɗakar lokaci-lokacin mai, da hanyar injina.

Hanyar gel bushe, wanda ya haɗa da ƙara ruwa zuwa wani lokaci mai dauke da emulsifiers. A lokacin shirye-shiryen, ana fara hada foda (emulsifier) ​​na roba daidai da man fetur, ana ƙara wani adadin ruwa, a niƙa kuma a kwashe a cikin colostrum, sannan a shafe shi da ruwa zuwa cikakken adadin.

Hanyar gel rigar, wanda ya haɗa da ƙara mai zuwa wani lokaci na ruwa wanda ya ƙunshi emulsifiers. A lokacin shirye-shiryen, an fara narkar da gel (emulsifier) ​​a cikin ruwa don samar da slurry a matsayin lokaci na ruwa. Sa'an nan kuma, an ƙara lokacin man fetur zuwa yanayin ruwa a matakai, ƙasa a cikin colostrum, kuma an ƙara ruwa zuwa cikakken adadin.

Mix man da ruwa matakan kuma ƙara su zuwa emulsifier, hadawa wani adadin mai da ruwa. A nika danko na Larabci a cikin turmi, sannan a nika cakuda ruwan mai da sauri, a tsoma shi da ruwa.

A shirye-shiryen na emulsifiers yafi ya ƙunshi emulsifying biyu ruwaye, da kuma ingancin emulsification yana da gagarumin tasiri a kan ingancin emulsion.

Abubuwan da ke shafar emulsification sun haɗa da tashin hankali tsakanin fuska, danko da zafin jiki, lokacin emulsification, da adadin emulsifier da aka yi amfani da su. Emulsifiers waɗanda zasu iya rage tashin hankali tsakanin fuska gabaɗaya an zaɓi su; Mafi dace emulsification zafin jiki ga emulsifiers ne a kusa da 70 ℃. Idan an yi amfani da surfactants marasa ionic azaman emulsifiers, zafin emulsification bai kamata ya wuce yanayin zafin su ba; Da ƙarin emulsifiers da ake amfani, da karin kwanciyar hankali da emulsion samu.

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