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Method and device for improving emulsification effect of monoglyceride

A technology of monoglyceride and emulsification, which is applied in the field of improving the emulsification effect of monoglyceride, and can solve the problems of inability to reasonably set emulsification parameters, insufficient emulsification, and low emulsification quality.

Inactive Publication Date: 2021-04-20
佳力士添加剂(海安)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The embodiment of the present invention provides a method and device for improving the emulsification effect of monoglyceride, which solves the problem that the emulsification parameters cannot be set reasonably in the prior art, which easily leads to insufficient emulsification and low emulsification quality during the emulsification process, so that The technical problems that product quality and efficiency are affected have achieved the technical effect of accurately and reasonably setting emulsification parameters, ensuring emulsification sufficiency, and improving emulsification quality and product quality

Method used

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  • Method and device for improving emulsification effect of monoglyceride
  • Method and device for improving emulsification effect of monoglyceride
  • Method and device for improving emulsification effect of monoglyceride

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Embodiment 1

[0036] figure 1 It is a schematic flowchart of a method for improving the emulsification effect of monoglyceride in the embodiment of the present invention. like figure 1 As shown, the embodiment of the present invention provides a method for improving the emulsification effect of monoglyceride. The method is used in an emulsification system, and the emulsification system is connected to the first emulsification equipment in communication. The method includes:

[0037] Step 100: Obtain the first set of objects to be emulsified, wherein the first set of objects to be emulsified includes multiple types of objects to be emulsified;

[0038] Specifically, the emulsification system is the system used to control and monitor the emulsification process in this embodiment, and the emulsification system is connected to the first emulsification equipment through communication, so in actual use, the emulsification equipment can be controlled through the emulsification system. Further, t...

Embodiment 500

[0097] In order to store information based on blockchain, embodiment 500 of this application also includes:

[0098] Step 530: According to the first result information, obtain the first set emulsification temperature, the second set emulsification temperature, and so on until the Nth set emulsification temperature is obtained;

[0099] Step 540: Generate a first verification code according to the first set emulsification temperature, wherein the first verification code is in one-to-one correspondence with the first set emulsification temperature;

[0100] Step 550: Generate a second verification code according to the second set emulsification temperature and the first verification code; and so on, generate the Nth verification code according to the Nth set emulsification temperature and the N-1th verification code, where N is greater than the natural number of 1;

[0101] Step 560: Copy and store all the set emulsification temperatures and verification codes on M devices, wh...

Embodiment 2

[0110] Based on the same inventive concept as a method for improving the emulsification effect of monoglycerides in the foregoing embodiments, the present invention also provides a device for improving the emulsification effect of monoglycerides, such as figure 2 As shown, the device includes:

[0111] A first obtaining unit 11, the first obtaining unit 11 is configured to obtain a first set of objects to be emulsified, wherein the first set of objects to be emulsified includes multiple types of objects to be emulsified;

[0112] The second obtaining unit 12, the second obtaining unit 12 is used to obtain the set information of the first preset emulsification temperature interval based on the big data according to the set information of the first object to be emulsified, wherein the first preset emulsification temperature The interval set information includes the preset emulsification temperature interval information of each of the multiple types of emulsified substances in t...

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Abstract

The invention provides a method and device for improving the monoglyceride emulsification effect. The method comprises the steps of: obtaining first to-be-emulsified object set information; obtaining first preset emulsification temperature interval set information based on the big data according to the first to-be-emulsified object set information; obtaining first monoglyceride information; taking the first to-be-emulsified object set information as first input information, taking first preset emulsifying temperature interval set information as second input information, and taking first monoglyceride information as third input information; obtaining first result information through a first neural network model according to the first input information, the second input information and the third input information; obtaining a first operation instruction; storing the first result information in first emulsifying equipment according to the first operation instruction; obtaining a target emulsion; obtaining target emulsification temperature information; obtaining a second operation instruction; and emulsifying the target emulsion and the first monoglyceride according to the second operation instruction, thereby achieving the technical effect of improving the emulsification quality and the product quality.

Description

technical field [0001] The invention relates to the technical field of monoglyceride emulsification, in particular to a method and device for improving the emulsification effect of monoglyceride. Background technique [0002] Monoglyceride, namely monoacylglyceride (MAC), is an important class of nonionic surfactants. It contains a lipophilic long-chain alkyl group and two hydrophilic hydroxyl groups, so it has good surface activity and can be used as an emulsifier in food, cosmetics, medicine and other fields. Recent studies have found that some monoglycerides exhibit certain antibacterial properties, which makes the research and development of monoglycerides of great application value. Emulsification is the effect of one liquid uniformly dispersed in another immiscible liquid in the form of tiny droplets. Emulsification is a liquid-liquid interface phenomenon. Two immiscible liquids, such as oil and water, are divided into two layers in a container. The oil with low dens...

Claims

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Application Information

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IPC IPC(8): B01F3/08B01F13/10B01F15/00
Inventor 孙敬章
Owner 佳力士添加剂(海安)有限公司