Compound viscosity reducer and application of compound viscosity reducer in molasses viscosity reduction
A technology of viscosity reducer and composite surfactant, which is applied in the fields of application, sugar production, and purification of sugar juice, etc., to achieve the effects of wide application range, reduction of production energy consumption, and reduction of molasses viscosity
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Embodiment 1
[0025] Composite viscosity reducer composition: 95% ammonia water, 5% composite surfactant; composite surfactant is composed of fatty acid methyl ester sulfonate and glycerol mono fatty acid ester at a mass ratio of 0.5:1;
[0026] Add the above-mentioned composite viscosity reducer to 1L sugarcane molasses at a mass fraction of 0.1%, and stir at a speed of 400 rpm at room temperature, and the viscosity of the molasses decreases by 60% in 2 minutes. There was no change in the sugar concentration in molasses.
Embodiment 2
[0028] Composite viscosity reducer composition: 88% ammonia water, 12% composite surfactant; among them, the volume concentration of ammonia water is 25%-28%, and the composite surfactant is composed of secondary alkyl sulfonate sodium and methyl glucoside according to the mass ratio 3:1 composite;
[0029] Add the above-mentioned composite viscosity reducer to 0.5L corn molasses at a mass fraction of 0.9%, and stir at room temperature at a speed of 400 rpm, and the viscosity of the molasses decreases by 70% in 2 minutes. There was no change in the sugar concentration in molasses.
Embodiment 3
[0031] Composite viscosity reducer composition: 90% ammonia water, 10% composite surfactant; among them, the volume concentration of ammonia water is 25%-28%, and the composite surfactant is composed of fatty acid methyl ester sulfonate and methyl glucoside ester according to the mass ratio 1.5:1 composite.
[0032] Add the above-mentioned composite viscosity reducer to 2L grape molasses at a mass fraction of 0.4%, and stir at room temperature at a speed of 300rpm, and the viscosity of the molasses decreases by 87% in 8 minutes. There was no change in the sugar concentration in molasses.
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