Sannu, idan ka ta\u0253a aiki a masana'antu inda kumfa ke juya aiki mai laushi zuwa mummunan mafarki mai kumfa, ka san yadda ake yi. A matsayina na \u0199wararren masani a fannin tsara sinadarai da ke da fiye da shekaru ashirin ina mai mai da hankali kan magungunan hana kumfa na ruwa, na ha\u0257a magunguna don komai tun daga tashoshin maganin ruwa har zuwa masana'antun abinci. Wa\u0257annan magungunan hana kumfa ba koyaushe suke fitowa a matsayin taurari ba, amma su ne ke tabbatar da cewa komai yana gudana cikin tsabta da inganci. Na ga yadda suke ceto rana sau da yawa fiye da yadda zan iya \u0199idaya, musamman yayin da \u0199a'idoji ke \u0199arfafa amfani da za\u0253u\u0253\u0253uka masu \u0257orewa. A cikin wannan labarin, zan jagorance ku kan menene magungunan hana kumfa na ruwa, yadda suke magance kumfa, fa'idodi da matsalolinsu, amfani a ainihin rayuwa, da abin da ke tafe. Idan kumfa na takura muku, wannan na iya ba ku wasu kyawawan ra'ayoyi da za ku yi la'akari da su.<\/p>\n
Da farko, mu fayyace abin da muke magana a kai. Magungunan hana kumfa na ruwa, da ake kira aqueous defoamers, su ne sinadarai masu sarrafa kumfa wa\u0257anda ke narkewa ko bazuwa cikin ruwa cikin sau\u0199i. Ba kamar na mai ko na silicone ba, an gina su ne a kan ruwa a matsayin mai \u0257auka, an ha\u0257a su da abubuwa kamar alkool na mai, polyglycols, ko sinadaran ester. Ana yawan yin emulsification don tabbatar da kwanciyar hankali, kuma wani lokaci muna \u0199ara surfaktants ko polymers don \u0199ara inganci. A farkon kwanakin da nake \u0199ir\u0199ira, na fara ne da ha\u0257a polyethylene glycol na asali, amma yanzu muna cikin ha\u0257a\u0257\u0257un gaurayen da za su iya lalacewa da kansu kuma ke da \u0199arancin VOC. Mabudin? An tsara su ne don su fi dacewa da muhalli, suna rushewa da kansu ba tare da barin tarkace marasa kyau ba.<\/p>\n
Foam na bayyana a wurare da dama, kuma fiye da abin takaici ne\u2014yana kawo cikas. Yana faruwa ne lokacin da iska ta makale a cikin ruwa, ana ri\u0199e ta da abubuwan da ke aiki a saman ruwa kamar sabulu, furotin, ko sinadarai masu rage \u0199arfin jan ruwa a iyaka. A masana'antar fenti, ha\u0257a launuka na iya haifar da kumfa mai yawa har ta zubo daga tukwane; a masana'antar giya, fermentation na haifar da kumfa a saman da ke toshe bututu. Maganin ruwan sharar gida misali ne: shigar iska ke ciyar da \u0199wayoyin cuta amma kuma yana haifar da kumfa daga sabulai da sinadarai na halitta, wanda ke haifar da zubewa, raguwar isar iskar oxygen, har ma da ha\u0257arin tsaro. Idan ba a sarrafa shi ba, za a fuskanci dakatarwar aiki, \u0199arin ku\u0257i, da yiwuwar tara. Maganin hana kumfa na ruwa ke aiki ta hanyar mayar da hankali kan wa\u0257annan kumfa ba tare da sinadarai masu \u0199arfi ba.<\/p>\n
Ta yaya suke yin sihiri? Ha\u0257in basira ne na kimiyyar sinadarai da fiziks. Idan aka yi amfani da su, sinadarai masu aiki suna yaduwa zuwa bangon kumfa, suna korar abubuwan da ke daidaita kumfa kuma suna \u0199ara \u0199arfin jawo ruwa ka\u0257an har sai fim \u0257in ya zama mara daidaito. Kumfa suna ha\u0257uwa\u2014suna ha\u0257uwa\u2014suna girma, sannan su fashe, suna barin iska ta fita. Misali, polyglycols suna aiki a matsayin \u201cdefoaming agent\u201d ta hanyar ha\u0257a lamellae (wa\u0257annan siraran layukan kumfa), yayin da fatty acids ke ba da hydrophobicity don su iya tsallake su. Abin da nake so game da wa\u0257anda aka yi da ruwa shi ne yadda suke ha\u0257uwa da sauri; babu matsalar rabuwar mai. A gwaje-gwajen da na gudanar, sau da yawa sun fi aiki a yanayin \u0199arancin shear, kamar tankunan saukewa, inda \u0257orewa ke da muhimmanci. Bugu da \u0199ari, kasancewar suna narkewa cikin ruwa, yana sau\u0199a\u0199a sarrafa su\u2014ba bu\u0199atar kayan aiki na musamman.<\/p>\n
Babban nasara a nan ita ce dacewa da muhalli. Tare da hukumomi kamar EPA suna tsaurara matakan magance gurbatattun abubuwa masu \u0257orewa, magungunan hana kumfa na ruwa suna haskakawa saboda sau da yawa ana iya rushe su ta hanyar halitta, ana samar da su ne daga majiyoyi masu sabuntawa kamar kitse na kayan lambu. Suna da guba ka\u0257an, wanda ke sa su aminci don tuntu\u0253ar abinci (kamar yadda FDA ta amince da su don sarrafa madara ko abin sha) da kuma ga tsarin halittu masu rauni. Farashi? Suna da gasa, musamman ga manyan ayyuka, kuma ba sa bu\u0199atar daidaitawa sosai don pH ko zazzabi. Ina tuna wani aikin da muka yi a wata masana'antar madara a yankin Midwest: kumfa daga furotin \u0257in madara tana hana pasteurization. Mun koma amfani da maganin hana kumfa na polyglycol, kuma ba wai kawai ya kawar da kumfar ba, har ma ya cika takardun shaida na halitta, ya rage sharar da kashi 25% kuma ya tabbatar da bin \u0199a'idoji.<\/p>\n
Sau\u0199in amfani fannoni da dama wani \u0199arfi ne. Wa\u0257annan magungunan hana kumfa suna zuwa a matsayin maye-maye (concentrates), emulsion, ko ma foda don ha\u0257awa busasshe. Ga masu tsabtacewa masu alkaline mai \u0199arfi, wa\u0257anda aka yi da ester suna jurewa; a cikin ruwan 'ya'yan itace mai acid, nau'ikan giya (alcohol) suna hana \u0257an\u0257ano mara kyau. Suna da kyau a masana'antar pulp da takarda, inda kumfar lignin ke da tauri, ko a masana'antar yadi, suna sarrafa kumfar ruwan launi. Idan aka kwatanta da silicone, wa\u0257anda suke \u0199wararru wajen jure zafi amma na iya taruwa a jiki, za\u0253u\u0253\u0253ukan ruwa sun fi tsabta wajen sakin su. Man ma'adanai yana da arha amma mai ne\u2014za\u0253u\u0253\u0253ukan ruwa suna gujewa wannan tarkace, kodayake suna iya bu\u0199atar \u0199arin adadi a cikin zafi mai tsanani (suna kaiwa kimanin 100\u2013120\u00b0C).<\/p>\n
Tabbas, babu samfurin da ba shi da lahani. A cikin tsarin mai sosai, watakila ba za su yadu yadda ya kamata ba idan ba a \u0199ara sinadarai ba, wanda hakan ke haifar da rashin cikakken kulawa. Yiwuwar lalacewa ta halitta abu ne mai kyau, amma hakan na iya nufin gajeren lokacin ajiya idan ba a daidaita shi ba. Yin amfani da shi fiye da kima? Yiwuwar samun gajimare a cikin samfuran masu tsabta kamar abin sha. Na koyi yin gwaji na farko koyaushe: fara da 50\u2013200 ppm, sa ido kan tsayin kumfa, sannan a daidaita. Gwajin dacewa muhimmi ne\u2014tabbatar ba su lalata emulsions ko flocculants a cikin ruwan sharar gida ba.<\/p>\n
Labarai na ainihi suna tabbatar da hakan. A wani masana'antar giya a California da na ba da shawara, fermentation na ruwan inabi yana kumfa har ya wuce kima, yana \u0253ata samfur. Wani ha\u0257in ruwa na musamman mai \u0257auke da esters masu mai ya kawar da kumfar, ya kiyaye \u0257an\u0257ano kuma ya cimma burin dorewarsu. A masana'antar magunguna, ana amfani da su a cikin fermenters don sa tsire-tsiren halitta su ci gaba da kumfa yadda ya kamata ba tare da gurbatawa ba. Har ma a cikin magungunan tsaftace gida, suna hana cika kumfa mai tayar da hankali a injin wanki.<\/p>\n
Idan muka kalli gaba, fagen na cike da kirkire-kirkire. Ana samun maganin hana kumfa da aka samo daga halittu kamar algae ko \u0199wayoyin cuta, wa\u0257anda ke \u0199ara yawan narkewa cikin muhalli zuwa 100%. Ha\u0257a fasahar nano na iya sa a yi amfani da \u0199ananan matakan magani don samun irin wannan tasiri, wanda zai rage \u0199arin ku\u0257i. Tare da mayar da hankali kan sauyin yanayi, ana ha\u0253aka hanyoyin samarwa masu \u0199arancin carbon\u2014misali amfani da tushe da aka yi wa fermentation maimakon na roba. A ganina, yayin da \u0199arancin ruwa ke \u0199aruwa, wa\u0257annan za su zama muhimmai wajen zagayowar sake sarrafawa a masana'antu.<\/p>\n
A ta\u0199aice, magungunan hana kumfa na ruwa sun tabbatar da cewa zama kore ba yana nufin rasa \u0199arfi ba. Sun kasance ginshi\u0199i a kayan aikina, suna mayar da kumfa matsaloli da aka manta da su. Idan kuna aiki wajen yaki da kumfa, ku yi la'akari da su\u2014za su iya zama fa'idarku mai kula da muhalli. Ku gwada su; duniya (da ribarku) za su gode muku.<\/p>","protected":false},"excerpt":{"rendered":"
Water Based Antifoam: Eco-Friendly Champions in the Fight Against Foam Hey there, if you’ve ever worked in an industrial setting […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[3],"tags":[],"class_list":["post-270","post","type-post","status-publish","format-standard","hentry","category-knowledge"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/posts\/270","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/comments?post=270"}],"version-history":[{"count":1,"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/posts\/270\/revisions"}],"predecessor-version":[{"id":271,"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/posts\/270\/revisions\/271"}],"wp:attachment":[{"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/media?parent=270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/categories?post=270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/defoamingagent.net\/ha\/wp-json\/wp\/v2\/tags?post=270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}