Electroless plating reaction requires high temperature

Acidic electroless nickel plating , because the electroless plating reaction requires high temperature, easy to cause plastic deformation , so the low-temperature electroless nickel electroless nickel is the most striking and the most meaningful research directions. Ethyl lactate nickel from low perspective of the development of this research are reported in the direction of increasing , new processes and methods continue to emerge, but to make low temperature electroless nickel plating in obtaining more excellent performance of the coating while still achieving high the deposition rate , remains to be further study of scientific researchers , in addition,buffered lactic acid of the plating bath is smooth plating , electroless plating and reduce the cost of the important factors. Therefore, the development of high stability , environment-friendly , low temperature, high deposition rate of electroless nickel plating process has significant social and economic significance.

Consumers with health care

Functional food additives and ingredients for the food industry to create new prospects in the next few years, and Lactic acid industries on the U.S. economy will generate an annual $ 1 trillion of the gains that come from providing consumers with health care, aging , disease prevention products and services.
Food additives such as polyphenols, antioxidants licorice , red yeast rice , grape skin red, comfrey red, sweet licorice ,lactic acid powder gum, potassium alginate , etc. , most of them have antioxidant , anti-cancer , anti-viral , anti-bacterial , anti-radiation, lipid-lowering , antihypertensive, anti-caries , deodorizing , liver , prevention of coronary heart disease and atherosclerosis and other effects.

Normal decomposition of food ingredients

From 1.5% acetic acid had significant inhibitory effect beginning in the range of 3% or less, acetic acid does not affect the color of the meat . Because in this concentration , the acid inhibitory effect , slowing the growth of microorganisms , avoiding the black mildew caused by green flesh , when the concentration exceeds 3% , have an adverse effect on the flesh , which is the acid itself caused by foreign research shows that with 0.6 % buffered lactic acid plus 0.046% formic acid mixture impregnated meat 10S, not only greatly reduced the number of bacteria , and can keep its flavor , almost no effect on the color , such as a separate treatment with 3 % acetic acid , can be antibacterial, but have an adverse effect on the color , the use of 3% ascorbic acid +3 treatment . Because ascorbic acid protect the color , flesh can be maintained very well. ANDERSON (1983) on the carcass first with 40 ℃ hot water spray , then 3 % acetic acid treatment, can reduce the bacterial content of 96.8% . Calcium lactate in 2% acetic acid 1% Lactic acid 0.25% ascorbic acid 0.1% aqueous solution of citric acid spray carcass radiation can significantly extend the shelf life of product formation is only simply the normal decomposition of food components, such as proteolytic into amino acids, fats into glycerol and oxygen Hugh fat distribution , as a special radiation product (URPS), is poorly understood.

Best mixed emulsifier emulsion

Baking industry often use a single , double- glycerol , sodium stearate , DATEM, to the sorbitan fatty acid esters , lecithin, whey and soy protein are very economical and emulsifiers can play an important role . Should be considered in the choice of products to adapt emulsifier HLB value . Lactic acid having HLB values ??of different additive , and when two or more appropriate with an emulsifier , the HLB value can be expanded so that the original , increase the scope of the emulsifier . So the best mixed emulsifier emulsifying effect , such as " single, double stearic acid and palmitic acid glycerides " and other emulsifiers. Cake recipe are often using a high HLB emulsifier such as sucrose esters , and phospholipids , single , lactic acid powder , SSL, and DATEM , etc. are often applied in bread dough . Emulsifier demand in the world market has gradually rising trend , such as the U.S. consumption of up to one year emulsifier $ 5 million . The emulsifier that bread industry 's largest market , of which nearly 50% of monoglycerides .

Sodium lactate injection with liquid

The solubility of sodium chloride in water with the temperature change is small , and impurities such as sodium chloride , calcium chloride, magnesium chloride, potassium chloride , potassium bromide , sodium bromide, the solubility increases with temperature increases.Calcium lactate such as liquid temperature is too high when filtering impurities with liquid through the membrane , temperature decreases the solubility decreases, the formation of white spots, white and so on , the product yield decreased clarity of the production when sodium chloride injection should be cold with France as well.
Sodium lactate injection with liquid and buffered lactic acid adsorption temperature higher clarity worse , because sodium lactate as a strong base, weak acid , high temperature can be polymerized into lactic acid , lactic acid anhydride and gels and opalescent . The amino acids, isosorbide esters, such as tinidazole injection drug itself because low solubility in water , and filling with fluid as possible is required to maintain a high temperature product, the quality of materials used must be strictly controlled, so as to avoid problem of raw materials affect product quality .

Nitrate and Nitrite

Natural antioxidants development and application of meat antioxidants trends. At present, the application of natural antioxidants restricting our main factors : First, the natural antioxidants separation, extraction and purification technology ; Sodium lactate some amount of antioxidants and potassium lactate . To achieve a certain antioxidant effect , the use of natural antioxidants necessary to achieve a certain dose , especially some natural antioxidants , only to increase the dose .