Polyether polyol (hereinafter referred to as polyether) is by the initial agent (groups of compounds containing active hydrogen) and ethylene oxide (EO) and propylene oxide (PO), epoxy butane (BO) in the presence of catalyst made by addition polymerization reaction. Polyether production so much for the glycerin (glycerin) as starting agent and epoxide (usually with EO and PO), by changing the PO and EO loading way (plus or separately and mixed), add more than, charging sequence and other conditions, produce all kinds of general polyether polyols.
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Polyether, any of a class of organic substances prepared by joining together or polymerizing many molecules of simpler compounds Ppg Polyether Polyol,Polymeric Polyol Pu,Polymer Metal Complex,Ppg Polyol Detergent Foaming Agent SHANDONG S-SAILING CHEMICAL CO,LTD , https://www.sdqh-chem.com
Innovation is the soul of the sustainable development of instant noodle industry In November last year, a non-fried instant noodles branded as “Gangu Dojo†was introduced. The dispute between instant noodles “fried†and “non-fried†began. In the field of deep-fried instant noodles, the voice of "The wolf is coming" has gradually risen. So, what is the difference between “fried instant noodles†and “non-fried instant noodles�
According to experts, instant noodles were born 48 years ago. The inventor was Ando Bife, the founder of Nissin Foods Japan. On August 25, 1958, Nissin Foods began selling “chicken ramenâ€, marking the establishment of the earliest industrial production of instant noodles and successful mass production.
With the diversification of instant noodles, improvement of raw material quality, and improvement of processing technology, non-fried instant noodles were born in 1968. This technique of using hot air to dry the noodles makes the instant noodles taste closer to fresh noodles and can fully express the flavor of the soup.
Senan Bilushi, director of the Japan Food Exchange Association, said that fried instant noodles are basically the same as non-fried instant noodles in the production process, and there is only a difference in the final drying process. After being fried, the instant noodles are easy to preserve, and many small holes are formed on the surface of the noodles. After water injection, water can be quickly absorbed and the rehydration is strong. Non-fried instant noodles are made using hot air drying process, which takes a long time, high cost, and low production efficiency. From the current situation of instant noodle production in Japan, fried instant noodles are still the mainstream, non-fried instant noodles occupy a certain market share. The biggest difference between fried and non-fried instant noodle ingredients is moisture and fat. The moisture content of fried instant noodles is significantly lower than that of non-fried ones made by hot air drying, mainly for longer storage time. But in terms of fat content, the fried type is about 20%, and the non-fried type is about 4-5%. From the calorie point of view, a standard portion of fried instant noodles contains about 450 kcal of calories, while the same amount of non-fried instant noodles has an average of about 100 kcal per calorie.
Mori said that the manufacturers of non-fried instant noodles are mainly aimed at customers who want to strictly control fat intake, such as high blood fat patients and women who pay attention to calorie intake.
On December 18, 2004, the Expert Committee of the China Food Science and Technology Society heard a briefing on the new product of instant noodles for non-fried grain from Beijing Wugu Daochang Food Technology Development Co., Ltd. The company carefully reviewed the technical data submitted by the company and passed it. The new product's on-site appearance evaluation and taste evaluation, identified the product has two innovations and four technical characteristics, two innovations are: "Wu Gu Dao Chang" products are mainly high-quality corn, mung bean, buckwheat and other grain raw grain, each The proportion of grain raw grains in the series of products is as high as about 90%, and the balanced nutrition is achieved through the addition of protein powder and other nutrients; the seasoning bags and ingredient packages are mainly light tastes, ensuring that consumers can fully enjoy the benefits. To the original natural aroma of grain raw grains. The four technical features are: The production process adopts natural water mill technology, which makes it easy to digest and absorb the nutrients contained in the production process. At the same time, the dough itself is smooth, delicate, soft and flexible, giving people a taste of enjoyment; using advanced continuous extrusion And second cooking technology for processing, so that the body fully cooked, thus ensuring noodle elasticity, resistance to soaking, not soup soup and other characteristics; non-fried, hot air drying technology to maintain the unique flavor of grain raw grain; packaging novel , Beautiful design. And because “the product’s technological innovation is outstanding, it is in line with the current characteristics of China's grain cultivation, coarse grain cultivation, and health promotion. The research and development of new products is of great significance and has a strong Chinese food culture connotation†and was named “China Food Science.†Technology Society 2004 Product Innovation Award.
Technological advancement, technological improvement, and new product development are irresistible laws of development and the requirements of the times. Only by constantly introducing innovative technologies, innovative technologies, and innovative products can the vigor of the industry and enterprises be maintained forever in order to continue to satisfy consumers' ever-increasing consumer demand. People concerned believe that for the “non-fried†process, the entire instant noodle industry should be encouraged and supported with a rational attitude, instead of splashing water, smashing each other, and even “fried†and “non-friedâ€. The process is opposite. From the current point of view, the "fried" and "non-fried" processes have their own markets. As for the future, which kind of process will be used to produce instant noodles will occupy a larger share in the market competition and win more consumers. , it depends on the facts to speak. Because the ultimate choice of consumers is always fair.
This product has good flowability and low viscosity in spite of solid content and provides a broad processing range and allows the use of most commercially available silicone surfactant and catalysts.The solid content of this product is 13%.
(monomers) by establishing ether links between them; polyethers, which may be either chainlike or networklike in molecular
structure, comprise an unusually diverse group of polymers.
Cold Thoughts on Sustainable Development of Instant Noodle Industry (1)
Recently, a small package of instant noodles has attracted the attention of the people. From the appearance of “cabinet instant noodles†and the “healthy†dispute between “fried instant noodles†and “non-fried instant noodlesâ€, on the surface, it seems that it reflects the shallow competition in the instant noodle industry and essentially reflects the entire How the instant noodle industry develops soundly and scientifically.
Polyether Glycol PPG As A Polyurethane Foaming Agent