| 摘要 |
Fruits or vegetables are steeped in alkaline aq. soln. contg. (a) fatty ester of polyoxysorbitan, fatty ester of sugar having HLB >9 and mixture; and (b) >=1 fatty ester of glycerin, sorbitan, propylene glycol or sugar having HLB 9. Large HLB (Hydrophilic Lipophilic Balance) indicates a surfactant which is hydrophilic. Low HLB indicates lipophilic property. Fruits obtd. have better flavour and polish and a better hardness. Waste water is easily cleaned with Ca(OH)2. |
