Kaponi Fa'agaoioia e fa'aaogaina mo le Suka Fa'amamāina
Fa'aaogaina o Fanua
E mafai ona faʻaaogaina mo le faʻamamaina ma le faʻamamaina o le sua suamalie, ma isi faʻamamaina ma le faʻamamaina o vai faʻaola e mafai ona sosolo i le vai.
O le faasologa o le carbon activated ma le maualuga o le molasses ma le glycose falegaosimea ma le carbon activated mo porotini, hydroxymethyl furfural, mea e fausia ai ma le uʻamea e faʻaitiitia faʻapea foʻi ma le decolorization.
O lenei ituaiga o kaponi fa'agaoioia e aoga i le gaosiga o le citric acid e ala i le metotia o le fa'afefeteina, gaosiga aginomoto ma le suka e fai ma mea toe gaosia, aveeseina o le manogi, tofo ma lanu i le gaosiga o le suāuu 'aina, aveeseina o lanu, aveeseina o mea leaga ma le matua i le gaosiga o le ava malosi papa'e, aveeseina o le tofo oona i le gaosiga o le urosa.
| Ituaiga | Taua o le iodine | Lefulefu | Susū | Mamafa tele | Tau o le molasses | Tele o le vaega |
| MH-YK | 900mg/g | 8-15% | ≤5% | 380-500g/l | 200-230% | 8x30; 12x40 |
| MH-YK1 | 1000mg/g | 8-15% | ≤5% | 380-500g/l | 200-230% | 8x30; 12x40 |
| MH-YK2 | 1100mg/g | 8-15% | ≤5% | 380-500g/l | 200-230% | 8x30; 12x40 |
Faasologa o le Magnesia activated carbon
Fa'aaogaina o Fanua
E talafeagai mo vaifofo e ma'ale'ale i le PH e pei o vaifofo sucrose. O le magnesium oxide o lo'o i totonu o le activated carbon e mafai ona puipuia le vaifofo pe a fa'aitiitia le tau o le ph.
| Ituaiga | MgO | Taua o le iodine | Lefulefu | Susū | Mamafa tele | Tau o le molasses | Tele o le vaega |
| MH-YK-MgO | 3-8% | 900 mg/g | ≤20% | ≤5% | 380-500g/l | 200-230% | 8x30; 12x40; 10x30; |
| MH-YK1-MgO | 3-8% | 1000mg/g | ≤20% | ≤5% | 380-500g/l | 200-230% | 8x30; 12x40; 10x30 |
| MH-YK2-MgO | 3-8% | 1100mg/g | ≤20% | ≤5% | 380-500g/l | 200-230% | 8x30; 12x40; 10x30 |
Fa'amatalaga:
1-O le tulaga lelei e tusa ai ma le tulaga o le GB/T7702-1997.
2-O fa'ailoga o lo'o i luga e ono fa'atatau i mana'oga o le tagata fa'atau.
3-Afifi: 25 kg po'o le 500 kg taga palasitika lalagaina, pe e tusa ai ma mana'oga o le tagata fa'atau.

