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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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92 .   Wetting - display capacity of some new superficialactive cationic polyethers in food hygienization

Authors: C. Jianu, Ileana Cocan, T.I. Traşcă, A. Riviş, Monica Negrea, Mihaela Cazacu, G. Bujancă, I. Jianu

Volume 16, Issue 4;
Pages: 447-451;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 9551



Abstract:

Colloidal features (wetting) of conditioning auxiliaries (additives) of plant protection active principles constitute, together with toxicity, a decisive technical index in forming administering receipts in modern ecological agriculture and foodstuff processing all during the agroalimentary processing and consumption chain. In this paper we show the results of a study on a new class of superficialactive compounds N,N-dimethyl-N-alkyl (CH3-C16H33)-N-β-alkylaryl (C9H19-C6H4-) polyethylenoxy (n= 3 20) ethylammonium chlorides. Structures have real colloidal and bacteriostatical abilities compared to a wide spectrum of microrganisms (tested in studies related to this paper). Low toxicity of polyoxyethylene chains (PEO) together with that of other structural units in provide the studied glymes with a high compatibility in relation to environment and to plant and animal organisms of the food chain.

Keywords: moistening, display, glime, polyether cationic surfactants, colloids

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