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Sichuan Aishipaier New Material Technology Co., Ltd.
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Sichuan Aishipaier New Material Technology Co., Ltd.

Sichuan Aishpaier New Material Technology Co., Ltd. (referred to as "Aspaier"), formerly known as Chengdu XHHC Biotechnology Co., Ltd., has been involved in the technical research and development of hot and cold materials since 1997. In 2013, it settled in Haowang, Cheng-A Industrial Concentration Zone. Electromechanical New Materials Industrial Park is located at A7-8, Haowang West Road, with a workshop area of ​​5,000 square meters and an office building of 800 square meters. Research - ...
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China Sichuan Aishipaier New Material Technology Co., Ltd.

2007

Year Established

790 +

Annual Sales

MEDIGESIA +

customers served

150 +

Employees

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Classification of Phase Change Materials
2022-12-09
The technical principle of phase change materials is to use the phase change process of matter to store and release heat. Specifically, matter has three phases: solid, liquid, and gas. When matter changes from one state (phase) to another state (phase), it will absorb or release energy, and the temperature does not change during the process. The heat is academically defined as the latent heat of phase change. There are many types of phase change materials, and their classification standards are also diverse. According to the transition mode between the phase states of matter, it can be divided into the following four types: the phase transition between solid and solid (solid-solid phase transition), the phase transition between solid and liquid (solid-liquid phase transition), Phase transitions between gas and solid (gas-solid phase transition) and phase transitions between gas and liquid (gas-liquid phase transition). The energy storage principle of solid-solid phase change materials is as follows: when a substance changes from one crystalline state to another, energy conversion occurs, and the purpose of energy storage can be achieved by using this process.   The characteristics of this type of phase change material are: 1. Very small latent heat storage density; 2. Compared with the volume change of solid-liquid phase transition, the volume change of solid-solid phase transition is small. The solid-solid phase transition has an obvious advantage: it brings flexibility in container design because the requirements for the container are not high. Compared with solid-solid phase change materials, the latent heat of phase change of these two types of materials, solid-gas phase change and liquid-gas phase change, is larger, but these two types of phase change materials have an obvious shortcoming: that is, in the process of phase change, the two Phase-change-like materials will be accompanied by the generation of a large amount of gas, which has high requirements on the airtightness of the container, thus making the easy design complex and impractical. Although the phase change enthalpy of the solid-liquid phase change material is slightly smaller than that of the gas-liquid phase change material, the volume change during the gas-liquid phase change process is 10 times the volume change during the heat storage process of the solid-liquid phase change material. Therefore, the similar phase change enthalpy and significantly small volume change during the heat storage process make solid-liquid phase change materials considered to be a latent heat storage material with great industrial application value.   There are various classifications of solid-liquid phase change materials, which can be divided into low temperature (
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Carbomer's application plate in medical treatment
2022-12-06
Carbomer, also known as carbomer, is an acrylic acid cross-linked resin obtained by cross-linking pentaerythritol and acrylic acid. It is a very important rheology modifier. The neutralized carbomer is an excellent gel matrix. It has important uses such as thickening and suspension, with simple process and good stability. Widely used in lotions, creams, gels, ophthalmic ointments, rectal and topical preparations. Carbopol is the signature dish of the American Nuoyu Company (formerly known as the American Gullide Company, one of the oldest companies in the United States), and its products include the Carbopol series of rheology regulators and the Pemulen series of polymer emulsifiers. Gradually, now Domestic carbomers have also gradually matured. The three main functions of carbomer: 1. Suspension. Can permanently suspend insoluble components in the system; 2. Emulsification. It can emulsify and stabilize in oil or water phase. 3. Thickening. A wide range of viscosities and fluidities can be produced; Carbomer has a wide range of uses, such as medical Carbomer is widely used in non-injectable formulations, especially topical liquid and semisolid formulations. Carbomer resin has been studied for the preparation of sustained-release matrix pellets, as an enzyme inhibitor of intestinal protease in preparations containing polypeptides, as an adhesive for cervical patches and as microspheres for nasal administration, And magnetic granules that position drugs for delivery into the esophagus. besides. The value of carbomer in medicine is far more than that, and its main medical value is divided into the following three aspects. One is that it can be used as a sustained-release material to make controlled-release drugs for corresponding applications, such as ascorbic acid, aspirin, lithium carbonate, atropine sulfate, procaine hydrochloride, chlorpheniramine, quinine sulfate, theophylline, etc. Second, it is used as a formula for external use, and can be used as a carrier matrix to make ointments, suppositories, gels, emulsions, etc. The third is to make use of its gelling, adhesiveness, and film-forming properties. In the bioadhesive, it is used as a carrier matrix and a biopatch made of drugs. Because it is attached to the tissue mucosa for a long time, the bioavailability of the drug is improved. For example, mucous membranes are used as drug targets, including eye, nasal cavity, intestinal tract, vagina and rectal mucosa, etc. The fourth is to use its suspending ability to effectively suspend the insoluble components to form a uniformly dispersed system, which is applied to oral suspensions, and has the characteristics of safety and effectiveness, avoiding taste, maintaining stability, and improving bioavailability. In addition to medical treatment, Carbomer 951 is also used as a thickener in the preparation of double emulsion microspheres. Carbomers are also commonly used in cosmetics. Carbomer is a stable and hygroscopic substance, heating at 104°C for 2 hours does not affect its thickening properties. However, exposure to excessively high temperatures can cause discoloration and reduced stability. It can be completely decomposed by heating at 260°C for 30 minutes. And the safety of carbomer is also there. There are certain grades that can be used in oral formulations. It is generally believed that carbomer is basically a non-toxic and non-irritating excipient. There is no evidence of allergic reactions to topical carbomers, but human oral doses of 1 to 3 g carbomers can be used as strong laxatives.
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Pioneer of new materials -- phase change materials
2022-12-06
In today's rapid development, new materials are increasingly becoming a new absolute development trend So, today we will talk about the pioneer of new materials---phase change materials. Phase Change Material (PCM - Phase Change Material) refers to a substance that changes the state of matter and provides latent heat when the temperature remains unchanged. The process of changing physical properties is called a phase change process, and the phase change material will absorb or release a large amount of latent heat at this time. Once this material is widely used in human life, it will become the best green carrier for energy conservation and environmental protection, and it has been listed as a national research and development utilization sequence in our country. Phase change materials can be divided into organic (Organic) and inorganic (Inorganic) phase change materials. It can also be divided into hydrated salt (Hydrated Salts) phase change materials and waxy (Paraffin Wax) phase change materials. Our most common phase change material is water, which changes from liquid to solid (freezes) at temperatures as low as 0°C. Water changes from solid to liquid (dissolves) when the temperature is above 0°C. A large amount of cold energy is absorbed and stored during the freezing process, and a large amount of thermal energy is absorbed during the melting process. The greater the amount (volume) of ice, the longer the dissolution process will take. This is one of the most typical examples of phase change materials. The application of phase change materials in the electric heating industry is a revolutionary change from traditional electric heating to energy-saving electric heating. Phase change thermoelectric heaters are one of the representative products. Compared with traditional electric heaters, there is no need for meter expansion. You can enjoy 24-hour heating. Therefore, in the future, floor heating based on new materials is also a new direction for gradual development. More energy-saving and more practical. As can be seen from the above examples, phase change materials can actually act as energy storage. This feature is of great significance in the fields of energy saving and temperature control. Therefore, phase change materials and their applications have become extensive research topics. The biggest difference between organic phase change materials and inorganic phase change materials lies in the difference in durability and fire resistance when applied to building materials, and the latter is usually better than the former. The introduction of phase change materials to architecture is a revolutionary development in the field of architecture. The main effect is energy saving. Energy saving is also a major trend in future development. Now that environmentalism is prevalent, the benefits of energy conservation are self-evident. Learning, progressing in science and technology, applying new materials to life is also one of the most important developments in development.
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Micro-freezing technology - the secret of resurrection after freezing
2022-07-25
foreword The low-temperature rapid micro-freezing technology adopts high-tech biotechnology to study the crystallization state of biological cells in a low temperature state, applies low-temperature ultra-low temperature technology and newly invented micro-freezing liquid of natural ingredients, and uses innovative methods for frozen aquatic products and meat foods. The freezing curve is directly frozen in the micro-freezing solution for preservation. According to the variety and the size of the object, the freezing and fresh-keeping of the food is completed within 6 to 15 minutes and 15 to 30 minutes, which means that the cell membrane in the frozen and fresh food is not frozen and is in a slightly frozen state of the organism, and then refrigerated It is called low-temperature rapid micro-freezing technology to keep frozen aquatic products and meat food fresh and fresh, and it is an innovative technology that makes the field of food preservation reach the international leading level. Micro-frozen features Micro-freezing is a fresh-keeping technology developed in the 1960s and 1970s to store seafood on fishing boats. Generally speaking, low-temperature preservation refers to refrigeration above 0°C, and freezer preservation refers to refrigeration below -18°C. There is an intermediate temperature zone between these two concepts, that is, 0°C~-5°C, and the preservation in this temperature zone is generally referred to as the intermediate temperature zone preservation. The middle temperature zone fresh-keeping is divided into two sections, namely ice-temperature fresh-keeping and micro-frozen fresh-keeping. Ice temperature preservation refers to storage within the temperature range of 0°C to above freezing point. Micro-freezing refers to a mild freezing method in which the product is stored at the freezing point and around -5°C, also known as supercooling or partial freezing. Compared with traditional refrigeration, this technology can significantly extend the shelf life of aquatic products by 1.5 to 4 times, and the total number of bacteria and H2S production are significantly reduced. Compared with traditional frozen storage, micro-freezing can reduce the mechanical damage, cell collapse and gas expansion caused by ice crystals generated during the freezing process, and there is no need to thaw when eating, which can reduce the loss of juice during thawing and maintain the original food. Some freshness. Micro-freezing technology Micro-freezing technology is a typical application case of phase change material technology. The phase change material with extremely high latent heat is mixed in the freezing liquid to provide continuous cooling for cells, so that cells crystallize at a constant temperature. Crystallization does not rupture cell walls, leaving cells intact to keep food fresh. This is a light freezing method of preservation. parameter The density of micro-freezing liquid is 1300 times that of air, and the thermal conductivity hc=4 cal / (m·hour·degree Celsius), which overcomes the large thermal resistance of air, and the thermal conductivity is nearly 30 times lower than that of micro-freezing liquid. Therefore, from electrical energy into freezing energy, the conversion rate of conduction to the frozen object is 95%, and the conduction speed is extremely fast. The time for a 3cm*10cm*6cm piece of meat to freeze in a micro-freezing liquid at - 30 ~- 35 degrees Celsius For 12 minutes, the core temperature reached -18 degrees Celsius. And in the air of - 30 ~ - 35 degrees Celsius, the freezing time is 12 hours, and the core temperature reaches -18 degrees Celsius. Therefore, freezing and preserving meat of the same tonnage can save more than 40% of electricity consumption. From the figure, the phase change material curve and the micro-freezing curve are completely consistent, and the phase change material provides cooling stably and uniformly. illustration It is impossible to freeze food quickly by cooling air, and it takes at least 2 hours or even 12 hours to freeze aquatic products and meat products conventionally. Therefore, it cannot meet the requirement that the cell membrane of the frozen food is not broken. After scientific experiments, when the liquid is refrigerated to - 30 ~ - 35 degrees Celsius, the frozen material is put into the liquid micro-freezing liquid, 31 ~ 40 (500 grams) shrimp, only It took 6 minutes for the core temperature of the shrimp to reach -18 degrees Celsius. It was determined that the cell membrane was not damaged. After thawing, it still maintains the fresh and full-price quality, and can be refrigerated for a long time. In scientific experiments, various meat foods are used to test freezing and fresh-keeping, and the result is that the meat is more delicious, and the lactic acid in the quick-frozen meat, that is, the converted glycogen substance, can completely reduce the acid-exhausting process in the process of processing meat. Frogs, crucian carp, loach, and crayfish were used for experiments. After freezing, they were stored in a cold storage of -18 degrees Celsius for 7 days, and the temperature was slowly adjusted to thaw, and some test organisms could be resurrected. Shrimp, fish and meat products are tested by cell slices after freezing. The cell membranes are well preserved, and there is no soluble protein and cell protoplasm extravasation during thawing, so the thawing water is clear and clean. The low-temperature rapid micro-freezing technology completes the freezing and fresh-keeping process of meat in a very short time. At the same time, during the rapid freezing process, the cell membrane of the frozen object is not ruptured. After a rapid physical reaction, it is converted into polysaccharide substances. With innovative high-tech biotechnology, By changing the traditional process of removing acid, there is no soluble protein oozing out of the meat during thawing, and the thawed meat still maintains the fresh quality, maintaining the full-price nutrition of meat food, and the meat is more tender when eating. At the same time, processing enterprises have overcome the problem of dry consumption of meat in conventional freezing, and have realized the freezing and preservation of meat with no dry consumption, full price, energy saving and labor saving. experiment procedure 1. Prepare the micro-freeze 2. Put the fish into the micro-freezing solution 3. The fish is frozen hard instantly 4. Put the fish in a plastic bag and put it in the refrigerator 5. Thaw the fish after two hours 6. The fish are alive and kicking again Rapid low-temperature micro-freezing technology for aquatic food The inspiration of nature and repeated scientific experiments over the years have confirmed that the food cells are in the process of freezing and fresh-keeping, and the maximum temperature is set between -30~-35℃. However, due to the problem of heat transfer of food objects, it is impossible to freeze food quickly by cooling air, and it takes at least 2 hours or even 12 hours to freeze aquatic products and meat products conventionally. Therefore, it cannot meet the requirement that the cell membrane of the frozen food is not broken. After scientific experiments, when the liquid is refrigerated to -30~-35 °C, the frozen material is put into the liquid micro-freezing liquid, 31~40 (500 grams) shrimp, only It took 6 minutes for the central temperature of the shrimp to reach -18°C. It was determined that the cell membrane was not damaged. After thawing, it still maintains the fresh and full-price quality, and can be refrigerated for a long time. In scientific experiments, various meat foods are used to test freezing and fresh-keeping, and the result is that the meat is more delicious, and the lactic acid in the quick-frozen meat, that is, the converted glycogen substance, can completely reduce the acid-exhausting process in the process of processing meat. Frogs, crucian carp, loach, and crayfish were used for experiments. After freezing, they were stored in a cold storage of -18 °C for 7 days, and the temperature was slowly adjusted to thaw, and some test organisms could be resurrected. Shrimp, fish and meat products are tested by cell slices after freezing. The cell membranes are well preserved, and there is no soluble protein and cell protoplasm extravasation during thawing, so the thawing water is clear and clean. The freezing point of fish varies depending on the species, and is roughly as follows: freshwater fish -0.5°C, freshwater fish -0.75°C, migratory marine fish -1.5°C, low-dwelling marine fish -2°C . Judging from the different micro-freezing methods adopted by various countries for different species of fish, the micro-freezing temperature of fish is mostly -2 °C ~ -3 °C. Rapid cryogenic freezing technology in biological field 1: The specially designed ILF freezing system can meet the requirements of the Center for Disease Control and Prevention and the public security forensic medicine to preserve sampling, preserve the original state for a long time, and ensure the authenticity of legal evidence. And easy to use, all-weather standby, high technology content, and low operating costs. 2: Currently, we are cooperating with relevant institutions to conduct research on human organs, skin, animal sperm, eggs, plasma, stem cells and other biological applications. The low-temperature rapid micro-freezing technology will make a significant contribution to human life science. Rapid low-temperature micro-freezing technology for fruits and vegetables Rapid micro-freezing can keep fruit and vegetable cells intact, and some fruits and vegetables are converted into polysaccharides during the rapid freezing process. Fruits and vegetables taste better and nutrients will not be lost. 1: The green beans are frozen for 3 minutes by low-temperature quick micro-freezing technology, and refrigerated for 6 months. When thawed and eaten, the color is the same as when the pods are just peeled, and it is green. There is no need for processes such as heating and fixing, saving 60% of energy consumption in green bean processing. 2: Garlic, tuber vegetables, tomatoes and other vegetables can be frozen and preserved by low-temperature rapid micro-freezing technology for long-term preservation. 3: Lychee, cherry, bayberry, longan, mulberry, Leli fruit, cantaloupe, etc. can also be processed and preserved by low-temperature rapid micro-freezing technology. After the grapes are processed by the low-temperature rapid micro-freezing technology for 3 minutes, the sugars of the grapes can be increased, and high-quality commercial wines like ice grapes can be produced. The application of micro-freezing technology and the economy of technology In the low-temperature fast micro-freezing technology of aquatic products and meat, the invention and innovation of the two patents have been combined into a micro-freezing production line, which has been introduced and used by enterprises in Japan, South Korea, Guangdong, Guangxi, Hubei, Zhejiang, Hebei and other countries and regions. , which fills the blank of many aquatic products in my country that cannot produce frozen and fresh-keeping raw aquatic products. Terminal products, such as raw sea shrimp, raw fish fillets, crispy carp, etc., are all exported to Japan and the United States, which have achieved high economic benefits for the company. Introduce the low-temperature rapid micro-freezing technology (ILF) for aquatic products and meat, and introduce the technological and economic advancement of micro-freezing production lines. 1. ILF was introduced in Zhongshan City, China, and the shrimp food preservation process was carried out, and the continuous liquid freezing solved the preservation problem of Guangdong specialty crispy carp. 2. Enterprises in Guangdong, Zhejiang, Guangxi, Hubei, Hebei and other places have introduced ILF to specialize in the production of raw shrimp food and raw fish food exported to Japan and the United States. 3. The technical economy of ILF application in meat processing enterprises. Outlook Micro-frozen products not only maintain the original flavor and freshness of the products, but also ensure the integrity of product cells. Therefore, micro-frozen products will have broad market potential. At present, the cold chain system from farm to table is still very imperfect, and frequent temperature fluctuations lead to the decline of product quality and shortened shelf life. Micro-freeze circulation network systems such as micro-freeze cold storage, micro-freeze transport vehicles, micro-freeze display cabinets, etc., and the whole process of temperature and quality monitoring, make the products in the micro-freeze state from the processing workshop to the supermarket all the time.     Fast freezing of food is impossible, and conventional freezing of aquatic and meat products takes at least 2 hours, or even 12 hours. Therefore, it cannot meet the requirement that the cell membrane of the frozen food is not broken. After scientific experiments, when the liquid is refrigerated to -30~-35 °C, the frozen material is put into the liquid micro-freezing liquid, 31~40 (500 grams) shrimp, only It took 6 minutes for the central temperature of the shrimp to reach -18°C. It was determined that the cell membrane was not damaged. After thawing, it still maintains the fresh and full-price quality, and can be refrigerated for a long time. In scientific experiments, various meat foods are used to test freezing and fresh-keeping, and the result is that the meat is more delicious, and the lactic acid in the quick-frozen meat, that is, the converted glycogen substance, can completely reduce the acid-exhausting process in the process of processing meat. Frogs, crucian carp, loach, and crayfish were used for experiments. After freezing, they were stored in a cold storage of -18 °C for 7 days, and the temperature was slowly adjusted to thaw, and some test organisms could be resurrected. Shrimp, fish and meat products are tested by cell slices after freezing. The cell membranes are well preserved, and there is no soluble protein and cell protoplasm extravasation during thawing, so the thawing water is clear and clean. The freezing point of fish varies depending on the species, and is roughly as follows: freshwater fish -0.5°C, freshwater fish -0.75°C, migratory marine fish -1.5°C, low-dwelling marine fish -2°C . Judging from the different micro-freezing methods adopted by various countries for different species of fish, the micro-freezing temperature of fish is mostly -2 °C ~ -3 °C. Rapid cryogenic freezing technology in biological field 1: The specially designed ILF freezing system can meet the requirements of the Center for Disease Control and Prevention and the public security forensic medicine to preserve sampling, preserve the original state for a long time, and ensure the authenticity of legal evidence. And easy to use, all-weather standby, high technology content, and low operating costs. 2: Currently, we are cooperating with relevant institutions to conduct research on human organs, skin, animal sperm, eggs, plasma, stem cells and other biological applications. The low-temperature rapid micro-freezing technology will make a significant contribution to human life science. Rapid low-temperature micro-freezing technology for fruits and vegetables Rapid micro-freezing can keep fruit and vegetable cells intact, and some fruits and vegetables are converted into polysaccharides during the rapid freezing process. Fruits and vegetables taste better and nutrients will not be lost. 1: The green beans are frozen for 3 minutes by low-temperature quick micro-freezing technology, and refrigerated for 6 months. When thawed and eaten, the color is the same as when the pods are just peeled, and it is green. There is no need for processes such as heating and fixing, saving 60% of energy consumption in green bean processing. 2: Garlic, tuber vegetables, tomatoes and other vegetables can be frozen and preserved by low-temperature rapid micro-freezing technology for long-term preservation. 3: Lychee, cherry, bayberry, longan, mulberry, Leli fruit, cantaloupe, etc. can also be processed and preserved by low-temperature rapid micro-freezing technology. After the grapes are processed by the low-temperature rapid micro-freezing technology for 3 minutes, the sugars of the grapes can be increased, and high-quality commercial wines like ice grapes can be produced. The application of micro-freezing technology and the economy of technology In the low-temperature fast micro-freezing technology of aquatic products and meat, the invention and innovation of the two patents have been combined into a micro-freezing production line, which has been introduced and used by enterprises in Japan, South Korea, Guangdong, Guangxi, Hubei, Zhejiang, Hebei and other countries and regions. , which fills the blank of many aquatic products in my country that cannot produce frozen and fresh-keeping raw aquatic products. Terminal products, such as raw sea shrimp, raw fish fillets, crispy carp, etc., are all exported to Japan and the United States, which have achieved high economic benefits for the company. Introduce the low-temperature rapid micro-freezing technology (ILF) for aquatic products and meat, and introduce the technological and economic advancement of micro-freezing production lines. 1. ILF was introduced in Zhongshan City, China, and the shrimp food preservation process was carried out, and the continuous liquid freezing solved the preservation problem of Guangdong specialty crispy carp. 2. Enterprises in Guangdong, Zhejiang, Guangxi, Hubei, Hebei and other places have introduced ILF to specialize in the production of raw shrimp food and raw fish food exported to Japan and the United States. 3. The technical economy of ILF application in meat processing enterprises. Outlook Micro-frozen products not only maintain the original flavor and freshness of the products, but also ensure the integrity of product cells. Therefore, micro-frozen products will have broad market potential. At present, the cold chain system from farm to table is still very imperfect, and frequent temperature fluctuations lead to the decline of product quality and shortened shelf life. Micro-freeze circulation network systems such as micro-freeze cold storage, micro-freeze transport vehicles, micro-freeze display cabinets, etc., and the whole process of temperature and quality monitoring, make the products in the micro-freeze state from the processing workshop to the supermarket all the time.
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What Did They Say
Mr. Misbak Khan
Mr. Misbak Khan
I am Very thankful of You.After receiving the product, the packaging was intact and tested, and the effect was excellent. During the procurement process, your company actively provides technical support throughout the entire process. The product price is also very high in terms of cost-effectiveness.The after-sales service is also very considerate.
I am Very thankful of You.After receiving the product, the packaging was intact and tested, and the effect was excellent. During the procurement process, your company actively provides technical support throughout the entire process. The product price is also very high in terms of cost-effectiveness.The after-sales service is also very considerate.
Hudsonspe
Hudsonspe
I have been purchasing xanthan gum products from this company before. The product quality is really good. Your company not only provides professional technical support, but also keeps track of our testing and usage at any time. We will continue to repurchase this product from your company
I have been purchasing xanthan gum products from this company before. The product quality is really good. Your company not only provides professional technical support, but also keeps track of our testing and usage at any time. We will continue to repurchase this product from your company
Mr. Fawzan Alblehi
Mr. Fawzan Alblehi
Through the introduction of a friend, I purchased from your company and the results were quite good, and the price was also quite affordable. company's sales and technical consultants are also very patient in answering questions and providing technical support. Finding a stable and good supplier is really great, and we will continue to cooperation
Through the introduction of a friend, I purchased from your company and the results were quite good, and the price was also quite affordable. company's sales and technical consultants are also very patient in answering questions and providing technical support. Finding a stable and good supplier is really great, and we will continue to cooperation
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