Arosol Chemicals Pvt. Ltd. Delhi Road, Saharanpur, Uttar Pradesh

We are offering scale softener. a effective polymer scale softner for sugar mill evaporator descaling. outstanding properties aro-55-36 is specially designed polyelectrolyte to disintegrate adherent evaporator scale.it is a blend of rapid wetting agents and powerful dispersing agents.it is also compounded with suitable solvent to loosen and dissolve silica and cellulosic matters.when boiled for 8 hours in proposed ratio along with conventional soda boiling chemicals, results in peptised scales which can b removed by using single round of brushes or cutter.reduced cleaning cycle.better cleaning efficiency.no stress caused during cleaning operation by rising surface tension of adherent scale. suggested application evaporator juice scale mainly contains sulphate and oxalate of calcium and silica and an organic matter, percentage composition varies from mill to mill as per operational parameters. the table given below, dos level of evap-36 need for cleaning of evaporator no. (i) to (iv) for standard size evaporator having heating surface are 450m2 or water holding capacity (whc)- 5500 lts.(2’’ above tube level) quantity of all chemicals 20% above to be ascertained as per thickness and hardness of scale cleaning time 20-24 hours as per no. Of tubes in evaporator and labour efficiency method of use drain out syrup completelywash all evaporator tube till clean water starts coming out charge desired quantity of chemicals into the evaporator’s bodyfill evaporator body with clean water, one 2” above the tube levelsstart boiling with steam from high pressure boilersboil for 8 hours (preferably 12 hours)drain out and rise with hot waterfill evaporator with water for coolingrun single round of brush & cutters. To obtain shining apply slightly one size cutter to scrub the clean tubewhile using single round of cutters ensure that water is kept filled in the tubes otherwise softened scale will get driedopen side and bottom manholesremoves scales mud from bottom cover juice inlet and pipes outletwash with pressure water precaution avoid direct contact with skin and eyesif comes in contact, flush with water.

We are offering dtc based biocide chemical. sugar cane juice is susceptible to microbial attach resulting in sugar loss. Aro –quat-34 is a very fast acting proprietary formulation based in dithicarbamate compound. This product is formulated to control enzymatic as well as bacterial attack in sugar mills. applications & advantages it inactive enzyme produced by micro organism i.e. Invertase, which is responsible for sucrose inversion, and dextran surcrase, for polysaccharide formation.the effect of invrtase enzyme is inhibited juices.excellent microbicidal action against gram+ve and the thermophillic bacteria e.g. Leconstoc masenteriods, enzymes producing yeast and other microorganism.enhances purity rise during milling.biodegradable.eliminates the formation of coloring compound formed after inversion and bacterial attack.non accumulation of slimes and gums liked dextran.net again in the yield of sugars is obtained.it kills microbes in even lesser concentration.improved clarification; evaporation and pan boiling. dosage & usages recommended doses are 8-12 ppm. It is advisable to split the entire dose at last 3 milling tendom through juice gutters in the ration of 25%, 30%, and 45% for the best microbial control.aromate never be added in imbibitions water as this may lead to product degradation at height temperatures.we recommend hot water cleaning & steaming of all stagnant pockets of juice & bagasse once in every 8 hours along with shock dose of biocide. packing 5 kg/200 kg in plastic carboys .

We are offering qac based biocide chemical. Aro-quat 34 is a synergic mixture of cation active ammonium compounds. It is effective because quats are surface active with better cleaning properties and also a good corrosion inhibitor. Hence germicidal activity is effective against most classes and group of micro organisms like bacteria, fungi, and yeast & algie. It’s efficency is not effcted by ph and elevated temperatures. aro –quat-34 maintains its activity in the presence of magnesium and calcium ions and has a pronounced germicidal effectiveness in hot water. features should be diluted prior to use in the ratio 1:5 with wateris completely soluble in water dose initially 5-8 ppm dose on came should be used followed by 3 ppm. feed point last mill juice gutter and mj gutter. precaution should not be mixed with maceration water

We offer roto kleen range of cleaners / descalant for heat exchangers systems to increase heat transfer.

Fermentation is a process, in which yeast, bacteria or their combination produces alcohol, Carbon dioxide & organic acids using a substrate (generally carbohydrate), leading to formation of gas & generally decreases the pH. Generally the process occurs under anaerobic conditions (in absence of air) the science of fermentation is known as Zymurgy. Molasses is used as a good substrate for fermentation. Desired fermentation usually implies by the action of microorganisms to produce alcoholic beverages such as wine, beer and cider. Fermentation is also employed in the leavening of bread, and to create lactic acid in sour foods such as sauerkraut, dry sausages, kimchi and yogurt, or vinegar (acetic acid) for us in pickling foods. The desired fermentation usually leads to fruitful result, but, due to certain unfavorable conditions, like environmental change, contamination, climatic difference, poor preservation or presence of incompatible agent for preservatives (most anionic surfactants) creates a condition. Where there is undesirable fermentation or auto-fermentation. Auto fermentation may occurs in the substances containing carbohydrate as in the case of molasses Aro-Frmento-Kill is answer to all these problems , the product is made up of edible grade substance & its is safe to use under the prescribed dosage. The product has four way pronged attack to fermentation viz. firstly it prevents auto-fermentation by sterilizing the product by killing of micro-organisms from the product , secondly the has carbon-die-oxide scavenger action which omit the production of CO2 from the product , prevent formation of balloon like container or popping up the caps, thirdly when it added to the already fermented product, it squeeze out the foul odour in shape of bubbles from the container leaving behind the fresh smell, but there should be addition of flavor if it was initially added in the product, fourthly it prevents change in pH of the product but inhibiting acid formation by enzymatic reaction, the addition of Aro-Fermento-Kill may increase the pH of the product to a little extended. Usage : Use Aro-Fermento-Kill in 2 to 4 % of the product depending upon the severity of the Problem, continuous usage is recommended to prevent gas formation in the products, for better result ensure thorough mixing of the Aro-fermento-kill in the product, continue stirring for 15 minutes under open conditions. Note: The product is water based system & easily miscible to hydrophilic product; hence it can b incompatible with w/o type of emulsion & oily compounds. Unique Features : Sole type of product, No need to add additional preservatives, Edible grade, can be used in eatables, Reverse harmful effect occurred due to fermentation, Effective in nearly all type of formulations especially water based formulations. Product Specifications : Description : Yellowish liquid with characteristic odourWeight per ml : between 1.0 to 1.1Total undissolved solids : NMT 0.5 % w/vpH as such : Between 5.5 to 6.5Total soluble solids : NLT 8.5 % w/vSolubility : Readily soluble in water Where is production of gas in bulk in the storage vessels, Gas formation may occur in complete lot or may be in number of containers, it does not stop even after adopting various chemicals as well as physical measures; this would rise in various problems, which may be as follows : Swelling or Blowing of Containers : Formation of balloon like structure of the closure system. This leads to economical loss & decline the image of the company. Spolage of the Products : Product containing any sources of carbohydrate is more prone to auto-fermento –kill leading to bubbling of the product & there is spoilage of the product. Natural & herbal product is more prone to the problem. There may be foul smell (rotten egg smell in the presence of sulphur compounds) from the product rendering it unacceptable to the customer. Reduction in pH : Formation of acidic substances due to fermentation leads to reduction in pH, which affects the stability & buffering capacity of the product & it may also affect the digestive tract of the user.