Method for preparing charing bamboo chopsticks

Abstract

The invention relates to a method for preparing carbonized bamboo chopsticks by utilizing carbonized bamboo chips with uniform shallowness, which is characterized in that the method comprises the process steps: 1. the pretreatment of a bamboo material, in which the bamboo material is transversely sawn at intervals along the length direction of the bamboo material, and each section of sawn bamboo material is chopped into four pieces; 2. bamboo material carbonization with uniform shallowness, in which the large bamboo materials are placed into a carbonization furnace, water vapor is introduced as shielding gas, the carbonization is performed for 2 to 3 hours at a temperature increase rate of between 5 and 10 DEG C / h, and finally the carbonization temperature reaches between 160 to 180 DEG C,180 to 200 DEG C, 200 to 220 DEG C, and 220 to 40 DEG C respectively; and 3. the preparation of the carbonized bamboo chopsticks, in which joints of the obtained carbonized bamboo chips are subjectedto grinding processing to be prepared into flat boards, and then a chopstick forming machine is utilized for processing to be formed. The method has the advantages that the carbonized bamboo chopsticks are not added with any chemical agent during the production, has no pollution and simple treatment process, and has the advantages of good durability, dimensional stability, moisture protection, mold prevention, moth prevention, sterilization, powerful self-purification function and so on.

Description

technical field [0001] The invention relates to a method for preparing carbonized bamboo chopsticks by utilizing shallow and uniform carbonized bamboo slices. The invention belongs to the technical field of bamboo chopsticks preparation. Background technique [0002] In daily life, people often use bamboo to make chopsticks. Although the cost is low, bamboo chopsticks are susceptible to mildew and deterioration due to the high sugar and water content in bamboo, and are often eaten by some pests. After bamboo chopsticks are eaten by moths, there will be uneven patterns and moths in mild cases. Although they can be used, they are not beautiful and the service life is not long. There are many anti-moth methods, such as high-temperature treatment, paint treatment, chemical treatment, etc. Although these treatment methods can achieve the purpose of anti-moth, but these methods have their own disadvantages. The glucose group in the cellulose macromolecule contained in it will un...

AI Technical Summary

Problems solved by technology

[0002] In daily life, people often use bamboo to make chopsticks. Although the cost is low, bamboo chopsticks are susceptible to mildew and deterioration due to the high sugar and moisture content in bamboo, and are often eaten by some pests.

After the bamboo chopsticks are eaten by moths, there will be uneven spots and moths in mild cases. Although they can be used, they are not beautiful and the service life is not long. In severe cases, moth holes will be formed, and the bamboo moths will be broken and cannot be used any more.

There are many anti-moth methods, such as high-temperature treatment, paint treatment, chemical treatment, etc. Although these treatment methods can achieve the purpose of anti-moth, but these methods have their own disadvantages. The glucose group in the cellulose macromolecule contained in it will undergo dehydration reaction, and its water-absorbing functional group hemicellulose will be reorganized, causing deformation of bamboo chopsticks, affecting the appearance, coating and chemical treatment will pollute the environment and be harmful to human health