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A kind of antibacterial chopping board and its preparation process

The technology of a cutting board and an antibacterial agent is applied in the field of antibacterial cutting board and its preparation technology, which can solve the problems of environmental pollution and slow degradation, and achieve the effects of avoiding perishability, less pollution and excellent waterproof performance.

Active Publication Date: 2020-04-28
王干宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since most plastic cutting boards are made of polypropylene, when the plastic cutting board is damaged after a period of use, it needs to be replaced with a new cutting board, and the old cutting board degrades slowly under natural conditions after being discarded, so long-term accumulation will cause environmental pollution

Method used

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  • A kind of antibacterial chopping board and its preparation process
  • A kind of antibacterial chopping board and its preparation process
  • A kind of antibacterial chopping board and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] An antibacterial cutting board, comprising a degradable antibacterial body 1 and an anti-slip body 2 coated on the edge of the antibacterial body 1, and a plurality of densely distributed protrusions 3 are arranged on the antibacterial body 1;

[0046] The antibacterial body 1 includes the following components in parts by weight, 3 parts of bamboo charcoal, 5 parts of starch, 70 parts of degradable PP resin, and 2 parts of nano-zinc oxide;

[0047] The anti-slip body 2 includes the following components in weight fractions, 70 parts of PP, 2 parts of nano zinc oxide and 5 parts of starch.

Embodiment 2

[0049] The difference between embodiment 2 and embodiment 1 is the difference in parts by weight with antibacterial body 1 and anti-skid body 2 components; antibacterial body 1 includes the following components by weight, 4 parts of bamboo charcoal, 6 parts of starch, 72 parts Degradation of rice husk fiber synthetic resin, 3 parts of nano zinc oxide;

[0050] The anti-slip body 2 includes the following components in weight fractions, 72 parts of PP, 3 parts of nano zinc oxide and 6 parts of starch.

Embodiment 3

[0052] The difference between embodiment 3 and embodiment 1 is the difference in parts by weight with antibacterial body 1 and anti-skid body 2 components; antibacterial body 1 includes the following components by weight, 5 parts of bamboo charcoal, 7 parts of starch, 74 parts Degradation of PP resin, 4 parts of nano zinc oxide;

[0053] The anti-slip body 2 includes the following components in weight fractions, 74 parts of PP, 4 parts of nano zinc oxide and 7 parts of starch.

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Abstract

The invention discloses an anti-bacterial chopping board and a preparation process thereof. The technical scheme of the invention has the key point that the anti-bacterial chopping board comprises a degradable anti-bacterial body and an anti-skid body coating the edge of the anti-bacterial body; the anti-bacterial body comprises the following components in parts by weight: 3 to 5 parts of bamboo charcoal, 5 to 10 parts of starch, 70 to 80 parts of degradable plastic, and 2 to 6 parts of first anti-bacterial agent; the degradable plastic is selected from degradable PP (polypropylene) resin or degradable rice hull fiber synthetic resin. The arranged anti-bacterial board has an anti-bacterial effect, meanwhile, also has a degradable function, and is difficult to breed bacteria when in use; meanwhile, the discarded chopping board can also be rapidly degraded, so that pollution to the environment is low.

Description

technical field [0001] The invention relates to the field of kitchen supplies, in particular to an antibacterial cutting board and a preparation process thereof. Background technique [0002] Cutting boards, also known as cutting boards and vegetable piers, are indispensable kitchen utensils for people to chop meat, vegetables and other food. Traditional cutting boards are mostly wooden cutting boards. The advantages are natural, high density, non-toxic and corrosion-resistant The disadvantage is that it is bulky, water-absorbent, easy to rot and deteriorate, and the surface hardness is low, it is easy to produce knife marks, shavings and slag, and the surface is concave. Pathogenic microorganisms such as mold can contaminate food and seriously endanger human health. At the same time, the extensive use of wooden cutting boards must cut down a large number of trees and destroy the ecological environment, which does not meet the concept of low-carbon environmental protection....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L23/12C08L23/06C08L3/02C08L97/00C08L97/02C08L1/02C08K13/04C08K7/24C08K3/04C08K3/22C08K3/26C08K3/34C08K3/36A47J47/00B29C45/78B29L7/00
CPCA47J47/005B29C45/78B29C2945/76531B29L2007/002C08K2201/011C08L23/06C08L23/12C08L97/005C08L2201/06C08L2205/02C08L2205/025C08L2205/035C08L3/02C08K13/04C08K7/24C08K3/04C08K2003/2296C08K2003/265C08K3/34C08L97/02C08L1/02C08K3/36
Inventor 王乾宇
Owner 王干宇