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Antibacterial stainless steel for food processing containers

An antibacterial stainless steel and stainless steel technology, applied in the field of stainless steel materials, can solve the problems of low antibacterial concentration and low antibacterial efficiency, and achieve the effects of increasing antibacterial effect, inhibiting bacterial proliferation, and shortening antibacterial effect time.

Active Publication Date: 2020-02-18
INST OF METAL RESEARCH - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide an antibacterial stainless steel for food processing containers, to solve the problems of relatively low antibacterial concentration and relatively low antibacterial efficiency of existing materials

Method used

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  • Antibacterial stainless steel for food processing containers
  • Antibacterial stainless steel for food processing containers
  • Antibacterial stainless steel for food processing containers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In the present embodiment, the heat treatment process of antibacterial stainless steel is:

[0033] Insulate at 1040°C for 1 hour, and cool to room temperature with water to make Ga in the steel supersaturated; then hold at 580°C for 6 hours to precipitate Ga-rich phase in the steel, and cool to room temperature with water.

[0034] According to "JIS Z 2801-2000 "antibacterial processed products - antibacterial test method and antibacterial effect", GB / T2591-2003 "antibacterial plastic antibacterial performance test method and antibacterial effect" and other standards, and choose a bacterial concentration of 10 7 CFU / mL. The antibacterial property test to typical bacteria, the result is:

[0035] (1) Antibacterial rate against Eschericher Coli: ≥91.0%;

[0036] (2) Antibacterial rate against Staphyococcus aureus: ≥92.3%.

Embodiment 2

[0038] In the present embodiment, the heat treatment process of antibacterial stainless steel is:

[0039] Insulate at 1050°C for 2 hours, and cool to room temperature with water to make Ga in the steel supersaturated; then hold at 620°C for 5 hours to precipitate a sufficient volume fraction of Ga-rich phase in the steel, and cool to room temperature in air. For typical bacteria (bacterial concentration is 10 7 CFU / mL) antibacterial performance test, the result is:

[0040] (1) Antibacterial rate against Eschericher Coli: ≥92.0%;

[0041](2) Antibacterial rate against Staphyococcus aureus: ≥93.4%.

Embodiment 3

[0043] In the present embodiment, the heat treatment process of antibacterial stainless steel is:

[0044] Insulate at 1060°C for 3h, cool to room temperature with water, make the Ga in the steel supersaturated; then hold at 700°C for 4h to precipitate a sufficient volume fraction of Ga-rich phase in the steel, and cool to room temperature in air. For typical bacteria (bacterial concentration is 10 7 CFU / mL) antibacterial performance test, the result is:

[0045] (1) Antibacterial rate against Eschericher Coli: ≥92.6%;

[0046] (2) Antibacterial rate against Staphyococcus aureus: ≥94.7%.

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Abstract

The invention discloses anti-bacterial stainless steel for a food category processing container, and belongs to the technical field of stainless steel materials. The stainless steel comprises chemicalcomponents including, by weight percent, smaller than or equal to 0.08 of C, smaller than or equal to 1.00 of Si, smaller than or equal to 1.00 of Mn, smaller than or equal to 0.04 of P, smaller thanor equal to 0.03 of S, 5.50-8.50 of Ni, 15.5-18.5 of Cr, 3.0-5.0 of Cu, 0.05-2.0 of Ga, and the balance Fe. After the stainless steel is subjected to special heat treatment, a composite anti-bacterial phase (a copper rich phase and a gallium rich phase) can be formed in a stainless steel matrix through disperse precipitation; due to existence of the gallium rich phase, the bacterial cell metabolic capability promoting function due to dissolving of the iron element in the stainless steel can be effectively restrained, meanwhile, a trace of gallium ions are more likely to be dissolved through the gallium rich phase, and the gallium ions and copper ions have a higher anti-bacterial function. The stainless steel solves the problem of bacterium infection caused by usage of a stainless steel container in the existing food processing field, and the anti-bacterial stainless steel can be widely applied to disinfection equipment, vegetable processing equipment, fruit processing equipment, meatproduct processing equipment and other various stainless steel containers in the processing field.

Description

technical field [0001] The invention relates to the field of stainless steel materials, and in particular provides an antibacterial stainless steel for food processing containers. Background technique [0002] The existing copper-containing antibacterial stainless steel generally utilizes the trace amount of copper ions released during the contact between the stainless steel and the medium solution environment to participate in the bacterial killing process, which can effectively inhibit bacterial proliferation and reduce the risk of infection caused by it. As we all know, food processing containers are usually made of stainless steel. If the existing copper-containing antibacterial stainless steel is used to make processing containers, the risk of bacterial infection of food caused by bacterial proliferation can be effectively reduced in theory. However, in practical applications, there are still The following deficiencies: (1) Copper-containing antibacterial stainless stee...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C22C38/02C22C38/04C22C38/42C21D8/02
CPCC21D8/0226C22C38/002C22C38/02C22C38/04C22C38/42
Inventor 杨春光赵金龙杨柯席通
Owner INST OF METAL RESEARCH - CHINESE ACAD OF SCI
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