Mussel-shell micro-nano fruit and vegetable cleaning agent and preparation method thereof

A fruit and vegetable cleaning agent, mussel shell technology, applied in the directions of detergent compounding agents, detergent compositions, chemical instruments and methods, etc., can solve the problems of high cost and complicated process, and achieve the advantages of reducing the cost of raw materials and avoiding secondary pollution. Effect

Inactive Publication Date: 2019-05-03
舟山赛莱特海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is complex and costly

Method used

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  • Mussel-shell micro-nano fruit and vegetable cleaning agent and preparation method thereof
  • Mussel-shell micro-nano fruit and vegetable cleaning agent and preparation method thereof
  • Mussel-shell micro-nano fruit and vegetable cleaning agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Experimental instruments and reagents

[0030] 2. Test method

[0031] 2.1 Fresh mussel shells are cleaned, cleaned and dried.

[0032] 2.2 Put the dried mussel shells into a tube furnace, infiltrate with inert gas (N2), the gas flow rate is 100ml / min, and raise the temperature to 800°C at a heating rate of 10°C / min and keep it for 3 hours, then cool to room temperature Then take it out.

[0033] 2.3 Mix the taken out mussel shells with a mass fraction of 25% KOH and the treated shell powder according to the ratio of material to liquid of 1:1, soak them at room temperature for 2 hours, put them in a drying oven, and put them in a drying oven at 120°C Dry to constant mass.

[0034] 2.4 Activate the impregnated mixture in a muffle furnace, raise the temperature to 500°C at a rate of 10°C / min, and keep it warm for 2 hours. After cooling to room temperature, wash with distilled water, then dry the sample at 105°C for 6 hours, and seal it up. spare.

[0035] 2.5 The ...

Embodiment 2

[0046] 1. Experimental instruments and reagents

[0047] 2. Test method

[0048] 2.1 Fresh mussel shells are cleaned, cleaned and dried.

[0049] 2.2 Put the dried mussel shells into a tube furnace, permeate with inert gas (N2), the gas flow rate is 100ml / min, and raise the temperature to 900°C at a heating rate of 10°C / min and keep it for 3 hours, then cool to room temperature Then take it out.

[0050]2.3 Mix the taken out mussel shells with the mass fraction of 25% KOH and the treated shell powder evenly according to the ratio of material to liquid of 2:1, soak them at room temperature for 2 hours, put them in a drying box at 120°C Dry to constant mass.

[0051] 2.4 Activate the impregnated mixture in a muffle furnace, raise the temperature to 500°C at a rate of 10°C / min, and keep it warm for 2 hours. After cooling to room temperature, wash with distilled water, then dry the sample at 105°C for 6 hours, and seal it up. spare.

[0052] 2.5 The dried sample was subjected...

Embodiment 3

[0063] 1. Experimental instruments and reagents

[0064] 2. Test method

[0065] 2.1 Fresh mussel shells are cleaned, cleaned and dried.

[0066] 2.2 Put the dried mussel shells into a tube furnace, permeate with inert gas (N2), the gas flow rate is 100ml / min, and raise the temperature to 1000°C at a heating rate of 10°C / min and keep it for 3 hours, then cool to room temperature Then take it out.

[0067] 2.3 Mix the taken-out mussel shells with a mass fraction of 25% K2CO3 and the treated shell powder according to the ratio of material to liquid of 1:1, soak them at room temperature for 2 hours, put them in a drying box, and store them at 120°C Dry to constant mass.

[0068] 2.4 Activate the impregnated mixture in a muffle furnace, raise the temperature to 500°C at a rate of 10°C / min, and keep it warm for 2 hours. After cooling to room temperature, wash with distilled water, then dry the sample at 105°C for 6 hours, and seal it up. spare.

[0069] 2.5 The dried sample wa...

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PUM

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Abstract

The invention provides a mussel-shell micro-nano fruit and vegetable cleaning agent and a preparation method thereof. The components of the cleaning agent comprise a main material and an auxiliary material, wherein the main material is mussel shell powder, the auxiliary material is a marine organism active substance, and the cleaning agent comprises the following components in parts by weight: 90-100 parts of the mussel shell powder and 0-10 parts of the marine organism active substance. The preparation method comprises the following steps: cleaning mussel shells, carrying out impurity removing and drying, carrying out inert gas permeation and micro-puffing, carrying out uniform mixing with an activating agent, carrying out cooling, carrying out washing with distilled water, and carrying out drying and crushing to obtain mussel shell powder; and uniformly mixing the obtained mussel shell powder with the marine organism active substance to obtain the mussel shell micro-nano fruit and vegetable cleaning agent. Compared with a conventional fruit and vegetable cleaning agent, the fruit and vegetable cleaning agent provided by the invention mainly depends on adsorption of biomass materials, ion exchange, catalysis, alkaline effect and the like, bacteria can be effectively killed, and pesticide residues and heavy metals can be effectively removed. In addition, the marine active substance is added to be combined with a shell framework material, so that the heavy metals can be more effectively chelated and the residual pesticides can be buried more effectively.

Description

technical field [0001] The invention relates to a daily-use environment-friendly cleaning agent, in particular to a mussel shell micronano fruit and vegetable cleaning agent and a preparation method thereof. Background technique [0002] There are many kinds of fruit and vegetable cleaning agents on the market, which are mainly divided into two categories according to the ingredients: one is chemically synthesized detergent with sodium alkylbenzene sulfonate as surfactant; the other is with polyglucoside, glucosamide , natural fatty alcohol, etc. are natural vegetable oil-based detergents that are surfactants. However, the main components of these two types of fruit and vegetable cleaning agents are mostly chemical surfactants and a small amount of enzyme preparations, which not only have little effect on the removal of pesticide residues and heavy metals in fruits and vegetables, but also are powerless to the waxy protective layer coated on the fruit surface. It will bring...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11D7/02C11D7/26C11D7/06C11D7/12C11D7/60C11D3/37C11D3/48A23L5/20
Inventor 宋文东郭健纪丽丽王亚宁蔡璐
Owner 舟山赛莱特海洋科技有限公司
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