A shell-based fruit and vegetable cleaning agent and its preparation method and application method
A fruit and vegetable cleaning agent and shell technology, applied in the field of cleaning agents, can solve the problems of long time-consuming and single effect for removing pesticides, and achieve the effects of large-scale industrial production and application, obvious effect, and simple and fast use.
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Embodiment 1
[0049] A shell-based fruit and vegetable cleaning agent, comprising the following components in percentage by weight: 90% calcined shell powder, 0.15% peppermint oil, 0.25% calcium chloride, 1.3% citric acid, 1.2% sodium α-olefin sulfonate %, sodium citrate 3.5%, polysorbate 80 2.4% and lecithin 1.2%; the shells are clams, mussel shells and scallop shells with a mass ratio of 1.5:1.1:2.0.
[0050] Calcined shell powder is prepared by the following method:
[0051] Soak the shells with 0.7% hydrochloric acid for 45 minutes, and dry them at 120°C for 2 hours;
[0052] The dried shells were crushed to 90 mesh, and then calcined under a nitrogen atmosphere at a temperature of 950°C, a heating rate of 10°C / min, and a calcining time of 70 minutes to obtain calcined shell powder.
[0053] The preparation method of the fruit and vegetable cleaning agent: crush calcined shell powder to 200 mesh, soak in water for 8 hours, add citric acid, sodium α-olefin sulfonate, sodium citrate, polys...
Embodiment 2
[0067] A shell-based fruit and vegetable cleaning agent, comprising the following components by weight percentage: 85% calcined shell powder, 0.1% lemon oil, 0.3% calcium chloride, 1.5% citric acid, 1.9% sodium α-olefin sulfonate, Sodium citrate 5.6%, polysorbate 80 3.7% and lecithin 1.9%; shells are clams, mussel shells and scallop shells with a mass ratio of 1:1.5:1.5.
[0068] Calcined shell powder is prepared by the following method:
[0069] Soak the shells in 0.6% hydrochloric acid for 60 minutes, and dry them at 110°C for 3 hours;
[0070] The dried shells were crushed to 100 mesh, and then calcined under a nitrogen atmosphere at a temperature of 900°C, a heating rate of 8°C / min, and a calcining time of 80 minutes to obtain calcined shell powder.
[0071] The preparation method of the fruit and vegetable cleaning agent: crush calcined shell powder to 200 mesh, soak in water for 6 hours, add citric acid, sodium α-olefin sulfonate, sodium citrate, polysorbate 80 and leci...
Embodiment 3
[0073] A shell-based fruit and vegetable cleaning agent, comprising the following components in weight percentage: 92% calcined shell powder, 0.2% citrus oil, 0.2% calcium chloride, 1.2% citric acid, 0.9% sodium α-olefin sulfonate , sodium citrate 2.8%, polysorbate 80 1.8% and lecithin 0.9%; shells are clams, mussel shells and scallop shells with a mass ratio of 2:1:1.5.
[0074] Calcined shell powder is prepared by the following method:
[0075] Soak the shells with 0.8% hydrochloric acid for 30 minutes, and dry them at 130°C for 1 hour;
[0076] The dried shells were crushed to 80 meshes, and then calcined under a nitrogen atmosphere at a temperature of 1000° C., a heating rate of 15° C. / min, and a calcination time of 50 minutes to obtain calcined shell powder.
[0077] The preparation method of the fruit and vegetable cleaning agent: crush calcined shell powder to 180 mesh, soak in water for 7 hours, add citric acid, sodium α-olefin sulfonate, sodium citrate, polysorbate 8...
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