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Shell fruit and vegetable cleaning agent as well as preparation method and application thereof

A fruit and vegetable cleaning agent and shell technology, applied in the field of daily chemicals, can solve the problems of no antibacterial effect and high cost of raw materials, achieve good sterilization effect, improve adsorption efficiency, and improve the effect of solubility

Active Publication Date: 2021-06-11
中科海洋生物再生资源(天津)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cost of raw materials used in this fruit and vegetable cleaning agent is relatively high, and there is no obvious antibacterial effect

Method used

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  • Shell fruit and vegetable cleaning agent as well as preparation method and application thereof
  • Shell fruit and vegetable cleaning agent as well as preparation method and application thereof
  • Shell fruit and vegetable cleaning agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] This embodiment provides a shell fruit and vegetable cleaning agent, which specifically includes the following components:

[0056]

[0057] The shell fruit and vegetable cleaning agent is prepared by the following method:

[0058] (1) Add the shells to a high-temperature calciner for gradient calcination, first calcining at 50°C for 10 minutes, then raising the temperature to 100°C for 30 minutes, then raising the temperature to 200°C for 10 minutes, then raising the temperature to 400°C for 60 minutes, and again Heat up to 800°C for 15 minutes, heat up to 1000°C for 60 minutes, then heat up to 1100°C for 30 minutes;

[0059] After the calcination is completed, the shells are naturally cooled in the muffle furnace (in order to accelerate the cooling process, nitrogen can also be blown to cool down);

[0060] (2) The cooled shells are taken out, powdered, digested, and sieved to prepare calcined shell powder, and the particle size range of the calcined shell powder ...

Embodiment 2

[0063] This embodiment provides a shell fruit and vegetable cleaning agent, which specifically includes the following components:

[0064]

[0065] The shell fruit and vegetable cleaning agent is prepared by the following method:

[0066] (1) Preparation of calcined shell powder: add the shells to a high-temperature calciner for gradient calcination, first calcining at 80°C for 10 minutes, then heating up to 120°C for 25 minutes, then raising the temperature to 300°C for 8 minutes, and then raising the temperature to 500°C Calcining for 40 minutes, then raising the temperature to 800°C for 10 minutes, raising the temperature to 1000°C for 40 minutes, then raising the temperature to 1100°C for 20 minutes, blowing nitrogen to cool the shell after the calcination;

[0067] (2) The cooled shells are taken out, powdered, digested, and sieved to prepare calcined shell powder, and the particle size range of the calcined shell powder is 100-200 mesh;

[0068] (3) Mix calcined shel...

Embodiment 3

[0070] This embodiment provides a shell fruit and vegetable cleaning agent, which specifically includes the following components:

[0071]

[0072] The shell fruit and vegetable cleaning agent is prepared by the following method:

[0073] (1) Preparation of calcined shell powder: add the shells to a high-temperature calciner for gradient calcination, first calcining at 40°C for 12 minutes, then heating up to 110°C for 35 minutes, then raising the temperature to 120°C for 12 minutes, and then raising the temperature to 300°C Calcining for 60 minutes, then raising the temperature to 500°C for 20 minutes, then raising the temperature to 800°C for 60 minutes, then raising the temperature to 1000°C for 40 minutes, blowing nitrogen to cool the shell after the calcination;

[0074] (2) The cooled shells are taken out, powdered, digested, and sieved to prepare calcined shell powder, and the particle size range of the calcined shell powder is 100-200 mesh;

[0075] (2) Mix calcined...

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Abstract

The invention provides a shell fruit and vegetable cleaning agent as well as a preparation method and application thereof. The shell fruit and vegetable cleaning agent comprises the following components in parts by weight: 40-80 parts of calcined shell powder, 5-10 parts of sodium percarbonate, 5-10 parts of chitosan, 3-10 parts of water-soluble starch, 0.1-3 parts of a surfactant, 0.1-5 parts of a traditional Chinese medicine extract and 0.1-5 parts of an additive. The calcined shell powder is obtained by taking shells as raw materials and performing crushing and high-temperature calcination, and the porosity of the calcined shell powder is relatively good, so that residues on the surfaces of fruits and vegetables can be relatively well adsorbed and degraded; and the calcined shell powder is matched with sodium percarbonate, chitosan and water-soluble starch for use, so that the effects of removing residues and sterilizing can be achieved. In addition, excessive shell garbage is used for developing the fruit and vegetable cleaning agent, and the method has the significance in resource recycling and reusing.

Description

technical field [0001] The invention belongs to the field of daily chemicals, and relates to a cleaning agent for fruits and vegetables, in particular to a cleaning agent for shells, fruits and vegetables and its preparation method and application. Background technique [0002] The irregular use of pesticides leads to certain pesticide residues on the surface of fruit and vegetable products, and eating fruits and vegetables with excessive pesticide residues will have adverse effects on people's health. In addition, some bacteria will remain on the surface of fruits and vegetables, and direct washing with water cannot achieve a good cleaning effect. With the gradual enhancement of food safety awareness, consumers have higher and higher demands for cleaning agents for pesticide residues in fruits and vegetables. [0003] CN110878236A discloses an antibacterial detergent, including a surfactant system and an antibacterial agent, and the surfactant system is any one or more of ...

Claims

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Application Information

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IPC IPC(8): C11D1/83C11D1/66C11D3/12C11D3/39C11D3/22C11D3/382C11D3/50C11D3/60A23L5/20
CPCC11D1/83C11D1/662C11D3/1233C11D3/3942C11D3/3947C11D3/227C11D3/222C11D3/382C11D3/50A23L5/20A23L5/27C11D1/146C11D1/04
Inventor 李国东王丽冉党辉
Owner 中科海洋生物再生资源(天津)有限公司
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