A method for scale removal using quinoa extract

Abstract

The present application belongs to the technical field of cleaning, and relates to a method for scale removal by using quinoa extract, which comprises the following steps: 1) preparing quinoa residue liquid, quinoa filtrate or quinoa package liquid; 2) using the quinoa residue liquid, quinoa filtrate or quinoa package liquid for scale removal: pouring the quinoa residue liquid, quinoa filtrate or quinoa package liquid into a container with scale, and performing scale removal under ultrasonic conditions, wherein the ultrasonic power is 250-500 W, the scale removal time is 10-50 minutes, and the scale removal temperature is 20-100 DEG C. The method can remove scale, does not damage the container, has good environmental protection performance, and has no pollution.

Description

Technical Field

[0001] This invention belongs to the field of cleaning technology and relates to a descaling method, particularly a method for descaling using quinoa extract. Background Technology

[0002] The tap water we use daily contains a large amount of insoluble substances such as silicates, CaCO3, CaSO4, Mg(OH)2, MgSO4, CaCl2, and MgCl2. After heating and boiling, these substances adhere to the container, gradually accumulating through evaporation and concentration to form white lumps or powdery substances – this is limescale. Limescale accumulation in heating equipment reduces the thermal conductivity of large containers, leading to wasted coal and electricity resources. In severe cases, it can even cause boiler tube rupture and accidents. In daily life, kettles also accumulate limescale over time. The presence of limescale not only deteriorates the taste of the water, but long-term consumption can also lead to the formation of kidney stones, endangering human health. The unique structure of kettles makes cleaning difficult, and traditional descaling methods such as strong acids and alkalis, as well as household methods like using vinegar and baking soda, can damage the equipment and harm the human body. Therefore, there is a great demand for new, environmentally friendly, and gentle descaling agents that do not damage equipment.

[0003] Descaling methods mainly include physical descaling and chemical descaling. Physical descaling methods primarily include electroporation, electromagnetic sweeping, and ultrasonic descaling. However, physical descaling has certain drawbacks: it is labor-intensive, has a limited scope of application, consumes a lot of energy, and is not widely used in daily life. Existing chemical descaling methods focus on the composition and mechanism of scale. Currently, the main descaling agents are strong acids and alkalis and organic descaling agents. However, using acids and alkalis to remove scale can corrode containers, and the residues can cause water pollution and harm human health. Organic descaling agents have long working times, high energy consumption, high costs, and the organic matter is difficult to treat. Moreover, the above-mentioned methods of removing scale also pose certain environmental pollution problems.

[0004] Given the aforementioned technical deficiencies of existing technologies, there is an urgent need to develop a new, environmentally friendly descaling method. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the existing technology and provide a method for descaling using quinoa extract, which can remove scale without damaging the container, and is environmentally friendly and pollution-free.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A method for removing scale using quinoa extract, characterized by comprising the following steps:

[0008] 1) Prepare quinoa residue liquid, quinoa filtrate, or quinoa bag liquid;

[0009] 2) Descaling using the quinoa residue liquid, quinoa filtrate, or quinoa bag liquid: Pour the quinoa residue liquid, quinoa filtrate, or quinoa bag liquid into a container with scale, and descale under ultrasonic conditions, wherein the ultrasonic power is 250-500W, the descaling time is 10-50 minutes, and the descaling temperature is 20-100℃.

[0010] Preferably, in step 1), the preparation of quinoa residue liquid is specifically as follows: a certain amount of quinoa bran is weighed and poured into a beaker, and water is added to the beaker to dissolve the quinoa bran to obtain quinoa residue liquid, wherein the ratio of quinoa bran to water is 10-50g / 300mL.

[0011] Preferably, in step 1), the preparation of quinoa filtrate specifically involves: weighing a certain amount of quinoa bran and pouring it into a beaker, adding water to the beaker, extracting under ultrasonic power of 450W, 70℃, and 40min, and then filtering to obtain quinoa filtrate.

[0012] Preferably, in step 1), the preparation of quinoa bran solution is as follows: five 5×7cm tea bags are used, each containing 6g of quinoa bran, which is then placed in a 500mL beaker. 300mL of distilled water is added, and extraction is performed under ultrasonic power of 450W, 70℃, and 40min to obtain quinoa bran solution.

[0013] Preferably, in step 1), the quinoa bran is 40-80 mesh quinoa bran.

[0014] Preferably, the water is distilled water.

[0015] Preferably, in step 2), the ultrasonic power is 450W, the descaling time is 40 minutes, and the descaling temperature is 70℃.

[0016] Preferably, in step 2), the quinoa residue liquid, quinoa filtrate or quinoa bag liquid is mixed with citric acid descaling agent and then poured into a container with scale.

[0017] Preferably, in step 2), the ratio of citric acid descaling agent to water used in step 1) is 5-15g / 300mL.

[0018] Preferably, in step 2), the ratio of citric acid descaling agent to water used in step 1) is 15g / 300mL.

[0019] Compared with the prior art, the method of descaling using quinoa extract of the present invention has one or more of the following beneficial technical effects:

[0020] 1. It can not only remove scale, but also eliminate residue, thus having a good scale removal effect.

[0021] 2. It uses quinoa extract for descaling, which is a natural descaling agent that does not contain chemicals and will not damage the container.

[0022] 3. It has good environmental performance; the wastewater after descaling will not pollute the environment. Attached Figure Description

[0023] Figure 1 This is a flowchart of the method for descaling using quinoa extract according to the present invention.

[0024] Figure 2 This is a comparison chart showing the descaling effects of distilled water and quinoa residue solution at different times.

[0025] Figure 3 This is a comparison chart showing the descaling effect at different quinoa concentrations.

[0026] Figure 4 This is a comparison chart showing the descaling effect of quinoa at different temperatures.

[0027] Figure 5 This is a comparison chart of the descaling effects of different powers under ultrasonic conditions.

[0028] Figure 6 This is a comparison chart showing the descaling effect of quinoa residue solutions of different concentrations under ultrasonic conditions.

[0029] Figure 7 This is a comparison chart of the descaling effects at different temperatures under ultrasonic conditions.

[0030] Figure 8 This is a comparison chart of the descaling effect under ultrasonic conditions at different times.

[0031] Figure 9 This is the result of orthogonal experimental treatment.

[0032] Figure 10 This is a comparison chart showing the descaling effects of quinoa residue liquid, extract, and packaging.

[0033] Figure 11 This is a comparison chart showing the descaling effect of quinoa extracted with tap water and distilled water at different times.

[0034] Figure 12 This is a comparison chart showing the effects of 5g of the compound agent combined with the product and the product alone under ultrasound for 40 minutes.

[0035] Figure 13 This is a comparison chart showing the effects of different amounts of citric acid combined with or alone under ultrasound for 40 minutes. Detailed Implementation

[0036] The present invention will be further described below with reference to the accompanying drawings and embodiments. The content of the embodiments is not intended to limit the scope of protection of the present invention.

[0037] This invention relates to a method for descaling using quinoa extract, which can remove limescale without damaging containers, and is environmentally friendly and pollution-free.

[0038] Figure 1 A flowchart of the method for descaling using quinoa extract according to the present invention is shown. Figure 1 As shown, the method for removing scale using quinoa extract according to the present invention includes the following steps:

[0039] 1. Prepare quinoa residue liquid, quinoa filtrate, or quinoa bag liquid.

[0040] 2. Use the quinoa residue liquid, quinoa filtrate, or quinoa bag liquid for descaling.

[0041] This invention obtains the optimal method and descaling conditions for preparing quinoa residue solution, quinoa filtrate, or quinoa bagged solution through experiments. The experiments conducted in this invention are described below.

[0042] 1. Instruments: The instruments used in this experiment are listed in Table 1.

[0043] Table 1 Instruments

[0044]

[0045] 2. Reagents: The instruments used in this experiment are shown in Table 2.

[0046] Table 2 Reagents

[0047]

[0048] 3. Experimental Methods

[0049] 3.1 Preparation of different quinoa bran descaling solutions

[0050] 3.1.1 Extraction of Quinoa Residue Liquid

[0051] Weigh out a certain amount of quinoa bran and pour it into a beaker. Add 300mL of distilled water to dissolve it. Prepare it immediately before use.

[0052] 3.1.2 Preparation of Quinoa Extract

[0053] Weigh out a certain amount of quinoa bran in several portions, pour them into 500mL beakers, add 300mL of distilled water, extract under ultrasonication at 450W, 70℃, for 40min, filter, and prepare immediately before use.

[0054] 3.1.3 Making Quinoa Bread

[0055] Use five 5×7cm tea bags, each containing 6g of quinoa bran. Place the tea bags in a 500mL beaker, add 300mL of distilled water, and prepare immediately before use.

[0056] 3.2 Evaluation of the descaling effect on glass cups

[0057] 3.2.1 Water bath method

[0058] The water bath method was used to investigate the descaling effect of quinoa residue solution concentration, time, and temperature through three factors.

[0059] (1) Different quinoa concentrations: Weigh 10g, 20g, 30g, 40g and 50g of quinoa bran and place them in beakers containing about 0.5g of scale. Add 300mL of distilled water and stir well. Heat in a water bath at 100℃ until the scale at a certain concentration is completely removed. Remove the beakers, rinse with running water, dry and measure the mass. Record the heating time and mass change, take a picture to record the scale removal effect, and calculate the scale removal rate.

[0060] (2) Different times: Based on the scale removal results under different quinoa concentrations, the optimal scale removal concentration was selected and poured into a beaker containing about 0.5g of scale. The beaker was stirred evenly and heated in a 100℃ water bath. The beaker was removed and rinsed with running water at 1h, 2h, 4h, 6h, 8h and 10h respectively. After drying, the mass was measured and the mass change at different time periods was recorded. The scale removal effect was recorded by taking pictures and the scale removal rate was calculated. Distilled water was used as a blank control for each time period.

[0061] (3) Different temperatures: Based on the above selection of the optimal descaling concentration and descaling time for water bath, select the optimal descaling concentration, pour it into a beaker containing about 0.5g of scale, stir evenly, and place it in a water bath at 20℃, 40℃, 60℃, 80℃, and 100℃ respectively. Heat to the optimal time, remove the beaker, rinse with running water, dry it, measure the mass, record the mass change at different temperatures, take pictures to record the scale removal effect, and calculate the descaling rate.

[0062] 3.2.2 Ultrasonic Method

[0063] The descaling effect was investigated by considering four factors: power, concentration, temperature, and time.

[0064] (1) Different power: The optimal concentration selected in the above water bath was poured into a beaker containing about 0.5g of scale, stirred evenly, and ultrasonically tested at 60℃ under power of 250W, 300W, 350W, 400W, 450W and 500W respectively. The beaker was taken out, rinsed with running water, dried and the mass was measured. The change in scale mass under different power was recorded, the scale removal effect was recorded by taking pictures, and the scale removal rate was calculated. Distilled water was used as a blank control for each power condition.

[0065] (2) Different concentrations: Based on the above selection of the optimal power, weigh 0g, 10g, 20g, 30g, 40g and 50g of quinoa bran respectively, place them in beakers containing about 0.5g of scale, add 300mL of distilled water and stir evenly, place them in an ultrasonic cleaner for ultrasonication, remove the beakers and rinse them with running water, dry them and measure the mass, record the mass change, take pictures to record the scale removal effect, and calculate the scale removal rate.

[0066] (3) Different temperatures: Select the optimal ultrasonic descaling concentration and optimal descaling power according to the above. Pour about 0.5g of scale into a beaker, stir well, and place it in an ultrasonic cleaner at 30℃, 40℃, 50℃, 60℃, 70℃, and 80℃ respectively for ultrasonic cleaning until the scale is cleaned at a certain temperature. Remove the beaker, rinse it with running water, dry it, measure the mass, record the change in scale mass, take pictures to record the scale removal effect, calculate the descaling rate, and use distilled water as a blank control for each temperature condition.

[0067] (4) Different times: Select the optimal ultrasonic descaling concentration, optimal descaling power and optimal descaling temperature according to the above. Pour the optimal concentration into a beaker containing about 0.5g of scale, stir well, and place it in an ultrasonic cleaner for ultrasonic cleaning. Remove the beaker and rinse it with running water at 5min, 10min, 15min, 20min, 25min and 30min respectively. After drying, measure the mass, record the mass change, take pictures to record the scale removal effect, calculate the descaling rate, and use distilled water as a blank control for each time period.

[0068] 3.2.3 Orthogonal Experimental Method

[0069] Based on the results of the single-factor experiments, the selected orthogonal experimental conditions are shown in Table 3 below.

[0070] Table 3 Orthogonal Experiment Table

[0071]

[0072] 3.2.4 Comparison of the descaling effects of quinoa residue liquid, quinoa extract, and quinoa bags

[0073] Method for descaling quinoa residue: Select 30g of quinoa bran for extraction. Weigh 30g of quinoa bran and pour it into a beaker, add 300mL of distilled water, stir well, pour into a beaker containing about 0.5g of scale, and place it under ultrasonic conditions of 450W and 70℃ for ultrasonic descaling. Record the mass change, take pictures to record the scale removal effect, and calculate the descaling rate.

[0074] Descaling method of extract: Take the quinoa extract obtained according to the above extraction method, filter it and pour it into a beaker containing about 0.5g of scale. Place it under ultrasonic conditions of 450W and 70℃ for ultrasonic descaling, record the mass change, take pictures to record the scale removal effect, and calculate the descaling rate.

[0075] Quinoa bag descaling method: Use 5 tea bags (5×7cm), put 6g of quinoa bran in each tea bag and place them in a 500mL beaker. Add 300mL of distilled water and pour it into a beaker containing about 0.5g of scale. Ultrasonicate under the same conditions for 40 minutes. Record the mass change, take pictures to record the scale removal effect, and calculate the descaling rate.

[0076] 3.2.5 Comparison of the extraction effects of tap water and distilled water on quinoa

[0077] Weigh out 30g of quinoa bran in two portions and pour them into two 500mL beakers. Add 300mL of distilled water to one beaker and 300mL of tap water to the other. Stir well and then pour the mixture into a beaker containing about 0.5g of scale. Place the beakers under ultrasonic conditions of 450W and 70℃ to remove scale. Record the mass change, take pictures to record the scale removal effect, and calculate the scale removal rate. Use distilled water and tap water separately as blank controls.

[0078] 3.2.6 Study on the compounding effect of quinoa extract

[0079] Weigh 30g of quinoa bran, add 300mL of distilled water, stir well, and sonicate at 450W and 70℃ for 40min. Filter to prepare 12 extracts for later use. Weigh two portions each of 5g, 10g, and 15g of citric acid descaling agent; weigh two portions of 5g sodium carboxymethyl cellulose, two portions of 5g sodium dodecyl sulfonate, and two portions of 5g disodium ethylenediaminetetraacetate. Add these to the 12 prepared extracts, pour each into a beaker containing 0.5g of scale, and sonicate at 450W and 70℃. Record the descaling effect every 10min, take photos, and calculate the descaling rate.

[0080] The experiments were conducted according to the above experimental methods, and the descaling effect on the glass cups was analyzed based on the experimental results as follows:

[0081] 1. Analyze the descaling effect of different times, concentrations, and temperatures under water bath conditions by analyzing the descaling rate and image effects.

[0082] 1.1 Different times

[0083] The descaling effect at different times is shown in Table 4 and Figure 2 As shown.

[0084] Table 4 Comparison of descaling rates of distilled water and quinoa at different time points

[0085]

[0086] Figure 2 This is a comparison chart of the descaling effects of distilled water and quinoa residue solution at different times (where a to f are 0.0h, 2.0h, 4.0h, 6.0h, 8.0h, and 10.0h respectively; the left side is distilled water, and the right side is quinoa residue solution).

[0087] From Table 4 and Figure 2 As can be seen, under the conditions of 30g / 300mL and 100℃, the descaling rate of both distilled water and quinoa increases with time, but quinoa is cleaned first than distilled water, so quinoa has a certain descaling effect.

[0088] 1.2 Different quinoa concentrations

[0089] The descaling effects at different quinoa concentrations are shown in Table 5 and Figure 3 As shown.

[0090] Table 5. Descaling efficiency at different quinoa concentrations

[0091]

[0092] Figure 3 This is a comparison chart of the descaling effect at different quinoa concentrations (from left to right: 10g, 20g, 30g, 40g, 50g; a is the initial scale, b is the scale after 10.0h).

[0093] From Table 5 and Figure 3 It can be seen that different quinoa concentrations have different descaling effects at the same time. As can be seen from the data in the table and the images, the scale in the 30g / 300mL cup was cleaned first after 10.0 hours, achieving a 100% descaling rate.

[0094] 1.3. Different temperatures

[0095] The descaling effects of quinoa at different temperatures are shown in Table 6 and Figure 4 As shown.

[0096] Table 6. Changes in quinoa descaling rate at different temperatures

[0097]

[0098] Figure 4 This is a comparison chart of scale removal at different quinoa temperatures (from left to right: 20℃, 40℃, 60℃, 80℃, 100℃; a is the initial scale, b is after 10.0h).

[0099] From Table 6 and Figure 4As can be seen, the descaling effect of quinoa residue solution varies at different temperatures. At the same concentration of 30g / 300mL and the same time of 10h, the higher the temperature, the better the descaling effect. At 100℃, it cleans the scale first and has the best effect.

[0100] 2. Under ultrasonic conditions, the descaling effect of different power, time, concentration and temperature is analyzed by descaling rate and image effect.

[0101] 2.1 Different Power

[0102] The descaling effects at different power levels are shown in Table 7 and Figure 5 As shown.

[0103] Table 7 Comparison of descaling rates of distilled water and quinoa at different power levels

[0104]

[0105] Figure 5 This is a comparison chart of the descaling effect under different powers under ultrasonic conditions (where a to f are the initial scale at 250 to 500W and the descaling effect after 30 minutes of ultrasonic treatment; the left is distilled water, and the right is quinoa residue liquid).

[0106] As can be seen from Table 7, the changes in descaling rate at different power levels over 30 minutes indicate that quinoa is more effective than distilled water in descaling.

[0107] from Figure 5 The results show that as the power increases, the descaling effect of distilled water and quinoa also increases, but quinoa cleans the scale first and has the best effect at 450W and 500W.

[0108] 2.2 Different quinoa concentrations

[0109] The descaling effects at different quinoa concentrations are shown in Table 8 and Figure 6 As shown.

[0110] Table 8. Descaling efficiency of quinoa at different concentrations

[0111]

[0112] Figure 6 This is a comparison chart of the descaling effects of different quinoa concentrations under ultrasonic conditions (from left to right: 0g, 10g, 20g, 30g, 40g, 50g; a is the initial scale, b is the scale after 10.0h).

[0113] From Table 8 and Figure 6 As can be seen, different quinoa concentrations have different descaling effects at the same time. From the data in the table and the images, it can be seen that after 10 hours, the scale in the 30g / 300mL cup was cleaned first, achieving a 100% descaling rate.

[0114] 2.3 Different Temperatures

[0115] The descaling effect at different temperatures is shown in Table 9 and Figure 7 As shown.

[0116] Table 9 Comparison of descaling rates of distilled water and quinoa at different temperatures

[0117]

[0118] Figure 7 This is a comparison chart of the descaling effect under ultrasonic conditions at different temperatures (where a to f are the initial scale and the descaling effect after 30 min at 30℃, 40℃, 50℃, 60℃, 70℃, and 80℃, respectively; the left is distilled water, and the right is quinoa residue liquid).

[0119] From Table 9 and Figure 7 As can be seen, at the same time and with the same quinoa concentration, the descaling effect varies at different temperatures. The data in the table and the images show that higher temperatures result in better descaling efficiency, and quinoa is more effective than distilled water.

[0120] 2.4. Different times

[0121] The descaling effect at different times is shown in Table 10 and Figure 8 As shown.

[0122] Table 10 Comparison of descaling rates of distilled water and quinoa at different time points

[0123]

[0124] Figure 8 This is a comparison chart of the descaling effect under ultrasonic conditions at different times (where a to f are 5 min, 10 min, 15 min, 20 min, 25 min, and 30 min, respectively; the left is distilled water, and the right is quinoa residue liquid).

[0125] From Table 10 and Figure 8 It can be seen that the descaling effect of both distilled water and quinoa increases over time, but quinoa cleans the scale first than distilled water, so quinoa has a certain descaling effect.

[0126] 3. Orthogonal experiment

[0127] The optimal concentration was selected as 30g / 300mL, the optimal temperature as 70℃, the optimal time as 30min, and the optimal power as 450W based on the above ultrasonic conditions. An orthogonal array was established based on these conditions, as shown in Table 11.

[0128] Table 11 Analysis of Orthogonal Results

[0129]

[0130] Table 12 Significance Analysis

[0131]

[0132] Figure 9 This is a diagram showing the results after orthogonal experimental treatment.

[0133] From Tables 11, 12 and Figure 9 As can be seen from the data, temperature and time are the main influencing factors, and the optimal descaling conditions are 450W, 70℃, and 40min.

[0134] 4. Conclusions on the descaling effects of quinoa residue liquid, extract, and quinoa bag.

[0135] Table 13 Comparison of descaling rates of residue, extract, and coating

[0136]

[0137] Figure 10 The images show a comparison of the descaling effects of quinoa residue liquid, extract, and pack (the image shows the effect after 40 minutes of ultrasound; from left to right, the images show residue, liquid, and pack).

[0138] Table 13 shows the descaling rate calculated based on rinsing with running water every ten minutes. Figure 10 This is a comparison chart of the descaling effects of the three methods, as shown in Table 13. Figure 10 It can be seen that the descaling effect is: quinoa residue > quinoa bag > quinoa extract.

[0139] 5. Conclusion on the descaling effects of tap water extraction and distilled water extraction

[0140] Table 14 compares the descaling effects of quinoa extracted from different water qualities, namely tap water and distilled water. Figure 11 .

[0141] Table 14 Comparison of descaling rates of distilled water, tap water, and their corresponding quinoa extracts

[0142]

[0143]

[0144] Figure 11 This is a comparison chart of the descaling effects of tap water and distilled water on quinoa at different times (where the times are 10 min, 20 min, 30 min, and 40 min respectively; a) distilled water → quinoa; b) tap water → quinoa).

[0145] As shown in Table 14, the descaling rate gradually increases with time, and from... Figure 11 It can be seen that the descaling effect is: distilled water > quinoa residue > tap water > distilled water > tap water.

[0146] 6. Conclusion on the descaling effect of the compound formulation

[0147] The results of using four compounding agents—5g citric acid, 5g sodium carboxymethyl cellulose, 5g sodium dodecyl sulfonate, and 5g disodium ethylenediaminetetraacetate—alone and in combination with quinoa extract are shown in Table 15. Figure 12 .

[0148] Table 15. Changes in descaling rate over time under different compounding conditions.

[0149]

[0150] Figure 12 This is a comparison chart of the effects of 5g of compound agent on the compound and the single agent under ultrasound for 40min (where a-c is citric acid; d-f is sodium carboxymethyl cellulose; g-i is sodium dodecyl sulfonate; j-l is disodium ethylenediaminetetraacetate; from left to right: extract → compound → single compound agent).

[0151] From Table 15 and Figure 12 It can be seen that the descaling effect of different compound agents is better than that of the individual agents, and the descaling effect is better with 5g citric acid compound than with disodium EDTA compound > sodium dodecyl sulfonate compound > sodium carboxymethyl cellulose compound. Among them, although the descaling rate of citric acid compounded with extract is 100% after 10 minutes, there is still residue on the glass wall. This may be because there is a weighing error in the electronic balance, which leads to a certain deviation in the descaling rate data.

[0152] Figure 13 This is a comparison chart of the effects of different amounts of citric acid in combination and alone after 40 minutes of sonication (a~c 5g; d~f 10g; g~i 15g; from left to right: extract → combination → citric acid alone).

[0153] At 10 minutes, the descaling rate of different amounts of citric acid compound and its individual components all reached 100%, but... Figure 13 As can be seen, the combination of 5g and 10g citric acid leaves a mark, as do the individual 5g, 10g and 15g citric acid. However, the mark left by the combination is lighter, and the 15g citric acid combination leaves almost no mark. Therefore, the effect of the citric acid compound and the extract is better than that of citric acid alone.

[0154] Single-factor experiments using a water bath showed that longer bath time resulted in better descaling, and higher temperature led to a higher descaling rate. Descaling rates varied with concentration; concentrations that were too low or too high were ineffective. A concentration of 30g / 300mL was optimal. Furthermore, experiments demonstrated that using distilled water to prepare quinoa residue solution was more effective at removing scale than using tap water, and the quinoa residue solution was more effective than both quinoa extract and quinoa packets.

[0155] Furthermore, considering that water bath descaling takes too long and wastes electricity, we chose the ultrasonic-assisted method. Through four sets of single-factor experiments, we established an orthogonal array to screen out the optimal descaling conditions: 450W, 70℃, and 40min. Under these optimal conditions, we conducted compound descaling experiments. The results showed that the combination of citric acid and the extract was more effective than either quinoa extract or citric acid alone, leaving very faint residue on the cup wall, indicating better performance than either ingredient alone. Other surfactants, such as sodium carboxymethyl cellulose, sodium dodecyl sulfonate, and disodium EDTA, were less effective in combination with the extract than the extract alone, but still better than the surfactants alone.

[0156] The above embodiments of the present invention are merely examples for clearly illustrating the present invention and are not intended to limit the implementation of the present invention. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is impossible to exhaustively list all possible implementations here. All obvious variations or modifications derived from the technical solutions of the present invention are still within the protection scope of the present invention.

Claims

1. A method for removing scale using quinoa extract, characterized in that, Includes the following steps: 1) Prepare quinoa residue liquid, quinoa filtrate, or quinoa bag liquid; 2) Descaling using the quinoa residue liquid, quinoa filtrate, or quinoa bag liquid: Pour the quinoa residue liquid, quinoa filtrate, or quinoa bag liquid into a container with scale, and descale under ultrasonic conditions, wherein the ultrasonic power is 250-500W, the descaling time is 10-50 minutes, and the descaling temperature is 20-100℃.

2. The method for removing scale using quinoa extract according to claim 1, characterized in that, In step 1), the preparation of quinoa residue liquid is specifically as follows: a certain amount of quinoa bran is weighed and poured into a beaker, and water is added to the beaker to dissolve the quinoa bran to obtain quinoa residue liquid, wherein the ratio of quinoa bran to water is 10-50g / 300mL.

3. The method for removing scale using quinoa extract according to claim 1, characterized in that, In step 1), the preparation of quinoa filtrate is specifically as follows: a certain amount of quinoa bran is weighed and poured into a beaker, and water is added to the beaker. Extraction is carried out under ultrasonic power of 450W, 70℃, and 40min, and then filtered to obtain quinoa filtrate.

4. The method for removing scale using quinoa extract according to claim 1, characterized in that, In step 1), the preparation of quinoa bran solution is as follows: five 5×7cm tea bags are used, each containing 6g of quinoa bran. The tea bags are placed in a 500mL beaker, and 300mL of distilled water is added. The mixture is extracted under ultrasonic power of 450W, 70℃, and 40min to obtain quinoa bran solution.

5. The method for removing scale using quinoa extract according to claim 2, characterized in that, In step 1), the quinoa bran is 40-80 mesh quinoa bran.

6. The method for descaling using quinoa extract according to claim 5, characterized in that, In step 2), the ultrasonic power is 450W, the descaling time is 40 minutes, and the descaling temperature is 70℃.

7. The method for removing scale using quinoa extract according to claim 6, characterized in that, In step 2), the quinoa residue liquid, quinoa filtrate or quinoa bag liquid is mixed with citric acid descaling agent and then poured into a container with scale.

8. The method for removing scale using quinoa extract according to claim 7, characterized in that, In step 2), the ratio of citric acid descaling agent to water used in step 1) is 5-15g / 300mL.

9. The method for removing scale using quinoa extract according to claim 8, characterized in that, In step 2), the ratio of citric acid descaling agent to water used in step 1) is 15g / 300mL.

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