Processing method of mildew-proof, sterile and antibacterial bamboo charcoal chopsticks

Abstract

This invention discloses a processing method for mildew-proof, sterile, and antibacterial bamboo charcoal chopsticks, comprising the following processing steps: Step 1: Selecting fresh high-mountain bamboo is first cut into shapes; Step 2: The bamboo chopstick blanks are placed into a charcoal kiln according to a certain pattern; Step 3: The bamboo chopstick blanks are degreased using a non-contact heating degreasing technology; Step 4: The bamboo chopstick blanks are then fired and shaped; Step 5: The degreased and shaped bamboo chopstick blanks are placed into a multi-stage activation kiln for firing; Step 6: The temperatures of the first, second, and third stages of the multi-stage activation kiln are controlled to reach 290℃, 390℃, and 900℃, respectively; Step 7: The shaped bamboo charcoal chopsticks are then automatically cooled to room temperature. Through the combined process of steps 1 to 8, using a combination of non-contact high-temperature activation degreasing and a three-stage refining method in a multi-stage activation kiln, the functions of sterilization, antibacterial, bacteriostatic, mildew-proof, non-absorbent, easy-to-clean, oil-removing, natural-drying, and non-slip properties of the bamboo charcoal chopsticks are achieved.

Description

Technical Field

[0001] This invention relates to the field of bamboo charcoal chopsticks processing technology, specifically a method for processing sterile and antibacterial bamboo charcoal chopsticks. Background Technology

[0002] Bamboo chopsticks are a type of chopsticks mainly used for picking up food. They have advantages such as being made from natural materials, being environmentally friendly, having a natural and refreshing appearance, being affordable, and having a high cost-performance ratio.

[0003] Conventional methods of burning bamboo for 48 hours can easily damage its hardness and flexibility, making it prone to breakage, misshapen, deformed, shrinking, and with a high breakage rate. Using water spray cooling can generate bacteria, which is harmful to the human body and cannot achieve the purpose of bamboo products having automatic sterilization function. It is also impossible to use a combination of air-sealed high-temperature activation degreasing method and multi-activation kiln three-layer refining method to achieve the functions of sterilization, antibacterial, bacteriostatic, mildew prevention, non-absorbent oil, no-wash cleaning and oil removal, and natural drying of chopsticks. Therefore, a sterile and antibacterial bamboo charcoal chopsticks processing method is proposed. Summary of the Invention

[0004] The purpose of this invention is to provide a processing method for sterile and antibacterial bamboo charcoal chopsticks, in order to solve the problem mentioned in the background art that the chopsticks cannot achieve the functions of sterilization, antibacterial, bacteriostatic, mildew prevention, non-absorbent oil, no-wash cleaning and oil removal, and natural drying by combining the air-sealed high-temperature activation degreasing method and the multi-activation kiln three-layer refining method.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for processing mildew-proof, sterile, and antibacterial bamboo charcoal chopsticks, comprising the following processing steps:

[0006] Step 1: Select bamboo grown at an altitude of 850 meters or above for 5 years as raw material, and cut the fresh bamboo into shapes;

[0007] Step 2: Place the bamboo chopstick blanks into the charcoal kiln according to a set pattern;

[0008] Step 3: Degrease the bamboo chopstick blanks using a non-thermal degreasing technique;

[0009] Step 4: After degreasing, control the steam in the charcoal kiln to heat to 90℃ to fire and shape the bamboo chopstick blanks;

[0010] Step 5: Place the degreased and shaped bamboo chopstick blanks into a multi-stage activation kiln for firing;

[0011] Step Six: When the temperature of the first layer of the multi-stage activation kiln reaches 290℃, heat is then transferred to the second layer of the multi-stage activation kiln to reach 390℃. Then, heat is transferred to the third layer of the multi-stage activation kiln to reach 900℃. At this point, there is no water vapor left in the multi-stage activation kiln, and it is in a dry state. Then, the air vents on the multi-stage activation kiln are closed and the temperature is controlled to drop, allowing the temperature of the three layers in the multi-stage activation kiln to slowly drop to 220℃. At this time, the bamboo chopstick blank itself absorbs the uniform heat flow, and the bamboo chopstick blank slowly begins to turn black, which takes 120 hours.

[0012] Step 7: After 120 hours, close all the pores on the multi-activation kiln, allowing the hot airflow to circulate freely and penetrate the bamboo chopstick blank itself, so that the temperature inside and outside of the bamboo chopstick blank is uniform. After several hours of constant temperature refining, cool the charcoal kiln to room temperature.

[0013] Step 8: Carefully craft the cooled bamboo charcoal chopsticks according to the predetermined design.

[0014] Preferably, in step one, bamboo aged 5 years or more at an altitude of 850 meters or above is selected as raw material, and fresh bamboo harvested within 7 days is used. The selected bamboo is first washed with clean water to remove impurities and dust from the surface of the bamboo. Then, a polishing machine is used to smooth the protrusions and branches on the surface of the bamboo.

[0015] Preferably, in step one, the fresh bamboo is cut into long strips according to conventional dimensions. The cut bamboo strips are round at one end and square at the other end, and the conventional length is seven inches and two fen (approximately 21cm-23cm).

[0016] Preferably, in step two, when the bamboo chopstick blanks are placed into the charcoal kiln in a regular manner, the regular arrangement means that multiple bamboo strips that have been cut and shaped are arranged neatly in an array with one round end and one square end, and the spacing between the multiple bamboo strips after being arranged neatly is the width of one bamboo strip.

[0017] Preferably, in step three, the heating chamber in the charcoal kiln is arranged with an array of electric heating coils according to the placement of the bamboo strips, and the electric heating coils are located above the multiple neatly arranged bamboo strips. The air-heating degreasing temperature range of the array of electric heating coils in the heating chamber is between 60-80℃, and the air-heating degreasing time ranges between 2-5h.

[0018] Preferably, in step four, when the bamboo chopstick blanks are fired and shaped under steam heating to 90°C, the array-shaped electric heating coils are turned on or off according to actual needs. If the array-shaped electric heating coils are turned on, the temperature range is controlled between 40-50°C, and the firing and shaping time of the bamboo chopstick blanks is shortened to 1-2 hours. If the array-shaped electric heating coils are turned off, the firing and shaping time of the bamboo chopstick blanks is shortened to 2-4 hours.

[0019] Preferably, in step six, during the three-layer firing process of the degreased and shaped bamboo chopstick blanks in the multi-stage activation kiln, workers use tools to turn the bamboo chopstick blanks layer by layer from the pre-reserved turning area on the periphery of the multi-stage activation kiln, with a turning interval of 6-8 hours per turn, and the bamboo chopstick blanks are turned on all four sides.

[0020] Preferably, in step six, when the temperatures of the first, second, and third layers in the multi-stage activation kiln reach 290°C, 390°C, and 900°C respectively, the water vapor evaporated in the multi-stage activation kiln is discharged to the outside of the kiln through the discharge pipe, and the moisture content in the multi-stage activation kiln is guaranteed to be 0 and the dryness to be 100% within 120 hours.

[0021] Preferably, in step seven, after the bamboo chopstick blanks have been refined at a constant temperature for 96 hours, the pores on the multi-activation kiln are gradually opened, and the bamboo chopstick blanks are rapidly cooled to room temperature using a combination of air cooling and condenser tubes. The cooling time is between 1 and 2 hours, and the temperature range to room temperature is between 24 and 26°C.

[0022] Compared with the prior art, the beneficial effects of the present invention are:

[0023] In this invention, through the coordinated process of steps one through eight, the bamboo is first activated at high temperature in a vacuum, preserving its original flexibility. Then, the three-in-three-out technology of the multi-activation kiln is used to change the original polluting charcoal making method. By adopting the absorption heat activation technology, there is no pollution during the firing process, achieving safe operation and high yield. This solves the problem that conventional firing methods can easily damage the properties of the bamboo itself, avoids uneven temperature caused by rapid heating during direct firing, and improves the antibacterial quality of bamboo charcoal. At the same time, it also solves the problem of bacteria on the surface of the material when cooled with water, resulting in deformation, breakage, low yield, and excessive moisture content. By combining the vacuum high-temperature activation degreasing method and the three-layer refining method of the multi-activation kiln, the chopsticks achieve the functions of sterilization, antibacterial, bacteriostatic, mildew prevention, non-absorbent oil, no-wash cleaning and oil removal, and natural drying. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example

[0025] This invention provides a technical solution: a processing method for mildew-proof, sterile, and antibacterial bamboo charcoal chopsticks, comprising the following processing steps:

[0026] Step 1: Select bamboo grown at an altitude of 850 meters or above for 5 years as raw material, and cut the fresh bamboo into shapes;

[0027] Step 2: Place the bamboo chopstick blanks into the charcoal kiln according to a set pattern;

[0028] Step 3: Degrease the bamboo chopstick blanks using a non-thermal degreasing technique;

[0029] Step 4: After degreasing, control the steam in the charcoal kiln to heat to 90℃ to fire and shape the bamboo chopstick blanks;

[0030] Step 5: Place the degreased and shaped bamboo chopstick blanks into a multi-stage activation kiln for firing;

[0031] Step Six: When the temperature of the first layer of the multi-stage activation kiln reaches 290℃, heat is then transferred to the second layer of the multi-stage activation kiln to reach 390℃. Then, heat is transferred to the third layer of the multi-stage activation kiln to reach 900℃. At this point, there is no water vapor left in the multi-stage activation kiln, and it is in a dry state. Then, the air vents on the multi-stage activation kiln are closed and the temperature is controlled to drop, allowing the temperature of the three layers in the multi-stage activation kiln to slowly drop to 220℃. At this time, the bamboo chopstick blank itself absorbs the uniform heat flow, and the color of the bamboo chopstick blank begins to turn black. The process takes 120 hours.

[0032] Step 7: After 120 hours, close all the pores on the multi-activation kiln, allowing the hot air to circulate freely and penetrate the bamboo chopstick blank itself, so that the temperature inside and outside of the bamboo chopstick blank is uniform. After several more hours of refining, cool the bamboo chopstick blank to room temperature.

[0033] Step 8: The cooled bamboo material is meticulously crafted according to the predetermined design. Through the combined process of steps one through eight, the bamboo is first activated at high temperature in the air to preserve its original flexibility. Then, the three-in-three-out technology of the multi-activation kiln is used to change the original polluting charcoal making method. The absorption heat activation technology is pollution-free during the firing process, achieving safe operation and high yield. It solves the problem that conventional firing methods can easily damage the properties of the bamboo itself and avoids uneven temperature caused by rapid heating during direct firing, thus improving the antibacterial quality of bamboo charcoal chopsticks. At the same time, it also solves the problems of bacteria on the surface of the material when cooled with water, resulting in deformation, breakage, low yield and excessive moisture content. The combination of the air-temperature activation degreasing method and the three-layer refining method of the multi-activation kiln achieves the functions of sterilization, antibacterial, bacteriostatic, mildew prevention, non-absorbent oil, no washing required for oil removal, and natural drying. Example

[0034] This invention provides a technical solution: a processing method for mildew-proof, sterile, and antibacterial bamboo charcoal chopsticks, comprising the following processing steps:

[0035] Step 1: Select bamboo aged 5 years or more from altitudes above 850 meters as raw material. Cut the fresh bamboo into shapes. In Step 1, select bamboo aged 5 years or more from altitudes above 850 meters, and use fresh bamboo harvested within 7 days. First, wash the selected bamboo with clean water to remove impurities and dust from the surface. Then, use a polishing machine to smooth the protrusions and branches on the surface of the bamboo to improve the surface purity of the raw material and prevent residual impurities from affecting the quality of the finished product. Cut the fresh bamboo into strips according to standard sizes. The cut bamboo strips are round at one end and square at the other end, and the standard length is 7.2 inches, between 21cm and 23cm, so that the raw material conforms to the standard size in the market and is convenient for subsequent sales.

[0036] Step Two: Place the bamboo chopstick blanks into the charcoal kiln in a regular manner. In step two, when placing the bamboo chopstick blanks into the charcoal kiln in a regular manner, multiple bamboo strips that have been cut into shapes are arranged neatly in an array with one round end and one square end. The spacing between the bamboo strips after they are neatly arranged is the width of one bamboo strip. This makes the bamboo chopstick blanks arranged in an orderly manner to prevent messiness from affecting subsequent processing. It also effectively improves the air flow between the bamboo chopstick blanks, which is beneficial to the subsequent heating and firing of the bamboo chopstick blanks.

[0037] Step 3: Degreasing the bamboo chopstick blanks using indirect heating degreasing technology. In step 3, the heating chamber of the charcoal kiln is equipped with an array of electric heating coils arranged according to the placement of the bamboo chopstick strips. The electric heating coils are located above the neatly arranged bamboo chopstick strips. The indirect heating degreasing temperature range of the array of electric heating coils in the heating chamber is between 60-80℃, and the indirect heating degreasing time ranges between 2-5 hours. The bamboo chopstick strips are degreased by electric heating indirect heating to improve the degreasing performance of the bamboo chopstick blanks. The electric heating coils are auxiliary heating, mainly using external heating to transfer heat into the kiln, using an indirect warming activation method.

[0038] Step 4: After degreasing, the hot steam flow in the charcoal kiln is controlled to heat to 90℃ to fire and shape the bamboo chopstick blanks. In step 4, when the bamboo chopstick blanks are fired and shaped under the condition that the hot steam flow is heated to 90℃, the array-shaped electric heating coil is turned on or off according to actual needs. If the array-shaped electric heating coil is turned on, the temperature range is controlled between 40-50℃, and the firing and shaping time of the bamboo chopstick blanks is shortened to 1-2 hours. If the array-shaped electric heating coil is turned off, the firing and shaping time of the bamboo chopstick blanks is shortened to 2-4 hours. Based on the length of firing and shaping time and energy saving considerations, two methods are provided for firing and shaping the bamboo chopstick blanks to speed up the firing and shaping efficiency of the bamboo chopstick blanks.

[0039] Step 5: Place the degreased and shaped bamboo chopstick blanks into a multi-stage activation kiln for firing;

[0040] Step Six: When the temperature of the first layer of the multi-stage activation kiln reaches 290℃, heat is then transferred to the second layer to reach 390℃, and then to the third layer to reach 900℃. At this point, there is no water vapor left in the kiln, and it is in a dry state. The vents on the kiln are then closed, and the temperature is controlled to gradually decrease, allowing the temperature of the three layers to slowly drop to 220℃. At this point, the bamboo chopstick blanks absorb the uniform heat flow, and their color begins to turn black. This process takes 120 hours. In Step Six, during the three-layer firing process of the degreased and shaped bamboo chopstick blanks in the multi-stage activation kiln, workers use... The tool turns the bamboo chopstick blanks layer by layer from the pre-reserved turning area on the periphery of the multi-stage activation kiln, with a turning interval of 6-8 hours / time. The bamboo chopstick blanks are turned on all four sides. When the temperatures of the first, second, and third layers in the multi-stage activation kiln reach 290℃, 390℃, and 900℃ respectively, the water vapor evaporated in the multi-stage activation kiln is discharged to the outside of the kiln through the exhaust pipe. It is ensured that the moisture content in the multi-stage activation kiln is 0 and the dryness is 100% within 120 hours. This ensures the dehydration and drying effect of the degreased and shaped bamboo chopstick blanks during the three-layer firing process in the multi-stage activation kiln, so that the bamboo chopstick blanks can be fired evenly and the firing quality of the bamboo chopstick blanks can be improved.

[0041] Step Seven: After 120 hours, close all the pores on the multi-activation kiln, allowing the hot airflow to circulate freely and penetrate the bamboo chopstick blank itself, promoting a uniform temperature throughout the entire bamboo chopstick blank. After several more hours of refining, cool the bamboo chopstick blank to room temperature. In Step Seven, after 96 hours of constant-temperature refining, open all the pores on the multi-activation kiln and use a combination of air cooling and condenser pipes to rapidly cool the bamboo chopstick blank to room temperature. The cooling time is between 1-2 hours, and the room temperature range is between 24-26℃. This accelerates the cooling speed of the bamboo chopstick blank, shortens the cooling time, and improves the cooling efficiency, eliminating the need for long waiting periods.

[0042] Step 8: The cooled bamboo material is meticulously crafted according to the predetermined design. Through the combined process of steps one through eight, the bamboo is first activated at high temperature in the air to preserve its original flexibility. Then, the three-in-three-out technology of the multi-activation kiln is used to change the original polluting charcoal making method. The absorption heat activation technology is pollution-free during the firing process, achieving safe operation and high yield. It solves the problem that conventional firing methods can easily damage the properties of the bamboo itself, avoids uneven temperature caused by rapid heating in direct firing, and improves the antibacterial quality of bamboo charcoal. It also solves the problem of bacteria on the surface of the material when cooled with water, resulting in deformation, breakage, low yield and excessive moisture content. By combining the air-temperature activation degreasing method and the three-layer refining method of the multi-activation kiln, the chopsticks achieve the functions of sterilization, antibacterial, bacteriostatic, non-absorbent, no-wash cleaning and oil removal, natural drying and non-slip.

[0043] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A process for the preparation of anti-mildew, sterile and anti-bacterial bamboo charcoal chopsticks, characterized in that: The processing steps include the following: Step 1: Select bamboo grown at an altitude of 850 meters or above for 5 years as raw material, and cut the fresh bamboo into shapes; Step Two: Place the bamboo chopstick blanks into the charcoal kiln according to a set pattern; Step 3: Degrease the bamboo chopstick blanks using a non-thermal degreasing technique; Step 4: After degreasing, control the steam in the charcoal kiln to heat to 90℃ to fire and shape the bamboo chopstick blanks; Step 5: Place the degreased and shaped bamboo chopstick blanks into a multi-stage activation kiln for firing; Step Six: When the temperature of the first layer of the multi-stage activation kiln reaches 290℃, heat is then transferred to the second layer of the multi-stage activation kiln to reach 390℃. Then, heat is transferred to the third layer of the multi-stage activation kiln to reach 900℃. At this point, there is no water vapor left in the multi-stage activation kiln, and it is in a dry state. Then, the air vents on the multi-stage activation kiln are closed and the temperature is controlled to drop, allowing the temperature of the three layers in the multi-stage activation kiln to slowly drop to 220℃. At this time, the bamboo chopstick blank itself absorbs the uniform heat flow, and the bamboo chopstick blank naturally begins to turn black, which takes 120 hours. Step 7: After 120 hours, close all the pores on the multi-activation kiln, allowing the hot airflow to circulate freely and penetrate the bamboo chopstick blank itself, so that the temperature inside and outside of the bamboo chopstick blank is uniform. After several hours of constant temperature refining, the bamboo charcoal chopsticks are heated evenly, which enhances the hardness of the bamboo charcoal chopsticks and improves their antibacterial function. Then, the activation kiln is naturally cooled down to room temperature. Step 8: Carefully craft the cooled bamboo charcoal chopsticks according to the predetermined design.

2. The processing method of anti-mildew, sterile, and antibacterial bamboo charcoal chopsticks according to claim 1, characterized in that: In step one, bamboo aged 5 years or more at an altitude of 850 meters or above is selected as raw material, and fresh bamboo harvested within 7 days is used. The selected bamboo is first washed with clean water to remove the impurities and dust attached to the surface of the bamboo. Then, a polishing machine is used to smooth the protrusions and branches on the surface of the bamboo.

3. The processing method of anti-mildew, sterile, and antibacterial bamboo charcoal chopsticks according to claim 1, characterized in that: In step one, the fresh bamboo is cut into long strips according to the standard size. The cut bamboo strips are round at one end and square at the other end, and the standard length is seven inches and two fen, which is between 21cm and 23cm.

4. The processing method of anti-mildew, sterile, and antibacterial bamboo charcoal chopsticks according to claim 1, characterized in that: In step two, when the bamboo chopstick blanks are placed into the charcoal kiln in a regular manner, the regular arrangement means that multiple bamboo strips that have been cut and shaped are arranged in an array with one round end and one square end, and the spacing between the multiple bamboo strips after they are arranged in a regular manner is the width of one bamboo strip.

5. The processing method of anti-mildew, sterile, and antibacterial bamboo charcoal chopsticks according to claim 1, characterized in that: In step three, the heating chamber in the charcoal kiln is equipped with an array of electric heating coils arranged according to the placement of the bamboo strips. The electric heating coils are located above the multiple neatly arranged bamboo strips. The temperature range of the air-heating degreasing of the array of electric heating coils in the heating chamber is between 60-80℃, and the air-heating degreasing time ranges between 2-5 hours.

6. The processing method of anti-mildew, sterile, and antibacterial bamboo charcoal chopsticks according to claim 1, characterized in that: In step four, when the bamboo chopstick blanks are fired and shaped under the heat of steam to 90°C, the array of electric heating coils is turned on or off according to actual needs. If the array of electric heating coils is turned on, the temperature range is controlled between 40-50°C, and the firing and shaping time of the bamboo chopstick blanks is shortened to 1-2 hours. If the array of electric heating coils is turned off, the firing and shaping time of the bamboo chopstick blanks is shortened to 2-4 hours.

7. The processing method of anti-mildew, sterile, and antibacterial bamboo charcoal chopsticks according to claim 1, characterized in that: In step six, during the three-layer firing process of the degreased and shaped bamboo chopstick blanks in the multi-stage activation kiln, workers use tools to turn the bamboo chopstick blanks layer by layer from the pre-reserved turning area on the periphery of the multi-stage activation kiln. The turning time interval is between 6-8 hours / time, and the bamboo chopstick blanks are turned on all four sides.

8. The processing method of anti-mildew, sterile, and antibacterial bamboo charcoal chopsticks according to claim 1, characterized in that: In step six, when the temperatures of the first, second, and third layers in the multi-stage activation kiln reach 290°C, 390°C, and 900°C respectively, the water vapor evaporated in the multi-stage activation kiln is discharged to the outside of the kiln through the discharge pipe, and the moisture content and dryness of the multi-stage activation kiln are guaranteed to be 0% and 100% within 120 hours.

9. The processing method of anti-mildew, sterile, and antibacterial bamboo charcoal chopsticks according to claim 1, characterized in that: In step seven, after the bamboo chopstick blanks are refined at a constant temperature for 96 hours, the pores on the multi-activation kiln are gradually opened, and the bamboo charcoal chopsticks are rapidly cooled to room temperature using a combination of air cooling and condenser pipes. The cooling time is between 1 and 2 hours, and the temperature range to room temperature is between 24 and 26 degrees Celsius.