An antibacterial and wear-resistant pot and a preparation method thereof

Abstract

The application discloses an antibacterial and wear-resistant pot and a preparation method thereof. The pot comprises a pot body and a composite functional layer attached to the surface of the pot body. The composite functional layer comprises a melting layer formed by melting a composite powder. The composite powder comprises Al2O3 50wt%-59wt%, TiO2 30wt%-39wt%, an antibacterial component 1wt%-15wt% and inevitable impurities according to the weight percentage. The antibacterial component is one or more of Cu, Ag and ZnO. The application adopts the antibacterial alloy layer on the surface of the pot to improve the corrosion resistance and wear resistance while ensuring the antibacterial performance of the pot. The raw material is healthy and non-toxic, and the melting layer is not easy to fall off. In addition, the protective layer is arranged outside the melting layer, which can reduce the wear of the surface of the pot and make the pot more durable and have a good long-lasting antibacterial effect.

Description

Technical Field

[0001] This application relates to an antibacterial and wear-resistant cookware and its preparation method, belonging to the field of cooking utensil technology. Background Technology

[0002] Cookware plays a vital role in the kitchen, used for heating, cooking, and baking a variety of foods. Traditional cookware is typically made of materials such as stainless steel, cast iron, or aluminum, and is finished using various methods such as polishing, coating, or spraying. While these traditional cookware items meet cooking needs to a certain extent, they still have some shortcomings. For example, food may stick to the bottom of the pot, leading to problems such as cooking difficulties, bacterial growth, and cleaning difficulties. Furthermore, the surface of the cookware is susceptible to wear and scratches, thus affecting its lifespan.

[0003] Currently, the antibacterial cookware being piloted has two main methods: one is through antibacterial coating, which involves adding antibacterial agents, such as zinc oxide or anionic antibacterial agents, to the non-stick coating; the other is by using antibacterial 304 stainless steel to produce the cookware, thus achieving the purpose of antibacterial protection.

[0004] Existing Chinese patent CN108067407A, "An Antibacterial Non-stick Material and its Preparation Method" and "Antibacterial Non-stick Cookware," discloses the sequential formation of an alumina layer, a non-stick underlayer, and an antibacterial non-stick top layer on the surface of a metal substrate, ceramic substrate, or carbon substrate, which can provide long-lasting non-stick and highly effective antibacterial effects. However, it mainly utilizes a mixture of water-based fluoropolymer coating and antibacterial agent, which has limited dispersion effect. Under long-term high-temperature use, the coating will gradually decay and degrade, resulting in a gradual decrease in antibacterial effect and potential food safety hazards. Summary of the Invention

[0005] To address the aforementioned issues, this application proposes an antibacterial and wear-resistant cookware and its preparation method. By applying an antibacterial alloy layer to the surface of the cookware, the wear resistance is significantly improved while ensuring the antibacterial properties of the cookware. The raw materials are healthy and non-toxic, and the applied layer is not easily detached. In addition, a protective layer is provided outside the applied layer, which can reduce the wear on the surface of the cookware, making it more durable and providing a long-lasting antibacterial effect.

[0006] According to one aspect of this application, an antibacterial and wear-resistant cookware is provided, comprising a cookware substrate and a composite functional layer attached to its surface, said composite functional layer comprising a sprayed layer formed by spraying alloy powder;

[0007] The alloy powder comprises, by weight percentage, 50wt%-59wt% Al2O3, 30wt%-39wt% TiO2, 1wt%-15wt% antibacterial component, and unavoidable impurities; the antibacterial component is one or more of Cu, Ag, and ZnO.

[0008] Specifically, a combination of Al2O3 and TiO2 is used. Al2O3 has a hardness of approximately 9, exhibiting excellent wear resistance and high-temperature resistance, while TiO2 has a hardness of approximately 5.5 to 6, making it a relatively hard ceramic material with excellent optical properties and chemical stability. The content of each component is precisely controlled to ensure excellent wear resistance and avoid the negative impact of excessive addition on mechanical properties. This combination of components allows the coating to better resist scratches and abrasions, maintaining the appearance and performance of the cookware, and resisting corrosion from acids, alkalis, and other chemicals. Controlling the content of the antibacterial component provides a good antibacterial effect while preventing excessive addition from affecting the fluidity of the liquid metal during the spraying process, which could lead to a loose and uneven coating.

[0009] Specifically, Ag is selected as the antibacterial component due to its broad-spectrum and highly effective antibacterial properties, particularly against Gram-positive and Gram-negative bacteria. The antibacterial mechanism of Ag differs from that of Cu and ZnO; using Ag enhances the material's broad antibacterial spectrum and prevents bacterial resistance. Furthermore, Ag can form alloyed solid solutions with Cu and ZnO, providing sustained release of antibacterial ions.

[0010] Optionally, the Al2O3 content can be 50wt%, 50.5wt%, 51wt%, 51.5wt%, 52wt%, 52.5wt%, 53wt%, 53.5wt%, 54wt%, 54.5wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, etc. The TiO2 content can be 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 34.5wt%, 35wt%, 35.5wt%, 36wt%, 37wt%, 38wt%, 39wt%, etc.

[0011] Similarly, the content of antibacterial components can be 1wt%, 2wt%, 3wt%, 4wt%, 4.5wt%, 5wt%, 5.5wt%, 6wt%, 6.5wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, etc.

[0012] Optionally, the composite functional layer further includes a protective layer formed on the outer surface of the molten layer; wherein the hardness of the protective layer is greater than the hardness of the molten layer to which it belongs.

[0013] Optionally, the protective layer includes a nitriding layer, wherein the nitriding layer is formed on the outer surface of the molten layer.

[0014] Specifically, the surface of the coating formed by lamination is relatively rough, which reduces the coating's corrosion resistance and hardness to some extent. Nitriding causes TiN to form and penetrate into defects, making the coating denser. By controlling the nitriding conditions, nitrogen atoms can penetrate only to a certain depth near the surface of the coating without completely penetrating, forming a dense nitrided layer while preserving the original structure of the underlying lamination layer.

[0015] Optionally, the antibacterial component is one or more of ZnO and Ag, and the metal powder includes 57wt%-59wt% Al2O3, 37wt%-39wt% TiO2, 1wt%-5wt% antibacterial component, and unavoidable impurities.

[0016] Optionally, the thickness of the molten layer is 35μm-55μm; the thickness of the protective layer is 10μm-20μm.

[0017] Preferably, the thickness of the molten layer is 40μm-50μm; the thickness of the protective layer is 15μm-18μm.

[0018] Specifically, the melt-blown layer within this thickness range has a dense structure, sufficient mechanical strength, and high bonding strength with the substrate, thereby improving the overall wear resistance of the cookware; the protective layer within this thickness range has high surface hardness, improving the cookware's scratch resistance.

[0019] Optionally, the cookware substrate is made of composite steel, which is a three-layer composite material comprising, from the outside in, a magnetic conductive layer, an aluminum layer, and a stainless steel layer.

[0020] Preferably, the composite steel material is a three-layer composite material of 304+3003+430 with a thickness of 2.3mm. The inner surface of the formed pot blank is made of 304 stainless steel, the middle layer is 3003 aluminum, and the outer surface magnetic layer is made of 430 stainless steel, which allows the pot to be used with various heat sources such as open flame, electric stove, and induction cooker.

[0021] According to another aspect of this application, a method for preparing the above-mentioned antibacterial and wear-resistant cookware is provided, comprising the following steps:

[0022] a. Stretching and forming of the cookware substrate;

[0023] b. Polish and remove oil from the inner surface of the cookware substrate;

[0024] c. Roughen the inner surface of the cookware substrate by sandblasting;

[0025] d. The above alloy powder is sprayed onto the inner surface of the cookware substrate to form a sprayed layer;

[0026] e. The inner surface of the cookware substrate is polished a second time to obtain the antibacterial and wear-resistant cookware.

[0027] Preferably, surface degreasing is performed using mechanical polishing to remove oil stains from the surface of the pot blank to be melted and sprayed. Polishing makes the pot surface smooth, which improves the pot's non-stick properties and enhances its appearance, preventing sticking during cooking and stir-frying.

[0028] Optionally, the particle size of the alloy powder is 44μm-125μm.

[0029] Specifically, limiting the particle size range of the alloy powder helps it distribute evenly within the coating, ensuring that the antibacterial components are uniformly dispersed throughout the coating, thereby improving antibacterial performance. Simultaneously, powder with a moderate particle size range adheres more easily to the inner surface of the cookware substrate, is less likely to be lost or produce an uneven coating, helps ensure the uniformity and consistency of the coating, and controls the release rate of the antibacterial components. Smaller powder particles may release antibacterial components more easily, but overly rapid release may be detrimental to long-term antibacterial effects. An appropriate particle size range can balance the release rate of the antibacterial components, allowing them to maintain their antibacterial effect throughout the cookware's lifespan, thus extending the cookware's service life.

[0030] In addition, alloy powder particles of this size can fill micro-defects and pores in the coating, thereby improving the density of the melt-blown layer and helping to enhance the wear resistance of the cookware, making it better able to resist scratches and abrasions.

[0031] Optionally, the roughness Ra of the inner surface of the cookware substrate after sandblasting in step c is 2.0 μm to 10 μm;

[0032] And / or, the surface roughness Ra of the inner surface of the cookware substrate after secondary polishing in step e is 1.5 μm to 3 μm.

[0033] The roughening process of this invention is achieved through sandblasting, a surface pretreatment method that roughens, cleans, and activates the surface of the pot blank. Sandblasting increases the bonding area and strengthens the bond between the weld bead layer and the pot blank. To obtain the necessary rough surface, polygonal, irregularly shaped, sharp abrasives, such as crushed diamond, are generally selected. Typically, as the surface roughness of the pot blank increases, the bonding strength between the weld bead layer and the pot blank substrate also increases, forming a stronger mechanical interlock. However, excessive roughness can lead to interfacial stress concentration, reducing bonding strength and making it difficult to obtain a uniform weld bead layer.

[0034] After polishing, the surface roughness Ra is 1.5μm to 3μm, resulting in a smooth and flat surface suitable for daily use. Over-polishing avoids surface quality loss and reduced surface hardness. The matching of the two roughnesses ensures both bonding strength and good surface quality.

[0035] Preferably, step d employs a plasma process, using a plasma spray gun to heat and ionize the plasma gas, generating a plasma arc. The gas thermally expands and is ejected from the spray gun nozzle as a high-speed plasma jet. The powder delivery gas feeds the first powder from the nozzle into the plasma jet, where it is heated to a molten or semi-molten state and accelerated by the plasma jet, spraying it onto the inner surface of the treated pot blank to form a coating.

[0036] The plasma gas is one of argon, hydrogen, nitrogen, or helium. The melting spray power is 40 kW, the time is 25–50 s, and the powder feed rate is 6 g / min–7 g / min.

[0037] Optionally, step d1, which involves nitriding the cookware substrate to form a TiN-containing protective layer on the outer surface of the melt-blown layer, is included between step d and step e.

[0038] Preferably, the nitriding treatment temperature is 500-600℃ and the time is 5h-7h.

[0039] Specifically, the formation of TiN causes Ti elements to diffuse outward from the lower molten layer, achieving a good bond between the nitrided layer and the molten layer, improving the interfacial bonding strength, and ultimately significantly improving the overall hardness and wear resistance of the cookware.

[0040] Optionally, step d2 is included between step d and step e: the cookware substrate is placed in a blackening solvent at approximately 400°C and reacted for 4 hours, then removed. The blackening solvent is prepared from commercially available conventional blackening solutions, and the proportions can be referenced from existing technologies. This step is to make the cookware appear black and aesthetically pleasing.

[0041] The beneficial effects that this application may produce include, but are not limited to:

[0042] 1. The antibacterial and wear-resistant cookware provided in this application, through the application of a molten coating layer and a protective layer formed by the molten spraying of alloy powder containing antibacterial components, not only endows the cookware with excellent antibacterial properties, effectively preventing the growth of bacteria and microorganisms, but also improves the surface hardness of the cookware. The composite ceramic layer formed by the mixture of Al2O3 and TiO2 further enhances the wear resistance of the cookware. Al2O3 has a hardness of approximately 9, and TiO2 has a hardness of approximately 5.5 to 6, both being relatively hard ceramic materials with excellent optical properties and chemical stability. The combination of the two components enables the coating to better resist scratches and wear; therefore, in some embodiments, good hardness and wear resistance can be achieved without nitriding oxidation.

[0043] 2. In some further optional embodiments, the antibacterial and wear-resistant cookware provided in this application has been nitrided to form a nitrided layer. After the surface of the antibacterial and wear-resistant cookware has been nitrided, it has high chemical stability and is not easily corroded by chemical substances such as food acids and alkalis, so it has little impact on the taste and quality of food.

[0044] 3. The method for preparing antibacterial and wear-resistant cookware provided in this application is easy to industrialize, ensuring the production quality and performance stability of the antibacterial and wear-resistant cookware, while improving the durability and cooking efficiency of the cookware, meeting the requirements of modern life for health and quality. Attached Figure Description

[0045] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0046] Figure 1 This is a schematic diagram of the cross-sectional structure of the antibacterial and wear-resistant cookware of this application;

[0047] Figure 2 for Figure 1 Enlarged view of section A.

[0048] List of components and reference numerals:

[0049] 1. Cookware substrate; 2. Spray coating layer; 3. Protective layer; 31. Blackening layer; 32. Nitriding layer. Detailed Implementation

[0050] The present application is described in detail below with reference to the embodiments, but the present application is not limited to these embodiments.

[0051] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art. The reagents and raw materials used in this invention are readily available through conventional means, and unless otherwise specified, they shall be used in accordance with conventional methods in the art or as per the product instructions. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to the methods of this invention. The preferred embodiments and materials described in this patent are for illustrative purposes only.

[0052] Example 1

[0053] The antibacterial and wear-resistant cookware includes a cookware substrate and a composite functional layer attached to its surface. The composite functional layer includes a sprayed layer formed by alloy powder spraying and a protective layer formed on the outer surface of the sprayed layer. The contents, by weight percentage, are 59 wt% Al2O3, 39 wt% TiO2, 1 wt% antibacterial component, and the remaining components are unavoidable impurities, of which the antibacterial component is Cu.

[0054] The protective layer comprises a nitrided layer and an oxide layer. The nitrided layer is formed on the outer surface of the sprayed layer and contains TiN. The oxide layer is formed on the outer surface of the nitrided layer and contains TiO2. The thickness of the sprayed layer is 35μm-55μm; the thickness of the protective layer is 10μm-20μm.

[0055] Of course, in some other embodiments, the nitriding layer may not be included, because Al2O3 and TiO2 themselves have high hardness, so the resulting melt-sprayed layer can also have high hardness, thus making the antibacterial and wear-resistant cookware have strong wear resistance.

[0056] It should be noted that excessively thick melt-coated layers are more prone to peeling off, while insufficiently thick layers offer weak corrosion resistance and fail to effectively protect the cookware substrate. Experiments have shown that a melt-coated layer thickness of 35μm-55μm effectively mitigates both of these issues. Similarly, when the protective layer thickness exceeds 20μm, the improvement in impact resistance and salt corrosion resistance is not significant, and current manufacturing processes also struggle to achieve the required thickness. Therefore, a protective layer thickness between 10μm and 20μm strikes a balance between protective performance and cost.

[0057] The cookware base is made of composite steel, which is a three-layer composite material of 304+3003+430 with a thickness of 2.3mm. The inner surface of the formed pot blank is made of 304 stainless steel, the middle layer is 3003 aluminum, and the outer surface magnetic layer is 430 stainless steel, which allows the cookware to be used with various heat sources such as open flame, electric stove, and induction cooker.

[0058] The preparation method includes the following steps:

[0059] a. Stretching and forming of the cookware substrate;

[0060] b. Polish and remove oil from the inner surface of the cookware substrate;

[0061] c. Roughen the inner surface of the cookware substrate by sandblasting;

[0062] d. The above alloy powder is sprayed onto the inner surface of the cookware substrate to form a sprayed layer;

[0063] e. The inner surface of the cookware substrate is polished a second time to obtain antibacterial and wear-resistant cookware.

[0064] The alloy powder has a particle size of 120 μm. In step c, the surface roughness Ra of the inner surface of the cookware substrate after sandblasting is 10 μm; in step e, the surface roughness Ra of the inner surface of the cookware substrate after secondary polishing is 3 μm. Step d uses a plasma spray gun with helium as the plasma gas. The spraying power is 40 kW, the time is 25-50 s, and the powder feed rate is 6-6.5, to achieve a sprayed layer thickness of 35 μm-55 μm.

[0065] To further improve the wear resistance of the cookware, step d1 is added between steps d and e: the cookware substrate is nitrided at 560℃ for 5-7 hours. Given that general users have a higher acceptance of black cookware, step d2 is also added between steps d and e: the cookware substrate is immersed in a blackening solvent at 400℃ for 4 hours, and then removed to give the inner surface of the cookware a black gloss.

[0066] Example 2

[0067] The antibacterial and wear-resistant cookware includes a cookware substrate and a composite functional layer attached to its surface. The composite functional layer includes a sprayed layer formed by alloy powder spraying and a protective layer formed on the outer surface of the sprayed layer. The alloy powder, by weight percentage, includes 55wt% Al2O3, 34wt% TiO2, 10wt% antibacterial component, and the remaining components are unavoidable impurities. The antibacterial component is Cu.

[0068] The protective layer comprises a nitrided layer and an oxide layer. The nitrided layer is formed on the outer surface of the sprayed layer and contains TiN. The oxide layer is formed on the outer surface of the nitrided layer and contains TiO2. The thickness of the sprayed layer is 35μm-55μm; the thickness of the protective layer is 10μm-20μm.

[0069] The cookware base is made of composite steel, which is a three-layer composite material of 304+3003+430 with a thickness of 2.3mm. The inner surface of the formed pot blank is made of 304 stainless steel, the middle layer is 3003 aluminum, and the outer surface magnetic layer is 430 stainless steel, which allows the cookware to be used with various heat sources such as open flame, electric stove, and induction cooker.

[0070] The preparation method is the same as in Example 1.

[0071] Example 3

[0072] The antibacterial and wear-resistant cookware includes a cookware substrate and a composite functional layer attached to its surface. The composite functional layer includes a sprayed layer formed by alloy powder spraying and a protective layer formed on the outer surface of the sprayed layer. The alloy powder, by weight percentage, includes 50wt% Al2O3, 34wt% TiO2, 15wt% antibacterial component, and the remaining components are unavoidable impurities. The antibacterial component is Cu.

[0073] The protective layer comprises a nitrided layer and an oxide layer. The nitrided layer is formed on the outer surface of the sprayed layer and contains TiN. The oxide layer is formed on the outer surface of the nitrided layer and contains TiO2. The thickness of the sprayed layer is 35μm-55μm; the thickness of the protective layer is 10μm-20μm.

[0074] The cookware base is made of composite steel, which is a three-layer composite material of 304+3003+430 with a thickness of 2.3mm. The inner surface of the formed pot blank is made of 304 stainless steel, the middle layer is 3003 aluminum, and the outer surface magnetic layer is 430 stainless steel, which allows the cookware to be used with various heat sources such as open flame, electric stove, and induction cooker.

[0075] The preparation method is the same as in Example 1.

[0076] Example 4

[0077] The antibacterial and wear-resistant cookware includes a cookware substrate and a composite functional layer attached to its surface. The composite functional layer includes a sprayed layer formed by alloy powder spraying and a protective layer formed on the outer surface of the sprayed layer. The alloy powder, by weight percentage, includes 58 wt% Al2O3, 35 wt% TiO2, 5 wt% antibacterial component, and the remaining components are unavoidable impurities. The antibacterial component is ZnO.

[0078] The protective layer comprises a nitrided layer and an oxide layer. The nitrided layer is formed on the outer surface of the sprayed layer and contains TiN. The oxide layer is formed on the outer surface of the nitrided layer and contains TiO2. The thickness of the sprayed layer is 35μm-55μm; the thickness of the protective layer is 10μm-20μm.

[0079] The cookware base is made of composite steel, which is a three-layer composite material of 304+3003+430 with a thickness of 2.3mm. The inner surface of the formed pot blank is made of 304 stainless steel, the middle layer is 3003 aluminum, and the outer surface magnetic layer is 430 stainless steel, which allows the cookware to be used with various heat sources such as open flame, electric stove, and induction cooker.

[0080] The preparation method is the same as in Example 1.

[0081] Example 5

[0082] The antibacterial and wear-resistant cookware includes a cookware substrate and a composite functional layer attached to its surface. The composite functional layer includes a sprayed layer formed by alloy powder spraying and a protective layer formed on the outer surface of the sprayed layer. The alloy powder, by weight percentage, includes 58 wt% Al2O3, 35 wt% TiO2, 5 wt% antibacterial component, and the remaining components are unavoidable impurities. The antibacterial component is Ag.

[0083] The protective layer comprises a nitrided layer and an oxide layer. The nitrided layer is formed on the outer surface of the sprayed layer and contains TiN. The oxide layer is formed on the outer surface of the nitrided layer and contains TiO2. The thickness of the sprayed layer is 35μm-55μm; the thickness of the protective layer is 10μm-20μm.

[0084] The cookware base is made of composite steel, which is a three-layer composite material of 304+3003+430 with a thickness of 2.3mm. The inner surface of the formed pot blank is made of 304 stainless steel, the middle layer is 3003 aluminum, and the outer surface magnetic layer is 430 stainless steel, which allows the cookware to be used with various heat sources such as open flame, electric stove, and induction cooker.

[0085] The preparation method is the same as in Example 1.

[0086] Comparative Example 1

[0087] The difference between Comparative Example 1 and Example 1 is that the alloy powder used in Comparative Example 1 includes 58 wt% Al2O3, 38 wt% TiO2, and the balance being impurities.

[0088] Comparative Example 2

[0089] The difference between Comparative Example 2 and Example 1 is that the alloy powder comprises 60 wt% Al2O3, 39 wt% TiO2, 0.5 wt% antibacterial component, and unavoidable impurities. That is, the alloy powder contains only trace amounts of antibacterial component.

[0090] Comparative Example 3

[0091] The difference between Comparative Example 3 and Example 1 is that the alloy powder contains 65 wt% Al2O3, 33 wt% TiO2, 0.5 wt% antibacterial component, and unavoidable impurities. That is, the alloy powder contains only trace amounts of antibacterial component.

[0092] Comparative Example 4

[0093] The difference between Comparative Example 4 and Example 1 is that the alloy powder contains 53 wt% Al2O3, 45 wt% TiO2, 0.5 wt% antibacterial component, and unavoidable impurities. That is, the alloy powder contains only trace amounts of antibacterial component.

[0094] Experimental Example

[0095] The cookware prepared in Examples 1-5 and Comparative Example 1 were subjected to antibacterial performance tests according to GB21551.2-2010. Specifically, the test strain was Staphylococcus aureus AS1.89, and the inoculum concentration was 7.2*10⁻⁶. 5 CFU / mL, inoculated bacterial suspension volume 0.2mL; Escherichia coli AS1.90, inoculated bacterial suspension concentration: 5.5*10 5CFU / mL, inoculated bacterial suspension volume 0.2mL. The antibacterial rate of the sample from the examples was ≥90% compared to the blank control sample, indicating antibacterial activity. The antibacterial rate was calculated as 1 - (colony count in Examples 1-5 / colony count in Comparative Example 1). The final results are shown in Table 1.

[0096] Table 1. Results of antibacterial performance test

[0097]

[0098]

[0099]

[0100] In the cookware prepared in this application, Examples 4 and 5 did not test the lower limit of their respective antibacterial components. Since ZnO and Ag are relatively expensive, based on the Cu example, the lower limit of ZnO and Ag is estimated to be approximately 1%. Two lower values ​​(5%) were pre-selected, and experiments showed better results. Theoretically, within the limits defined in this application, a higher proportion results in better antibacterial effect. However, Comparative Example 2 shows that when the antibacterial component is less than 1 wt%, the antibacterial effect is insufficient. Therefore, in the optional examples, the antibacterial component should be greater than 1 wt%. Furthermore, combined with Comparative Examples 3 and 4, it is clear that increasing the content of Al2O3 and TiO2 does not significantly affect the antibacterial effect; therefore, the antibacterial effect is due to the antibacterial components themselves.

[0101] The coating of the cookware prepared in this application embodiment has Al2O3 and TiO2 as its main components, which have excellent wear resistance and high temperature resistance. The combination of the two components enables the coating to better resist scratches and wear, maintain the appearance and performance of the cookware, and resist the corrosion of acids, alkalis and other chemicals.

[0102] As can be seen from the data in the table above, the cookware prepared in Examples 1-5 all have excellent antibacterial effects, with an antibacterial rate of 99.9%, which can effectively ensure food cooking safety. At the same time, as the proportion of antibacterial components increases, the number of colonies obtained after 24 hours of contact culture will decrease, but the increase in antibacterial rate is not significant. Considering the overall cost, the proportion of antibacterial components needs to be controlled below 15%wt.

[0103] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to interchangeably. Each embodiment focuses on describing the differences from other embodiments. In particular, the system embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions in the method embodiments.

[0104] The above description is merely an embodiment of this application and is not intended to limit the scope of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of the claims of this application.

Claims

1. An antibacterial and wear-resistant cookware, characterized in that, The cookware includes a cookware substrate and a composite functional layer attached to its surface, wherein the composite functional layer includes a sprayed layer formed by spraying composite powder; The composite powder, by weight percentage, consists of 50wt%-59wt% Al2O3, 30wt%-39wt% TiO2, 1wt%-15wt% antibacterial components, and unavoidable impurities. The antibacterial component is one or more of Cu, Ag and ZnO; The composite functional layer further includes a protective layer, which is formed on the outer surface of the molten layer; Wherein, the hardness of the protective layer is greater than the hardness of the molten layer; The protective layer includes a nitrided layer formed on the outer surface of the melt-blown layer.

2. The antibacterial and wear-resistant cookware according to claim 1, characterized in that, The antibacterial component is one or more of ZnO and Ag, and the composite powder consists of Al2O3 57wt%-59wt%, TiO2 37wt%-39wt%, antibacterial component 1wt%-5wt%, and unavoidable impurities.

3. The antibacterial and wear-resistant cookware according to claim 1, characterized in that, The cookware substrate is made of composite steel, which is a three-layer composite material, consisting of a magnetic conductive layer, an aluminum layer, and a stainless steel layer from the outside in.

4. A method for preparing an antibacterial and wear-resistant cookware as described in any one of claims 1-3, characterized in that, Includes the following steps: a. Stretching and forming of the cookware substrate; b. Polish and remove oil from the inner surface of the cookware substrate; c. Roughen the inner surface of the cookware substrate by sandblasting; d. The above composite powder is melt-cast onto the inner surface of the cookware substrate to form a melt-cast layer; e. The inner surface of the cookware substrate is polished a second time to obtain the antibacterial and wear-resistant cookware.

5. The antibacterial and wear-resistant cookware according to claim 4, characterized in that, The particle size of the composite powder is 44μm-125μm.

6. The antibacterial and wear-resistant cookware according to claim 5, characterized in that, In step c, the surface roughness Ra of the inner surface of the cookware substrate after sandblasting is 2.0 μm ~ 10 μm; And / or, the surface roughness Ra of the inner surface of the cookware substrate after secondary polishing in step e is 1.5 μm ~ 3 μm.

7. The antibacterial and wear-resistant cookware according to claim 5, characterized in that, The step between step d and step e includes step d1, which involves nitriding the cookware substrate to form a TiN-containing protective layer on the outer surface of the melt-sprayed layer.

8. The antibacterial and wear-resistant cookware according to any one of claims 5-7, characterized in that, Step d2 is included between steps d and e: the pot substrate is placed in a blackening solvent at 400°C and reacted for 4 hours before being removed.

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