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

Abstract

This application discloses an antibacterial and wear-resistant cookware and its preparation method, comprising a cookware substrate and a composite functional layer attached to its surface, wherein the composite functional layer includes a melt-cast layer formed by melt-casting composite powder; the composite powder is composed of Al by weight percentage. 2 O 3 30wt%-50wt%, TiO 2 The cookware is composed of 20wt%-35wt% of Cu, 10wt%-40wt% of Ti, and 1wt%-15wt% of an antibacterial component; the antibacterial component is one or more of Cu, Ag, and ZnO. This application employs a melt-applied antibacterial alloy layer on the cookware surface, which improves corrosion resistance and wear resistance while ensuring the cookware's antibacterial properties. The raw materials are healthy and non-toxic, and the melt-applied layer is not easily detached. Furthermore, a protective layer is provided outside the melt-applied layer, which reduces wear on the cookware surface, making it more durable and corrosion-resistant.

Description

An antibacterial and wear-resistant cookware and its preparation method 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, leading to problems such as cooking difficulties, bacterial growth, poor corrosion resistance, 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 antibacterial properties of the cookware are ensured while improving its corrosion resistance and wear resistance. The raw materials are healthy and non-toxic, and the applied layer is not easily detached. In addition, a protective layer is set outside the applied layer, which can reduce the wear on the surface of the cookware, making it more durable and corrosion resistant.

[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, 30wt%-50wt% Al2O3 and TiO2.

[0008] 20wt%-35wt%, Ti 10wt%-40wt%, and antibacterial component 1wt%-15wt%; the antibacterial component is one or more of Cu, Ag, and ZnO.

[0009] Specifically, a combination of Al2O3, TiO2, and Ti is used. Al2O3 serves as the main reinforcing phase, providing high hardness and wear resistance. TiO2 is a relatively hard ceramic material with excellent optical properties and chemical stability. The addition of Ti allows for partial miscibility with Al2O3, increasing the density of the matrix and reducing the channels for corrosive media penetration, thus indirectly improving corrosion resistance. Furthermore, Ti refines the grain size of Al2O3 and TiO2, reducing microcrack density and the number of corrosion initiation points. Ti also possesses a certain degree of ductility, and its interphase isolation effect inhibits crack propagation, improves the material's resistance to spalling during corrosion, and enhances interfacial bonding strength, making the material more robust and reliable in corrosive environments. This further improves the bonding strength of the weld bead layer and reduces brittleness. Since cookware substrates are generally made of metals such as iron or aluminum, and the coefficient of thermal expansion of Ti is close to that of iron or aluminum, the addition of Ti can adjust the overall coefficient of thermal expansion of the weld bead layer, thereby helping to improve the reliability of the connection between the weld bead layer and the cookware substrate.

[0010] Controlling the content of antibacterial components can provide better antibacterial effects, while avoiding excessive addition that could affect the fluidity of the liquid metal during the melting and spraying process, resulting in a loose and uneven coating.

[0011] 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.

[0012] Optionally, the Al2O3 content can be 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, etc., or it can be a value between two adjacent values. The TiO2 content can be 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 28.5wt%, 29wt%, 29.5wt%, 30wt%, etc., or it can be a value between two adjacent values. The Ti content can be 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 18wt%, 20wt%, 22wt%, 24wt%, 26wt%, 28wt%, 30wt%, 32wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, etc., or it can be a value between two adjacent values.

[0013] 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., or it can be a value between two adjacent values.

[0014] Optionally, the protective layer extends from the outer surface of the molten layer to the interior of the molten layer; wherein the composition of the protective layer includes TiN and / or TiO2.

[0015] Optionally, the protective layer includes a nitrided layer and an oxide layer, wherein the nitrided layer is formed on the outer surface of the molten spray layer and the composition of the nitrided layer includes TiN; the oxide layer is formed on the outer surface of the nitrided layer and the composition of the oxide layer includes TiO2.

[0016] 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.

[0017] Optionally, the thickness of the molten layer is 35μm-55μm; the thickness of the protective layer is 10μm-20μm.

[0018] Preferably, the thickness of the molten layer is 40μm-50μm; the thickness of the protective layer is 15μm-18μm.

[0019] 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.

[0020] 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.

[0021] 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.

[0022] 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:

[0023] a. Stretching and forming of the cookware substrate;

[0024] b. Polish and remove oil from the inner surface of the cookware substrate;

[0025] c. Roughen the inner surface of the cookware substrate by sandblasting;

[0026] d. The above alloy powder is sprayed onto the inner surface of the cookware substrate to form a sprayed layer;

[0027] e. The inner surface of the cookware substrate is polished a second time to obtain the antibacterial and wear-resistant cookware.

[0028] 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.

[0029] Optionally, the particle size of the alloy powder is 44μm-125μm.

[0030] 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.

[0031] 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.

[0032] Optionally, the roughness Ra of the inner surface of the cookware substrate after sandblasting in step c is 2.0 μm to 10 μm;

[0033] 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.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] The plasma gas is one of argon, hydrogen, nitrogen, or helium. The spraying power is 40 kW, the time is 25-50 seconds, and the powder feed rate is 6-7 g / min. Under these conditions, the resulting sprayed layer has relatively uniform density and stable properties, while also achieving high efficiency.

[0038] 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.

[0039] Preferably, the nitriding treatment temperature is 500-600℃ and the time is 5h-7h.

[0040] Optionally, step d2 is included between step d and step e: oxidizing the cookware substrate to form a protective layer containing TiO2 on the outer surface of the melt-blown layer.

[0041] Preferably, the oxidation treatment process involves immersing the cookware substrate in an oxidizing solvent at approximately 400°C for at least 4 hours to allow the oxidizing solvent to fully react with the cookware substrate, thereby forming a protective layer with oxides on the surface.

[0042] The oxidation solvent is prepared using conventional oxidation solvents in existing technologies. The specific components and proportions can be found in existing technologies.

[0043] Specifically, the formation of TiN allows Ti elements to diffuse outward from the lower sprayed layer, achieving a good bond between the nitride layer and the sprayed layer, improving interfacial bonding strength, and ultimately significantly enhancing the overall hardness and wear resistance of the cookware. Oxidation is then performed outside the nitride layer, ultimately forming a chemically inert and stable oxide layer, improving the surface hardness, corrosion resistance, and wear resistance of the cookware. The stacking of the oxide and nitride layers creates a composite reinforcement effect, giving the cookware surface both good hardness and corrosion resistance, greatly extending its service life. Furthermore, titanium nitride and titanium dioxide have lower surface energies than metals such as 304 stainless steel, resulting in excellent anti-stick properties. The synergistic effect of these three layers gives the cookware coating excellent overall performance, combining non-stick, antibacterial, corrosion-resistant, and wear-resistant properties.

[0044] The beneficial effects that this application may produce include, but are not limited to:

[0045] 1. The antibacterial and wear-resistant cookware provided in this application, by setting a molten coating layer and a protective layer formed by molten spraying alloy powder containing antibacterial components, on the one hand, gives the cookware good antibacterial properties, effectively preventing the growth of bacteria and microorganisms; on the other hand, the addition of Ti can improve the bonding strength of the molten coating layer, thereby improving the overall resistance of the cookware to thermal shock. Moreover, the alloy powder contains ceramic materials composed of Al2O3 and TiO2, which gives the molten coating layer itself high hardness, excellent optical properties and chemical stability. The combination of the two components makes the coating better resistant to scratches and wear.

[0046] 2. The antibacterial and wear-resistant cookware provided in this application has a surface that, after nitriding and oxidation treatment, exhibits high chemical stability and is not easily corroded by acidic or alkaline chemicals in food. Therefore, it has little impact on the taste and quality of food. At the same time, the surface of the nitrided oxide layer is smooth and uniform, with a lower surface energy than metal materials such as 304 stainless steel, making it easier to turn and remove food and reducing the problem of food sticking during cooking. In addition, the nitrided oxide layer has good high-temperature resistance, and the entire cookware still maintains good antibacterial properties under long-term high-temperature use.

[0047] 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

[0048] 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:

[0049] Figure 1 is a schematic diagram of the cross-sectional structure of the antibacterial and wear-resistant cookware of this application;

[0050] Figure 2 is an enlarged view of part A in Figure 1.

[0051] List of components and reference numerals:

[0052] 1. Cookware substrate; 2. Spray coating layer; 3. Protective layer; 31. Oxide layer; 32. Nitriding layer. Detailed Implementation

[0053] The present application is described in detail below with reference to the embodiments, but the present application is not limited to these embodiments.

[0054] 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.

[0055] Example 1

[0056] 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, 35wt% TiO2, 14wt% Ti and 1wt% antibacterial component, which is Cu.

[0057] 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.

[0058] 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.

[0059] 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.

[0060] The preparation method includes the following steps:

[0061] a. Stretching and forming of the cookware substrate;

[0062] b. Polish and remove oil from the inner surface of the cookware substrate;

[0063] c. Roughen the inner surface of the cookware substrate by sandblasting;

[0064] d. The above alloy powder is sprayed onto the inner surface of the cookware substrate to form a sprayed layer;

[0065] e. The inner surface of the cookware substrate is polished a second time to obtain antibacterial and wear-resistant cookware.

[0066] 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.

[0067] Between steps d and e, there is also step d1: nitriding the cookware substrate at a temperature of 500℃-700℃ for 5-7 hours. Between steps d and e, there is also step d2: oxidizing the cookware substrate at a temperature of approximately 400℃ for more than 4 hours.

[0068] Example 2

[0069] 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 30wt% Al2O3, 20wt% TiO2, 35wt% Ti and 15wt% antibacterial component, which is Cu.

[0070] 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.

[0071] 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.

[0072] The preparation method is the same as in Example 1.

[0073] Example 3

[0074] 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 30wt% Al2O3, 20wt% TiO2, 40wt% Ti and 10wt% antibacterial component, which is Cu.

[0075] 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.

[0076] 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.

[0077] The preparation method is the same as in Example 1.

[0078] Example 4

[0079] 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, 10wt% Ti and 5% ZnO as antibacterial component, with the remainder being impurities.

[0080] 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.

[0081] 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.

[0082] The preparation method is the same as in Example 1.

[0083] Example 5

[0084] 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, 10wt% Ti, and 5% Ag as an antibacterial component, with the remainder being impurities.

[0085] 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.

[0086] 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.

[0087] The preparation method is the same as in Example 1.

[0088] Comparative Example 1

[0089] The difference between Comparative Example 1 and Example 1 is that the alloy powder used in Comparative Example 1 includes 50 wt% Al2O3, 38 wt% TiO2, 10 wt% Ti, and the balance being impurities.

[0090] Comparative Example 2

[0091] The difference between Comparative Example 2 and Example 1 is that the alloy powder comprises 59 wt% Al2O3, 39 wt% TiO2, 1 wt% antibacterial component, and the balance being unavoidable impurities. That is, the alloy powder does not contain Ti.

[0092] Comparative Example 3

[0093] The difference between Comparative Example 3 and Example 1 is that the alloy powder comprises 50 wt% Al2O3, 39 wt% TiO2, 10 wt% Ti, 0.5 wt% antibacterial component, and unavoidable impurities. That is, the alloy powder contains only trace amounts of antibacterial component.

[0094] Comparative Example 4

[0095] The difference between Comparative Example 4 and Example 1 is that the alloy powder includes 55 wt% Al2O3, 33 wt% TiO2, 10 wt% Ti, 0.5 wt% Cu, and unavoidable impurities. That is, the Al2O3 content is increased, while the alloy powder contains only trace amounts of antibacterial components.

[0096] Comparative Example 5

[0097] The difference between Comparative Example 5 and Example 1 is that the alloy powder includes 48 wt% Al2O3, 40 wt% TiO2, 10 wt% Ti, 0.5 wt% Cu, and unavoidable impurities. That is, the TiO2 content is increased, while the alloy powder contains only trace amounts of antibacterial components.

[0098] Comparative Example 6

[0099] The difference between Comparative Example 6 and Example 1 is that the alloy powder includes 31 wt% Al2O3, 22 wt% TiO2, 45 wt% Ti, 0.5 wt% Cu, and unavoidable impurities. That is, the Ti content is increased, while the alloy powder contains only trace amounts of antibacterial components.

[0100] Experimental Example

[0101] The cookware prepared in Examples 1-5 and Comparative Examples 1-3 were subjected to thermal shock resistance and antibacterial performance tests. The connection reliability test method was used to verify the performance. The antibacterial performance test was conducted according to GB21551.2-2010. 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 5 CFU / mL, inoculated bacterial suspension volume 0.2 mL. Antibacterial activity is evaluated as ≥90% antibacterial rate. The thermal shock test method involves heating the sample to 400℃ on a heat source, then immersing it in room temperature water for 1 minute. This process is repeated 50 times. The final results are shown in Table 1.

[0102] Table 1. Results of antibacterial performance test

[0103]

[0104]

[0105]

[0106]

[0107] The cookware prepared in this embodiment uses a combination of Al2O3, TiO2, and Ti. Al2O3 serves as the main reinforcing phase, while TiO2 is a relatively hard ceramic material, together providing high hardness and wear resistance. The addition of Ti allows for partial miscibility with Al2O3, improving the density of the matrix, reducing the channels for corrosive media penetration, and indirectly enhancing corrosion resistance. Furthermore, Ti's coefficient of thermal expansion is close to that of metals such as iron or aluminum. Adding Ti can adjust the overall coefficient of thermal expansion of the melt-applied layer, thereby improving the reliability of the connection between the melt-applied layer and the cookware matrix, and increasing the bonding strength of the melt-applied layer. However, as shown in Comparative Example 3, when the antibacterial component is less than 1 wt%, the antibacterial effect is insufficient. Therefore, in the optional embodiments, the antibacterial component should be greater than 1 wt%. Furthermore, considering Comparative Examples 4, 5, and 6, the increase in the content of Ti, Al2O3, and TiO2 does not significantly affect the antibacterial effect, indicating that the antibacterial effect is mainly exerted by the antibacterial component.

[0108] 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.

[0109] Meanwhile, the cookware prepared in Examples 1-5 has good resistance to thermal shock, with no abnormalities after 50 impact cycles. This is because the connection between the melt-blown layer and the cookware substrate in this application is reliable. In Comparative Example 2, no Ti was added to the alloy powder, and the final results showed that local spot detachment occurred after 40 cycles. The resistance to thermal shock was not as good as that in Examples 1-5. In other words, the connection reliability of the melt-blown layer in Examples 1-5 is worse than that in Comparative Example 2.

[0110] 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.

[0111] The above description is merely an embodiment of this application and is not intended to limit 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 principle 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 substrate and a composite functional layer attached to its surface. The composite functional layer includes a sprayed layer formed by spraying composite powder. By weight percentage, the composite powder consists of 30wt%-50wt% Al2O3, 20wt%-35wt% TiO2, 10wt%-40wt% Ti, and 1wt%-15wt% antibacterial component. The antibacterial component is one or more of Cu, Ag, and ZnO. The composite functional layer also includes a protective layer formed on the outer surface of the sprayed layer. The protective layer includes a nitriding layer and an oxide layer. The nitriding 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 nitriding layer and contains TiO2.

2. The antibacterial and wear-resistant cookware according to claim 1, characterized in that, The thickness of the molten layer is 35 μm - 55 μm; and / or the thickness of the protective layer is 10 μm - 20 μm.

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 the cookware substrate; b. Polishing and degreasing the inner surface of the cookware substrate; c. Roughening the inner surface of the cookware substrate by sandblasting; d. Melting the above-mentioned composite powder onto the inner surface of the cookware substrate to form a melt-sprayed layer; e. Polishing the inner surface of the cookware substrate 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 to 10 μm; and / or, in step e, the surface roughness Ra of the inner surface of the cookware substrate after secondary polishing is 1.5 μm to 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 cookware substrate is oxidized to form a protective layer containing TiO2 on the outer surface of the melt spray layer.

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