40 results about "Dimethyl dicarbonate" patented technology

The invention discloses a selection method of lead and zinc sulfide ore, and belongs to the technical field of beneficiation. The selection method comprises the steps of milling of raw ore, flotationof lead and flotation of zinc, wherein during rough flotation of lead, lime, calcium hypochlorite, zinc sulfate, sodium sulfite, sodium sulfide, dimethyl dicarbonate, ethyl thio carbamate, sodium n-butylxanthate, dianilinodithiophosphoric acid, diphenyl amino phosphorodithioic acid and sodium carbonate are added; during fine flotation of lead, lime, zinc sulfate, sodium sulfite and sodium sulfideare added; during scavenging of lead, lime, calcium hypochlorite, zinc sulfate, sodium sulfite, sodium sulfide, dimethyl dicarbonate, ethyl thio carbamate, dianilinodithiophosphoric acid, diphenyl amino phosphorodithioic acid and sodium carbonate are added; during rough flotation of zinc, lime, copper sulfate, ammonium sulfite, sodium n-butylxanthate and terpenic oil are added; during fine flotation of zinc, lime is added; and during scavenging of zinc, lime, copper sulfate, ammonium sulfite, sodium n-butylxanthate and terpenic oil are added. By adoption of the selection method of lead and zinc sulfide ore, the problem that when a traditional flotation method is used for selecting lead and zinc sulfide ore, the recovery rate of lead and zinc is low is solved.

The invention discloses a microorganism control and brown stain prevention method of cold-chain sale litchi juice. The microorganism control and brown stain prevention method comprises the following steps of: (1) blending the pH value of fresh litchi juice by using citric acid; (2) homogenizing the blended litchi juice; (3) adding Nisin and glucose oxidase to the homogenized litchi juice; (4) heating the litchi juice containing the Nisin and the glucose oxidase up to 45-50 DEG C; (5) adding dimethyl dicarbonate to the heated litchi juice, uniformly mixing, and then filling immediately; and placing the filled litchi juice in a water bath of 45-50 DEG C for 1.5-2.5h, then taking out, and refrigerating. The degradation of flavors and the nutritional quality of the litchi juice product prepared by using the method, which are caused by high temperature in a hot pasteurization process, can be avoided, and the brown stain of the litchi juice can also be prevented.

A highly-concentrated electrolyte system for an electrochemical cell is provided, along with methods of making the electrolyte system. The electrolyte system includes a bound moiety having an ionization potential greater than an electron affinity and comprising one or more salts selected from the group consisting of: lithium bis(fluorosulfonyl)imide, sodium bis(fluorosulfonyl)imide, potassium bis(fluorosulfonyl)imide, and combinations thereof bound to a solvent comprising one or more solvents selected from the group consisting of: dimethyl carbonate, dimethyl dicarbonate, and combinations thereof. The salts have a concentration in the electrolyte system of greater than or equal to about 4M. A molar ratio of the salts to the dimethyl carbonate is about 0.5. A molar ratio of the salts to the dimethyl dicarbonate is about 1. The salts binds to the dimethyl carbonate and/or dimethyl dicarbonate causing the electrolyte system to be substantially free of unbound dimethyl carbonate, unbound dimethyl dicarbonate, and unbound bis(fluorosulfonyl)imide.

Mixture of dimethyl dicarbonate and at least one organic acid from the series of the di- and tricarboxylic acids and their salts are outstandingly suitable for the sterilization and preservation of beverages.

The invention discloses a green bactericide for fresh-cut vegetables. The green bactericide for the fresh-cut vegetables contains dimethyl dicarbonate, wherein the concentration of the dimethyl dicarbonate is 200-300 mg/L. The bactericide is not an oxidized bactericide so that natural anti-oxidation active ingredients of the fresh-cut vegetables cannot be oxidized during disinfecting; and the bactericide is safe and reliable without generating substances harmful to the human body. The invention also discloses a preparation method of the green bactericide for the fresh-cut vegetables; and the preparation method comprises the following steps of: adding water to the fresh vegetables; and then adding the dimethyl dicarbonate to the fresh vegetables according to a ratio; uniformly mixing the mixture; keeping the fresh-cut vegetables to be immerged into a disinfecting solution; discharging out the disinfecting solution after disinfecting the fresh-cut vegetables; and taking out the fresh-cut vegetables and draining the fresh-cut vegetables to obtain the product. The preparation method is convenient and easy and has no need of special treatment and equipment.

The invention relates to the field of material preparations, in particular to anticorrosive paint, and provides anticorrosive paint. According to the technical scheme, the anticorrosive paint comprises ordinary paint and components and is characterized in that 2-5 parts of ethylene diamine tetraacetic acid, 2-8 parts of zinc-rich epoxy powder, 2-5 parts of dimethyl carbonate and 4-7 parts of sodium metaphosphate are further added.

The invention discloses a cryoconcentration method for adding dimethyl dicarbonate into fruit juice, which comprises the following steps that: 1) the temperature of a cooling medium in a condenser in a vacuum concentrator is adjusted below 10 DEG C; 2) fruit normal juice is added into a vacuum concentration container, and is vacuumized to the absolute pressure which is lower than 2kPa; 3) a container is utilized to absorb dimethyl dicarbonate in a vacuum way; and 4) the fruit juice is heated and concentrated, the heating temperature is not higher than 30 DEG C, and the solid content of the fruit juice is concentrated to 20-60%, wherein the amount of the dimethyl dicarbonate which is absorbed in the step 3) is that: the concentration of the dimethyl dicarbonate in the fruit juice before the fruit juice is concentrated is 10-50ppm. The fruit juice concentration method is simple and practicable, and can simultaneously prevent the fruit juice from spoilage during the concentration process.

The invention discloses a continuous preparing technology for dimethyl dicarbonate. The continuous preparing technology comprises the first step of material selection, the second step of caustic soda solution pumping and reacting, the third step of layering, the fourth step of extraction, the fifth step of neutralizing dissolving, the sixth step of distillation, the seventh step of rectifying and packaging and the eighth step of treatment standard reaching and discharging. In the first step, selected materials are organic solvent methylbenzene, a phase transfer catalyst and methylclhlorofonmate, and the charging molar ratio catalyst: methylbenzene: methylclhlorofonmate of the organic solvent methylbenzene to the phase transfer catalyst to the methylclhlorofonmate is 1:(50-150):(100-260). In the second step, the continuously-pumped 14%-20% caustic soda solution is subjected to the reaction at the constant temperature ranging from 0 DEG C to 20 DEG C under the situation of outer cooling. The continuous preparing technology is short in reaction time, low in cost, safe, environmentally friendly and suitable for continuous industrial production.

The invention relates to a method for synthesizing ether oxygen bond-containing linear dimethyl dicarbonate. The method comprises the following steps: 1, preparing a catalyst magnesite hydrotalcite; 2, preparing a mixed reaction solution of glycol, dimethyl carbonate and magnesite hydrotalcite; 3, stirring the reaction solution, raising the temperature to 90 DEG C, and recording the reaction time;and 4, cooling to a room temperature after the reaction is ended, filtering, performing rotary evaporation, and purifying, thereby obtaining the ether oxygen bond-containing linear dimethyl dicarbonate. The catalyst prepared by the method disclosed by the invention has an obvious magnesite hydrotalcite characteristic peak, and the synthesized ether oxygen bond-containing linear dimethyl dicarbonate has high rotary evaporation purity.

The invention discloses a self-decomposition cold sterilization technology for retaining freshness of fresh beer, and relates to a processing technology of performing sterilization and corrosion resistance on fresh beer, extending expiration date of the beer and retaining the fresh taste of the beer by using a self-decomposition type food sterilizing agent. The used self-decomposition type food sterilizing agent is dimethyl dicarbonate; because microorganisms which can influence the stability of a beer product can be killed by the dimethyl dicarbonate at the room temperature, the loss of the flavor and the freshness of the fresh bear caused by using a technical means of high-temperature sterilization or aseptic filtration can be avoided. Due to complete hydrolysis, by using the added self-decomposition cold sterilizing agent, the influence on the taste, the smell, the color and the security of beverage is avoided, and the pure freshness of the beverage is guaranteed; and therefore, the self-decomposition cold sterilizing agent is suitable for producing small-scale crafted special beer. The self-decomposition cold sterilization technology is simple in processing technology, low in cost and high in product quality, and can retain the original flavor and the nutritive contents of the crafted beer in a long time.

The invention discloses a preparation method of canned corn. The method comprises the following steps: pre-cooling corn, carrying out microwave blanching, adding xanthan gum, sodium alginate and konjac gum compound gum, combining optimized ultrahigh-pressure sterilization with streptococcus lactis to prepare the new canned corn. The quality of sweet corn is improved by researching a vacuum rapid pre-cooling process of the sweet corn and different enzyme inactivation methods by heat, microwaves, steam and the like of the sweet corn; and by researching a boiling water blanching process, a steamblanching process and a microwave blanching process of the sweet corn kernels, the invention develops a technical process of the soft packaged canned sweet corn by combining the optimized ultrahigh-pressure sterilization with preservatives such as nisin and dimethyl dicarbonate, the influence of storage conditions on the shelf life and the quality of the canned sweet corn kernels is researched, and the canned corn which keeps the original fresh and sweet flavor, improves the grain feeling of residues and has a better taste is developed.

The invention provides a sheet material antiseptic. The sheet material antiseptic comprises water and benzoic acid, and is characterized by also comprising the following components in parts by weight: 4 to 14 parts of ethylene diamine tetraacetic acid, 2 to 5 pats of dimethyl dicarbonate, 1 to 3 parts of chloromethyl styrene, and 0.7 to 1.4 parts of nitroglycerin. The sheet material antiseptic has the advantage that ethylene diamine tetraacetic acid, dimethyl dicarbonate, chloromethyl styrene and nitroglycerin are added so as to make the antiseptic have a very good sheet material antiseptic performance.

The invention discloses a preservative for wood furniture. The preservative is composed of, by weight, 2-6 parts of sodium benzoate, 1-4 parts of endrate disodium, 4-9 parts of dimethyl dicarbonate, 12-19 parts of chlorothalonil, 0.8-1.4 parts of methylparaben, 1.2-1.7 parts of oxethyl glyceryl monostearate, 0.1-0.5 part of tea polyphenols, 2-7 parts of polyimide, 18-25 parts of kieselguhr and a appropriate amount of water. The preservative for the wood furniture has the beneficial effects of being efficient, in trace amount, safe, free of pollution, free of side effect, good in stability and the like.

The invention relates to a method and to the use of metal-complex-forming compounds and dimethyl dicarbonate for sanitizing and subsequently preserving beverages that are contaminated by acetic acid bacteria.

The invention discloses a production method and a production system of dimethyl dicarbonate. The production method comprises the steps that methylchloroformate, a solvent and a catalyst are added intoa feeding tank and then sent into a reaction buffer tank to be mixed uniformly; the reaction mixture and a sodium hydroxide solution from an alkali preparation tank are sent into a static mixed reactor to be subjected to a mixed reaction, the obtained reaction product is sent into the reaction buffer tank to be subjected to oil-water separation; the oil phase obtained through separation is sent into a rough vacuum evaporator; and a rough product is sent into a high vacuum evaporator to react, and a dimethyl dicarbonate product with the purity being 99.9% or above is obtained. The production system comprises the feeding tank, the alkali preparation tank, the reaction buffer tank, a Venturi tube, the static mixed reactor, an oil-water separator, the rough vacuum evaporator and the high vacuum evaporator, and has the advantages that the conversion rate is high, the product purity is high, and the production system is suitable for large-scale industrial production.

The invention belongs to the field of preservatives for postharvest storage of fruits, and discloses application of dimethyl dicarbonate in preparation of a postharvest citrus preservative. In-vitro, fruit living body and producing area storage experiments prove that the dimethyl dicarbonate can effectively inhibit the occurrence of Penicillium citrinum and sour rot, is suitable for preservation and fresh keeping of citrus fruits, and clarifies the application prospect of the dimethyl dicarbonate in postharvest treatment of citrus. Meanwhile, the dimethyl dicarbonate is a food additive which can be added into the beverage, and the safety of the dimethyl dicarbonate can be determined. The dimethyl dicarbonate is used as a preservative for the first time at home and abroad to be applied to the postharvest treatment of the citrus fruits.