CN107186848B - 一种提升藤条防腐防霉性能的处理方法 - Google Patents
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Abstract
本发明属于藤条加工技术领域,尤其是一种提升藤条防腐防霉性能的处理方法,具体方法如下:(1)一次蒸汽、一次冷冻、烘烤、一次浸泡及二次蒸汽处理;(2)变压、二次浸泡、二次冷冻及烘干处理;本发明不但可以降低藤条的吸湿性,使菌虫无法从藤条中获得生活所必需的水分,有效抵制多种木腐菌和霉菌对藤条的侵害,进而达到防腐防霉的效果,而且浸泡液和处理液中的防腐防霉成分与藤条组分进行一系列化学反应后固着在藤条中,生成难溶于水的物质,具有较好的抗流失性,降低防腐防霉成分的流失率,使藤条具有足够的防护性能,以抵抗虫菌的破坏,还可避免浸泡液和处理液中的有效成分流失到外界,给环境和人畜安全造成危害。
Description
技术领域
本发明属于藤条加工技术领域,尤其是一种提升藤条防腐防霉性能的处理方法。
背景技术
藤条,是一种质地坚韧、身条极长的藤本植物,藤条外皮色泽光润、手感平滑、弹性极佳,常用于编制藤椅、藤箱等日常用具,不仅放置于室内,而且放置于室外,户外使用藤条编制品,经暴晒雨淋藤条极易腐朽变质和滋生霉菌,从而不但缩短其编制品的使用寿命,降低其视觉感,而且滋生的有害菌会影响人体健康;因此,提升藤条防腐防霉性能是目前亟待解决的问题。
发明内容
针对上述问题,本发明旨在提供一种提升藤条防腐防霉性能的处理方法。
本发明通过以下技术方案实现:
一种提升藤条防腐防霉性能的处理方法,具体方法如下:
(1)一次蒸汽、一次冷冻、烘烤、一次浸泡及二次蒸汽处理
将藤条去叶去皮,置入温度为256~258℃的蒸制锅内恒温蒸汽处理23~24min、降温至147~149℃继续恒温蒸汽处理17~18min,取出,置入温度为-13~-12℃的冷冻箱内恒温冷冻处理55~57min,取出,置入温度为64~65℃的烘烤箱内恒温烘烤284~288s,取出,浸没于处理液中浸泡270~280min,取出,置入温度为233~235℃的蒸制锅内恒温蒸汽处理29~30min,得预处理藤条;
所述的处理液,由以下重量份的原料制成:硝酸钾7.7~7.9份、氢氧化钙4.6~4.8份、枸橼酸芬太尼0.82~0.84份、苯妥英钠0.65~0.67份、丙戊酸镁0.49~0.51份、水97~99份;
(2)变压、二次浸泡、二次冷冻及烘干处理
将预处理藤条在压力为2.14~2.18MPa的条件下恒压处理10~11min、将压力调整为2.89~2.93MPa继续恒压处理15~16min,浸没于浸泡液中浸泡140~150min并通入功率为56~58W、频率为41~42kHz的超声波进行超声处理,取出,置入温度为-3~-2℃的冷冻箱内恒温冷冻36~38min,取出,在温度为57~58℃的条件下烘干至水分含量为10%~11%,得处理藤条;
所述的浸泡液,由以下重量份的原料制成:新鲜山矾叶14.2~14.6份、新鲜芒果叶12.3~12.7份、新鲜马齿苋18.7~19.1份、白芨3.7~3.9份、枳实6.7~6.9份、柴胡4.4~4.6份、虎杖2.1~2.3份、水115~120份。
作为发明进一步的方案:所述的浸泡液的制备方法,具体包括以下步骤:
A.将新鲜山矾叶、新鲜芒果叶和新鲜马齿苋洗净,投入转速为1700~1900r/min的打浆机内打浆22~24min,取出,置入温度为71~72℃的烘烤箱内恒温烘烤790~800s,取出,投入到2/3重量的水中,大火煮沸,文火熬煮14~16min并不断用转速为170~190r/min的搅拌器进行搅拌,取出,得叶液;
B.将白芨、枳实、柴胡和虎杖洗净,投入转速为2600~2800r/min的粉碎机内粉碎33~35min,取出,置入温度为78~79℃的旋转炒锅内恒温炒制665~670s,取出,投入1/3重量的水中,大火煮沸,文火熬煮37~39min,取出,得药液;
C.将叶液和药液混合搅拌均匀,在温度为44~45℃、转速为150~160r/min的条件下均质18~20min,过50~60目滤布,取滤液,得浸泡液。
本发明的有益效果:本发明提供的一种提升藤条防腐防霉性能的处理方法,不但可以使纤维素在纤维分子链之间的氢键结合加强、木素的降解和重新聚合,从而降低藤条的吸湿性,使菌虫无法从藤条中获得生活所必需的水分,有效的抵制多种木腐菌和霉菌对藤条的侵害,进而达到防腐防霉的效果,而且浸泡液和处理液中的防腐防霉成分与藤条组分进行一系列化学反应后固着在藤条中,生成难溶于水的物质,具有较好的抗流失性,降低防腐防霉成分的流失率,使藤条具有足够的防护性能,以抵抗虫菌的破坏,还可避免浸泡液和处理液中的有效成分流失到外界,给环境和人畜安全造成危害。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
本发明实施例中,一种提升藤条防腐防霉性能的处理方法,具体方法如下:
(1)一次蒸汽、一次冷冻、烘烤、一次浸泡及二次蒸汽处理
将藤条去叶去皮,置入温度为256℃的蒸制锅内恒温蒸汽处理23min、降温至147℃继续恒温蒸汽处理17min,取出,置入温度为-13℃的冷冻箱内恒温冷冻处理55min,取出,置入温度为64℃的烘烤箱内恒温烘烤284s,取出,浸没于处理液中浸泡270min,取出,置入温度为233℃的蒸制锅内恒温蒸汽处理29min,得预处理藤条;
所述的处理液,由以下重量份的原料制成:硝酸钾7.7份、氢氧化钙4.6份、枸橼酸芬太尼0.82份、苯妥英钠0.65份、丙戊酸镁0.49份、水97份;
(2)变压、二次浸泡、二次冷冻及烘干处理
将预处理藤条在压力为2.14MPa的条件下恒压处理10min、将压力调整为2.89MPa继续恒压处理15min,浸没于浸泡液中浸泡140min并通入功率为56W、频率为41kHz的超声波进行超声处理,取出,置入温度为-3℃的冷冻箱内恒温冷冻36min,取出,在温度为57℃的条件下烘干至水分含量为10%,得处理藤条;
所述的浸泡液,由以下重量份的原料制成:新鲜山矾叶14.2份、新鲜芒果叶12.3份、新鲜马齿苋18.7份、白芨3.7份、枳实6.7份、柴胡4.4份、虎杖2.1份、水115份。
作为发明进一步的方案:所述的浸泡液的制备方法,具体包括以下步骤:
A.将新鲜山矾叶、新鲜芒果叶和新鲜马齿苋洗净,投入转速为1700r/min的打浆机内打浆22min,取出,置入温度为71℃的烘烤箱内恒温烘烤790s,取出,投入到2/3重量的水中,大火煮沸,文火熬煮14min并不断用转速为170r/min的搅拌器进行搅拌,取出,得叶液;
B.将白芨、枳实、柴胡和虎杖洗净,投入转速为2600r/min的粉碎机内粉碎33min,取出,置入温度为78℃的旋转炒锅内恒温炒制665s,取出,投入1/3重量的水中,大火煮沸,文火熬煮37min,取出,得药液;
C.将叶液和药液混合搅拌均匀,在温度为44℃、转速为150r/min的条件下均质18min,过50目滤布,取滤液,得浸泡液。
实施例2
本发明实施例中,一种提升藤条防腐防霉性能的处理方法,具体方法如下:
(1)一次蒸汽、一次冷冻、烘烤、一次浸泡及二次蒸汽处理
将藤条去叶去皮,置入温度为257℃的蒸制锅内恒温蒸汽处理23。5min、降温至148℃继续恒温蒸汽处理17.5min,取出,置入温度为-12.5℃的冷冻箱内恒温冷冻处理56min,取出,置入温度为64.5℃的烘烤箱内恒温烘烤286s,取出,浸没于处理液中浸泡275min,取出,置入温度为234℃的蒸制锅内恒温蒸汽处理29.5min,得预处理藤条;
所述的处理液,由以下重量份的原料制成:硝酸钾7.8份、氢氧化钙4.7份、枸橼酸芬太尼0.83份、苯妥英钠0.66份、丙戊酸镁0.5份、水98份;
(2)变压、二次浸泡、二次冷冻及烘干处理
将预处理藤条在压力为2.16MPa的条件下恒压处理10.5min、将压力调整为2.91MPa继续恒压处理15.5min,浸没于浸泡液中浸泡145min并通入功率为57W、频率为41.5kHz的超声波进行超声处理,取出,置入温度为-2.5℃的冷冻箱内恒温冷冻37min,取出,在温度为57.5℃的条件下烘干至水分含量为10.5%,得处理藤条;
所述的浸泡液,由以下重量份的原料制成:新鲜山矾叶14.4份、新鲜芒果叶12.5份、新鲜马齿苋18.9份、白芨3.8份、枳实6.8份、柴胡4.5份、虎杖2.2份、水118份。
作为发明进一步的方案:所述的浸泡液的制备方法与实施例1相同。
实施例3
本发明实施例中,一种提升藤条防腐防霉性能的处理方法,具体方法如下:
(1)一次蒸汽、一次冷冻、烘烤、一次浸泡及二次蒸汽处理
将藤条去叶去皮,置入温度为258℃的蒸制锅内恒温蒸汽处理24min、降温至149℃继续恒温蒸汽处理18min,取出,置入温度为-12℃的冷冻箱内恒温冷冻处理57min,取出,置入温度为65℃的烘烤箱内恒温烘烤288s,取出,浸没于处理液中浸泡280min,取出,置入温度为235℃的蒸制锅内恒温蒸汽处理30min,得预处理藤条;
所述的处理液,由以下重量份的原料制成:硝酸钾7.9份、氢氧化钙4.8份、枸橼酸芬太尼0.84份、苯妥英钠0.67份、丙戊酸镁0.51份、水99份;
(2)变压、二次浸泡、二次冷冻及烘干处理
将预处理藤条在压力为2.18MPa的条件下恒压处理11min、将压力调整为2.93MPa继续恒压处理16min,浸没于浸泡液中浸泡150min并通入功率为58W、频率为42kHz的超声波进行超声处理,取出,置入温度为-2℃的冷冻箱内恒温冷冻38min,取出,在温度为58℃的条件下烘干至水分含量为11%,得处理藤条;
所述的浸泡液,由以下重量份的原料制成:新鲜山矾叶14.6份、新鲜芒果叶12.7份、新鲜马齿苋19.1份、白芨3.9份、枳实6.9份、柴胡4.6份、虎杖2.3份、水120份。
作为发明进一步的方案:所述的浸泡液的制备方法与实施例1相同。
为了对比本发明防腐效果,将质量分数为9.2%的氯化钠溶液使用醋酸溶液调节PH为3.3,进行盐雾实验,盐雾的沉降率为3.8mL/90cm·h,在30℃下分别对实施例处理后的藤条和对比例现有技术藤条的防腐处理方法处理后的藤条进行实验,统计各组藤条中表面出现20%腐蚀面积所经历的时长和在常规的使用条件下各组藤条不腐烂的平均使用年限,结果如下表:
表1 实施例和对比例的实验对比结果
时长(h) | 使用年限(月) | |
实施例1 | 125 | 178 |
实施例2 | 124 | 179 |
实施例3 | 126 | 179 |
对比例 | 44 | 86 |
从表1可知,使用实施例的处理方法能有效提升藤条的防腐性能,延长其使用寿命。
为了对比本发明防霉效果,对实施例处理后的藤条和对比例现有技术藤条的防霉处理方法处理后的藤条进行特殊的湿度霉菌测试实验,具体方法如下:将处理后的藤条分别放入试验箱中,控制试验箱中的温度为28℃、常压、相对湿度为95%,在试验箱中接种有黄曲霉、黑曲霉、烟曲霉、赭绿青霉和木素木霉,统计被霉菌感染面积为20%时所经历的总时长,用防霉时长表示,来衡量防霉效果,结果如下表:
表2 实施例和对比例的实验对比结果
时长(天) | |
实施例1 | 131 |
实施例2 | 132 |
实施例3 | 132 |
对比例 | 47 |
从表2可知,使用实施例的处理方法能有效提升藤条的防霉性能。
Claims (2)
1.一种提升藤条防腐防霉性能的处理方法,其特征在于,具体方法如下:
(1)一次蒸汽、一次冷冻、烘烤、一次浸泡及二次蒸汽处理
将藤条去叶去皮,置入温度为256~258℃的蒸制锅内恒温蒸汽处理23~24min、降温至147~149℃继续恒温蒸汽处理17~18min,取出,置入温度为-13~-12℃的冷冻箱内恒温冷冻处理55~57min,取出,置入温度为64~65℃的烘烤箱内恒温烘烤284~288s,取出,浸没于处理液中浸泡270~280min,取出,置入温度为233~235℃的蒸制锅内恒温蒸汽处理29~30min,得预处理藤条;
所述的处理液,由以下重量份的原料制成:硝酸钾7.7~7.9份、氢氧化钙4.6~4.8份、枸橼酸芬太尼0.82~0.84份、苯妥英钠0.65~0.67份、丙戊酸镁0.49~0.51份、水97~99份;
(2)变压、二次浸泡、二次冷冻及烘干处理
将预处理藤条在压力为2.14~2.18MPa的条件下恒压处理10~11min、将压力调整为2.89~2.93MPa继续恒压处理15~16min,浸没于浸泡液中浸泡140~150min并通入功率为56~58W、频率为41~42kHz的超声波进行超声处理,取出,置入温度为-3~-2℃的冷冻箱内恒温冷冻36~38min,取出,在温度为57~58℃的条件下烘干至水分含量为10%~11%,得处理藤条;
所述的浸泡液,由以下重量份的原料制成:新鲜山矾叶14.2~14.6份、新鲜芒果叶12.3~12.7份、新鲜马齿苋18.7~19.1份、白芨3.7~3.9份、枳实6.7~6.9份、柴胡4.4~4.6份、虎杖2.1~2.3份、水115~120份。
2.根据权利要求1所述的提升藤条防腐防霉性能的处理方法,其特征在于,所述的浸泡液的制备方法,具体包括以下步骤:
A.将新鲜山矾叶、新鲜芒果叶和新鲜马齿苋洗净,投入转速为1700~1900r/min的打浆机内打浆22~24min,取出,置入温度为71~72℃的烘烤箱内恒温烘烤790~800s,取出,投入到2/3重量的水中,大火煮沸,文火熬煮14~16min并不断用转速为170~190r/min的搅拌器进行搅拌,取出,得叶液;
B.将白芨、枳实、柴胡和虎杖洗净,投入转速为2600~2800r/min的粉碎机内粉碎33~35min,取出,置入温度为78~79℃的旋转炒锅内恒温炒制665~670s,取出,投入1/3重量的水中,大火煮沸,文火熬煮37~39min,取出,得药液;
C.将叶液和药液混合搅拌均匀,在温度为44~45℃、转速为150~160r/min的条件下均质18~20min,过50~60目滤布,取滤液,得浸泡液。
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