UA150722U - Method of making drinking straws from reed stalks - Google Patents

Abstract

The method of making drinking straws from reed stalks includes the preparation of reed stalks, cutting them into equal pieces, treating the cut parts with a preheated alkaline solution, treating with a preheated oxidizing solution and drying. Firstly, the sliced reed straws are subjected to ultrasonic treatment by immersing them in water with a temperature of 15-80° C for 1-30 minutes with an irrigating modulus of 1:(1-100), in terms of dry matter. After that, the sonicated straws are treated with an alkali solution with an irrigating modulus of 1:(1-100), in terms of dry matter. Then, the alkaline solution-treated straws are treated with a solution of hydrogen hydroperoxide with an irrigating modulus of 1:(1-100), in terms of dry matter. Then treated with a solution of hydrogen hydroperoxide straws are treated with a solution of peracetic acid with a concentration of 0.1-5% at a temperature of 15-80° C for 0.5-8 hours with an irrigating modulus of 1:(1-100), in terms of dry matter and subjected to ultrasonic treatment at a temperature up to 40°C for 1-60 min with an irrigating modulus of 1:(1-500), in terms of dry matter. This ultrasonic treatment is performed to the pH value of the wash water 5.5-6.5.

Description

The utility model belongs to the field of meeting the needs of human life, namely, to the method of making drinking straws, and can be used to make drinking straws from reed stalks.

There is a known method of making drinking straws from reed stalks, according to which the reed is grown so that straws of a certain size can be obtained, after which the reed stalks are cut between the nodes to a given size. Chopped straws are finely polished with a grinder and washed with fresh water. The washed straws are sterilized and dried (see the description of the application KA 20190000444)).

The given method is very complicated, firstly, it is difficult to grow reeds, which will have stems with certain (preferably equal) distances between nodes, secondly, this method is long-term, thirdly, it requires the use of fine polishing of cut straws on a grinding machine. In addition, washing straws in fresh water is too long and provokes contamination with unwanted microbiota.

The method of making drinking straws from a reed stem is the closest to the claimed utility model (see Ukrainian utility model patent No. 139341).

According to the given method, before cutting the drinking straws into equal parts, the reed stem is cleaned of leaves. After that, the cane stem, cut into equal parts, is immersed in a pre-heated alkaline solution. Next, cut into equal parts, the reed stem is immersed in a pre-heated oxidizing solution. Then, cut into equal parts, the reed stem is immersed in clean water, and then dried.

At the same time: cleaning the reed stem from leaves can be done manually or mechanically on a vibrating belt; cutting the reed stem into equal parts can be done with manual horizontal band saws or on CNC machines using a laser cutting tool, or on CNC machines using a water-abrasive cutting tool; alkaline solution is obtained by dissolving hydroxides in distilled water; the reed stem is immersed in an alkaline solution for a period of 10 minutes to 8 hours, and the concentration of hydroxide in the alkaline solution is 0.1-5 95, and the temperature of the alkaline solution is no more than 80 "C; the oxidizing solution is obtained by dissolving peroxides in distilled water ; the reed stem is immersed in an oxidizing solution for a period of 30 minutes to 24 hours, while the concentration of peroxide in the oxidizing solution is 1-30 95, and the temperature of the oxidizing solution is no more than 80 "C; the reed stem is immersed in clean water for a period of 2 to 24 hours; the reed stem is dried by using a drying cabinet with forced air circulation; reed stem is dried by using microwave tunnel drying; reed stem is dried by using vacuum drying; the reed stem is dried at a temperature ranging from 25 "C to 100 "C depending on the selected drying equipment and the initial moisture content of the cut reed stem.

This method was chosen as a close analogue.

The claimed method and a close analogue have the following common features: 1) preparation of the reed stem, 2) cutting the reed stem into equal parts, 3) treatment of the cut parts of the stem with a pre-heated alkaline solution, 4) treatment of the cut parts of the stem with a pre-heated oxidizing solution, 5) drying.

The method based on a close analogue has the following disadvantages. the hydromodule is not taken into account when processing straws with solutions of alkali, hydroperoxide and pure water, which affects the efficiency of removing unwanted substances and the final cleaning of the reed stem intended for the production of drinking straws; reed drinking straws obtained by the specified method contain alkali residues, since the technology does not provide for its neutralization; washing straws in clean water is too long, which at elevated ambient temperatures provokes contamination with unwanted microbiota; drinking straws obtained by the prototype method have remnants of the sensory characteristics inherent in native reeds, which are manifested in the process of drinking through the straws.

The useful model is based on the task of creating a method of making drinking straws from a reed stem, in which, by pre-treatment of cut reed straws with ultrasound, hydrogen peroxide and peracetic acid, changes in the order of operations, as well as operation modes, to ensure an increase in the efficiency of straw parenchyma removal , complete removal of chemical reagents, absence of unwanted sensory characteristics that appear in the process of drinking through straws, giving the finished product a smooth, shiny surface (lamination effect), as well as increased resistance to mechanical influences.

The task is solved by the method of making drinking straws from reed stalks, which involves preparing the reed stalk, cutting it into equal parts, treating the cut parts with a pre-heated alkaline solution, treating it with a pre-heated oxidizing solution and drying, according to a useful model, the cut reed straws are first subjected to processing with ultrasound at a frequency of 15-50 kHz when immersing them in water with a temperature of 15-80 C, for 1-30 min., at a hydromodule of 1:(1-100). in terms of dry matter, after that the ultrasonically treated straws are treated with an alkali solution at a hydromodule of 1:(1-100), in terms of dry matter, then the straws treated with an alkaline solution are treated with a hydroperoxide solution. of hydrogen at a hydromodule of 1:(1-100), in terms of dry matter, after which the straws treated with a solution of hydrogen hydroperoxide are treated with a solution of peracetic acid with a concentration of 0.1-5 95, "(at a temperature of 15-80 "C for 0.5 -8 hours at hydromodule 1:(1-100), calculated on dry matter and subjected to ultrasound treatment at a frequency of 15-50 kHz at a temperature of up to 40 "С, for 1-60 min., and hydromodule 1:(1-500 ), in terms of dry matter, while this ultrasound treatment is carried out to a pH of 5.5-6.5 of the rinse water. The new method in the application is: a different order of operations; the presence of new operations, namely ultrasound treatment ( twice), as well as processing with peracetic acid (in the method according to the prototype, chopped straws are treated with an alkaline solution without any preliminary processing); in the claimed method, chopped reed straws are first treated with ultrasound, with simultaneous soaking, and then they are processed alkaline solution; in the claimed method, straws treated with an oxidizing solution are treated with peracetic acid (in a method based on a close analogue, this operation is absent); in the claimed method, straws treated with peracetic acid are subjected to re-treatment with ultrasound (in the method according to the prototype, such treatment is not provided).

The cause-and-effect relationship between the claimed set of features and the achieved technical result can be explained as follows.

The set of operations of the claimed method ensures obtaining straws with sensory characteristics attractive to the consumer. In particular, when using them as intended, there is a complete absence of the unwanted taste and smell of reed. In addition, during the sequential treatment of straws with ultrasound, alkali, hydrogen peroxide and peracetic acid, they acquire a natural color inherent to native reeds (see Fig. 1, 2) and a smooth, shiny surface (lamination effect), unlike the method claimed in prototypes where straws are treated only with alkali and hydrogen peroxide. With this method, the color of reed drinking straws has an artificial unnatural appearance (see Fig. 3).

The application of the claimed method of obtaining drinking straws ensures, in addition to proper sensory characteristics of straws, their increased resistance to mechanical influences.

Therefore, the use of peracetic acid in the claimed method ensures the formation of new sensory characteristics and increased strength, uncharacteristic of straws obtained without the use of this substance. The use of other inorganic or organic acids does not provide a similar effect.

The method is carried out in the following order.

Cleaning and cutting is carried out in one of the known ways, for example by hand or as in the prototype: by machine on a vibrating belt or by manual horizontal band saws, or on CNC machines using a laser cutting tool, or on CNC machines using a water-abrasive cutting tool.

After that, the cut straws are treated with ultrasound at a frequency of 15-50 kHz at a temperature of 15-80 "С, for 1-30 min., immersing them in clean water at a hydromodule (HM) from 1:1 to 1:100 (in terms of dry substance).

Ultrasonically treated straws are treated with an alkali solution with a concentration of 0.1-5 Ob at a temperature of 15-80 "C for 0.5-8 hours at a ratio of 1:1 to 1:100 (based on dry matter).

The straws treated with an alkaline solution are treated with a solution of hydrogen peroxide and/or any other oxidizing solution with a concentration of 1-30 95, at a temperature of 15-80 "C for 0.5-24 hours at a ratio of 1:1 to 1:100. "in terms of dry matter).

Straws treated with a solution of hydrogen peroxide and/or any other oxidizing solution are treated with a solution of peracetic acid with a concentration of 0.1-5 9 at a temperature of 15-80 "C for 0.5-8 hours at a pH of 1:11 to 1 :100 (in terms of dry matter).

Straws treated with a solution of peracetic acid are washed from the residues of the applied reagents with clean water, subjected to ultrasound treatment at a frequency of 15-50 kHz at a temperature of up to 15-80 "С, for 1-60 min., GM from 1:1 to 1:500 (in terms of dry substance), while this ultrasound treatment is carried out to a pH of 5.5-6.5 of the rinse water.

Treated straws are dried by using vacuum or microwave or convective drying at a temperature of 25-100 "С depending on the selected drying equipment and initial humidity.

Taking into account the hydromodule when processing reed straws with solutions of alkali, peroxide and clean water ensures the effectiveness of removing unwanted substances and final cleaning of the reed stem intended for the production of drinking straws;

The use of peracetic acid in the technology of manufacturing straws for drinking from reed stalks will allow to neutralize alkali residues and ensure the microbiological purity of the product, since peracetic acid is a powerful bacteriostatic and bactericidal agent. In addition, the use of peracetic acid makes it possible to eliminate undesirable sensory characteristics that appear in the process of drinking through straws.

The use of ultrasonic treatment at the initial stages of the technological process causes a more effective removal of the internal filling of straws (parenchyma) during treatment with alkali and oxidizing solutions.

The use of ultrasonic treatment in the final cleaning of straws from residues

From the reagents, the process can be intensified.

The proposed useful model is fundamentally different from a method based on a close analogue in that: the method involves a different order of performing operations, known from PU Me139341; the method involves new operations, and ultrasound treatment itself (twice), as well as treatment with peracetic acid; in a similar method, cut straws are treated with an alkaline solution, without any prior treatment; in the claimed method, cut reed straws are first treated with ultrasound, with simultaneous soaking, and then they are treated with an alkaline solution; in the claimed method, straws treated with an oxidizing solution are treated with peracetic acid; in a close analogue, such an operation is absent; in the claimed method, straws treated with peracetic acid are subjected to re-treatment with ultrasound, in a close analogue such treatment is not provided; in total, operations of the claimed method ensure obtaining straws with sensory characteristics attractive to the consumer (see Fig. 2). In particular, when using them as intended, there is a complete absence of the unwanted taste and smell of reed. In addition, during the sequential treatment of straws with ultrasound, alkali, hydrogen peroxide and peracetic acid, they acquire a natural color inherent to native reeds (see Fig. 1), unlike the method claimed in a close analogue, where the treatment of straws is carried out only with alkali and hydrogen peroxide. With this method, the color of reed drinking straws has an artificial appearance (see Fig. 3). Therefore, the use of peracetic acid in the claimed method ensures the formation of a new color that is not typical for straws obtained without this substance.

Example 1.

The reed stalks are cleaned and cut, after which the straws are treated with ultrasound at a frequency of 35 kHz at a temperature of up to 40 "C for 5 minutes, immersing them in clean water at a hydromodulus (HM) of 1:10 (in terms of dry matter).

Ultrasonically treated straws are treated with a solution of lye with a concentration of 2.95, preheated to 40 °C, and kept at the same temperature for 4 hours, with a ratio of 1:50 (based on dry matter).

The straws treated with an alkaline solution are treated with a hydrogen peroxide solution preheated to a temperature of 40 °C with a concentration of 10 90, kept at the same temperature for 2 hours at a ratio of 1:50 (based on dry matter).

The straws treated with a solution of hydrogen peroxide are treated with a solution of peracetic acid with a concentration of 19%, at a temperature of 40 "C for 4 hours at a ratio of 1:50 (based on dry matter).

The straws treated with a peracetic acid solution are washed from the residues of the applied reagents with clean water, subjected to ultrasound treatment at a frequency of 35 kHz at a temperature of up to 40 "C, for 20 min., GM) from 1:100 (based on dry matter). The process is carried out twice or three times , or four times to the pH value of the rinse waters of 5.5-6.5, which indicates complete removal of peracetic acid residues.

Treated straws are dried using convective drying at a temperature of 70 "C until the moisture content is 8-10 9.

Examples 2-3 are carried out similarly to Example 1, but change the parameters of the process of obtaining drinking straws from reeds, namely, treatment with ultrasound, alkali, peracetic acid (see table).

Examples 4-5 are carried out similarly to Example 1, but without alkali and peracetic acid treatment operations (see table).

When removing one or two stages of the technological processes of obtaining drinking straws from a reed stem (Examples 4-5), the straws acquire unsatisfactory sensory characteristics, in particular, in the absence of a peracetic acid treatment operation - the straws after drying have residual sensory characteristics inherent in the native reed, which are manifested in the process of drinking, and in the absence of hydroperoxide and peracetic acid treatment operations, in addition to negative taste effects, on the surface. straws, there are traces of mold inherent in the surface of native reeds. table

Conditions for making drinking straws from reed stems according to examples 2-5

Example with ultrasound, hydroperoxide, acid, kHz, h. hours 2 | 15 |15|1|o0y 1505117 |15105/ 1701 |715| 15 15 with | 50 |80|from 30|50 80 | 6 |lo0 | 80 | 24 plo0|5o| 80|80 100 4| 40 |40|10|05 70 2 |p5020|501| 6 150) - | -|- -

Claims (2)

| 40 |40|10|05170| 2 | 150 -| - | - 1-1 -,1-71-1 FORMULA OF USEFUL MODEL Co.) 1. A method of making drinking straws from a reed stem, which includes preparing a reed stem, cutting into equal parts, treating the cut parts with a pre-heated alkaline solution, treating with a pre-heated oxidizing solution and drying, characterized in that the cut reed straws are first subjected to ultrasonic treatment when immersing them in water with a temperature of 15-80 "С, for 1-30 min., at a hydromodule of 1:(1-100), in terms of dry matter, after that the ultrasonically treated straws are treated with an alkali solution at a hydromodule of 1:( 1-1400), in terms of dry matter, then the straws treated with an alkaline solution are treated with a solution of hydrogen peroxide at a hydromodule of 1:(1-100), in terms of dry matter, after which the straws treated with a solution of hydrogen hydroperoxide are treated with a solution of peracetic acid with a concentration 0.1-5595, at a temperature of 15-80 "С, for 0.5-8 hours, at a hydromodule of 1:(1-100), in terms of dry matter, and pi are subjected to ultrasound treatment at a temperature of up to 40 "С, for 1-60 min., and hydromoduli 1:(1-500), in terms of dry matter, while this ultrasound treatment is carried out to a pH value of washing water of 5.5-6, 5. 2. The method according to claim 1, which differs in that the ultrasound treatment is carried out at a frequency of 15-50 kHz.