86results about How to "Shorten pickling time" patented technology

The invention discloses a plate strip temperature pickling process, which includes: a shot blasting treatment step, in which shot blasting treatment is carried out on the surface of a stainless steel plate; a pre-washing step, in which water is employed to wash the surface of the stainless steel plate to wash out dust thereon; a pre-pickling step, in which an H2SO4 solution is taken to conduct pre-pickling on the surface of the stainless steel plate so as to wash off residual oxides on the surface of the stainless steel plate; a washing step, in which water is used to wash the surface of the stainless steel plate so as to scour the H2SO4 solution remaining thereon; and a final acidification step, in which a mixed solution of HNO3 and HF is used to carry out pickling on the surface of the stainless steel plate so as to passivate the surface of the stainless steel plate. The process provided in the invention can shorten the pickling time of each steel plate, improve the production efficiency by over 20%, and omits a special passivation treatment procedure, thus significantly reducing the production cost.

The invention discloses a stainless steel acid pickling technology which comprises steps as follows: (1) completely immersing a workpiece in an acid pickling tank at the temperature of 30-55 DEG C for 3-5 min; (2) washing the workpiece with clear water; (3) performing acid pickling with an HNO3 and HF mixed solution used as an acid pickling solution, wherein the content of HNO3 is in a range of 180-290 g / l, the content of HF is in a range of 26-60 g / l, the content of metal ions is in a range of 5-45 g / l, and the temperature of the acid pickling solution is in a range of 55-65 DEG C. With the adoption of the stainless steel acid pickling technology, the corrosion resistance of stainless steel is improved effectively, the fingerprint contamination resistance of the stainless steel is improved, and the surface decoration property of stainless steel products is guaranteed; the technology has the characteristics of simplicity, low production cost, low environmental pollution, easiness in operation, low labor intensity, low energy consumption and high efficiency; the defects that the stainless steel cannot be drawn to be fine and is brittle and easy to break are overcome.

The present invention relates to a method for restoring a green color of a plant and keeping the plant in the green color, capable of preventing deterioration of quality of the plant caused by heat. The method for restoring the green color of the plant and keeping the plant in the green color comprises contacting the plant with yeast, wherein a yeast solution contains at least one kind of ion of zinc, copper, iron, and magnesium, so that the yeast solution is contacted with the plant in a time of 10 days or more. The plant is soaked in the yeast solution in such a state that the plant has the green color. The plant is preferably contacted with the yeast in an unheated state in a container which is so formed and structured that an inner surface of the container has an exposed ground metal of an alloy containing the copper and / or the zinc. A green and yellow vegetable, a citrus fruit, a vegetable for pickles, or a fruit therefor is preferably used as the plant. Further, the method preferably includes a step for heating the plant at 60 to 100 DEG C for a time of 1 min or more.

The invention provides a surface treatment method for iron wires used for civil engineering and belongs to the field of metal surface treatment processes. The surface treatment method for the iron wires used for the civil engineering is used for solving the problems that pickling in the prior art is performed through hydrochloric acid, lots of water resources can be wasted easily, and water after cooling water washing cannot be reused. The surface treatment method includes the steps that after the whole bundle of iron wires are subjected to first time of pickling dirt removing, first time of water washing, heat treatment and cooling water washing, the whole bundle of iron wires are unfolded and pulled into a line shape to be subjected to second time of pickling, second time of water washing, first time of neutralizing water washing and anti-rusting water washing; pickling liquid adopted during the second time of pickling is composed of phosphoric acid and a BW-500P phosphoric acid fast pickling agent, the temperature of the pickling liquid is kept between 35 DEG C to 50 DEG C, an ultrasonic device is placed on the middle rear portion of a pickling pond, and ultrasonic pickling is kept for more than 20 seconds; and cooling water after cooling treatment is discharged into a first water washing pond corresponding to the first time of water washing, a second water washing pond corresponding to the second time of water washing, a third water washing pond corresponding to the first time of neutralizing water washing and an anti-rusting water washing pond corresponding to the anti-rusting water washing.

The invention provides a processing method for improving the quality of instant chicken feet by ultrasonic combined with electron beam cold sterilization, and relates to the technical field of sterilization and freshness preservation of poultry machining and electronic accelerators. The processing method comprises the following steps of: thawing, trimming and washing chicken feet; bleaching and washing; boiling; ultrasonically pickling; and packaging and carrying out electron beam sterilization. According to the invention, a novel process of ultrasonic auxiliary pickling is added in a pickling process of the instant chicken feet; the processing method has the effect that by utilizing cavatition effect of ultrasonic waves, the speed of immersing pricking condiments into inner parts of tissues of the chicken feet is increased, the pickling time is shortened and the integral flavor of the chicken feet is improved; furthermore, the instant chicken feet are treated by the electron beam cold sterilization, and the processing method has the obvious advantages of short sterilization time, no temperature changes and low production cost, and can keep the original pickled flavor of the instant chicken feet to the greatest extent. Therefore, the method can improve the flavor quality of the instant chicken feet and can shorten the manufacturing and processing periods; the aims of rapidly sterilizing and prolonging the quality guarantee period of products are achieved; and finally, the instant chicken feet product with high quality is obtained.