Eggshell calcium oxide powder and preparation and application thereof

Abstract

The invention discloses a preparation method of eggshell calcium oxide powder and a product which is prepared by the method, the method of the invention includes the following steps that: the inside and outside surfaces of the eggshell are dried after cleaning the eggshell; the eggshell after the drying is calcined to get the eggshell ash powder, and the eggshell ash powder is smashed into the fine powder after the cooling, so as to get the product. The invention has the release effect, the method of the invention utilizes the wasted eggshell as the renewable resource, which can not only reduce the environmental damage from pollutants, have the excellent inhibition effect on E.coli of the prepared eggshell calcium oxide powder and have good effects of sterilization, corrosion protection, fresh keeping and so on, but also highly efficiently remove the residual pesticides and sulfur dioxide on vegetables, fruits or grains.

Description

technical field [0001] The invention relates to calcium oxide powder, in particular to eggshell calcium oxide powder, its preparation method and application, and belongs to the field of daily chemicals. Background technique [0002] Generally, eggs are composed of eggshells, which account for about 10% to 11% of the weight of the whole egg, and the thickness is about 0.2 to 0.4mm. According to the statistics of the daily report of the Production and Marketing Supervision Group of the Taiwan Chicken Breeding Association, the average annual consumption of Taiwanese eggs is 275 pieces. In 1993, egg production totaled 31,248,380 boxes (12 kg per box). Calculated based on the proportion of eggshells, about 375,000 tons of discarded eggshells were discarded throughout the year. In terms of egg processing, Taiwan’s liquid egg processing plants processed about 93.6 tons of eggshells per day. For eggs, there are about 9.36 tons of discarded eggshells from liquid egg processing plants...

AI Technical Summary

Problems solved by technology

[0004] Sulfur dioxide is known to have the effect of bleaching and disinfection, and can prevent alcoholic beverages, fruit juices, fruits and vegetables from being oxidized to brown, and can also inhibit the growth of yeast, mold and bacteria. It is often used in fruits, vegetables, wine and meat Sterilization and antisepsis of products, however, the sulfur dioxide residues, after being absorbed by the human body, accumulate in various parts of the body and cannot be eliminated, thus causing derivative factors of asthma and respiratory diseases;

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