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Bamboo tableware dyeing method with sucrose as dye

A dyeing method and dyeing agent technology, applied in wood processing equipment, wood treatment, manufacturing tools, etc., to achieve the effects of environmental protection for enterprises, firm color tone, and simple and easy-to-purchase equipment

Inactive Publication Date: 2013-07-17
SHENYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has not been reported in the literature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 10 commercially available bamboo chopsticks, soak them in 10% sucrose aqueous solution for 40 minutes, take them out and drench the water, put them in a constant temperature blast drying oven to raise the temperature to 190°C, keep the temperature for 1.5 hours, take them out and let them cool. Soak the dyed chopsticks in tap water for 2 hours to remove excess sucrose, dry, polish and polish to complete the dyeing. In this example, the dyeing tone is brown.

[0015] The above-mentioned dyed chopsticks are cut open, the internal and external tones are consistent, and the dyeing is even. After immersing the chopsticks in tap water for a week, no discoloration was observed, and no discoloration was observed after boiling and heating for 1 hour. The product in this example complies with the national standard: GB 19790.2-2005.

Embodiment 2

[0017] Take 10 commercially available bamboo chopsticks, soak them in 6% sucrose aqueous solution for 40 minutes, take them out and drench the water, put them in a constant temperature blast drying oven to raise the temperature to 150°C, keep the temperature at a constant temperature for 1.5 hours, take them out and let them cool. Soak the dyed chopsticks in tap water for 2 hours to remove excess sucrose, dry, polish and polish to complete the dyeing. In this example, the tint is brown.

[0018] The above-mentioned dyed chopsticks are cut open, the internal and external tones are consistent, and the dyeing is even. After immersing the chopsticks in tap water for a week, no discoloration was observed, and no discoloration was observed after boiling and heating for 1 hour. conform to national standards.

Embodiment 3

[0020] Take 10 commercially available bamboo chopsticks, soak them in 3% sucrose aqueous solution for 40 minutes, take them out and drench the water, put them in a constant temperature blast drying oven to raise the temperature to 130°C, keep the temperature at a constant temperature for 1.5 hours, take them out and let them cool. Soak the dyed chopsticks in tap water for 2 hours to remove excess sucrose, dry, polish and polish to complete the dyeing. In this example, the dyeing tone is burnt yellow.

[0021] The above-mentioned dyed chopsticks are cut open, the internal and external tones are consistent, and the dyeing is even. After immersing the chopsticks in tap water for a week, no discoloration was observed, and no discoloration was observed after boiling and heating for 1 hour. conform to national standards.

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Abstract

The invention discloses a bamboo tableware dyeing method with sucrose as a dye and relates to a bamboo tableware dyeing method. The bamboo tableware dyeing method comprises the following steps of: by taking the sucrose as a dye, dissolving the sucrose in water to prepare a sucrose solution with the mass concentration of 3-10 percent, dipping the bamboo tableware into the sucrose solution to sufficiently absorb the sucrose solution, draining moisture, and then putting the bamboo tableware into a drying oven to dry at 130-190 DEG C, so that the bamboo tableware is dyed into the sucrose color. The color depth adjustment of the sucrose is implemented by controlling the temperature. The bamboo tableware dyeing method has the advantages of sufficient raw material supply, low cost, simple equipment and easy purchasing as the edible sucrose is used as a raw material; as the food tableware is dyed in a pure environment-friendly dyeing manner, no any pollution is caused in the food production process, and the bamboo tableware dyeing method is free of secondary pollution in the production process and beneficial to friendliness environment of enterprises.

Description

technical field [0001] The invention relates to a method for dyeing bamboo and wood tableware, in particular to a method for dyeing bamboo and wood tableware using sucrose as a dyeing agent. Background technique [0002] Bamboo and wood tableware is often used in daily life, and pure natural colors are more common. But people's preferences are different, and dark bamboo products are often more popular in the market. Bamboo and wood products can be dyed with dyes, but tableware is restricted by hygiene and pollution, and it is not desirable to use chemical dyes to solve it. The high temperature of oxidizing inorganic acid can oxidize and discolor bamboo and wood products, but the strength of the product is greatly reduced, which reduces the service life of the product and the risk of potential chemical pollution. Non-toxic food coloring is not suitable for dyeing bamboo and wood products due to factors such as price and stability. This method has not been reported in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B27K5/02
Inventor 李洪仁李枚枚李峰
Owner SHENYANG UNIV
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