http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104233266-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b9565f81a89ccdd1377314c3b53b7164 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C23C22-50 |
| filingDate | 2013-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51cc38de7fe89d6e29d9c67233ba295d |
| publicationDate | 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104233266-A |
| titleOfInvention | Method for preparing passivation solution of stainless steel for food processing |
| abstract | The invention discloses a method for preparing a passivation solution of stainless steel for food processing. The passivation solution consists of the following components in percentage by weight: 18-20% of nitric acid, 5-7% of ammonium nitrate, 4-6% of ferrous sulfate, 2-4% of sodium carbonate, 0.5-1.5% of cerium sulfate, 2-4% of sodium citrate and the balance of water. The preparation method comprises the following steps: (1) adding a proper amount of water in an acid-resistant container, adding nitric acid, and then uniformly stirring; and (2) adding a proper amount of the water in another container, then sequentially adding ammonium nitrate, ferrous sulfate, sodium carbonate, cerium sulfate and sodium citrate, stirring for 2-4 minutes when each component is added, adding a nitric acid solution prepared in the step (1) after sodium citrate is added, and then stirring for 20-30 minutes; and then adding water to reach a constant volume. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114479669-A |
| priorityDate | 2013-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.