المستخدم 39jre613

مستخدم منذ : 2 شهور (منذ فبراير 21)
الرتبة : مستخدم مسجل
الاسم الكامل:
السكن الحالي:
الموقع الإلكتروني: http://www.cookware-china.com/
نبذة شخصية: Now the secret behind the seasoning of the Chinese iron pan will be revealed. We investigated the seasoning process with burner temperatures ranging from 375○C to 600○C. The morphologies of these experiments are shown in Fig. 2(a). The samples were named Fe-temperature-cycle number, e.g., Fe-450-3 refers to the sample seasoned three times at 450○C. The surface of the pan turned black after seasoning at 375○C and 450○C and rusted at 600○C. As shown in Fig. 1(b), after five cycles of seasoning at different temperatures, Fe-450-5 exhibited a hydrophobic surface with a contact angle of 117.6○ with water droplets. All the samples had oleophilic surfaces, which guarantee uniform heat transfer from the pan to the food (Fig. 1(c)). The hydrophobicity of the Fe-450-5 surface was attributed to the formation of Fe3O4 nanoballs after seasoning.


The volume expansion during the seasoning cycles is reversible. The diagrams and SEM images in Fig. 3(d–e) show the vertical formation and growth of Fe3O4 nanoballs. We can clearly determine that when an iron pan is seasoned at 450 °C, the smooth surface of the iron pan gradually becomes coarse during the first two cycles, and nanoballs begin to appear. Interestingly, the nanoballs shrink after the 3rd seasoning cycle (Fig. 3(d) and Fig. S2). For each seasoning cycle, the beef tallow first provides a low Po2 and then evaporates to provide a high Po2. During this process, the coordinate number of the surface iron atoms repeatedly changes between six and four. The formed Fe3O4 repeatedly shrinks and expands and finally large particles crack into small nanoballs.

إحصاءات 39jre613

النقاط : 100 نقاط (مصنف #4)
المواضيع : 0
الإجابات : 0
التعليقات : 0
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أعطى : 0 تصويت بالموجب, 0 تصويت بالسالب
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