Abstract: Disclosed is a method for preparing a product for treating scald infection caused by Pseudomonas aeruginosa. The product includes a ferrous sulfate hydrogel, the scald is a deep second-degree scald or a third-degree scald, and a preparation process of the ferrous sulfate hydrogel includes: S1, obtaining a mixed solution by dissolving ferrous sulfate and vitamin C at a concentration ratio of 1:1 in sterile ultrapure water, heating the mixed solution to 50° C., and a concentration of the ferrous sulfate in the mixed solution being 2 mM, and S2, under a condition of heating, continuing to add sodium alginate powder whose mass constitutes 3.5% of a total mass of the mixed solution, stirring until the sodium alginate powder is dissolved and forming a stable colloid, and obtaining 2 mM of the ferrous sulfate hydrogel.

Abstract: Disclosed is a method for preparing a product for treating scald infection caused by Pseudomonas aeruginosa. The product includes a ferrous sulfate hydrogel, the scald is a deep second-degree scald or a third-degree scald, and a preparation process of the ferrous sulfate hydrogel includes: S1, obtaining a mixed solution by dissolving ferrous sulfate and vitamin C at a concentration ratio of 1:1 in sterile ultrapure water, heating the mixed solution to 50° C., and a concentration of the ferrous sulfate in the mixed solution being 2 mM, and S2, under a condition of heating, continuing to add sodium alginate powder whose mass constitutes 3.5% of a total mass of the mixed solution, stirring until the sodium alginate powder is dissolved and forming a stable colloid, and obtaining 2 mM of the ferrous sulfate hydrogel.

Abstract: An application of a hydrogel in the preparation of products for the treatment of bacterial infection is disclosed. Ferrous ion was used in the antibacterial activity test of Staphylococcus aureus and showed a strong bactericidal effect, which the survival rate of Staphylococcus aureus is less than 0.001%, as well as the survival rate of methicillin-resistant Staphylococcus aureus (MRSA) was less than 0.01%. Ferrous ion hydrogel was used for the treatment of keratitis and skin wound infection. Ferrous ion hydrogel for the treatment of keratitis and skin wound infection, which can significantly reduce the risk of pulmonary MRSA infection, prevented the dissimilation of MRSA to the lung, and alleviated systemic inflammation in the body in a timely and effective manner, revealing the therapeutic potential of ferrous compounds for treatment of Staphylococcus aureus infections, including MRSA.

Abstract: An application of a hydrogel in the preparation of products for the treatment of bacterial infection is disclosed. Ferrous ion was used in the antibacterial activity test of Staphylococcus aureus and showed a strong bactericidal effect, which the survival rate of Staphylococcus aureus is less than 0.001%, as well as the survival rate of methicillin-resistant Staphylococcus aureus (MRSA) was less than 0.01%. Ferrous ion hydrogel was used for the treatment of keratitis and skin wound infection. Ferrous ion hydrogel for the treatment of keratitis and skin wound infection, which can significantly reduce the risk of pulmonary MRSA infection, prevented the dissimilation of MRSA to the lung, and alleviated systemic inflammation in the body in a timely and effective manner, revealing the therapeutic potential of ferrous compounds for treatment of Staphylococcus aureus infections, including MRSA.

Abstract: An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato relates to the field of new food processing technologies. First, a potato is cleaned, peeled, and sliced to be steamed. Subsequently, the steamed potato slices are pulped until a pulp is smooth and shiny. A colloid is added, and after mixing the pulp with the colloid, the mixture is steamed to cook the potato and fully dissolve the colloid. After the mixture is cooled to room temperature, white chocolate powder is added to the mixture. To implement refined printing of recuperation mashed potato, printing temperature, a moving speed of the nozzle, a discharging speed and so on are selected and determined to perform printing. Precision of a print object may reach more than 95%, and the object does not collapse within 40 min to 60 min after being printed.

Abstract: A method for improving the moldability and 3D precision printing performance of a high-fiber dough system by adding functional carbohydrate, and belongs to the technical field of fruit-vegetable food processing. The method includes preparation of aged flour, beating and concentrating of old stalks of asparagus, beating of butter, adding functional carbohydrate to mix materials, 3D printing and the like. Baked aged flour, concentrated asparagus pulp made from the old stalks of asparagus, the butter and the functional carbohydrate are uniformly mixed, and then printed by means of a 3D printer. With carbohydrate being a major ingredient, the 3D printing materials provided contain rich dietary fibers, and can serve as basic food to provide energy for people. The precision of a printed object can be greatly improved by adjusting different printing parameters such as a nozzle diameter, a printing distance and a printing temperature.

Abstract: An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato relates to the field of new food processing technologies. First, a potato is cleaned, peeled, and sliced to be steamed. Subsequently, the steamed potato slices are pulped until a pulp is smooth and shiny. A colloid is added, and after mixing the pulp with the colloid, the mixture is steamed to cook the potato and fully dissolve the colloid. After the mixture is cooled to room temperature, white chocolate powder is added to the mixture. To implement refined printing of recuperation mashed potato, printing temperature, a moving speed of the nozzle, a discharging speed and so on are selected and determined to perform printing. Precision of a print object may reach more than 95%, and the object does not collapse within 40 min to 60 min after being printed.

Abstract: A method for improving the moldability and 3D precision printing performance of a high-fiber dough system by adding functional carbohydrate, and belongs to the technical field of fruit-vegetable food processing. The method includes preparation of aged flour, beating and concentrating of old stalks of asparagus, beating of butter, adding functional carbohydrate to mix materials, 3D printing and the like. Baked aged flour, concentrated asparagus pulp made from the old stalks of asparagus, the butter and the functional carbohydrate are uniformly mixed, and then printed by means of a 3D printer. With carbohydrate being a major ingredient, the 3D printing materials provided contain rich dietary fibers, and can serve as basic food to provide energy for people. The precision of a printed object can be greatly improved by adjusting different printing parameters such as a nozzle diameter, a printing distance and a printing temperature.