Nano-antimicrobial preservative film for fruits and vegetables

A nano-preservation film, fruit and vegetable technology, applied in the direction of protecting fruits/vegetables, applications, household appliances, etc. with a coating protective layer, can solve the problems of no antibacterial ability, etc., achieve good fresh-keeping effect, not easy to condensation, long storage time Effect

Inactive Publication Date: 2008-12-03
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Authorized announcement number CN 1068615C Fruit and vegetable plastic wrap, which is composed of polyvinyl chloride, dioctyl phthalate, dioctyl sebac

Method used

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  • Nano-antimicrobial preservative film for fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 50.25 kg of linear low-density polyethylene; 16.75 kg of low-density polyethylene, 20 kg of ethylene-vinyl acetate copolymer; 5 kg of nano-antibacterial masterbatch; 3 kg of degradable masterbatch; anti-condensation masterbatch The addition amount is 5 kg; put it into the stirring device and mix evenly, through melt co-extrusion, the extrusion temperature is 165°C; through inflation and traction to form a film, the inflation ratio is 2.6; the traction ratio is 4.6; after cooling, it is coiled into a product .

Embodiment 2

[0017] Weigh 60 kg of linear low-density polyethylene; 20 kg of low-density polyethylene, 10 kg of ethylene-vinyl acetate copolymer; 4 kg of nano-antibacterial masterbatch; 2 kg of degradable masterbatch; anti-condensation masterbatch The addition amount is 4 kg; put it into the stirring device and mix evenly, through melt co-extrusion, the extrusion temperature is 155°C; through inflation and traction to form a film, the inflation ratio is 2.3; the traction ratio is 4.2; after cooling, it is coiled into a product .

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Abstract

The invention relates to a method for producing a nano-antimicrobial preservative film for fruits and vegetables, and belongs to the agricultural product and food preservation technical field. The method is characterized in that: 60 to 80 percent of polyethylene (wherein, the adding proportion of linear low density polyethylene and low density polyethylene is 3 to 1), 10 to 20 percent of ethylene-vinyl acetate copolymer, 2 to 5 percent of nano-antibacterial master batch, 2 to 7 percent of anti-condensation master batch, and 2 to 5 percent of degradable master batch are added. The nano-antimicrobial preservative film is produced by adopting a film blowing method, has the functions of bacteriostasis and spontaneous modified atmosphere, and contributes to prolonging the preservation storage period of the fruits and the vegetables and improving the commercial value of the fruits and the vegetables.

Description

Technical field: [0001] The invention relates to a kind of polyethylene (PE: wherein the addition ratio of linear low-density polyethylene and low-density polyethylene is 3:1) and ethylene-vinyl acetate copolymer (EVA) as main raw materials, adding nanometer antibacterial masterbatch , anti-condensation masterbatch, method for preparing fruit and vegetable nano-preservation film from degradable masterbatch, and the produced fruit and vegetable nano-antibacterial preservative film belongs to the technical field of agricultural products and food preservation. Background technique: [0002] According to statistics, the number of fruits and vegetables that use plastic film spontaneous modified atmosphere preservation (ie MA preservation) at this stage in my country accounts for about 60% to 70% of the total storage. During the spontaneous controlled atmosphere storage of fruits and vegetables, it is usually necessary to add chemical preservatives, such as sodium sulfite, etc., t...

Claims

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Application Information

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IPC IPC(8): A23B7/16C08L23/06C08K3/00C08K13/02C08K3/08C08K3/22C08K3/26C08K5/10B29C49/00B29L7/00
Inventor 余文华李洁芝陈功张其圣张颖吴奇谦
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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