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High-separation multilayer joint-extrusion shrink film

A heat-shrinkable film and multi-layer co-extrusion technology, which is applied in the direction of layered products, synthetic resin layered products, flexible coverings, etc., can solve the problems of affecting the product's aesthetics, high breakage rate, and insufficient heat resistance. Achieve high oxygen and water vapor barrier properties, good anti-puncture effect, and overcome the effect of high breakage rate

Inactive Publication Date: 2012-08-22
张建岭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the heat shrinkable film products currently in the market have the following problems. For products with PA or EVOH as the barrier layer, the shrinkage rate is generally low and the natural shrinkage is relatively large, resulting in the packaging of meat products. The phenomenon of blood leaching occurs, which affects the appearance of the product
However, products with polyvinylidene chloride as the barrier layer generally have insufficient heat resistance, resulting in a high breakage rate and obvious waste when used in slaughterhouses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Prepare the raw materials for each layer first, barrier layer A: 20kg EVOH resin, specific gravity 1.13, melt index 2.0, melting point 161°C; outer surface layer B: 30kg PETG resin, specific gravity 1.27, vacuum drying at 65°C for 5 hours; heat sealing Layer C: 70kg of VLDPE and 30kg of MLLDPE, the density of VLDPE is 0.90g / cm 3 , The density of MLLDPE is 0.91g / cm 3 ; Adhesive layer D and adhesive layer E respectively use 20kg maleic anhydride grafted LLDPE, with a density of 0.917g / cm 3 , The melt index is 2.0.

[0032] After pretreatment of each layer of raw materials, they are added to the extruder of each layer to melt and plasticize, and then enter a five-layer co-extrusion round die for melt forming; the round melt tube blank becomes non-free after cold quenching. Tube embryo in a finalized state. Amorphous tube blanks are processed by online radiation cross-linking with an electron accelerator, and the radiation dose is 2.5MR~6.0MR. Then the amorphous tube blanks ar...

Embodiment 2

[0034] Prepare the raw materials for each layer first, barrier layer A: 20kg polyvinylidene chloride resin, specific gravity 1.70, melting point 150℃; outer surface layer B: 3kg PP resin, 12kg VLDPE resin and 15kg EVA resin, of which PP resin has a specific gravity of 0.90 , VLDPE resin specific gravity 0.90, EVA specific gravity 0.936; heat seal layer C: 80kg VLDPE and 20kg MLLDPE, the density of VLDPE is 0.90g / cm 3 , The density of MLLDPE is 0.91g / cm 3 ; Adhesive layer D and adhesive layer E: Weigh 20kg of EVA resin, the density is 0.935g / cm 3 , The melt index is 1.0.

[0035] Other methods and structures are the same as in Example 1.

[0036] After testing, the high barrier multilayer co-extruded heat-shrinkable film obtained by adopting the technical scheme of the present invention, its main performance indicators are shown in Table 1.

[0037] Table 1

[0038] Test items

[0039] Test items

[0040] From the data in Table 1, it can be seen that the hot water shrinkage ind...

Embodiment 3

[0042] Such as figure 2 As shown, the multi-layer co-extruded heat shrinkable film has a seven-layer structure, and the structure is: B / / D / / F / / A / / G / / E / / C. Including outer surface layer B, barrier layers F, A, G and heat sealing layer C, outer surface layer B is bonded to barrier layer F through adhesive layer D, and heat sealing layer C is bonded to barrier layer G through adhesive layer E . The thickness of the barrier layer A accounts for 3% to 5% of the total thickness; the thickness of the barrier layers F and G account for 10% to 18% of the total thickness; the thickness of the outer surface layer B accounts for 3% to 5% of the total thickness; heat The thickness of the sealing layer C accounts for 25% to 35% of the total thickness; the thickness of the adhesive layers D and E account for 10% to 30% of the total thickness respectively.

[0043] Prepare each layer of raw materials first, barrier layer A: 20kg EVOH resin, specific gravity 1.13, melt index 2.0, melting point...

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Abstract

The invention discloses a high-separation multilayer joint-extrusion shrink film, which comprises an outer surface layer, a separation layer, a heat sealing layer and two bonding layers. The two bonding layers are respectively located between the separation layer and the outer surface layer and between the separation layer and the heat sealing layer, the separation layer is made of one of or a combination of two of ethylene vinyl alcohol (EVOH) resin, polyvinylidene chloride resin and modified polyamide resin, the thickness of the separation layer is 10%-45% of the total thickness, the thickness of the outer surface layer is 3%-5% of the total thickness, the thickness of the heat sealing layer is 25%-35% of the total thickness, the thickness of the bonding layers is 10%-30% of the total thickness, and the number of the separation layer is one or three. The outer surface layer of the film is made of high-melting-point resin to overcome the shortcoming that users are easy to burn during a using process of products, simultaneously oxygen and water vapor separation performance are good, the anti-puncturing effect and heat sealing strength are good, and the high-separation multilayer joint-extrusion shrink film can be suitable to vacuum shrink package of chilled pork, cheese products and seafood products.

Description

Technical field [0001] The invention relates to a heat shrinkable film, in particular to a high barrier multilayer co-extruded heat shrinkable film. Background technique [0002] In recent years, with the rapid development of China’s economy and the continuous improvement of people’s living standards, the Chinese people’s concept of meat consumption has also undergone significant changes. In particular, the requirements for the safety, hygiene, and nutrition of fresh meat products have increased. Come higher. Traditional frozen meat and hot fresh meat have been quickly replaced by high-quality low-temperature fresh meat. The fresh market of pork, beef and mutton presents huge development potential, especially in large and medium-sized domestic cities, supermarkets will quickly replace the farmer's market and become the main channel for the circulation of fresh food including meat. Chilled meat will become the mainstream of raw meat consumption in China in the new century. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B32B27/08B32B7/12B65D65/40
Inventor 张建岭
Owner 张建岭
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