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A kind of desiccant for puffed food packaging

A technology for puffed food and packaging. It is applied in the field of desiccant for puffed food packaging. It can solve the problems of increasing scrap rate and air leakage of packaging bags, and achieve the effects of reducing scrap rate, preventing moisture and oxidation, and ensuring food taste.

Inactive Publication Date: 2018-01-30
界首市佳宝包装材料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During storage and transportation, air leakage will occur in poorly sealed packaging bags. When the nitrogen gas in the bag leaks, the puffed food will be damp and oxidized, thereby increasing the scrap rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A desiccant for puffed food packaging is prepared by mixing the following raw materials in parts by weight:

[0013] 85 parts of sepiolite powder, 35 parts of modified starch, 25 parts of bentonite, 18 parts of coconut shell powder, 15 parts of sawdust, 15 parts of glycerin, 10 parts of activated carbon, 12 parts of nano rubber powder, 8 parts of fluff pulp, 6 parts of polyvinyl alcohol , 6 parts of putty powder.

[0014] Pretreatment of sepiolite powder: first add 0.02 times the amount of palm wax and 0.05 times the amount of nano-silica to the sepiolite powder, grind for 15 minutes and then disperse in 3 times the amount of ethanol, and the mixture is ultrasonically treated at ultrasonic frequency 40kHz and 100W for 30 minutes , and then concentrated into a paste with a solid content of 75-80%, stood at 0-5°C for 3h, then dried and calcined at 400-450°C for 3h, at 550-600°C for 5h, and finally crushed into powder .

[0015] Preparation of modified starch: first disp...

Embodiment 2

[0017] A desiccant for puffed food packaging is prepared by mixing the following raw materials in parts by weight:

[0018] 90 parts of sepiolite powder, 40 parts of modified starch, 30 parts of bentonite, 15 parts of coconut shell powder, 20 parts of sawdust, 16 parts of glycerin, 15 parts of activated carbon, 15 parts of nano rubber powder, 10 parts of fluff pulp, 8 parts of polyvinyl alcohol , 8 parts of putty powder.

[0019] Pretreatment of sepiolite powder: first add 0.02 times the amount of palm wax and 0.05 times the amount of nano-silica to the sepiolite powder, grind for 15 minutes and then disperse in 3 times the amount of ethanol, and the mixture is ultrasonically treated at ultrasonic frequency 40kHz and 100W for 30 minutes , and then concentrated into a paste with a solid content of 75-80%, stood at 0-5°C for 3h, then dried and calcined at 400-450°C for 3h, at 550-600°C for 5h, and finally crushed into powder .

[0020] Preparation of modified starch: first dis...

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PUM

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Abstract

The invention discloses a desiccant for puffed food packaging, which relates to the technical field of packaging materials and is prepared by mixing the following raw materials in parts by weight: 80-90 parts of sepiolite powder, 35-40 parts of modified starch, and 25-30 parts of bentonite 15-20 parts of coconut shell powder, 15-20 parts of sawdust, 12-16 parts of glycerin, 10-15 parts of activated carbon, 10-15 parts of nano rubber powder, 8-12 parts of fluff pulp, 6-10 parts of polyvinyl alcohol , 5‑8 parts of putty powder. The present invention uses sepiolite powder and modified starch as the main raw materials, supplemented with various additives with strong hygroscopicity, and the prepared desiccant can effectively absorb the moisture in the puffed food packaging, prevent the puffed food from being damp and oxidized, thereby Guaranteed food taste and reduced scrap rate.

Description

Technical field: [0001] The invention relates to the technical field of packaging materials, in particular to a desiccant for puffed food packaging. Background technique: [0002] Puffed food is a new type of food that appeared in the late 1960s. It is also called extruded food, explosive food, and light food abroad. It uses cereals, potatoes, beans, etc. with less water content as the main raw materials. After they are pressurized and heated, the volume of the raw materials themselves expands, and the internal organizational structure also changes. production. Because the tissue structure of this kind of food is porous and fluffy, the taste is crispy and sweet, and it has certain nutritional value, so it is very popular among children. Because puffed food is susceptible to moisture and oxidation, manufacturers usually fill the packaging bag with inert gas nitrogen, and the puffed food packed in bags is generally directly packed into boxes. During storage and transportati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01D53/28
Inventor 米文彪
Owner 界首市佳宝包装材料有限公司