Indicating material for detecting freshness of foods via carbon dioxide, and preparation method of indicating material

Abstract

The invention discloses a preparation method of an indicating material for detecting the freshness of foods via carbon dioxide. The preparation method comprises the following steps: 8-15 percent by mass of gelatin is added in 85-92 percent by mass of deionized water to be swelled to obtain a membrane solution A; 4-8 percent by mass of starch, 0.05-0.2 percent by mass of calcium hydroxide, 0.5-4 percent by mass of glycerol and the balance of deionized water are mixed to prepare a membrane solution B; 2-6 percent by mass of polyvinyl alcohol is added in 94-98 percent by mass of deionized water to prepare a membrane solution C; a methyl red solution with the concentration of 0.05%-0.2% and a bromothymol blue solution with the concentration of 0.05%-0.2% are prepared and mixed at the volume ratio of 1:(1.5-2.5) to obtain an indicator; after the membrane solution A, the membrane solution B and the membrane solution C are blended according to the volume ratio of 1:(1-2):(0.1-0.5), 3-8 percent by mass of indicator is added to prepare the indicating material. The pH indicator is combined with the base material, and CO2 gas can be detected accurately and instantly. The invention further comprises the indicating material for detecting the freshness of foods through carbon dioxide.

Description

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AI Technical Summary

Benefits of technology

This patented technology describes how it works by mixing certain ingredients together when making a special type of product called gum arabic (Gaq) instead of plastic films like vinyl chloride). These mixed products are stronger than regular plasma used alone but they also allow CO2 from outside air to pass through while still keeping their original shape even if there were any holes left behind during production. By adding this mixture onto these types of plastisol coatings made up mostly of Gb5 sugar and polvitin, we create a flexible transparent sheet that allows us to quickly see what kind of things inside our refrigerator without having them dirty easily due to its lack of oxygen. Additionally, this new composition contains various chemical components such as calcium oxalate, sodium bicarbonate, citric acid, glutamine, lithospermiaimides, urotropinone sulfite, etc., providing safety benefits over existing methods.

Problems solved by technology

Technologies aimed at improving the display of foods' freshness have focused primarily on indicating their freshness through visual inspections from outside sources like stores. Current methods involve measuring the amount of oxygen released into air over time based on factors like temperature and humidity levels. These techniques require special equipment and may result in contamination issues if applied externally. There exists a technical problem where current materials lack sufficient accuracy towards identifying the level of freshness inside packaged goods without requiring complex manufacture processes.

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