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Method for preparing antiskid rubber by using mung bean starch and application thereof

A mung bean starch and non-slip technology, applied in the direction of starch adhesives, adhesive types, etc., can solve the problems of long packaging time, increased production costs, and high cost of packaging materials, and achieve the effect of short production time and low production cost

Inactive Publication Date: 2017-12-15
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The palletizing and transshipment within the production enterprise are not convenient enough;
[0005] (2) The cost of packaging materials is high, such as plastic film, packing tape and other consumables used in large quantities;
[0006] (3) Packaging takes a long time and increases production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] a. The ratio of water to powder is 20:1 (v / w)

[0017] Weigh 1 g of mung bean starch, put it into a 50 mL beaker, add 20 mL of distilled water, and stir well to make a uniform mixture;

[0018] b. Gelatinization temperature at room temperature

[0019] Place the beaker containing the mixed solution at room temperature, and stir continuously during the gelatinization process, so that the mixed solution can be uniformly gelatinized;

[0020] c, gelatinization time 30 min

[0021] Stir for 30 minutes to allow the mung bean starch to fully gelatinize, and the fully gelatinized solution is the mung bean starch anti-skid glue.

Embodiment 2

[0023] a. The ratio of water to powder is 40:1 (v / w)

[0024] Weigh 1 g of mung bean starch, put it into a 50 mL beaker, add 40 mL of distilled water, and stir well to make a uniform mixture;

[0025] b. Gelatinization temperature 90℃

[0026] Put the beaker containing the mixed solution in a water bath and heat it to 90°C, and keep stirring during the heating process, so that the mixed solution can be uniformly gelatinized;

[0027] c, gelatinization time 20 min

[0028] Soak in a water bath for 20 minutes to fully gelatinize the mung bean starch, and the fully gelatinized solution is the mung bean starch anti-slip glue.

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PUM

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Abstract

The invention belongs to a preparation method of antiskid rubber and an application thereof. The antiskid rubber using the mung bean starch can be prepared under the following conditions that the range of the ratio (water-powder ratio) of water and guar gum is 20:1-40:1(v / w), the range of the heating temperature in gelatinization is 75-90 DEG C and the range of the heating time is 20-40 minutes. The antiskid rubber can be used as a binding material between packaging cartons, so that the binding of the packaging cartons in the processes of stacking, transferring and transportation and the like is guaranteed; and simultaneously, when the packaging cartons need to be separated, the packaging cartons can be opened by a small horizontal shearing force with no or less adhesion between the packaging cartoons. The antiskid rubber prepared by the invention has the advantages of fewer used materials, high speed, easy operation and convenience in popularization and application.

Description

technical field [0001] The invention belongs to the technical field of making anti-skid glue from starch, specifically, the anti-skid glue for packaging cartons is made through the gelatinization of mung bean starch, so as to ensure the bonding of the packaging cartons in the process of stacking, transshipment, transportation, etc. When the cartons are separated, the packaging cartons can be opened with a small transverse shear force, and there is no or little adhesion between the cartons. Background technique [0002] Mung bean starch anti-skid glue refers to the use of guar gum to form a certain viscosity of guar gum anti-skid glue through a certain water-powder ratio, suitable gelatinization temperature and gelatinization time. Mung bean starch anti-slip adhesive is a new type of material, mainly used in product packaging cartons. During production, the cartons are bonded to each other with a certain strength to ensure the height and stability of the stacking. But at the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09J103/02C08B30/18
CPCC09J103/02C08B30/18
Inventor 贾峰赵彦海孙东东张帅兵王金水李桂玲陈迪岳媛媛刘效谦
Owner HENAN UNIVERSITY OF TECHNOLOGY