Fruit and vegetable preservative paper and preparation method thereof

A fruit and vegetable preservation and paper pulp technology, applied in the field of preservation, can solve the problems of poor preservation effect of fresh-keeping paper, etc., and achieve the effect of improving the quality of fruits and vegetables, prolonging the preservation period of fruits and vegetables, and prolonging the preservation period

Inactive Publication Date: 2018-03-27
CHANGDE JINDE NEW MATERIAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fresh-keeping effect of commonly used fresh-keeping paper is poor, and further improvement is needed.

Method used

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  • Fruit and vegetable preservative paper and preparation method thereof
  • Fruit and vegetable preservative paper and preparation method thereof

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preparation example Construction

[0041] Another embodiment of the present invention provides a method for preparing the above-mentioned fruit and vegetable fresh-keeping paper, including the following steps S001-S003:

[0042] S001: Thinning the pulp into a slurry suspension.

[0043] S002: Add ethylene absorbent and antifungal agent to the slurry suspension and mix well.

[0044] S003: Add hydrophilic resin and mix evenly; then cut and make paper to obtain fresh-keeping paper for fruits and vegetables.

[0045] Specifically, the hydrophilic resin is soaked in water at room temperature for 1 to 3 hours, prepared into an aqueous solution of the hydrophilic resin, and then added to the above-mentioned slurry suspension containing ethylene absorbent and antifungal agent, and stirred at a stirring speed of 600 ~800 rpm.

[0046] The preparation method of the above-mentioned fresh-keeping paper for fruits and vegetables is simple and easy to implement, requires low technological conditions, requires low cost, an...

Embodiment 1

[0049] Provide raw materials, including by weight percentage: 85% pulp (including 85% waste paper pulp + 15% hardwood virgin pulp), 10% hydrophilic resin (80% polyvinyl alcohol 1788 + 20% styrene acrylate), 2% ethylene absorbent and 3% antifungal agent (50% sodium diacetate + 30% carson + 12% methylparaben + 8% potassium sorbate), the active ingredient of ethylene absorbent is potassium permanganate and silver chloride, and the weight ratio of potassium permanganate to silver chloride is 9:1, and the carrier is composed of 25 parts of zeolite + 15 parts of diatomaceous earth + 40 parts of bentonite.

[0050] Dissolve the pulp into slurry suspension by conventional papermaking process, add ethylene absorbent, stir for 20 minutes, then add antifungal agent, stir for 20 minutes, and mix well.

[0051] Soak polyvinyl alcohol and styrene acrylate with appropriate amount of water for 2 hours at room temperature respectively, prepare polyvinyl alcohol aqueous solution and styrene acr...

Embodiment 2

[0054] Provide raw materials, including by weight percentage: 80% pulp (including 95% waste paper pulp + 5% hardwood virgin pulp), 15% hydrophilic resin (80% polyvinyl alcohol 1788 + 20% styrene acrylate), 2% ethylene absorbent and 3% antifungal agent (50% sodium diacetate + 30% carson + 12% methylparaben + 8% potassium sorbate). The active ingredients of the ethylene absorbent are potassium permanganate and silver chloride, and the weight ratio of potassium permanganate to silver chloride is 10:1, and the carrier is composed of 25 parts of zeolite + 15 parts of diatomite + 40 parts of bentonite .

[0055] Dissolve the pulp into slurry suspension by conventional papermaking process, add ethylene absorbent, stir for 20 minutes, then add antifungal agent, stir for 20 minutes, and mix well.

[0056] Soak polyvinyl alcohol and styrene acrylate with appropriate amount of water for 2 hours at room temperature respectively, prepare polyvinyl alcohol aqueous solution and styrene acry...

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Abstract

The invention relates to fruit and vegetable preservative paper and a preparation method thereof. The fruit and vegetable preservative paper is prepared from the following raw material components in percentage by weight: 80-90% of paper pulp, 3-15% of hydrophilic resin, 2-5% of a mildew preventive agent and 0.2-3% of an ethylene absorbent, wherein the ethylene absorbent is a carrier loaded with anactive ingredient, and the active ingredient is at least one selected from potassium permanganate, calcium peroxide and silver chloride. The fruit and vegetable preservative paper provided by the invention has the advantages that paper pulp fibers have developed microporous structures, and the hydrophilic resin is added and acts with paper pulp cellulose, so that formation of a crosslinked network among the fibers is further promoted, and the strength and the toughness of paper are improved; and the ethylene absorbent and the mildew preventive agent are uniformly dispersed in the microporousstructures of the paper pulp fibers, so that a stable and good ethylene oxide adsorbing function and antibacterial and mildewproof properties are given to the fruit and vegetable preservative paper, and the fruit and vegetable preservative paper is especially applicable to packaging and preservation of fruits and vegetables, can well realize antibacterial and mildewproof effects and the effect ofreducing concentration of ethylene in package and prolongs refreshing time of the fruits and vegetables.

Description

technical field [0001] The invention relates to the field of fresh-keeping technology, in particular to a fruit and vegetable fresh-keeping paper and a preparation method thereof. Background technique [0002] Fruits and vegetables are the second largest category of agricultural products after food crops, and are important foods in people's lives. Fruits and vegetables are extremely perishable during the storage and transportation process after harvesting, and the annual loss of fruits and vegetables caused by this is quite huge. Therefore, it is very important to take fresh-keeping measures for fruits and vegetables. [0003] At present, there are two main types of fresh-keeping methods for fruits and vegetables: physical methods and chemical methods. Physical fresh-keeping methods mainly adopt low-temperature storage, artificial controlled atmosphere storage, decompression storage and electromagnetic radiation storage. Although these physical storage and fresh-keeping me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H15/10D21H11/00D21H11/14D21H21/36D21H21/38D21H17/68D21H17/36D21H17/37D21H17/09D21H17/14D21H17/66D21H17/67D21H27/10
Inventor 余赞钟文张勇军田璐韦雪雪罗臻杜建军
Owner CHANGDE JINDE NEW MATERIAL TECH CO LTD
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