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Nanometer antifogging film for fruits and vegetables and preparation method of nanometer antifogging film

An anti-fog film, fruit and vegetable technology, applied in the field of preparation of nanometer fruit and vegetable anti-fog film, can solve the problems of reducing the use efficiency of the anti-fog film, the loss of anti-fog droplets, the failure of the anti-fog film, etc., and achieves good anti-fog effect and maintenance. Anti-fog properties and the effect of reducing the rate of decay

Inactive Publication Date: 2018-04-24
SUZHOU ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the existing anti-fog film in the market mainly uses anti-fog and dripping agent by blending or spraying on the surface, but because the anti-fogging and dripping agent is a surfactant compound, it is easy to migrate out of the material, resulting in the loss of the anti-fogging and dripping agent. Film failure, greatly reducing the efficiency of the anti-fog film

Method used

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  • Nanometer antifogging film for fruits and vegetables and preparation method of nanometer antifogging film
  • Nanometer antifogging film for fruits and vegetables and preparation method of nanometer antifogging film
  • Nanometer antifogging film for fruits and vegetables and preparation method of nanometer antifogging film

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Effect test

Embodiment 1

[0034] Embodiment 1: 10g nano-titanium dioxide is added in the blend of 100g SPAN-20 and 100g TWEEN-20, is placed in the ultrasonic disperser and disperses 1h, after the mixture and 790gLDPE resin are mixed homogeneously in the high-speed mixer, then Extrude and granulate through a twin-screw extruder with a screw diameter of 21.7mm and an aspect ratio of 40. The screw speed is 600rpm. The five-stage temperature from the feed end to the die head is 158°C, 160°C, 165°C, and 165°C. At 170°C, the resulting masterbatch and LDPE resin were granulated at a ratio of 1:9. Weigh 2g of masterbatch, press it between the flat plates loaded with polyimide film, and then place it on the abutment of the flat vulcanizer. The temperature of the upper mold and the middle mold are selected at 170°C. After 15 minutes, the masterbatch melts and the film is pressed. 5min, take it out and anneal for 15min, after cooling, peel off the film for use.

[0035] figure 1 From top to bottom are scanning ...

Embodiment 2

[0037] Embodiment 2: 20g nano-titanium dioxide is added in the blend of 50g SPAN-20 and 150g TWEEN-20, is placed in ultrasonic disperser and disperses 1h, after the mixture and 780gLDPE resin are mixed homogeneously in high-speed mixer, then Extrude and granulate through a twin-screw extruder with a screw diameter of 21.7mm and an aspect ratio of 40. The screw speed is 600rpm. The five-stage temperature from the feed end to the die head is 158°C, 160°C, 165°C, and 165°C. At 170°C, the obtained masterbatch and LDPE resin are used for secondary granulation at a ratio of 1:10.

[0038] Weigh 2g of masterbatch, press it between the flat plates loaded with polyimide film, and then place it on the abutment of the flat vulcanizer. The temperature of the upper mold and the middle mold are selected at 140°C. After 20 minutes, the masterbatch melts and the film is pressed. 5min, take out and anneal for 15min, after cooling, peel off the film for use.

[0039] as shown in the picture ...

Embodiment 3

[0040] Embodiment 3: 10g nano-titanium dioxide is added in the blend of 150g SPAN-20 and 50g TWEEN-20, is placed in the ultrasonic disperser and disperses 1h, after the mixture and 790gLDPE resin are mixed homogeneously in the high-speed mixer, then Extrude and granulate through a twin-screw extruder with a screw diameter of 21.7mm and an aspect ratio of 40. The screw speed is 600rpm. The five-stage temperature from the feed end to the die head is 158°C, 160°C, 165°C, and 165°C. At 170°C, the obtained masterbatch and LDPE resin are used for secondary granulation at a ratio of 1:9. Weigh 2g of masterbatch, press it between the flat plates loaded with polyimide film, and then place it on the abutment of the flat vulcanizing machine. The temperature of the upper mold and the middle mold are selected at 170°C. After 20 minutes, the masterbatch melts and the film is pressed. 10min, take it out and anneal for 20min, after cooling, peel off the film for use.

[0041] Such as Figur...

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Abstract

The invention discloses a nanometer antifogging film for fruits and vegetables and a preparation method of the nanometer antifogging film. The nanometer antifogging film for the fruits and vegetablesis prepared from the following components in parts by weight: 96-99 parts of LDPE (low-density polyethylene), 1-3 parts of an antifogging agent and 0.05-0.25 parts of nano-titania. The preparation method comprises the following steps: the raw materials are subjected to melting and granulating by a double-screw extruder, obtained masterbatch and LDPE in a certain proportion are subjected to secondary granulation, and finally, anti-fogging masterbatch is obtained; the antifogging masterbatch is subjected to film pressing by a press vulcanizer, and the nanometer antifogging film for the fruits and vegetables is prepared. The obtained nanometer antifogging film for the fruits and vegetables adopts a simple process, has good antifogging effect, helps prolong the storage period of the fruits andvegetables, and can be widely applied to packaging and preservation of various fruits and vegetables.

Description

technical field [0001] The invention relates to the improvement field of nanometer materials, in particular to a preparation method and application of nanometer fruit and vegetable anti-fog film. Background technique [0002] Fruits and vegetables are essential nutrients in people's lives. At present, the most widely used fruit and vegetable packaging material is plastic film. Although it can play a certain role in packaging freshness, it can no longer meet the needs of the modern market. If water or moist air is trapped in a closed system, condensation droplets can form on inner surfaces at temperatures below the dew point, a phenomenon that is a major problem in fruit and vegetable packaging. It not only affects the transparency and aesthetics of packaging, but also accelerates the growth and reproduction of microorganisms such as bacteria and mold, and promotes the spoilage of fruits and vegetables. Therefore, the development of anti-fog films is becoming more and more ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L23/06C08L71/02C08K5/1535C08K3/22
CPCC08J5/18C08J2323/06C08K2003/2241C08K2201/011
Inventor 隋思瑶王毓宁丁鹏马佳佳陆皓茜
Owner SUZHOU ACADEMY OF AGRI SCI
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