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Preparation method of antifogging film applied to vegetables

An anti-fog film and vegetable technology, applied in the coating and other directions, can solve the problems that vegetables are prone to deterioration, affect the transparency of the plastic wrap, and affect the storage period of vegetables, and achieve the effects of reducing scattering, increasing transparency and good compatibility.

Inactive Publication Date: 2018-07-24
CHANGDE JINDE NEW MATERIAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of preserving vegetables in the existing plastic wrap, a large amount of water vapor and small water droplets will accumulate on the inner surface of the film due to the respiration of vegetables, which will affect the transparency of the plastic wrap. Vegetables are prone to spoilage during the storage period

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment includes the following steps:

[0041] 1) Take the auxiliary agent and dissolve it in the solvent, and use a disperser to stir it to prepare an anti-fog liquid. The mass concentration of the auxiliary agent in the anti-fog liquid is 3%; the auxiliary agent includes sodium lauryl sulfate and lauryl sodium sulfate. Sodium benzenesulfonate; The solvent is deionized water;

[0042] 2) Take the preservative film, pave and fix the preservative film, and clean the surface of the preservative film; the preservative film is PET film;

[0043] 3) Use a scraper to scrape and coat the film-forming agent on the surface of the plastic wrap, then add the anti-fog liquid dropwise, and use a scraper to apply the anti-fog liquid evenly on the surface of the plastic wrap; the film-forming agent is selected from pharmaceutical grade polyvinyl alcohol solution;

[0044] 4) Dry the preservative film coated with the anti-fog liquid at a temperature of 80° C. to obtain the ant...

Embodiment 2

[0046] This embodiment includes the following steps:

[0047] 1) Take the auxiliary agent and dissolve it in the solvent, and use a disperser to stir it to prepare an anti-fog liquid. The mass concentration of the auxiliary agent in the anti-fog liquid is 4%; the auxiliary agent includes sodium secondary alkyl sulfonate and α-alkenyl Sodium sulfonate; solvent is 95% ethanol solution;

[0048] 2) Take the preservative film, pave and fix the preservative film, and clean the surface of the preservative film; the preservative film is PE film;

[0049] 3) Use the color wheel to scrape and coat the film-forming agent on the surface of the plastic wrap, then add the anti-fog liquid dropwise, and apply the anti-fog liquid evenly on the surface of the plastic wrap; the film-forming agent is selected from pharmaceutical grade polyvinyl alcohol solution;

[0050] 4) Dry the preservative film coated with the anti-fog liquid at a temperature of 90° C. to obtain the anti-fog film.

Embodiment 3

[0052] This embodiment includes the following steps:

[0053] 1) Take the auxiliary agent and dissolve it in the solvent, and use a disperser to stir it to prepare an anti-fog liquid. The mass concentration of the auxiliary agent in the anti-fog liquid is 5%; the auxiliary agent includes sodium lauroyl sarcosinate; the solvent is 95% ethanol solution;

[0054] 2) Take the preservative film, pave and fix the preservative film, and clean the surface of the preservative film; the preservative film is a PET / PE composite film;

[0055] 3) Use a coating machine to scrape and coat the film-forming agent on the surface of the plastic wrap, then add the anti-fog liquid dropwise, and apply the anti-fog liquid evenly on the surface of the plastic wrap; the film-forming agent is selected from pharmaceutical grade polyvinyl alcohol solution;

[0056] 4) Dry the preservative film coated with the anti-fog solution at a temperature of 100° C. to obtain the anti-fog film.

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PUM

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Abstract

The invention discloses a preparation method of an antifogging film applied to vegetables and aims to enable water molecules generated by respiration of the vegetables to form a water interface on theinner surface of a preservative film or coagulate into large water droplets, thus avoiding generation of water vapor and small water droplets in the preservative film, prolonging the preservation period of the vegetables and improving the transparency of the preservative film package. The technical scheme adopted by the invention is as follows: the preparation method of the antifogging film comprises the following steps: (1) taking a cosolvent and adding the cosolvent into a solvent to prepare an antifogging solution, wherein the mass concentration of additives in the antifogging solution is3-6%, the additives comprise one or more than one of lauryl sodium sulfate, sodium dodecylbenzene sulfonate, sodium 1-tetradecanesulfonate, sodium alpha-olefin sulfonate, fatty alcohol polyoxyethyleneether sodium sulfate, alkyl glycoside, sodium lauroyl sarcosine and sodium lauroyl glutamate; (2) taking a preservative film, spreading and fixing the preservation film and cleaning the surface of the preservative film; (3) uniformly coating the surface of the preservative film with the antifogging solution by using a scrape coating manner; and (4) drying the preservative film coated with the antifogging solution to obtain the antifogging film.

Description

technical field [0001] The application relates to the technical field of vegetable preservation, in particular to a preparation method of an anti-fog film for vegetables. Background technique [0002] Fruits and vegetables are indispensable food for human beings. With the development of agricultural technology, the improvement, innovation and promotion of fruit and vegetable varieties are very rapid, and the value of fruits and vegetables is getting higher and higher. The post-harvest fresh-keeping technology of fruits and vegetables can overcome the limitations of time, space, climate and other conditions, so that fruits and vegetables can be circulated. The role of quality assurance and improving its commodity value is very important. Post-harvest fresh-keeping technologies for fruits and vegetables include low-temperature cold storage, air-conditioning, preservative treatment, plastic bag or paper bag packaging, etc. Cold storage and air-conditioning cold storage facilit...

Claims

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Application Information

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IPC IPC(8): C08J7/06C08J7/04C08L67/02C08L23/06C08L23/12
CPCC08J7/042C08J7/065C08J2323/06C08J2323/12C08J2367/02C08J2429/04
Inventor 余赞罗辉钟文张孝龙张礼文彪杜建军
Owner CHANGDE JINDE NEW MATERIAL TECH CO LTD
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