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Degradable gas-phase fruit and vegetable preservative film and preparation method thereof

A gas-phase technology for fresh-keeping of fruits and vegetables, which is applied in the field of degradable gas-phase fresh-keeping film for fruits and vegetables and its preparation, can solve the problems that the fresh-keeping effect is not obvious, the materials and processes are not the same, and it is difficult to industrialize production. Easy promotion and stable product quality

Inactive Publication Date: 2018-07-24
朱春英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] CN 201610280910.9, Sichuan University discloses "an antibacterial fresh-keeping film and its preparation method", wherein the materials are all made of starch / polyvinyl alcohol, and the film is formed by a liquid cast film forming process, which requires high energy consumption and requires nearly 85% of the water Evaporated, the preservation effect is limited
[0007] CN 201611103686.2, Shenzhen Vocational and Technical College discloses "an antibacterial compound fresh-keeping and its preparation method". Compared with the present invention, the material technology is still different, it is difficult to industrialize production, and the fresh-keeping effect is also limited
[0008] CN 201710182087.2, Li Jun disclosed "a sterilizing and fresh-keeping film containing clove essential oil and its preparation process", which still uses a liquid method to form a film, so it is difficult to industrialize, and the pure fresh-keeping effect will not be obvious

Method used

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  • Degradable gas-phase fruit and vegetable preservative film and preparation method thereof
  • Degradable gas-phase fruit and vegetable preservative film and preparation method thereof
  • Degradable gas-phase fruit and vegetable preservative film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 50 parts of corn starch, 50 parts of PVA 1799, 1.5 parts of flow promoter, 1.5 parts of dimethyl fumarate, 0.5 parts of J-100, 1.0 parts of nano-silver ion titanium dioxide, 1.5 parts of tourmaline, 0.3 parts of graphene oxide, 20 parts of plasticizer, 3 parts of additives, 1.5 parts of activated carbon. Weigh it according to the proportion, place it in a high-speed mixer and heat it while stirring, mix at 45-120°C / 30-45 minutes, cool to room temperature, place it in a natural state for 12-24 hours, and then granulate it through a twin-screw granulator , the temperature is controlled within the range of 120-180°C, and then the film is blown.

[0042] The synthetic method of described flow accelerator is as follows:

[0043] Heat and melt 30 parts of polyvinyl acetate, 30 parts of polyvinyl alcohol 0588, 10 parts of glyceryl monoacetate, 10 parts of glyceryl diacetate, 10 parts of glyceryl triacetate and 10 parts of glycerin, and stir evenly to obtain the obtained desc...

Embodiment 2

[0049] 50 parts of tapioca starch, 50 parts of PVA 1799, 1.8 parts of flow promoter (see Example 1 for synthetic method), 1.0 part of dimethyl fumarate, 0.5 part of nano-silver ion zeolite, 1.5 parts of tourmaline, 20 parts of plasticizer , 2.5 parts of auxiliary agents (see Example 1 for the synthetic method), and 1.5 parts of molecular sieves. After weighing according to the proportion, put it in a high-speed mixer and heat it while stirring, mix it at 45-120°C / 30-45 minutes, cool it to room temperature, put it in a natural state for 12-24 hours, and then process it through a twin-screw granulator Granules, the temperature is controlled within the range of 80-180°C, and then the film is blown.

[0050] The synthetic method of described plasticizer is as follows:

[0051] 30 parts of glycerol, 5 parts of glycerol triacetate, 5 parts of ethylene glycol, 10 parts of deionized water, and 5 parts of ethyl acetate and ethylenediamine reactants are mixed evenly.

Embodiment 3

[0053] 50 parts of potato starch, 50 parts of PVA 1799, 1.5 parts of flow enhancer (see Example 1 for the synthetic method), 3 parts of J-1003, 2 parts of 3.3-dimethylcyclopropene, 0.3 part of nano-silver ion titanium dioxide, 1.2 parts of medical stone 2 parts, 2 parts of activated carbon, 25 parts of plasticizer, 2.5 parts of additives (see Example 1 for the synthesis method), weighed in proportion and put into a high-speed mixer while stirring and heating, at 45-120°C / 30-45 minutes Mix, cool to normal temperature, place in the natural state for 12-24 hours, then granulate through a twin-screw granulator, control the temperature within the range of 80-180°C, and then blow the film.

[0054] The synthetic method of described plasticizer is as follows:

[0055] Mix 30 parts of glycerol, 15 parts of propylene glycol, 5 parts of polyethylene glycol, 5 parts of the reaction product of ethyl acetate and triethanolamine, and 10 parts of deionized water until uniform.

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Abstract

The invention relates to a degradable gas-phase fruit and vegetable preservative film and a preparation method thereof, and belongs to the technical field of fruit and vegetable preservative packagingmaterial modification. The degradable gas-phase fruit and vegetable preservative film is prepared from the following raw materials in parts by weight: 30 to 70 parts of starch, 30 to 70 parts of PVA,0 to 5 parts of a flowing accelerant, 0.5 to 10 parts of a gas-phase anti-bacterial mildew preventive, 0.1 to 10 parts of an ethylene inhibitor, 0.1 to 5 parts of a negative oxygen ion slow-release agent, 10 to 25 parts of a plasticizer and 0.5 to 10 parts of an accessory ingredient. The degradable gas-phase fruit and vegetable preservative film is low in raw material cost, wide in source, atmosphere-controlled and breathable, and the biological degradability and preservation effect are excellent; and moreover, the invention provides a simple and practicable preparation method, and the preservative film is beneficial to industrial production.

Description

technical field [0001] The invention relates to a degradable gas-phase fruit and vegetable fresh-keeping film and a preparation method thereof, belonging to the technical field of modification of fruit and vegetable fresh-keeping packaging materials. Background technique [0002] For a long time, our country has neglected the fresh-keeping packaging and fresh-keeping technology of agricultural products, and many fruits and vegetables have rotted and deteriorated before they are sold out. According to statistics, the loss rate of fruits and vegetables in my country is 25-30%, while the loss rate in developed countries is only 2-3%. In my country, 80 million tons of fruits and vegetables rot every year, causing economic losses of 80 billion yuan. For this reason, developing fruit and vegetable fresh-keeping technology is an important task of benefiting the country and the people. [0003] At present, most of the fresh-keeping films for fruits and vegetables in my country use...

Claims

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Application Information

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IPC IPC(8): C08L3/02C08L29/04C08L31/04C08L71/02C08K13/04C08K7/24C08K3/38C08K3/04C08K5/20C08K3/36C08K5/053C08K5/11C08K7/26C08J5/18B65D65/46
CPCB65D65/466C08J5/18C08J2303/02C08J2329/04C08J2403/02C08J2431/04C08J2471/02C08K3/04C08K3/36C08K3/38C08K5/053C08K5/11C08K5/20C08K7/24C08K7/26C08K13/04C08K2201/011C08K2201/014Y02A40/90Y02W90/10
Inventor 朱春英
Owner 朱春英
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