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A kind of modified starch/pva fruit and vegetable fresh-keeping film with sensitivity to carbon dioxide and preparation method thereof

A technology that is sensitive to carbon dioxide, applied in the field of food materials, can solve the problems of vegetable and fruit flavor decline, carbon dioxide poisoning, corruption, etc., and achieve the effects of preventing flavor decline, good film-forming performance, and good strength

Active Publication Date: 2021-10-29
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the prolongation of the fresh-keeping time, the carbon dioxide in the film cannot be discharged in time, resulting in anaerobic respiration due to the low relative oxygen content, and the fruits and vegetables are prone to carbon dioxide poisoning, resulting in a significant decline in the flavor of the fruits and vegetables until they become rotten.

Method used

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  • A kind of modified starch/pva fruit and vegetable fresh-keeping film with sensitivity to carbon dioxide and preparation method thereof
  • A kind of modified starch/pva fruit and vegetable fresh-keeping film with sensitivity to carbon dioxide and preparation method thereof
  • A kind of modified starch/pva fruit and vegetable fresh-keeping film with sensitivity to carbon dioxide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] 1) Specific formula of modified starch / PVA fruit and vegetable cling film sensitive to carbon dioxide:

[0043]

[0044] 2) Preparation steps of modified starch / PVA fruit and vegetable plastic wrap with carbon dioxide sensitivity:

[0045] A. Weigh 12.5 parts by weight of hydroxypropyl starch, 15 parts by weight of monomer, 0.125 parts by weight of initiator, and 90 parts by weight of water, mix and heat hydroxypropyl starch and water to 60-80°C and stir for 15 minutes at 500 rpm , add the monomer to the dissolved hydroxypropyl starch solution, stir and add the initiator, heat to 50-70°C and stir at 300 rpm for 2.5 hours, take out the seal after completion, and obtain the hydroxypropyl starch graft copolymer ; The monomer is dimethylaminoethyl methacrylate with a purity ≥ 99.5%, the initiator is potassium persulfate, and the hydroxypropyl starch is hydroxypropyl starch with a viscosity of 2000mpa / s in a 5% aqueous solution at 20°C. The graft ratio of the prepared hy...

Embodiment 2

[0051] 1) Specific formula of modified starch / PVA fruit and vegetable cling film sensitive to carbon dioxide:

[0052]

[0053] 2) Preparation steps of modified starch / PVA fruit and vegetable plastic wrap with carbon dioxide sensitivity:

[0054] A. Weigh 12.5 parts by weight of hydroxypropyl starch, 15 parts by weight of monomer, 0.125 parts by weight of initiator, and 90 parts by weight of water, mix and heat hydroxypropyl starch and water to 60-80°C and stir for 15 minutes at 500 rpm , add the monomer to the dissolved hydroxypropyl starch solution, stir and add the initiator, heat to 50-70°C and stir at 300 rpm for 2.5 hours, take out the seal after completion, and obtain the hydroxypropyl starch graft copolymer ; The monomer is dimethylaminoethyl methacrylate with a purity ≥ 99.5%, the initiator is potassium persulfate, and the hydroxypropyl starch is hydroxypropyl starch with a viscosity of 2000mpa / s in a 5% aqueous solution at 20°C. The graft ratio of the prepared hy...

Embodiment 3

[0060] 1) Specific formula of modified starch / PVA fruit and vegetable cling film sensitive to carbon dioxide:

[0061]

[0062]

[0063] 2) Preparation steps of modified starch / PVA fruit and vegetable plastic wrap with carbon dioxide sensitivity:

[0064] A. Weigh 12.5 parts by weight of hydroxypropyl starch, 15 parts by weight of monomer, 0.125 parts by weight of initiator, and 90 parts by weight of water, mix and heat hydroxypropyl starch and water to 60-80°C and stir for 15 minutes at 500 rpm , add the monomer to the dissolved hydroxypropyl starch solution, stir and add the initiator, heat to 50-70°C and stir at 300 rpm for 2.5 hours, take out the seal after completion, and obtain the hydroxypropyl starch graft copolymer ; The monomer is dimethylaminoethyl methacrylate with a purity ≥ 99.5%, the initiator is potassium persulfate, and the hydroxypropyl starch is hydroxypropyl starch with a viscosity of 2000mpa / s in a 5% aqueous solution at 20°C. The graft ratio of the...

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Abstract

The invention specifically relates to a modified starch / PVA fruit and vegetable fresh-keeping film sensitive to carbon dioxide and a preparation method thereof. The preservative film provided by the present invention is to use starch, polyvinyl alcohol and hydroxypropyl starch graft copolymer as raw materials, and utilizes casting method to prepare the fruit and vegetable preservative film that has good strength, ductility, uniformity, by weight In total, the raw materials for preparing the plastic wrap include 80 parts of polyvinyl alcohol, 20 parts of starch, 5-15 parts of hydroxypropyl starch graft copolymer, 20 parts of plasticizer, 1 part of defoamer, and 1 part of film-forming aid. , 900 parts of water. The modified starch / PVA fresh-keeping film for fruits and vegetables provided by the present invention can transfer carbon dioxide in time while maintaining high barrier properties to gases such as oxygen and complete biodegradability, keep the carbon dioxide level in the film within a reasonable range, and reduce aerobic respiration At the same time, it does not stimulate anaerobic respiration, prevents carbon dioxide poisoning of fruits and vegetables, and effectively prolongs the preservation time of fruits and vegetables.

Description

technical field [0001] The invention belongs to the field of food materials, and in particular relates to a modified starch / PVA fruit and vegetable fresh-keeping film sensitive to carbon dioxide and a preparation method thereof. Background technique [0002] Starch / PVA film is a biodegradable material with excellent mechanical properties, high barrier to oxygen and carbon dioxide, and good fresh-keeping effect on fruits and vegetables. However, with the prolongation of the fresh-keeping time, the carbon dioxide in the film cannot be discharged in time, resulting in anaerobic respiration due to the low relative oxygen content, and the fruits and vegetables are prone to carbon dioxide poisoning, resulting in a significant decline in the flavor of the fruits and vegetables until they rot. Therefore, be necessary to provide a kind of plastic wrap that can regulate carbon dioxide concentration. Contents of the invention [0003] In order to solve the shortcomings and deficienc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L29/04C08L3/02C08L51/02C08J5/18
CPCC08J5/18C08J2329/04C08J2403/02C08J2451/02
Inventor 周向阳徐梓轩尹国强黄云超
Owner ZHONGKAI UNIV OF AGRI & ENG
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