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Special microporous preservative film for fresh-cut fruits and vegetables with high respiration intensity

A technology of breathing strength and fresh-keeping film, which is applied to the field of microporous fresh-cutting film for fresh-cut fruits and vegetables, can solve the problems of poor air permeability and tensile strength, and achieve the effects of convenient storage, promotion of gas exchange and good mixing effect.

Inactive Publication Date: 2020-05-01
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a microporous plastic wrap for fresh-cut fruits and vegetables with high breathing strength, which solves the problems of poor air permeability and tensile resistance of the existing microporous plastic wrap

Method used

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  • Special microporous preservative film for fresh-cut fruits and vegetables with high respiration intensity
  • Special microporous preservative film for fresh-cut fruits and vegetables with high respiration intensity
  • Special microporous preservative film for fresh-cut fruits and vegetables with high respiration intensity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1: A kind of fresh-cut fruit and vegetable microporous plastic wrap specially used for high breathing intensity, the microporous plastic wrap is made by following raw material components and parts by weight:

[0047] PE resin: 12kg;

[0048] Polyethylene: 8kg;

[0049] Surfactant: 2kg;

[0050] Nylon PA66: 0.05kg;

[0051] Calcium carbonate: 3kg;

[0052] Zinc stearate: 1.2kg;

[0053] PE wax: 0.8kg;

[0054] Coupling agent: 0.9kg;

[0055]Its preparation method is as follows:

[0056] S1. Weighing: Weigh each raw material according to the above-mentioned raw material components and mass parts;

[0057] S2. Preparation of component A1: Mix PE resin, polyethylene, nylon PA66, PE wax and coupling agent through a mixer for 10 minutes, and mix and stir at 175°C for 32 minutes through a mixer, and cool to 100°C to obtain Component A1;

[0058] S3. Preparation of component B1: mix surfactant, calcium carbonate, zinc stearate and component A, stir and mix, ...

Embodiment 2

[0070] Embodiment 2: a kind of fresh-cut fruit and vegetable microporous plastic wrap specially used for high breathing intensity, the difference with embodiment 1 is that the microporous plastic wrap is made of the following raw material components and parts by weight:

[0071] PE resin: 10kg;

[0072] Polyethylene: 5kg;

[0073] Surfactant: 1kg;

[0074] Nylon PA66: 0.02kg;

[0075] Calcium carbonate: 2kg;

[0076] Zinc stearate: 1kg;

[0077] PE wax: 0.6kg;

[0078] Coupling agent: 0.8kg;

[0079] Its preparation method is as follows:

[0080] S1. Weighing: Weigh each raw material according to the above-mentioned raw material components and mass parts;

[0081] S2. Preparation of component A: Mix PE resin, polyethylene, nylon PA66, PE wax and coupling agent through a mixer for 10 minutes, and mix and stir at 170°C for 30 minutes through a mixer, and cool to 100°C to obtain Component A;

[0082] S3. Preparation of component B: Mix surfactant, calcium carbonate, zinc...

Embodiment 3

[0084] Embodiment 3: a kind of fresh-cut fruit and vegetable microporous plastic wrap specially used for high breathing intensity, the difference with embodiment 1 is that the microporous plastic wrap is made of the following raw material components and parts by weight:

[0085] PE resin: 18kg;

[0086] Polyethylene: 12kg;

[0087] Surfactant: 3kg;

[0088] Nylon PA66: 0.1kg;

[0089] Calcium carbonate: 5kg;

[0090] Zinc stearate: 2kg;

[0091] PE wax: 1.0kg;

[0092] Coupling agent: 1.2kg;

[0093] Its preparation method is as follows:

[0094] S1. Weighing: Weigh each raw material according to the above-mentioned raw material components and mass parts;

[0095] S2. Preparation of component A: Mix PE resin, polyethylene, nylon PA66, PE wax and coupling agent through a mixer for 10 minutes, and mix and stir at 180°C for 40 minutes through a mixer, and cool to 100°C to obtain Component A;

[0096] S3. Preparation of component B: Mix surfactant, calcium carbonate, zinc...

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Abstract

The invention discloses a special microporous preservative film for fresh-cut fruits and vegetables with high respiration intensity, and belongs to the technical field of fresh-keeping films. The microporous preservative film comprises the following raw material components by weight: 10-18 parts of PE resin; 5-12 parts of polyethylene; 1-3 parts of a surfactant; 0.02-0.1 parts of nylon PA66; 2-5 parts of calcium carbonate; 1-2 parts of zinc stearate; 0.6-1.0 parts of PE wax; and 0.8-1.2 parts of a coupling agent. The preparation method comprises the following steps: S1, weighing; S2, preparation of a component A: mixing PE resin, polyethylene, nylon PA66, PE wax and a coupling agent through a mixer, performing mixing and stirring for 30-40 minutes at 170-180 DEG C through a stirrer, and performing cooling to 100 DEG C to obtain the component A; S3, preparation of a component B; S4, blow molding and stretching. The problems that an existing microporous preservative film is poor in air permeability and tensile strength are solved.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping film, more specifically, it relates to a fresh-cut fruit and vegetable microporous fresh-keeping film specially used for high breathing intensity. Background technique [0002] Plastic wrap is a kind of plastic packaging product, which is usually made by polymerization with ethylene as the masterbatch. Spontaneous modified atmosphere preservation of fruits and vegetables is to pack fruits and vegetables with a certain air permeability film, and use the characteristics of the metabolism of fruits and vegetables to produce carbon dioxide and consume oxygen, so that the concentration of carbon dioxide in the packaging bag increases and the concentration of oxygen decreases, thereby reducing the respiratory intensity of fruits and vegetables and achieving the purpose of freshness preservation. [0003] The concentration of oxygen and carbon dioxide in the bag is not only related to the character...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L23/06C08L77/06C08K3/26C08K5/098C08J5/18B29D7/01B29B7/10
CPCC08J5/18B29D7/01B29B7/106C08J2323/06C08J2423/06C08J2477/06C08K2003/265C08K5/098
Inventor 李昌宝辛明孙健李丽李杰民
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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