Food packaging bag with fresh-keeping function and preparation method thereof

A packaging bag and food technology, which is applied in the field of food packaging bags with fresh-keeping function and its preparation, can solve problems such as poor thermal stability, poor gas absorption or exclusion, and processing and molding difficulties, so as to improve processing performance and reduce crystallinity Effect

Inactive Publication Date: 2021-05-14
江苏福多美生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, polyvinylidene chloride polyvinylidene chloride (PVDC) homopolymer is a polymer with high crystallinity, its thermal stability is poor, the processing temperature is too close to the decomposition temperature, and it is difficult to process and shape
In addition, on the one hand, its high barrier property can help reduce the evaporation of water in packaged food and realize a low-oxygen and high-carbon dioxide environment, but there are also some problems, such as the gas exchange inside and outside the fresh-keeping food bag, and the absorption or removal of bad gas in the bag etc. The effect is poor, and the microclimate adjustment effect in the packaging bag is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A food packaging bag with a fresh-keeping function, made of the following raw materials in parts by mass: 70 parts of polyvinylidene chloride, 3 parts of coupling agent, 2 parts of epoxy linseed oil, 15 parts of filler, and 8 parts of mugwort powder , 10 parts of plant extract bacteriostat.

[0029] Polyvinylidene chloride is a copolymer of vinylidene chloride (VDC) and vinyl chloride (VC); the plant extract antibacterial agent is made from the following raw materials: citrus peel, coconut shell, mango core, grape seed, pine bark, old pine needle leaves, green tea; the ratio of each raw material is 1:1:1:1:1:1:1; the coupling agent is a silane coupling agent; the filler is composed of activated clay and calcium carbonate, and the ratio of the two is 3:1.

[0030] The preparation method of the plant extract antibacterial agent is as follows: grind the raw materials into fine powder respectively, add 10 times the weight of water after mixing, perform ultrasonic treatment ...

Embodiment 2

[0037] A food packaging bag with fresh-keeping function, made of the following raw materials in parts by mass: 60 parts of polyvinylidene chloride, 2 parts of coupling agent, 1.5 parts of epoxy linseed oil, 12 parts of filler, 8 parts of mugwort powder , 15 parts of plant extract bacteriostat.

[0038] Polyvinylidene chloride is a copolymer of vinylidene chloride (VDC) and vinyl chloride (VC); the plant extract antibacterial agent is made from the following raw materials: citrus peel, coconut shell, mango core, grape seed, pine bark, old pine needle leaves, green tea; the ratio of each raw material is 1:1:1:1:1:1:1; the coupling agent is a silane coupling agent; the filler is composed of activated clay and calcium carbonate, and the ratio of the two is 3:1.

[0039] The preparation method of the plant extract bacteriostatic agent is as follows: grind the raw materials into fine powder respectively, add 10 times the weight of water after mixing, perform ultrasonic treatment for...

Embodiment 3

[0046] A food packaging bag with fresh-keeping function, made of the following raw materials in parts by mass: 80 parts of polyvinylidene chloride, 4 parts of coupling agent, 1 part of epoxy linseed oil, 15 parts of filler, 9 parts of mugwort powder , 18 parts of plant extract bacteriostat.

[0047] Polyvinylidene chloride is a copolymer of vinylidene chloride (VDC) and vinyl chloride (VC); the plant extract antibacterial agent is made from the following raw materials: citrus peel, coconut shell, mango core, grape seed, pine bark, old pine needle leaves, green tea; the ratio of each raw material is 1:1:1:1:1:1:1; the coupling agent is a silane coupling agent; the filler is composed of activated clay and calcium carbonate, and the ratio of the two is 3:1.

[0048] The preparation method of the plant extract bacteriostatic agent is as follows: grind the raw materials into fine powder respectively, add 10 times the weight of water after mixing, perform ultrasonic treatment for 1 ...

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PUM

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Abstract

The invention discloses a food packaging bag with a fresh-keeping function and a preparation method thereof, and relates to the technical field of packaging bag preparation. The food packaging bag is prepared from the following raw materials in parts by mass: 60-80 parts of polyvinylidene chloride, 2-4 parts of a coupling agent, 1-2 parts of epoxy linseed oil, 10-20 parts of filler, 5-10 parts of mugwort powder and 10-20 parts of a plant extraction bacteriostatic agent. The food packaging bag disclosed by the invention has high mechanical strength, and the food packaging bag has excellent insect-resistant, bactericidal and bacteriostatic effects by adding mugwort, the plant extraction bacteriostatic agent and the like. Active argil is added as a filler in the PVDC preparation process, the packaging bag likes a micro-filter sieve while the certain barrier property of the packaging bag is guaranteed, gas and moisture generated in the storage process of food, especially fruits and vegetables, can penetrate through the packaging bag to a certain degree, and carbon dioxide, oxygen and water inside and outside the bag can be exchanged, so that bad gases such as ammonia gas in the bag can be absorbed.

Description

technical field [0001] The invention belongs to the technical field of packaging bag preparation, and in particular relates to a food packaging bag with fresh-keeping function and a preparation method thereof. Background technique [0002] With the rapid development of my country's economy, the level of purchasing power and consumption willingness of domestic residents are gradually increasing, and consumption concepts will tend to further improve the quality of life. In particular, food packaging materials are in direct contact with the packaged food, which has been widely valued because it will affect the safety of food and thus affect the safety of human body. At present, the food packaging bags with fresh-keeping function mainly include polyethylene (PE), polyvinyl chloride (PVC) and polyvinylidene chloride (PVDC). Among them, when the PVC material is used improperly, it has certain potential harm to the human body. PVDC is known as a "green" packaging material in many...

Claims

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Application Information

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IPC IPC(8): C08L27/08C08L91/00C08K13/04C08K5/00C08K7/26C08K3/26C08K5/54C08J5/18B65D30/04
CPCC08J5/18B65D29/00C08J2327/08C08J2491/00C08K13/04C08K5/0058C08K7/26C08K2003/265C08K5/54
Inventor 张黎明
Owner 江苏福多美生物科技有限公司
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