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Preparation method of antibacterial fresh-keeping material

A technology of fresh-keeping materials and substrates, which is applied to the preparation of fresh-keeping materials and the preparation of antibacterial and fresh-keeping materials, can solve the problems of difficulty in blocking the antibacterial effect, accelerated decay, easy to be polluted, etc., so as to prolong the ripening time of fresh food and reduce the rate of decay. , suitable for mass production

Pending Publication Date: 2022-02-15
宁波航天米瑞科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if only hydrophobic, oleophobic, and air-impermeable materials are used to physically block, the ethylene released by the fresh-keeping items cannot be released, which may accelerate decay
If it is a hydrophilic and breathable material, it is easy to be polluted and difficult to block, so the antibacterial effect is limited

Method used

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  • Preparation method of antibacterial fresh-keeping material
  • Preparation method of antibacterial fresh-keeping material
  • Preparation method of antibacterial fresh-keeping material

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Embodiment Construction

[0017] Below in conjunction with accompanying drawing, the present invention will be further described, but the present invention is not limited to following embodiment. Specific embodiments include, but are not limited to, embodiments that take endpoints and intermediate values.

[0018] A kind of preparation method of antibacterial fresh-keeping material of the present invention, this preparation method comprises the following steps:

[0019] (1) prepare substrate, described substrate comprises PET, PP, PLA (polylactic acid), polyhydroxyalkanoate (PHA) preparation with the multilevel micro / nanoporous structure of certain thickness (0.1-3 millimeter) and Substrates in the form of films, papers, non-woven fabrics, etc.;

[0020] (2) Configure coating solution 1, which includes 3%-5% porous nano-titanium dioxide particles, 1%-2% nano-zinc oxide particles, 2%-4% glycerin, 10%-15% % acrylic acid, 5-%-10% methyl methacrylate, 0.025-0.05% ultraviolet light curing initiator, and t...

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Abstract

The invention discloses a preparation method of an antibacterial fresh-keeping material, which comprises the following steps: preparing a base material, preparing a coating liquid 1, coating the front surface of the base material with the coating liquid 1, curing, soaking in a sodium hydroxide aqueous solution, taking out and drying, preparing a coating liquid 2, coating centrifugal paper with the coating liquid 2, and then inversely buckling the centrifugal paper on the back surface of the base material. Through pressing and drying, the front face and the back face of a coating material are subjected to ultraviolet irradiation, cutting, edge sealing and packaging treatment, broad-spectrum antibiosis is achieved, the antibiosis rate reaches 90% or above, the fresh food curing time can be effectively prolonged, the decay rate is reduced, and the method is especially suitable for fresh food transportation and preservation under the harsh conditions of high temperature, high humidity and the like, and the loss rate is reduced. For example, for juicy peaches, the curing and softening time can be prolonged by 2-5 days, and the deterioration and decay time can be prolonged by 6-10 days; the preparation process is simple and suitable for batch production, popularization and application.

Description

technical field [0001] The present invention relates to a kind of preparation method of fresh-keeping material, more specifically, relate to a kind of preparation method of antibacterial fresh-keeping material, belong to the field of fresh-keeping material preparation. Background technique [0002] In the field of fresh-keeping of fruits and vegetables, fresh-keeping methods and technical means adopted at home and abroad mainly include: two major categories of physics and chemistry. Mainly through the regulation of three key elements that play a key role in fresh-keeping quality: 1. Control its aging process, generally through the control of respiration; 2. Control microorganisms, mainly through the control of spoilage bacteria; 3. Control Internal water evaporation is mainly achieved through the control of the relative temperature of the environment and the structuring of intercellular water. For example: critical low-temperature and high-humidity preservation, low-dose ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157A23B7/154B32B37/00B32B38/00B32B38/16B32B38/08B32B37/10C09D4/02C09D7/61D21H19/38D21H19/40D21H19/46D21H19/62D21H21/52B65D81/24
CPCA23B7/157A23B7/154B32B37/00B32B38/00B32B38/164B32B38/08B32B37/10C09D4/00C09D7/61C09D7/70D21H19/40D21H19/46D21H19/62D21H19/385D21H21/52B65D81/24B32B2037/243B32B2038/0076B32B2307/7145B32B2553/00Y02W90/10
Inventor 欧阳申珅刘国金陈妙金陈鹏刘明
Owner 宁波航天米瑞科技有限公司
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