A food-grade durable cut-resistant glove and its preparation method

Abstract

This invention relates to the field of gloves, and more particularly to a food-grade durable cut-resistant glove and its manufacturing method. The glove includes a gradient-knitted protective layer with an internal elastic layer connected to its ends. Multiple flexible joint connection areas are provided at the finger joints of the gradient-knitted protective layer. The internal elastic layer, the gradient-knitted protective layer, and the flexible joint connection areas are all connected using a crochet technique to form the glove body. A reinforcing protective layer is sewn into the middle of the inner side of the inner skin-contact layer. This reinforcing protective layer divides the inner skin-contact layer into two partition cavities. By providing a reinforcing protective layer inside the glove and using this reinforcing protective layer to divide the internal space of the glove into two independent accommodating areas, this invention allows the user to choose different wearing methods according to the actual work scenario, allowing the reinforcing protective layer to correspond to the palm side or the back of the hand, thereby achieving adjustment of the key protection areas.

Description

Technical Field

[0001] This invention relates to the field of gloves, and more particularly to a food-grade durable cut-resistant glove and its preparation method. Background Technology

[0002] In food processing, meat cutting, and seafood handling operations, operators frequently come into contact with knives and sharp materials, making their hands prone to cuts and abrasions. Food-grade cut-resistant gloves are widely used in these situations. Existing cut-resistant gloves are mostly made of homogeneous knitted ultra-high molecular weight polyethylene and aramid fibers, which have many technical defects: First, the gloves lack a zoned gradient protection structure. The knitting parameters of high-risk areas such as the palm and heel of the hand are the same as those of the knuckles and back of the hand. Thickening the gloves as a whole reduces finger dexterity, while thinning them results in insufficient protection. The yarn is arranged in one direction, and the blade can easily form a continuous cutting channel along the fiber gaps, limiting the cut resistance performance. Second, conventional products rely solely on surface impregnation to improve abrasion resistance. The adhesive layer only adheres to the outer surface of the fibers and is prone to cracking and peeling after repeated bending and washing, resulting in a significant decrease in protective durability. Moreover, the surface adhesive material greatly reduces the breathability of the fabric, leading to poor comfort during long-term wear. Third, the protective structure of traditional gloves is fixed in position, with no switchable protective cavities, making it impossible to adjust the palm or back of the hand for emphasis based on the direction of the blade or grip habits. There is no forearm deformation compensation or palm-back transition buffer structure, which can easily cause local stress concentration and material fatigue cracking during long-term gripping operations. Therefore, we propose a food-grade durable cut-resistant glove and its preparation method to solve the above problems. Summary of the Invention

[0003] The purpose of this invention is to address the shortcomings of the prior art by proposing a food-grade durable cut-resistant glove and its preparation method.

[0004] To achieve the above objectives, the technical solution adopted by this invention is as follows: a food-grade durable cut-resistant glove, comprising a gradient-knitted protective layer, with an internal elastic layer connected to the end of the gradient-knitted protective layer; multiple flexible joint connection areas are provided at the finger joints of the gradient-knitted protective layer; the internal elastic layer, the gradient-knitted protective layer, and the flexible joint connection areas are all connected by crochet to form the glove body; an inner skin-contact layer is sewn inside the glove body; a reinforcing protective layer is sewn to the middle of the inner side of the inner skin-contact layer; the reinforcing protective layer divides the inner skin-contact layer into a first partition cavity and a second partition cavity; a hand back protective reinforcing layer is sewn to the back of the glove body; a wrist elastic contact area is sewn to the outside of the internal elastic layer; a palm heel protection area is sewn to one side of the front of the wrist elastic contact area; the palm heel protection area is located at the palm heel of the glove body; and the palm of the glove body... The glove body has a palm protection area sewn together at the front of the hand, a forefoot protection area sewn together at the front of the hand, a thumb protection layer sewn together on the inside of the thumb of the glove body, a pinky protection layer sewn together on the inside of the little finger at the heel of the hand, and finger protection layers sewn together on the remaining fingers of the glove body. The thumb protection layer and the pinky protection layer are both designed separately. A thenar eminence deformation compensation area is sewn together on one side of the palm protection area. A palm-back transition connection area is sewn together on the side of the thenar eminence deformation compensation area away from the palm protection area. The side of the palm-back transition connection area away from the thenar eminence deformation compensation area is sewn together with the back of the hand protective reinforcement layer. The heel protection area, wrist elastic fit area, palm protection area, forefoot protection area, thumb protection layer, thenar eminence deformation compensation area, palm-back transition connection area, finger protection layer, and pinky protection layer are all sewn together with the back of the hand protective reinforcement layer.

[0005] Preferably, a method for preparing a food-grade durable cut-resistant glove includes the following specific steps: S1. Pretreatment of food-grade cut-resistant composite fiber raw materials: Select a variety of food contact grade high-strength protective fibers and functional fibers as raw materials, and perform opening, impurity removal and carding treatment on the raw materials in sequence to obtain a uniformly dispersed mixed fiber system. S2. Preparation of cut-resistant composite core-spun yarn: Using a high-strength cut-resistant fiber blend as the core layer and elastic fibers as the outer layer, a core-spun yarn with high inner strength load-bearing and outer flexible buffer is prepared by core-spun spinning process. The finished yarn is then subjected to structural reinforcement and surface modification treatment. S3. Gradient braided protective layer integrally braided molding: Composite core-spun yarn is connected to computer horizontal knitting equipment for integral weaving. By adjusting the weaving parameters, a protective performance gradient is formed in different stress areas of the glove. At the same time, an inclined and intersecting blade sliding induced weaving structure is formed on the outer surface of the protective layer. The integral molding results in a gradient braided protective layer matrix with zoned protection function. S4. Gradient braided protective layer zoned heat setting: The woven glove base is placed on the surface of the simulated human hand mold. Different temperatures are used for zoned heat setting according to the performance requirements of different protective areas. After the process is completed, it is cooled and cured to stabilize the braided structure and mechanical properties of each area. S5. Negative pressure penetration elastic reinforcement treatment: The heat-set glove substrate is preheated and then placed on a mold with a built-in negative pressure cavity and interconnected micropores on the surface. Food-grade elastic reinforcement material is coated on the outer surface of the glove. The reinforcement material is driven to penetrate into the fiber gaps and yarn nodes by the negative pressure difference. After curing, it forms an internal interlocking reinforcement structure of the fiber. S6. Cold and hot cycle durability stabilization treatment: The reinforced gloves are subjected to multi-stage cold and hot cycle treatment. The internal residual stress is eliminated by alternating temperature changes, which improves the interfacial bonding stability between the elastic reinforcing material and the fiber matrix. S7. Inner layer and each protective area are sewn together: The inner skin-adhesive layer is made of food-grade skin-friendly fiber, and each local reinforcing protective component is made at the same time. The inner skin-adhesive layer is sewn into the inside of the glove base, and then each local protective reinforcing component is sewn and fixed in the corresponding position. S8. Food-grade post-processing and finished product testing: The assembled gloves are cleaned, sterilized, and dried for food-grade finishing, and finally tested for food contact compliance and cut-resistant protection performance.

[0006] Preferably, step S1 specifically includes the following steps: S1.1 Select food contact grade fiber as the raw material, which includes 45-60 parts of ultra-high molecular weight polyethylene fiber, 10-20 parts of aramid fiber, 15-25 parts of food grade polyester fiber, 10-15 parts of nylon fiber and 5-15 parts of elastic fiber by mass. S1.2 The above fiber raw materials are sequentially opened, impurities removed, and combed to ensure that each fiber is evenly dispersed.

[0007] Preferably, step S2 specifically includes the following steps: S2.1. The pretreated ultra-high molecular weight polyethylene fiber, aramid fiber, food-grade polyester fiber and nylon fiber are mixed and stretched so that each fiber is arranged along the yarn axial direction to form a high-strength composite core layer. S2.2. The core-spun yarn process is adopted, and elastic fibers are wrapped on the outside of the composite core layer, so that the composite yarn forms a core-spun structure with high internal load-bearing capacity and external flexible cushioning. S2.3. Twist the coated composite yarn to form an interlocking structure of internal fibers; S2.4 Apply axial traction force to the composite yarn at 30-50℃ for pre-stretching and strengthening treatment; S2.5. The pre-stretched composite yarn is immersed in a food-grade reinforcing finishing solution for surface treatment, so that the reinforcing material adheres to the fiber surface.

[0008] Preferably, step S3 specifically includes the following steps: S3.1 The prepared anti-cut composite yarn is installed in a computer horizontal knitting machine and a gradient woven protective layer is formed by using composite weft knitting, local reinforcement inlay yarn and directional cross knitting process. S3.2 During the knitting process, adjust the needle movement path, yarn tension and knitting cycle number to create a protective performance gradient in different areas of the glove, and at the same time form a blade slip-inducing structure in the outer fiber layer of the gradient knitting protective layer. S3.3 The blade slip-inducing structure is formed by the cross-arrangement of composite anti-cut yarns along an inclined direction, and the arrangement direction of the composite yarns forms an angle of 15° to 45° with the reference direction of the glove surface; S3.4 The palm protection area, forefoot protection area and heel protection area adopt a high-density locking braided structure, the finger protection layer, thumb protection layer and little finger protection layer adopt a ring-shaped covering braided structure, the flexible connection area of ​​the knuckle adopts an elastic honeycomb braided structure, and the back of the hand area adopts a breathable mesh braided structure with embedded reinforcing yarn.

[0009] Preferably, step S4 specifically includes the following steps: S4.1. Place the finished glove body onto the surface of the simulated human hand mold, and first perform low-temperature pre-forming treatment at 45-60℃ to release the internal stress generated by weaving; S4.2. Perform regional heat setting treatment: the palm protection area, forefoot protection area and heel protection area are treated at 85-105℃, the flexible connection area of ​​the knuckles is treated at 60-75℃, and the back of the hand area is treated at 70-85℃. S4.3 After heat treatment, the main body of the glove is cooled and shaped to stabilize and solidify the woven structure in each area.

[0010] Preferably, step S5 specifically includes the following steps: S5.1 Preheat the glove body after heat setting to allow the fibers inside the gradient woven protective layer to relax appropriately. S5.2. Place the preheated glove body onto the surface of a simulated human hand mold with a built-in negative pressure cavity and interconnected micropores on its outer surface; S5.3 Coating the outer surface of the glove body with a food-grade elastic reinforcing material, wherein the food-grade elastic reinforcing material is one of food-grade silicone rubber, food-grade polyurethane, or food-grade thermoplastic elastomer; S5.4 Activate the negative pressure system to create a negative pressure state inside the mold, and drive the elastic reinforcing material to penetrate into the fiber gaps and yarn bonding nodes inside the gradient braided protective layer through the pressure difference; S5.5 After the infiltration is completed, the elastic reinforcing material is cured to form an internal interlocking reinforcing structure with the fiber.

[0011] Preferably, step S6 specifically includes the following steps: S6.1. Heat-treat the glove body after reinforcement treatment to fully cure the elastic reinforcement material; S6.2. The heated glove body is subjected to low-temperature cooling treatment to cause the elastic reinforcing material to shrink slightly. S6.3. The cooled glove body is reheated to ensure a stable integration between the elastic reinforcing material and the fiber structure of the gradient woven protective layer.

[0012] Preferably, step S7 specifically includes the following steps: S7.1. The inner skin-adhesive layer is made of food-grade skin-friendly fiber and sewn into the inside of the glove body; S7.2. Suture the reinforcing protective layer to the middle of the inner side of the inner skin layer to form a partition cavity one and a partition cavity two between the reinforcing protective layer and the inner skin layer. S7.3. The wrist elastic fitting area, the web deformation compensation area, the palm back transition connection area, the back of the hand protective reinforcement layer and the little finger protective layer are sewn and installed onto the glove body in the corresponding positions.

[0013] Preferably, step S8 specifically includes the following steps: S8.1. The assembled glove body is subjected to food-grade cleaning to remove impurities and residues generated during processing; S8.2. After cleaning, the gloves are sterilized, dried, and sized in sequence. S8.3. Conduct finished product testing on the finished gloves to ensure food contact compliance and protective performance.

[0014] Compared with the prior art, the present invention has the following beneficial effects: 1. This invention incorporates a reinforced protective layer inside the glove, dividing the internal space into two independent areas. This allows users to choose different wearing methods based on the actual work scenario, positioning the reinforced protective layer on either the palm or the back of the hand. This enables adjustment of the key protection areas. Compared to traditional cut-resistant gloves with fixed protective layer positions, this structure allows for changes in protection focus based on the direction of knife movement, grip method, and work habits without changing the glove. This enables the same glove to adapt to different processing conditions, improving the glove's environmental adaptability and the utilization rate of protective resources during use.

[0015] 2. This invention divides the glove body into functional areas and sets up corresponding protective structures according to the stress characteristics and cutting risks of different parts of the hand during food processing. This provides targeted protection for the heel, palm, forefoot, fingers, and back of the hand. The palm and forefoot areas, which are frequently exposed to knives, have enhanced protective structures to improve their cut resistance. The finger areas have enhanced protection to improve the safety of the fingertips and sides. At the same time, by setting the protective layers for the thumb and little finger areas as separate, the invention avoids the problem of restricted hand movement caused by the overall thickening method of traditional gloves. This allows the glove to meet the high-strength protection requirements while maintaining good flexibility and operational comfort, making it suitable for various working environments such as food cutting, sorting, and processing.

[0016] 3. This invention, by incorporating a reinforced back-of-hand protection structure, a built-in elastic structure, and a flexible knuckle connection structure in the back-of-hand area, enables the glove to adapt to the continuous stretching deformation generated during finger bending. When the hand is gripping, bending, or performing repetitive operations, the flexible knuckle connection structure can release and disperse the deformation generated at the joint position, preventing the protective layer thickness from decreasing due to excessive stretching in the back-of-hand area, thereby maintaining stable cut resistance. At the same time, the elastic structure can improve the material's recovery ability and reduce fatigue damage caused by long-term bending, enabling the glove to have better wearing comfort and durability while ensuring protective strength.

[0017] 4. This invention, by setting a gradient woven protective layer, adjusts the fiber arrangement, weaving density, and structural layers according to the protection needs of different areas, so that each area of ​​the glove has different degrees of cut resistance and flexibility. In areas where knives are likely to come into contact, a higher-strength woven structure is used to improve the ability to resist puncture and cuts from blades; in areas where frequent movement is required, a more flexible woven method is used to improve bending performance and breathability. Through the gradient structural design, the problems of increased weight and stiff feel caused by the use of high-strength materials in traditional protective gloves are avoided, achieving a comprehensive improvement in protective performance, comfort, and durability. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the overall structure of a food-grade durable cut-resistant glove and its preparation method according to the present invention; Figure 2 This is a partial structural diagram of the palm protection area and forefoot protection area of ​​a food-grade durable cut-resistant glove and its preparation method according to the present invention. Figure 3 This is a partial structural diagram of the protective reinforcement layer on the back of the hand of a food-grade durable cut-resistant glove and its preparation method according to the present invention. Figure 4This is a partial structural diagram of the thumb protective layer and the little finger protective layer of a food-grade durable cut-resistant glove and its preparation method according to the present invention. Figure 5 This is a partial structural diagram of the gradient knitted protective layer in the food-grade durable cut-resistant glove and its preparation method of the present invention. Figure 6 This is a partial structural diagram of the partition cavity one and partition cavity two of the food-grade durable cut-resistant glove and its preparation method according to the present invention.

[0019] 101. Palm heel protection zone; 102. Wrist elastic fit zone; 103. Palm protection zone; 104. Forefoot protection zone; 105. Thumb protection layer; 106. Thenar eminence deformation compensation zone; 107. Palm back transition connection zone; 108. Reinforced protection layer; 109. Finger protection layer; 110. Reinforced back protection layer; 111. Built-in elastic layer; 112. Gradient woven protection layer; 113. Flexible connection zone of knuckles; 114. Inner skin-fitting layer; 115. Partition cavity one; 116. Partition cavity two; 117. Little finger protection layer. Detailed Implementation

[0020] The following description is intended to disclose the invention and enable those skilled in the art to implement it. The preferred embodiments described below are merely examples, and other obvious variations will occur to those skilled in the art.

[0021] like Figures 1-6The illustrated food-grade durable cut-resistant glove includes a gradient-knitted protective layer 112, with an internal elastic layer 111 connected to the end of the gradient-knitted protective layer 112. The gradient-knitted protective layer 112 and the internal elastic layer 111 are connected by a crochet technique to form an interlaced structure, allowing the outer protective layer and the inner elastic layer to deform in synergistic response under stress. The finger joints of the gradient-knitted protective layer 112 have multiple flexible knuckle connection areas 113. These flexible knuckle connection areas 113 employ an elastic honeycomb knit structure, with honeycomb unit apertures of 2–5 mm and unit wall thicknesses of 0.3–0.8 mm. Adjacent honeycomb units are bridged by elastic yarns, allowing each honeycomb unit to deform independently and compensate for each other when the finger bends, preventing stress concentration. The internal elastic layer 111, the gradient-knitted protective layer 112, and the flexible knuckle connection areas 113 are all connected by a crochet technique to form the glove body. An inner lining is sewn inside the glove body. The inner skin layer 114 is woven from food-grade skin-friendly fibers using a warp and weft knitting process. Its surface has moisture-wicking micropores with a pore size of 0.1–0.3 mm for absorbing and releasing sweat during wear. A reinforcing protective layer 108 is sewn into the middle of the inner side of the inner skin layer 114, dividing the inner skin layer 114 into two partition chambers: a first partition chamber 115 and a second partition chamber 116. A hand-back protective reinforcing layer 110 is sewn onto the back of the glove body. The reinforced protective layer 108 is woven from a mixture of ultra-high molecular weight polyethylene fiber and aramid fiber in a mass ratio of 3:1 to 5:1, with a thickness of 0.5 to 1.2 mm. It is connected to the inner middle of the inner skin-adhesive layer 114 by a stitch and divides the inside of the glove into a first compartment 115 and a second compartment 116. The first compartment 115 corresponds to the space on the palm side, and the second compartment 116 corresponds to the space on the back of the hand. The volume ratio of the two compartments is 1:0.8 to 1:1.2. Users can place their hands in different compartments according to their work needs to switch the focus of protection. An elastic layer 111 is externally sewn to a wrist elastic fit area 102. A palm heel protection area 101 is sewn to one side of the front of the wrist elastic fit area 102. The palm heel protection area 101 is located at the palm heel of the glove body. A palm protection area 103 is sewn to the palm of the glove body. A forefoot protection area 104 is sewn to the forefoot of the glove body. A thumb protection layer 105 is sewn to the inside of the thumb of the glove body. A little finger protection layer 117 is sewn to the inside of the little finger at the palm heel of the glove body. Finger protection layers 109 and thumb protection layers 105 are sewn to the remaining fingers of the glove body. Both the palm protection area 103 and the little finger protection layer 117 are designed as separate units. A thenar deformation compensation area 106 is sewn to one side of the palm protection area 103. A palm-back transition connection area 107 is sewn to the side of the thenar deformation compensation area 106 away from the palm protection area 103. The side of the palm-back transition connection area 107 away from the thenar deformation compensation area 106 is sewn to the back of the hand protection reinforcement layer 110. The palm heel protection area 101, wrist elastic fit area 102, palm protection area 103, forefoot protection area 104, thumb protection layer 105, thenar deformation compensation area 106, palm-back transition connection area 107, finger protection layer 109, and little finger protection layer 117 are all sewn to the back of the hand protection reinforcement layer 110. Furthermore, in specific implementation, the gradient woven protective layer 112 is woven from food-grade high-strength composite yarns such as ultra-high molecular weight polyethylene fiber and aramid fiber. By setting different weaving densities and fiber arrangement directions in different areas, each area of ​​the glove body has protective capabilities that match the force characteristics of the hand. Among them, the palm protection area 103, the forefoot protection area 104, and the heel protection area 101 adopt a high-density snap-knitted structure to bear the main cutting risks. The flexible connection area 113 of the knuckle adopts an elastic honeycomb knitted structure. When the fingers are bent, each honeycomb unit deforms independently and compensates for each other, releasing the stress generated by bending and preventing the protective layer from thinning due to excessive stretching. The outer side of the gradient woven protective layer 112 forms a blade slip-inducing structure composed of composite anti-cut yarns arranged in an inclined direction of 15° to 45°. When the blade contacts the glove surface, the inclined fiber bundles exert lateral constraints on the blade, forcing the blade to deviate and slip along the guide path, increasing the cutting path length and dispersing the cutting force per unit area. At the same time, the inclined and interlaced fibers transfer the cutting load to multiple directions, avoiding the continuous breakage of a single fiber bundle due to concentrated load. The composite yarn contains ultra-high molecular weight polyethylene fibers and aramid fibers that are twisted to form an interlocking structure, restricting the slippage of individual fibers during the cutting process and allowing multiple fiber bundles to bear the load together, further enhancing the cut resistance. The reinforced protective layer 108 inside the glove divides the inner skin-contact layer 114 into two compartments, 115 and 116. Users can choose to place their hands in different compartments according to the direction of the tool movement or their work habits, so that the reinforced protective layer corresponds to the palm or back of the hand, achieving flexible switching of key protection areas. This allows the glove to adapt to different processing conditions without changing gloves. The inner skin-contact layer 114 is made of food-grade skin-friendly fibers, which absorb sweat generated during wear through moisture-wicking micropores, improving comfort during long-term use. The elastic wrist fit area 102 enhances the fit of the wrist, preventing the glove from loosening and affecting operational stability. The thumb deformation compensation area 106 and the transition connection area 107 between the thumb and the back of the hand produce adaptive deformation when the thumb moves, reducing concentrated tensile stress and the risk of material fatigue cracking. This allows the glove to maintain high-strength protection while also ensuring flexibility and structural stability.

[0022] One method for preparing a food-grade durable cut-resistant glove includes the following specific steps: S1. Pretreatment of food-grade cut-resistant composite fiber raw materials: A variety of food-contact grade high-strength protective and functional fibers were selected as raw materials. The raw materials were sequentially opened, impurity removed, and carded to obtain a uniformly dispersed mixed fiber system. The specific steps included the following: S1.1 Food contact grade fibers are selected as raw materials, including 45-60 parts by weight of ultra-high molecular weight polyethylene fiber, 10-20 parts by weight of aramid fiber, 15-25 parts by weight of food grade polyester fiber, 10-15 parts by weight of nylon fiber, and 5-15 parts by weight of elastic fiber, wherein the moisture content of each fiber raw material is controlled at 3%-8%; S1.2 The above-mentioned fiber raw materials are sequentially subjected to opening, impurity removal, and carding treatments to ensure uniform dispersion of the fibers. The opening treatment uses a double-roller opener with a roller gap of 2-5 mm and a rotation speed of 300-600 r / min. The impurity removal treatment uses an airflow impurity removal method with an air pressure of 0.3-0.6 MPa. The carding treatment uses a cylinder-doffer carding mechanism with a cylinder rotation speed of 200-400 r / min and a doffer rotation speed of 15-30 r / min. S2. Preparation of cut-resistant composite core-spun yarn: A composite core-spun yarn with a high-strength, cut-resistant fiber blend as the core layer and elastic fibers wrapped around it is prepared using a core-spun spinning process. This yarn features a high-strength inner load-bearing structure and a flexible outer cushioning layer. The finished yarn undergoes structural reinforcement and surface modification treatments, specifically including: S2.1. The pretreated ultra-high molecular weight polyethylene fiber, aramid fiber, food-grade polyester fiber and nylon fiber are mixed and stretched so that each fiber is arranged along the yarn axial direction to form a high-strength composite core layer. S2.2. The core-spun yarn process is adopted, and elastic fibers are wrapped on the outside of the composite core layer, so that the composite yarn forms a core-spun structure with high internal load-bearing capacity and external flexible cushioning. S2.3. Twist the coated composite yarn to form an interlocking structure of internal fibers; S2.4 Apply axial traction force to the composite yarn at 30-50℃ for pre-stretching and strengthening treatment. The traction force for pre-stretching and strengthening treatment is 15%-30% of the yarn breaking strength, and the treatment time is 2-8 minutes. S2.5. The pre-stretched composite yarn is immersed in a food-grade reinforcing finishing solution for surface treatment, so that the reinforcing material is attached to the fiber surface. The food-grade reinforcing finishing solution includes 0.5 to 3 parts of food-grade silane coupling agent, 5 to 15 parts of food-grade waterborne polyurethane resin, and 82 to 94.5 parts of deionized water by weight. The immersion time is 1 to 5 minutes, and the drying temperature is 60 to 80°C. S3, Gradient braided protective layer integrally woven: Composite core-spun yarns are integrated into a computer-controlled horizontal knitting machine for one-piece knitting. By adjusting the knitting parameters, a protective performance gradient is created in different stress areas of the glove. Simultaneously, an inclined, interlaced blade-slip-induced knitting structure is formed on the outer surface of the protective layer. This one-piece molding results in a gradient knitted protective layer matrix with zoned protection function, specifically including: S3.1 The prepared anti-cut composite yarn is installed in a computer horizontal knitting equipment and a gradient knitting protective layer 112 is formed by integrating composite weft knitting, local reinforcement yarn inlay and directional cross knitting process. S3.2 During the knitting process, adjust the needle movement path, yarn tension, and number of knitting cycles to create a protective performance gradient in different areas of the glove. Simultaneously, form a blade slip-inducing structure on the outer fiber layer of the gradient knitting protective layer 112. The adjustment parameters for the needle movement path are as follows: needle travel of 8–12 mm in the high-density protective area and 5–8 mm in the elastic area; yarn tension is controlled at 8–15 cN in the high-density area and 3–7 cN in the elastic area; the number of knitting cycles is 3–5 times / needle in the high-density area and 1–3 times / needle in the elastic area. S3.3 The blade slip-inducing structure is formed by the cross-arrangement of composite anti-cut yarns along an inclined direction, and the arrangement direction of the composite yarns forms an angle of 15° to 45° with the reference direction of the glove surface; S3.4, wherein the palm protection area 103, the forefoot protection area 104 and the palm heel protection area 101 adopt a high-density locking braided structure, the finger protection layer 109, the thumb protection layer 105 and the little finger protection layer 117 adopt a ring-shaped covering braided structure, the knuckle flexible connection area 113 adopts an elastic honeycomb braided structure, and the back of the hand area adopts a breathable mesh braided structure with embedded reinforcing yarn. S4, Gradient braided protective layer zoned heat setting: The knitted glove substrate is fitted onto the surface of a simulated human hand mold. Different temperatures are used for zoned heat setting to meet the performance requirements of different protective areas. After processing, the glove is cooled and cured to stabilize the knitting structure and mechanical properties of each area. Specifically, this includes: S4.1. Place the finished glove body onto the surface of the simulated human hand mold, and first perform low-temperature pre-forming treatment at 45-60℃ to release the internal stress generated by weaving; S4.2. Perform regional heat setting treatment: The palm protection area 103, forefoot protection area 104 and palm heel protection area 101 are treated at 85-105℃, the knuckle flexible connection area 113 is treated at 60-75℃, and the back of the hand area is treated at 70-85℃. The heat setting time for each region is as follows: 15-30 min for the palm protection area 103, forefoot protection area 104 and palm heel protection area 101, 8-15 min for the knuckle flexible connection area 113, and 10-20 min for the back of the hand area. S4.3 After heat treatment, the main body of the glove is cooled and shaped to stabilize and solidify the woven structure in each area. S5, Negative Pressure Permeation Elastic Reinforcement Treatment: The heat-set glove substrate is preheated and then placed on a mold with a built-in negative pressure chamber and interconnected micropores on its surface. A food-grade elastic reinforcing material is coated onto the outer surface of the glove. The reinforcing material is then driven to penetrate into the fiber gaps and yarn nodes through a negative pressure difference. After curing, an internal interlocking reinforcing structure is formed, specifically including: S5.1 Preheat the glove body after heat setting to allow the internal fibers of the gradient woven protective layer 112 to relax appropriately. S5.2. Place the preheated glove body onto the surface of a simulated human hand mold with a built-in negative pressure cavity and interconnected micropores on its outer surface; S5.3 Coating the outer surface of the glove body with a food-grade elastic reinforcing material, wherein the food-grade elastic reinforcing material is one of food-grade silicone rubber, food-grade polyurethane, or food-grade thermoplastic elastomer; S5.4. Start the negative pressure system to create a negative pressure state inside the mold. Drive the elastic reinforcing material to penetrate into the fiber gaps and yarn bonding nodes inside the gradient braided protective layer 112 through the pressure difference. The vacuum degree of the negative pressure system is -0.06 to -0.09 MPa, and the penetration time is 5 to 20 minutes. S5.5 After the infiltration is completed, the elastic reinforcing material is cured to form an internal interlocking reinforcing structure with the fiber. The curing process adopts a stepped heating method: first, heat at 60-80℃ for 20-40 minutes, then heat to 100-120℃ and heat for 10-20 minutes. S6. Thermal cycling durability stabilization treatment: The reinforced gloves undergo multi-stage hot and cold cycling treatment. Alternating temperature changes eliminate internal residual stress and improve the interfacial bonding stability between the elastic reinforcing material and the fiber matrix. Specifically, this includes: S6.1. Heat-treat the glove body after reinforcement treatment to fully cure the elastic reinforcement material; S6.2. The heated glove body is subjected to low-temperature cooling treatment to cause the elastic reinforcing material to shrink slightly. S6.3 The cooled glove body is heated again to make the elastic reinforcing material and the fiber structure of the gradient woven protective layer 112 form a stable interlocking. The number of cycles of hot and cold cycling is 3 to 8, with the heating temperature being 80 to 100℃ and the holding time being 10 to 20 minutes, and the cooling temperature being -5 to 5℃ and the holding time being 10 to 20 minutes. S7. Inner layer and each protective area are sewn and assembled: The inner skin-friendly layer is prepared using food-grade skin-friendly fibers, and various local reinforcing protective components are also prepared. The inner skin-friendly layer is sewn into the inside of the glove base, and then the various local reinforcing protective components are sewn and fixed in their corresponding positions. Specifically, this includes: S7.1. The inner skin-adhesive layer 114 is prepared using food-grade skin-friendly fibers and sewn into the inside of the glove body; S7.2. A reinforcing protective layer 108 is sewn into the middle of the inner side of the inner skin layer 114, so that a partition cavity 115 and a partition cavity 2 116 are formed between the reinforcing protective layer 108 and the inner skin layer 114. S7.3. The wrist elastic fitting area 102, the tiger's mouth deformation compensation area 106, the palm back transition connection area 107, the back of the hand protective reinforcement layer 110 and the little finger protective layer 117 are sewn and installed on the glove body according to their corresponding positions. S8. Food-grade post-processing and finished product testing: The assembled gloves undergo food-grade cleaning, sterilization, and drying to set their shape. Finally, the finished product undergoes testing for food contact compliance and cut-resistant protection performance, specifically including: S8.1. The assembled glove body is subjected to food-grade cleaning treatment to remove impurities and residues generated during processing. The food-grade cleaning uses a food-grade neutral cleaning agent, the cleaning solution temperature is 40-60℃, the cleaning time is 10-30 minutes, and ultrasonic-assisted cleaning is used with an ultrasonic frequency of 40-80kHz. S8.2. The cleaned gloves are then subjected to sterilization, drying, and sizing treatment in sequence. The sterilization process combines ultraviolet (UV) sterilization with ozone sterilization. The UV irradiation wavelength is 254 nm and the irradiation time is 10–20 min. The ozone concentration is 5–15 ppm and the treatment time is 10–20 min. The drying and sizing process uses hot air circulation. The hot air temperature is 50–70 °C and the treatment time is 30–60 min. S8.3. Conduct food contact compliance and protective performance testing on the finished gloves after they have been shaped. The finished product testing includes: food contact compliance testing in accordance with the GB4806 series standards, and cut protection performance testing in accordance with the EN388 or ISO13997 standards.

[0023] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention. The scope of protection claimed by the appended claims and their equivalents is defined.

Claims

1. A food grade, cut resistant, durable glove comprising a gradient woven shield layer (112), characterized in that: The gradient knitted protective layer (112) is connected to an internal elastic layer (111) at its end. The finger joint portion of the gradient knitted protective layer (112) has multiple flexible joint connection areas (113). The internal elastic layer (111), the gradient knitted protective layer (112), and the flexible joint connection areas (113) are all connected using a crochet hook technique to form the glove body. An inner skin-adhesive layer (114) is sewn inside the glove body. A reinforcing protective layer (108) is sewn into the middle of the inner side of the inner skin-adhesive layer (114). The reinforcing protective layer (108) will... The side-fitting layer (114) is internally divided into a first partition cavity (115) and a second partition cavity (116). The back of the glove body is sewn with a back hand protection reinforcement layer (110). The inner elastic layer (111) is externally sewn with a wrist elastic fitting area (102). The front side of the wrist elastic fitting area (102) is sewn with a palm heel protection area (101). The palm heel protection area (101) is located at the palm heel of the glove body. The palm of the glove body is sewn with a palm protection area (103). The forefoot of the glove body is sewn with a forefoot protection area. The glove body has a thumb protective layer (105) sewn to the inside of the thumb, a little finger protective layer (117) sewn to the inside of the little finger at the palm heel, and finger protective layers (109) sewn to the other fingers. The thumb protective layer (105) and the little finger protective layer (117) are both separate designs. The palm protective area (103) has a thenar deformation compensation area (106) sewn to one side, and the thenar deformation compensation area (106) is sewn to the side away from the palm protective area (103). There is a palm-back transition connection area (107), and the side of the palm-back transition connection area (107) away from the thenar deformation compensation area (106) is sewn to the back of the hand protective reinforcement layer (110). The palm heel protection area (101), wrist elastic fit area (102), palm protection area (103), forefoot protection area (104), thumb protection layer (105), thenar deformation compensation area (106), palm-back transition connection area (107), finger protection layer (109) and little finger protection layer (117) are all sewn to the back of the hand protective reinforcement layer (110).

2. A method of making a food grade, cut resistant, durable glove for making a food grade, cut resistant, durable glove according to claim 1, characterized in that: The specific steps include the following: S1. Pretreatment of food-grade cut-resistant composite fiber raw materials: Select a variety of food contact grade high-strength protective fibers and functional fibers as raw materials, and perform opening, impurity removal and carding treatment on the raw materials in sequence to obtain a uniformly dispersed mixed fiber system. S2. Preparation of cut-resistant composite core-spun yarn: Using a high-strength cut-resistant fiber blend as the core layer and elastic fibers as the outer layer, a core-spun yarn with high inner strength load-bearing and outer flexible buffer is prepared by core-spun spinning process. The finished yarn is then subjected to structural reinforcement and surface modification treatment. S3. Gradient braided protective layer integrally braided molding: Composite core-spun yarn is connected to computer horizontal knitting equipment for integral weaving. By adjusting the weaving parameters, a protective performance gradient is formed in different stress areas of the glove. At the same time, an inclined and intersecting blade sliding induced weaving structure is formed on the outer surface of the protective layer. The integral molding results in a gradient braided protective layer matrix with zoned protection function. S4. Gradient braided protective layer zoned heat setting: The woven glove base is placed on the surface of the simulated human hand mold. Different temperatures are used for zoned heat setting according to the performance requirements of different protective areas. After the process is completed, it is cooled and cured to stabilize the braided structure and mechanical properties of each area. S5. Negative pressure penetration elastic reinforcement treatment: The heat-set glove substrate is preheated and then placed on a mold with a built-in negative pressure cavity and interconnected micropores on the surface. Food-grade elastic reinforcement material is coated on the outer surface of the glove. The reinforcement material is driven to penetrate into the fiber gaps and yarn nodes by the negative pressure difference. After curing, it forms an internal interlocking reinforcement structure of the fiber. S6. Cold and hot cycle durability stabilization treatment: The reinforced gloves are subjected to multi-stage cold and hot cycle treatment. The internal residual stress is eliminated by alternating temperature changes, which improves the interfacial bonding stability between the elastic reinforcing material and the fiber matrix. S7. Inner layer and each protective area are sewn together: The inner skin-adhesive layer is made of food-grade skin-friendly fiber, and each local reinforcing protective component is made at the same time. The inner skin-adhesive layer is sewn into the inside of the glove base, and then each local protective reinforcing component is sewn and fixed in the corresponding position. S8. Food-grade post-processing and finished product testing: The assembled gloves are cleaned, sterilized, and dried for food-grade finishing, and finally tested for food contact compliance and cut-resistant protection performance.

3. A process for preparing a food grade, cut resistant, durable glove as claimed in claim 2, wherein: Step S1 specifically includes the following steps: S1.1 Select food contact grade fiber as the raw material, which includes 45-60 parts of ultra-high molecular weight polyethylene fiber, 10-20 parts of aramid fiber, 15-25 parts of food grade polyester fiber, 10-15 parts of nylon fiber and 5-15 parts of elastic fiber by mass. S1.2 The above fiber raw materials are sequentially opened, impurities removed, and combed to ensure that each fiber is evenly dispersed.

4. A process for preparing a food grade, cut resistant, durable glove as claimed in claim 2, wherein: Step S2 specifically includes the following steps: S2.

1. The pretreated ultra-high molecular weight polyethylene fiber, aramid fiber, food-grade polyester fiber and nylon fiber are mixed and stretched so that each fiber is arranged along the yarn axial direction to form a high-strength composite core layer. S2.

2. The core-spun yarn process is adopted, and elastic fibers are wrapped on the outside of the composite core layer, so that the composite yarn forms a core-spun structure with high internal load-bearing capacity and external flexible cushioning. S2.

3. Twist the coated composite yarn to form an interlocking structure of internal fibers; S2.4 Apply axial traction force to the composite yarn at 30-50℃ for pre-stretching and strengthening treatment; S2.

5. The pre-stretched composite yarn is immersed in a food-grade reinforcing finishing solution for surface treatment, so that the reinforcing material adheres to the fiber surface.

5. A process for preparing a food grade, cut resistant, durable glove as claimed in claim 2, wherein: Step S3 specifically includes the following steps: S3.1 The prepared anti-cut composite yarn is installed in a computer horizontal knitting equipment and a gradient knitting protective layer is formed by composite weft knitting, local reinforcement inlay and directional cross knitting process. S3.2 During the knitting process, the movement path of the knitting needles, the yarn tension and the number of knitting cycles are adjusted to create a protective performance gradient in different areas of the glove. At the same time, a blade slip-inducing structure is formed in the fiber layer outside the gradient knitting protective layer (112). S3.3 The blade slip-inducing structure is formed by the cross-arrangement of composite anti-cut yarns along an inclined direction, and the arrangement direction of the composite yarns forms an angle of 15° to 45° with the reference direction of the glove surface; S3.4 The palm protection area (103), forefoot protection area (104) and palm heel protection area (101) adopt a high-density snap-lock weave structure, the finger protection layer (109), thumb protection layer (105) and little finger protection layer (117) adopt a ring-shaped covering weave structure, the knuckle flexible connection area (113) adopts an elastic honeycomb weave structure, and the back of the hand area adopts a breathable mesh weave structure with embedded reinforcing yarn.

6. A process for preparing a food grade, cut resistant, durable glove as claimed in claim 2, wherein: Step S4 specifically includes the following steps: S4.

1. Place the finished glove body onto the surface of the simulated human hand mold, and first perform low-temperature pre-forming treatment at 45-60℃ to release the internal stress generated by weaving; S4.2, Perform regional heat setting treatment: the palm protection area (103), forefoot protection area (104) and palm heel protection area (101) are treated at 85-105℃, the flexible connection area of ​​the knuckles (113) is treated at 60-75℃, and the back of the hand area is treated at 70-85℃. S4.3 After heat treatment, the main body of the glove is cooled and shaped to stabilize and solidify the woven structure in each area.

7. A process for preparing a food grade, cut resistant, durable glove as claimed in claim 2, wherein: Step S5 specifically includes the following steps: S5.

1. The glove body that has been heat-set is preheated to allow the fibers inside the gradient woven protective layer (112) to relax appropriately. S5.

2. Place the preheated glove body onto the surface of a simulated human hand mold with a built-in negative pressure cavity and interconnected micropores on its outer surface; S5.3 Coating the outer surface of the glove body with a food-grade elastic reinforcing material, wherein the food-grade elastic reinforcing material is one of food-grade silicone rubber, food-grade polyurethane, or food-grade thermoplastic elastomer; S5.

4. Start the negative pressure system to create a negative pressure state inside the mold, and drive the elastic reinforcing material to penetrate into the fiber gaps and yarn bonding nodes inside the gradient braided protective layer (112) through the pressure difference; S5.5 After the infiltration is completed, the elastic reinforcing material is cured to form an internal interlocking reinforcing structure with the fiber.

8. A process for preparing a food grade, cut resistant, durable glove as claimed in claim 2, wherein: Step S6 specifically includes the following steps: S6.

1. Heat-treat the glove body after reinforcement treatment to fully cure the elastic reinforcement material; S6.

2. The heated glove body is subjected to low-temperature cooling treatment to cause the elastic reinforcing material to shrink slightly. S6.

3. The cooled glove body is heated again to make the elastic reinforcing material and the fiber structure of the gradient woven protective layer (112) form a stable interlocking.

9. The method for preparing a food-grade durable cut-resistant glove according to claim 2, characterized in that: Step S7 specifically includes the following steps: S7.

1. Prepare the inner skin-adhesive layer (114) using food-grade skin-friendly fibers and sew it into the inside of the glove body; S7.

2. A reinforcing protective layer (108) is sutured to the middle of the inner side of the inner skin layer (114) to form a partition cavity one (115) and a partition cavity two (116) between the reinforcing protective layer (108) and the inner skin layer (114). S7.

3. The wrist elastic fitting area (102), the tiger mouth deformation compensation area (106), the palm back transition connection area (107), the back of the hand protective reinforcement layer (110) and the little finger protective layer (117) are sewn and installed on the glove body according to their corresponding positions.

10. The method for preparing a food-grade durable cut-resistant glove according to claim 2, characterized in that: Step S8 specifically includes the following steps: S8.

1. The assembled glove body is subjected to food-grade cleaning to remove impurities and residues generated during processing; S8.

2. After cleaning, the gloves are sterilized, dried, and sized in sequence. S8.

3. Conduct finished product testing on the finished gloves to ensure food contact compliance and protective performance.

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