Cellulose Acylate Packaging Material for Condensation Control
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Solution Overview
Problem
Existing packaging materials for fruits and vegetables fail to effectively prevent condensation, leading to mold growth and discoloration, especially when refrigerated for long periods, and do not adequately control humidity to maintain freshness.
Innovation Solution
A packaging material comprising cellulose acylate with an acyl group substitution degree of 2.70 to 2.97, combined with an acrylic polymer, ester oligomer, or ester derivatives of sugars, which adjusts equilibrium moisture content to suppress condensation and maintain humidity, thereby preventing mold growth and discoloration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If conventional packaging materials are used for long-term refrigerated storage, then storage duration is extended, but condensation occurs leading to mold growth and discoloration
Solution Approach 1:
The patent applies parameter changes by precisely controlling the acyl group substitution degree of cellulose acylate within 2.70 to 2.97 and the inherent viscosity within 0.6 to 3.0 dL/g. These parameter optimizations enable the material to achieve optimal moisture absorption and release properties, preventing condensation while maintaining extended storage duration without mold growth
Solution Approach 2:
The patent uses composite materials by combining cellulose acylate with specific plasticizers and additives. This composite structure enhances both the moisture management properties and mechanical strength, allowing the packaging to prevent condensation and mold growth during long-term refrigerated storage while maintaining durability
2Object-affected harmful factors
If packaging material with high moisture absorption is used, then condensation is suppressed, but material strength may decrease
Solution Approach 1:
The patent resolves this contradiction through parameter changes by optimizing the acyl group substitution degree to 2.70-2.97 and inherent viscosity to 0.6-3.0 dL/g. These specific parameter ranges enable the cellulose acylate to achieve high moisture absorption capacity while maintaining sufficient mechanical strength through controlled molecular structure and chain length
Solution Approach 2:
The patent applies local quality by creating regions with different functional properties within the material structure. The cellulose acylate provides moisture absorption zones while the plasticizer and additive components create strength-enhancing zones, achieving both condensation suppression and adequate material strength through spatial distribution of functional properties
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The packaging material significantly reduces condensation and mold growth, while maintaining the freshness of fruits and vegetables for an extended period, even under refrigerated storage, by effectively managing humidity and moisture absorption.
Implementation Method 1
cellulose acylate with an acyl group substitution degree of 2.70 to 2.97, which adjusts equilibrium moisture content to suppress condensation and maintain humidity
Data Source
Figure 1
AI summary
There is provided a packaging material for fruits and vegetables which further improves the effect of suppressing condensation and suppresses discoloration of fruits and vegetables. A packaging material for fruits and vegetables contains cellulose acylate having an acyl group. The cellulose acylate is cellulose acylate in which the hydroxy group of cellulose is esterified with a carboxylic acid, and has an acyl group. In the cellulose acylate of the packaging material for fruits and vegetable, an acyl group substitution degree, which is a rate of esterification of the hydroxy group of cellulose with a carboxylic acid, is within a range of from 2.00 to 2.97.