Foamed Protein-Starch Hydrogel Packaging for Fruit Vibration Damping
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Solution Overview
Problem
Traditional shock-absorbing transport packaging materials for fruits, such as foam boxes and wooden crates, provide limited vibration-damping and are non-biodegradable, leading to mechanical damage and environmental pollution during logistics transportation.
Innovation Solution
A preparation method for a broad bean protein and starch-based foamed hydrogel that incorporates sodium alginate and calcium carbonate, providing vibration-damping, moisture-retention, and cold-retaining functions while being biodegradable.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional shock-absorbing packaging materials (foam boxes, plastic crates, corrugated cardboard boxes, wooden crates) are used, then specified protective role is provided, but vibration-damping effect is limited and environmental pollution is caused
Solution Approach 1:
The patent changes the material parameters from traditional non-biodegradable materials to biodegradable broad bean protein and starch-based hydrogel, maintaining protective functionality while eliminating environmental pollution. The material composition and molecular structure are modified to achieve both protection and biodegradability.
Solution Approach 2:
The patent creates a composite material system combining broad bean protein, starch, sodium alginate, and calcium carbonate to form a hydrogel that integrates vibration-damping, moisture-retention, and cold-retaining functions while being biodegradable, replacing traditional single-material packaging systems.
2Reliability
If traditional packaging materials are used, then protective role is provided, but rough surfaces cause large frictions leading to fruit damage
Solution Approach 1:
The patent modifies the surface parameter of packaging materials by using hydrogel with inherent smooth surface properties, reducing friction coefficients and preventing mechanical damage to fruits during transportation while maintaining protective functionality.
3Reliability
If traditional packaging materials are used, then protective role is provided, but vibration-damping effect is limited
Solution Approach 1:
The patent changes the mechanical parameters of packaging materials by formulating hydrogel with optimized viscosity, elasticity, and density to enhance vibration-damping capacity while maintaining protective role during logistics transportation.
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 hydrogel effectively distributes shock energy, maintains humidity, and retains cold, reducing mechanical damage and environmental impact during transportation.
Implementation Method 1
The hydrogel effectively distributes shock energy
Implementation Method 2
broad bean protein and starch-based foamed hydrogel
Implementation Method 3
moisture-retention function
Implementation Method 4
cold-retaining function
Implementation Method 5
sodium alginate-starch mixed solution
Implementation Method 6
broad bean protein and starch-based foamed hydrogel
Data Source
AI summary
The present disclosure provides a preparation method of a broad bean protein and starch-based foamed hydrogel, and a use thereof in preparation of a vibration-damping packaging. The preparation method includes the following steps: stirring a broad bean protein solution with a concentration of 40 g/L to 60 g/L until foaming; under stirring, adding a sodium alginate-starch mixed solution in a volume twice a volume of the broad bean protein solution, followed by stirring until homogeneous; and adding calcium carbonate until a final concentration of the calcium carbonate reaches 10 g/L to 12 g/L, and further stirring thoroughly to produce the broad bean protein and starch-based foamed hydrogel, where in the sodium alginate-starch mixed solution, a concentration of sodium alginate is 22.5 g/L to 27.5 g/L, and a concentration of corn starch is 120 g/L to 160 g/L.