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Low-temperature anti-vapour food preservative film

A food preservation and anti-fog technology, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of opacity and poor hydrophilicity of the preservative film, and achieve the effect of increasing light transmittance

Active Publication Date: 2012-07-25
SHAOXING HONGRUN FIRE CONTROL EQUIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The invention provides a low-temperature anti-fog food preservation film to solve the problem that the surface of the existing preservation film has poor hydrophilicity at low temperature and is easy to form water mist and become opaque

Method used

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  • Low-temperature anti-vapour food preservative film
  • Low-temperature anti-vapour food preservative film
  • Low-temperature anti-vapour food preservative film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] Film preparation

[0022] (1) Put the raw materials into the high-speed mixer according to the ratio shown in Table 1, knead until the temperature reaches 105°C, and put the output into the low-speed cooling mixer to cool to room temperature to obtain a mixed powder;

[0023] (2) Put the mixed powder into the hopper of the extruder. The hopper is equipped with a forced feeding device to prevent the powder from bridging, and the hopper seat strengthens the water-cooled device to prevent the powder from heat and adhesion;

[0024] (3) Extrusion blow molding adopts Φ65 extruder, screw length to diameter ratio 1:28, screw model is BM type (separate type), temperature control is (four-zone heating of the fuselage): zone one is 145℃, zone two is 160 ℃, three-zone 165℃, four-zone 170℃, flange 160℃, die head 170℃; blow molding method is flat extrusion and upward blowing, the inflation ratio is about 2~2.3, and the shape is set by air cooling;

[0025] (4) Rewinding to obtain a 0.05mm t...

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Abstract

The invention discloses a low-temperature anti-vapour food preservative film, which comprises the following components in weight percentage: 60%-70% of PVC (polyvinyl chloride) resin, 20%-35% of plasticizer, 2%-5% of heat stabilizer, 1%-3% of lubricating agent, and 2%-5% of milk lark A. According to the invention, the milk lark A with low temperature activity serves as a surface active agent, so that the surface of the preservative film still has better hydrophily in a low-temperature environment, and vapour can form a uniform water film on the surface of the film so as to enhance light-admitting quality of the PVC film.

Description

Technical field [0001] The invention relates to a PVC film, in particular to a low-temperature anti-fog food preservation film. Background technique [0002] The main component of PVC is polyvinyl chloride, which is yellowish translucent and shiny. Transparency is better than polyethylene and polypropylene, but worse than polystyrene. Depending on the amount of additives, it can be divided into soft and hard polyvinyl chloride. Soft products are flexible and tough, and feel sticky. The hardness of hard products is higher than that of low-density polyethylene. When it is lower than polypropylene, whitening will occur at the inflection. [0003] PVC film is currently recognized as a good fresh-keeping material. Its molecular structure determines that its oxygen transmission rate is much lower than that of polyethylene, which makes the food preservation period longer, and the transparency of PVC film is much higher than that of polyethylene, so PVC film is used The packaged food loo...

Claims

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Application Information

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IPC IPC(8): C08L27/06C08K5/04C08K5/11C08K5/37C08K5/09C08K5/098A23B7/00
Inventor 李玉浜任洪芳
Owner SHAOXING HONGRUN FIRE CONTROL EQUIP
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