Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Rosin-based fruit and vegetable fresh-keeping coating agent and preparation method thereof

A fruit and vegetable preservation and film coating agent technology, applied in the direction of protecting fruits/vegetables with a protective layer, can solve the problems of poor luster persistence, film-forming and brightness of fruits and vegetables, and achieve bright color and luster persistence, good weather resistance, softening High spot, good film-forming performance

Active Publication Date: 2014-06-04
INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY
View PDF9 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the film-forming properties and brightness of rosin are not as good as rosin ester products, and the gloss durability of vegetables and vegetables is poor after use.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] A method for preparing a modified product of rosin for a fruit and vegetable fresh-keeping coating agent, characterized in that it comprises the following steps:

[0024] The first step is the D-A addition reaction of rosin. Heat 100 parts of gum rosin to about 160°C to melt, add 5-30 parts of unsaturated acid or anhydride under stirring, react for 1-4 hours, and keep the reaction temperature between 180-220°C to obtain a rosin adduct.

[0025] The second step is moderate esterification. Slowly add 5-20 parts of polyhydric alcohol and 0.2 parts of nano-ZnO catalyst to 100 parts of rosin adduct, react for 1-6 hours, and keep the reaction temperature between 200-230°C to obtain rosin esterification product. The final criterion for moderate esterification is based on the acid value (100-200 mg / g) and softening point (ring and ball method, ≥85°C) of the obtained rosin esterification product.

[0026] The third step is post-processing. Pass saturated water vapor into the ...

Embodiment 1

[0030] A preparation method of a rosin modified product for a fruit and vegetable fresh-keeping coating agent, comprising the steps of:

[0031] The first step is the D-A addition reaction of rosin. Heat 100g of gum rosin to about 160°C to melt, add 20g of acrylic acid under stirring, slowly raise the temperature to 220°C, and react for 4 hours to obtain acrylic rosin.

[0032] The second step is moderate esterification. Heat 100g of acrylic rosin to 220°C, slowly add 10g of pentaerythritol, 5g of polyethylene glycol 200, and 0.2g of nano-ZnO catalyst, and react for 2 hours to obtain a rosin ester.

[0033] The third step is post-processing. Pass saturated water vapor into the reaction kettle filled with rosin esterification, continue blowing and steaming for 1 hour, and then vacuum and depressurize for 1 hour to obtain the coating agent product.

[0034] Product color (Ghana color number): 9; acid value: 155mg / g; softening point (ring and ball method): 111°C; solubility (5...

Embodiment 2

[0036] A preparation method of a rosin modified product for a fruit and vegetable fresh-keeping coating agent, comprising the steps of:

[0037] The first step is the D-A addition reaction of rosin. Heat 100g of gum rosin to about 160°C to melt, add 20g of maleic anhydride under stirring, slowly raise the temperature to 200°C, and react for 2 hours to obtain maleic rosin.

[0038] The second step is moderate esterification. Heat 100g of maleic rosin to 220°C, slowly add 10g of pentaerythritol and 0.2g of nano-ZnO catalyst, and react for 2 hours to obtain rosin esterification.

[0039] The third step is post-processing. Pass saturated water vapor into the reaction kettle filled with rosin esterification, continue blowing and steaming for 1 hour, and then vacuum and depressurize for 1 hour to obtain the coating agent product.

[0040] Product color (Ghana color number): 9; acid value: 185mg / g; softening point (ring and ball method): 123°C; solubility (50% ethanol solution): t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Acid valueaaaaaaaaaa
Softening pointaaaaaaaaaa
Acid valueaaaaaaaaaa
Login to View More

Abstract

The invention provides a rosin-based fruit and vegetable fresh-keeping coating agent and a preparation method of the rosin-based fruit and vegetable fresh-keeping coating agent. The preparation method comprises the following steps: 1, performing D-A addition reaction on rosin, namely, heating 100 parts of rosin to about 160 DEG C to melt, adding 5-30 parts of unsaturated acid or anhydride under stirring, keeping the temperature to 180-220 DEG C, reacting for 1-4 hours to obtain a rosin addition product; 2, performing moderate esterification reaction, namely, slowly adding 5-20 parts of polyol and 0.2 part of nano ZnO catalyst in 100 parts of prepared rosin addition product, keeping the temperature to 200-230 DEG C, reacting for 1-6 hours to obtain a rosin esterification product; and 3, post-treating, namely, introducing saturated water vapor in a reaction kettle filled with the rosin esterification product, continuously blowing and steaming for 1-3 hours, then removing water and low-boiling point neutral products in the esterification product through vacuum decompression to obtain a coating agent product. The rosin-based fruit and vegetable fresh-keeping coating agent can be well soluble with alcohol, and is good in gloss durability and weather resistance.

Description

technical field [0001] The invention relates to the field of post-harvest commercial fresh-keeping treatment of fruits and vegetables, in particular to a rosin-based coating agent for fresh-keeping fruits and vegetables and a preparation method thereof. Background technique [0002] After fruits and vegetables are picked, in order to eliminate pesticide residues, improve the quality of fruits and vegetables and the shelf life of fruits and vegetables, it is necessary to carry out commercial treatments such as cleaning, grading, preservation and packaging of fruits and vegetables. In the United States and Europe, the commercial processing rate of fresh fruits and vegetables is as high as more than 80%. The fruit and vegetable fresh-keeping film agent is the most commonly used fruit and vegetable fresh-keeping agent in the process of fruit and vegetable commercialization. It can be applied on the surface of citrus, apple and other fruits to form a thin film to inhibit the res...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B7/16
Inventor 高宏宋湛谦商士斌宋杰
Owner INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com