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Bacteriostatic, shock-proof, moisture-absorbing degradable food fresh-keeping pad and preparation method thereof

A technology for food preservation and antibacterial agent, which is applied in the field of foamed plastics, can solve the problem of not involving loading of antibacterial agents, etc., and achieve the effects of increasing interface compatibility, taking into account timeliness, and improving mechanical properties and thermodynamic properties.

Active Publication Date: 2022-01-11
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The role of halloysite nanotubes in this invention is the reinforcing material of the packaging film to enhance the physical properties of the film, and does not involve the function of loading antibacterial agents

Method used

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  • Bacteriostatic, shock-proof, moisture-absorbing degradable food fresh-keeping pad and preparation method thereof
  • Bacteriostatic, shock-proof, moisture-absorbing degradable food fresh-keeping pad and preparation method thereof
  • Bacteriostatic, shock-proof, moisture-absorbing degradable food fresh-keeping pad and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A preparation method of a bacteriostatic, shockproof and moisture-absorbing degradable food preservation mat, comprising the following steps:

[0051] (1) Dry the PLA granules and starch in an oven at 65°C for 4 hours, and mix them evenly according to the weight ratio after cooling to obtain mixed granules;

[0052] (2) Mix the AC foaming agent, the HNTs-nano Ag composite material and the compatibilizer evenly according to the weight ratio, then pour them into a beaker containing the mixed particles, stir and mix them evenly, and obtain the mixed material;

[0053] (3) Put the mixed material into the twin-screw extruder and extrude foaming. The processing temperatures of zones 1 to 7 of the twin-screw extruder are 145°C, 155°C, 160°C, 175°C, 175°C, 165°C, 150°C, the twin-screw speed is 200r / min, after cooling and shaping, the antibacterial PLA / starch foaming material is obtained;

[0054] (4) natural antibacterial agent is dissolved in distilled water, is made into the...

Embodiment 2

[0070] A preparation method of a bacteriostatic, shockproof and moisture-absorbing degradable food preservation mat, comprising the following steps:

[0071] (1) Dry the PLA granules and starch in an oven at 65°C for 4 hours, and mix them evenly according to the weight ratio after cooling to obtain mixed granules;

[0072](2) After mixing the AC foaming agent, HNTs-cinnamaldehyde composite material, HNTs-citral composite material and compatibilizer uniformly according to the weight ratio, pour them into a beaker containing the mixed particles, stir and mix to obtain the mixed material;

[0073] (3) Put the mixed material into the twin-screw extruder and extrude foaming. The processing temperatures of zones 1 to 7 of the twin-screw extruder are 145°C, 155°C, 160°C, 175°C, 175°C, 165°C, 150°C, the twin-screw speed is 280r / min, after cooling and shaping, the antibacterial PLA / starch foaming material is obtained;

[0074] (4) join chitosan and clove essential oil in the aqueous a...

Embodiment 3

[0090] A preparation method of a bacteriostatic, shockproof and moisture-absorbing degradable food preservation mat, comprising the following steps:

[0091] (1) Dry the PLA granules and starch in an oven at 65°C for 4 hours, and mix them evenly according to the weight ratio after cooling to obtain mixed granules;

[0092] (2) AC blowing agent, HNTs-nano TiO 2 The composite material, the HNTs-sorbic acid composite material, the HNTs-nano Ag composite material, and the compatibilizer are uniformly mixed according to the weight ratio, and then poured into a beaker containing the mixed particles, stirred and mixed to obtain a mixed material;

[0093] (3) Put the mixed material into the twin-screw extruder and extrude foaming. The processing temperatures of zones 1 to 7 of the twin-screw extruder are 145°C, 155°C, 160°C, 175°C, 175°C, 165°C, 150°C, the twin-screw speed is 280r / min, after cooling and shaping, the antibacterial PLA / starch foaming material is obtained;

[0094] (4)...

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Abstract

The invention provides a bacteriostasis, shockproof and moisture-absorbing degradable food fresh-keeping mat and a preparation method thereof. The preparation method of the antibacterial, shockproof and moisture-absorbing degradable food preservation mat comprises spraying a natural antibacterial agent on the surface of the antibacterial PLA / starch foaming material, and then coating the antibacterial PLA / starch foaming material with a perforated polylactic acid film , that is. The fresh-keeping pad provided by the invention has dual antibacterial effects inside and outside, the internal antibacterial agent is released slowly, and the external antibacterial agent quickly plays a role through volatilization or contact with food, taking into account the timeliness and long-term effect of antibacterial, and has broad-spectrum antibacterial ability, not only It can inhibit the reproduction of microorganisms, reduce food spoilage, prolong the storage period of products, and has certain water absorption and shock resistance to ensure product quality; at the same time, the fresh-keeping mat provided by the invention is a green, safe and environment-friendly all-biological Degradable materials have very broad application prospects.

Description

technical field [0001] The invention belongs to the technical field of foamed plastics, and in particular relates to a degradable food fresh-keeping pad with antibacterial, shockproof and moisture absorption properties and a preparation method thereof. Background technique [0002] At present, my country's logistics and transportation system is not perfect, and the fresh-keeping technology applied to the market is relatively simple. The contradiction between the ever-increasing production of fresh food and insufficient, unsupported and imperfect fresh-keeping techniques has gradually become prominent. Taking pork as an example, the "Analysis of China's Pork Circulation Loss" released by the Ministry of Agriculture shows that the loss rates of pork in the three links of storage, transportation and sales are 3.98%, 0.24% and 1.46% respectively; 1 billion tons, but the loss rate is close to 20%, which is five times that of developed countries. The output value of fruit and veg...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B32B27/36B32B3/24B32B27/06B32B27/22B32B27/18B32B9/00B32B9/04B32B33/00C08J9/36C08J9/10C08L67/04C08L3/02C08K13/06C08K9/12C08K5/11C08K5/1515C08K5/092C08K5/1539C08K3/08C08K5/07C08K3/22C08K5/09C09D5/14C09D105/08C09D191/00
CPCB32B27/36B32B3/266B32B27/065B32B5/18B32B27/22B32B27/18B32B9/00B32B9/045B32B33/00C08J9/365C08J9/103C08J9/0061C08J9/009C08J9/0095C08J9/0023C08J9/0071C09D5/14B32B2266/0264B32B2307/7145B32B2307/716C08J2203/04C08J2367/04C08J2403/02C08J2405/08C08J2491/00
Inventor 李立李逸康勇锋施文正樊敏
Owner SHANGHAI OCEAN UNIV
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