Intelligent label for identifying and prolonging quality of meat products and preparation method and use thereof

A production method and technology of smart labels, which can be applied in rayon manufacturing, textile and papermaking, single-component polyester rayon, etc., can solve the problems of inability to inhibit the growth and reproduction of microorganisms, single function, and low sensitivity.

Inactive Publication Date: 2020-07-31
INNER MONGOLIA AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, these existing technologies also have technical defects such as low sen

Method used

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  • Intelligent label for identifying and prolonging quality of meat products and preparation method and use thereof
  • Intelligent label for identifying and prolonging quality of meat products and preparation method and use thereof
  • Intelligent label for identifying and prolonging quality of meat products and preparation method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0108] Embodiment 1: the making of smart label of the present invention

[0109] The implementation steps of this embodiment are as follows:

[0110] A. Preparation of antibacterial layer spinning solution

[0111] Under the condition of room temperature, use magnetic stirrer to stir under the condition of rotating speed 100rpm, add 5 parts by weight of cinnamaldehyde antibacterial agent to 74 parts by weight of hexafluoroisopropanol solvent, allow this antibacterial agent to dissolve completely, then add 6 parts by weight of polylactic acid polymer, allow this polymer to dissolve completely, stir 10h altogether, thus obtain described antibacterial layer spinning solution;

[0112] B. Preparation of sensing layer spinning solution

[0113] At room temperature, use a magnetic stirrer to stir at a speed of 800rpm, add 1 part by weight of anthocyanin pH indicator dye to 90 parts by weight of hexafluoroisopropanol solvent, let the pH indicator dye completely dissolve, and then a...

Embodiment 2

[0119] Embodiment 2: the making of smart label of the present invention

[0120] The implementation steps of this embodiment are as follows:

[0121] A. Preparation of antibacterial layer spinning solution

[0122] Under the condition of room temperature, use magnetic stirrer to stir under the condition of rotating speed 1000rpm, add 14 parts by weight of tea tree essential oil bacteriostatic agent to 110 parts by weight of trifluoroethanol solvent, allow this bacteriostatic agent to dissolve completely, then add 12 parts by weight Part polystyrene polymer, allow this polymer to dissolve completely, stir 8h altogether, thus obtain described antibacterial layer spinning solution;

[0123] B. Preparation of sensing layer spinning solution

[0124] At room temperature, use a magnetic stirrer to stir at a speed of 600rpm, add 0.05 parts by weight of phenolphthalein pH indicator dye to 95 parts by weight of trifluoroethanol solvent, let the pH indicator dye completely dissolve, a...

Embodiment 3

[0130]Embodiment 3: the making of smart label of the present invention

[0131] The implementation steps of this embodiment are as follows:

[0132] A. Preparation of antibacterial layer spinning solution

[0133] Under the condition of room temperature, use magnetic stirrer to stir under the condition of rotating speed 800rpm, add 24 parts by weight of thymol antibacterial agents to 98 parts by weight of trifluoroacetic acid solvent, allow this antibacterial agent to dissolve completely, then add 30 parts by weight Part of cellulose acetate polymer, allow this polymer to dissolve completely, stir 6h altogether, thus obtain described antibacterial layer spinning solution;

[0134] B. Preparation of sensing layer spinning solution

[0135] At room temperature, use a magnetic stirrer to stir at a speed of 100rpm, add 0.01 parts by weight of methyl red pH indicator dye to 100 parts by weight of trifluoroacetic acid solvent, let the pH indicator dye dissolve completely, then add...

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Abstract

The invention relates to an intelligent label for identifying and prolonging the quality of meat products, further relates to a preparation method of the intelligent label, and further relates to theuse of the intelligent label. The preparation method of the intelligent label includes the steps of preparation of a bacteriostatic layer spinning solution, preparation of a sensing layer spinning solution, preparation of a double layer fiber film and the like. The first layer of the intelligent label is a bacteriostatic layer which releases volatile bacteriostatic substances and inhibits the propagation of bacteria on the surface of the meat products, so that the function of prolonging the shelf life of the meat products is provided. The second layer of the intelligent label is a sensor layerwhich can monitor meat freshness in real time. Therefore, the intelligent label has a very wide application prospect.

Description

【Technical field】 [0001] The invention belongs to the technical fields of food preservation technology and food detection technology. More specifically, the present invention relates to an intelligent label capable of identifying and prolonging the quality of meat products, a method for making the intelligent label, and an application of the intelligent label. 【Background technique】 [0002] Meat is considered an important part of a healthy diet and is an excellent source of protein, essential minerals, trace elements and vitamins. Color, lipid oxidation and microbiological criteria are the most important quality criteria for refrigerated meat storage. However, many factors affect the freshness and shelf life of chilled meat. In fact, meat is an ideal medium for the growth of spoilage or / pathogenic microorganisms. The growth of microorganisms on food surfaces is the main cause of food spoilage. At present, the main ways to inhibit the growth of microorganisms on the surf...

Claims

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Application Information

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IPC IPC(8): D04H13/00D04H1/728G09F3/02G01N21/80D01F6/92D01F1/10
CPCD01F1/10D01F1/103D01F6/92D04H1/728D04H13/00G01N21/80G09F3/0291
Inventor 孙文秀孙武亮武玲玲刘宜林
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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