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Fruit and vegetable fresh-keeping packaging film and preparation method thereof

A technology of fresh-keeping and packaging films for fruits and vegetables, applied in polyether coatings, coatings, etc., which can solve the problems of high air permeability, poor fresh-keeping effect, and inconspicuous adjustment of gas components, etc., and achieve high transmission rate and good fresh-keeping effect , Prolong the effect of fresh-keeping effect

Active Publication Date: 2022-06-24
JIANGYIN CITY DEHUI HEAT SHRINKABLE PACKING MATERIAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, most of the films currently used for fresh-keeping of fruits and vegetables have too large or too small air permeability, resulting in inconspicuous adjustment of gas components in the package, resulting in poor fresh-keeping effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A fresh-keeping packaging film for fruits and vegetables, comprising a base film and a coating solution coated on the base film, wherein the coating solution includes 5 to 10 parts of polyvinyl alcohol aqueous solution, 1 part of polyethylene glycol aqueous solution ~2 parts, 0.5~2 parts of modified sodium lignosulfonate and 0.1~0.3 parts of glutaraldehyde aqueous solution; .

[0036] Preferably, the amine-based reagent is one or more of ethylenediamine, diethanolamine, tetramethylpiperidinamine and diethylenetriamine.

[0037] Preferably, the mass ratio of the amine-based reagent to sodium lignosulfonate is 1-6:5.

[0038] The preparation method of described fruit and vegetable fresh-keeping wrapping film, comprises the steps:

[0039] (1) Preparation of coating solution: the polyvinyl alcohol aqueous solution of 5-10% mass concentration and the polyethylene glycol aqueous solution of 5-10% mass concentration are mixed, and then the modified sodium lignosulfonate is ...

Embodiment 2

[0049] A preparation method of a fruit and vegetable fresh-keeping packaging film, comprising the steps of:

[0050] (1) Preparation of modified sodium lignosulfonate: Weigh 5 g of sodium lignosulfonate dried in a 60° C. Stir for 1 hour at ℃ to a uniform solution; use ammonia solution to adjust the pH to 11; add 1 g of ethylenediamine to the flask, and after the water bath heats up to 70 ℃, slowly add 0.2 g of 0.5 mol / L glutaraldehyde, and continue at 70 Stir at ℃ for 4 hours; after the reaction solution is cooled to room temperature, transfer it to a beaker to cool to room temperature, then pour 350g of a mixture solution of ethanol and isopropanol into the beaker to obtain a modified solution; seal the modified solution with a plastic wrap , let stand at room temperature for 24 hours; centrifuge the upper layer of the solution after standing at 5000rpm, and centrifuge for 20min. Dry to obtain modified sodium lignosulfonate.

[0051] (2) Preparation of coating liquid: put 5...

Embodiment 3

[0056] A preparation method of a fruit and vegetable fresh-keeping packaging film, comprising the steps of:

[0057] (1) Preparation of modified sodium lignosulfonate: Weigh 5 g of sodium lignosulfonate dried in a 60° C. Stir for 1 hour at ℃ to a uniform solution; use ammonia solution to adjust the pH to 11; add 3g of ethylenediamine and 3g of diethanolamine to the flask, and slowly add 2g of 0.5mol / L glutaraldehyde after the water bath is heated to 80℃ , continue to stir at 80°C for 4h; after the reaction solution is cooled to room temperature, transfer it to a beaker to cool to room temperature, then pour 350g of ethanol and isopropanol mixture solution into the beaker to obtain a modified solution, and use Seal the plastic wrap and let it stand at room temperature for 24 hours; centrifuge the upper layer of the solution after standing at 5000 rpm for 20 minutes. The product is vacuum dried to obtain modified sodium lignosulfonate.

[0058](2) Preparation of coating soluti...

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Abstract

The invention provides a fruit and vegetable fresh-keeping packaging film and a preparation method thereof, the packaging film comprises a base film and a coating liquid coating the base film, the coating liquid comprises, by weight, 5-10 parts of a polyvinyl alcohol aqueous solution, 1-2 parts of a polyethylene glycol aqueous solution, 0.5-2 parts of modified sodium lignin sulfonate and 0.1-0.3 part of a glutaraldehyde aqueous solution; the modified sodium lignin sulfonate is obtained by modifying an amino reagent. On the basis of a transmission promoting mechanism, amido groups which have interaction or reversible reaction with CO2 gas molecules are introduced into a polymer aiming at the phenomenon of fruit and vegetable rot caused by the change of a gas environment in a package in the middle and later periods of fruit and vegetable package storage, so that the dissolution coefficient and the diffusion coefficient of specific gas in a film are increased; therefore, the permeation rate of CO2 gas can be increased, so that the gas selectivity of the mixed film is improved, the rotting phenomenon caused by over-high CO2 concentration of the environment in a package and vigorous oxygen-free respiration of fruits and vegetables is avoided, and the shelf life of the fruits and vegetables is prolonged.

Description

technical field [0001] The invention relates to the technical field of food packaging, in particular to a fruit and vegetable fresh-keeping packaging film and a preparation method thereof. Background technique [0002] In the storage environment of fruits and vegetables, the substances that affect the color change of fruits and vegetables mainly include: chlorophyll, carotenoids and other pigments. With the extension of storage time, these components will be affected by the enzymes of fruits and vegetables and decompose, resulting in discoloration or browning. ; At the same time, after the fruits and vegetables are picked, their main nutrients are finally decomposed into CO2 under the action of their own enzymes. 2 and H 2 O. [0003] At present, the main method of fruit and vegetable packaging is modified atmosphere packaging, which directly packs a fixed proportion of O 2 , CO 2 , N 2 Filling in the packaging film, this method has a lower cost, but the most obvious di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08J7/04C08J7/12C08L23/06C08K3/22C08K7/26C08K9/06C09D129/04C09D171/02C09D7/65C09D7/63
CPCC08J5/18C08J7/0427C08J7/12C08J7/123C09D129/04C09D7/65C09D7/63C08J2323/06C08J2429/04C08J2471/02C08K9/06C08K2201/011C08K2003/2241C08K2003/2296C08K7/26C08L71/02C08L97/005C08K5/07Y02W90/10
Inventor 丘晓琳赵烨李玉裕
Owner JIANGYIN CITY DEHUI HEAT SHRINKABLE PACKING MATERIAL
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