食品用脱氧剂包装膜防水、防油性能测试方法优化

研究了擦拭间隔时间、等待称量时间、填充物类型、填充量、热封面积占比对增重法测定食品用脱氧剂包装膜防水、防油性能测试结果的影响.优化后的试验条件为:取样面积为5 cm×5 cm,用还原铁粉进行填充,填充为2.0 g,以0.8 cm热封宽度热封成袋,从浸泡液中取出后应立即用纸巾擦拭干净,并立即进行称量.优化测试条件后,方法...     

织物防水、防油整理

探讨使用我国自己合成的有机氟防水防油整理剂FS-506进行防水、防油整理时，用量、焙烘温度、时间对效果的影响。FS-506在预烘、焙烘一步法时，也能有较好的结果。     

防水防油整理中常见问题及其对策

防水防油整理近几年发展越来越迅速。有机氟树脂是一种性能优良的防水防油整理剂，它因效力高、不易变质、使用方便等优点而被广泛用于服装、高档室内装饰品、鞋袜、床单、包箱等各类产品。但是，许多印染厂家在使用有机氟整理剂时，常会碰到一些问题，如：初始防水性能不良、耐久性能不良、有防水渍和条斑产生、色光很大变化等等。针对以上问题，通过多次实验，找到了问题产生的原因，并提出了解决问题的主要对策。　问题　１：初始防水性能不良　１原因：　通过实验，认为产生初始防水性能不良的主要原因不外有三：　其一、加工布：精练或…     

牛仔织物防水防油整理

采用含氟乳液TG5541-A对牛仔布进行拒水拒油整理,通过单因素分析法讨论了含氟乳液质量浓度、交联剂质量浓度、焙烘温度、焙烘时间、整理方式等对牛仔织物拒水拒油性能的影响,采用正交试验优化工艺:含氟乳液TG5541-A质量浓度30 g/L,交联剂BN-69质量浓度2%,预烘温度110℃,预烘时间3 min,焙烘温度170℃,焙烘时间5 min;整理方式采用高压喷枪喷射工艺。整理后的牛仔布拒水拒油性能达到美国服装零售公司标准要求,但透气率略有下降。     

外卖食品包装用防水防油卡纸的制备及性能研究

为开发外卖食品包装容器,以白卡纸为基材,通过涂覆羧甲基壳聚糖(CMCS)溶液和聚乳酸(PLA)溶液制备防水防油纸,从而赋予卡纸防水和耐油性能,力学性能相比原纸也有所改善.本文研究了CMCS和PLA涂布量以及风干时间对卡纸的阻隔性和力学性能的影响.结果表明:涂布5％(wt)、涂布量为3.06 g/m2的CMCS烘干后,再...     

无氟有机硅乳液改善纸浆模塑包装材料防水防油性能研究

以竹材化学浆和针叶木化学浆为原料制备纸浆模塑包装材料,分别将无氟有机硅乳液（En和B9）及阳离子淀粉（CS）复配改性的无氟有机硅乳液（CE3/1-B9）喷涂于纸浆模塑包装材料表面,并对喷涂前后纸浆模塑包装材料的防水防油及耐温性能进行评价。结果表明,未改性的En和B9均不能使纸浆模塑包装材料同时具有较好的防水防油及耐温性能;当有机硅乳液总用量为5 g/m²时,喷涂CE3/1-B9的纸浆模塑包装材料水接触角在5 min内仅降低7°,吸水性（Cobb30值）由508 g/m²降至3 g/m²,防油等级（Kit值）为8~9,耐温性能大幅提升;喷涂CE3/1-B9纸浆模塑餐碗的水接触角在5 min内仅降低4°~5°,Cobb30值为5~10 g/m²,Kit值为6~8,且具备较好的耐温性能。     

水性全氟聚氨酯防水防油整理剂的制备及性能

以异佛尔酮二异氰酸酯(IPDI),1,4-丁二醇(1,4-BDO)和全氟醇为主要原料,N-异丙基二乙醇胺为扩链剂,二月桂酸二丁基锡(DBTDL)为引发剂,制备水性阳离子全氟聚氨酯防水防油整理剂(WFPU);探讨WFPU用量、交联剂用量、烘焙温度和烘焙时间对棉织物拒水拒油效果的影响.结果表明,优化的WFPU整理工艺为:WFPU用量10 g/L,交联剂用量20%(占整理剂用量的质量百分数),焙烘温度160℃,焙烘时间150 s.经该工艺整理后的织物具有较佳的拒水拒油效果,对水的接触角可达138°,对石蜡油的接触角可达120°,且耐洗性优异.     

水性全氟丙烯酸酯防水防油整理剂的研制

以甲基丙烯酸甲酯(MMA)、全氟烷基乙基丙烯酸酯(FM)、丙烯酸十八酯(ODA)、丙烯酸丁酯(BA)、甲基丙烯酸二甲氨基乙酯(DM)为主要原料,以丙烯酸羟乙酯(HEA)为交联剂,以偶氮二异丁腈(AIBN)为引发剂,制备了水性阳离子全氟丙烯酸酯防水防油整理剂;讨论了含氟单体用量、软硬单体的质量比、整理剂用量、烘焙温度和烘焙时间对棉织物整理效果的影响,并通过红外光谱(IR)对产品结构进行表征。结果表明,在含氟单体用量为50%,硬软单体质量比为2.79,整理剂用量为2 g/L,烘焙温度160℃,烘焙时间90 s的条件下整理棉织物,织物表面对水的接触角可达136°,对液体石蜡的接触角可达125°,具有优异的防水防油性能。     

防水防油整理的常见问题分析及对策

对织物防水防油整理的初期效果、加工持续性、粘辊性、色变及回修等常见问题产生进行了分析，提出了解决的措施．     

反应型有机氟防水防油整理剂的协同效应研究

研究新型反应型有机氟防水防油整理剂与其它纺织化学品的协同效应。讨论了烃类防水剂与有机氟整理剂复配后的联合增效效应。研究了与交联剂、催化剂共同使用的条件下对防水、防油及耐洗性能的影响 ,得出最佳复配配方。     

Improvement of active chitosan film properties with rosemary essential oil for food packaging

Rosemary essential oil (REO) was used to develop an active film from chitosan. The effects of REO concentration (0.5, 1.0 and 1.5% v/v) on film properties were studied by measuring the physical, mechanical and optical properties of the REO‐loaded films. Scanning electron microscopy and Fourier transform infrared (FTIR) spectroscopy were used to study microstructure and the interaction of the chitosan‐based films. The solubility and water gain of the chitosan film decreased about 25% and 85%, respectively, by REO incorporation, up to 1.5% v/v, because of the interaction between hydrophilic groups of chitosan and REO as confirmed by FTIR. It was determined that REO improved the transparency of the films from 4.97 in neat chitosan up to 7.61; moreover, it reduced the films’ light transmission in UV light more than 25%. Films containing REO showed more antibacterial activity and total phenol content. The films containing REO showed potential to be used as active film in food preservation.     

食品包装用复合膜材质分析方法研究

目的 研究食品包装用复合膜材质的分析方法。方法 样品截面经包埋抛光后, 采用扫描电镜-能谱仪(scanning electron microscope-energy dispersive spectrometer, SEM-EDS)对样品层数及各层元素信息进行表征。样品经甲酸浸泡分层后, 采用傅里叶变换红外光谱仪(fourier transforminfrared spectroscopy, FT-IR)、差式扫描量热仪(differential scanning calorimetry, DSC)、SEM-EDS对分层后各层薄膜的红外特征吸收峰、熔点、元素信息进行表征。结果 确认该复合膜具有4层结构, 从外表面到内表面材质依次为PET层(厚度约13 μm)、PA层(厚度约16 μm)、铝层(厚度约10 μm)、PP/PE共混层(厚度约67 μm)。结论 通过溶剂剥离分层, SEM-EDS、FT-IR、DSC连用表征分析, 可以确认食品包装用复合膜的多层膜整体结构及每层薄膜材质。     

食品包装塑料薄膜的机械性能及检测方法研究

柔软的塑料薄膜适用于各种各样的包装,食品包装材料的机械性能是产品在包装之后对产品进行保护的最基本性能,可以防止包装的破损与泄漏。本文阐述了食品包装塑料薄膜的主要机械性能,包括拉伸性能、剥离性能、热合性能、撕裂性能、冲击性能以及穿刺性能,并介绍了主要的食品包装塑料薄膜的机械性能检测方法,为食品包装技术的研究和新产品的开发提供参考。     

Development of anti-insect food packaging film containing a polyvinyl alcohol and cinnamon oil emulsion at a pilot plant scale

Anti-insect packaging films containing cinnamon oil (CO) encapsulated by polyvinyl alcohol (PVA) for repelling Plodia interpunctella (Hübner) larvae were manufactured using pilot plant scale instruments. The microcapsule emulsion of CO and PVA was printed onto polypropylene (PP) film as an ink mixture using the gravure printing method. The printed PP film was then laminated with a low-density polyethylene (LDPE) film to protect the printed side. Four types of multilayer films were produced: control film, 2% CO film, encapsulated 1% CO film, and encapsulated 2% CO film. When mechanical properties were assessed, tensile strength and elongation-at-break were not significantly different among films, whereas the Young's modulus values were different between the control film and the three types of CO-containing films. In a repellent test, 2% CO film repelled P. interpunctella larvae most effectively. For sensory evaluation, which was performed using milk chocolate, caramel soft candy, and cookies packaged with the produced films, the produced films did not affect the sensory characteristics. Therefore, the films printed with emulsions of CO and PVA could be applied in the food industry to help protect foods from infestation by P. interpunctella.     

纳米二氧化钛抗菌食品包装复合膜的研究进展

纳米二氧化钛具有较好的抗菌作用,且在传统包装材料中有较好的分散性,添加了纳米二氧化钛的食品包装薄膜具有较好的抗菌效果,能在一定程度上延长食品的保质期。目前,有较多关于纳米二氧化钛食品包装复合膜的研究,主要是围绕抗菌性,机械性能和安全性等方面展开,研究表明：纳米二氧化钛复合膜的抗菌性受光照影响;复合膜的机械性能、热力学性能和阻隔性等随纳米二氧化钛的加入有所改变;复合膜中的纳米二氧化钛可能会迁移到包装的食品中,造成食品安全隐患;制备复合膜时需综合考虑以上因素。本文主要对纳米二氧化钛的抗菌机理、纳米二氧化钛抗菌食品包装薄膜的制备和应用、纳米二氧化钛的迁移研究进展进行概述,旨在扩展纳米二氧化钛复合膜更好更安全地应用于食品包装。     

包装薄膜对鲜切莴笋品质的影响

以普通塑料薄膜保鲜袋作对照,研究不同包装薄膜(0.03mm聚氯乙烯薄膜、0.03mm聚乙烯薄膜、0.03mm微孔薄膜)对鲜切莴笋贮藏期间品质的影响。结果表明:0.03mm厚聚乙烯薄膜包装能有效地控制鲜切莴笋的失重率、褐变度、呼吸强度、Vc损失率,提高鲜切莴笋的感官品质和营养价值。     

Improved water resistance in edible zein films and composites for biodegradable food packaging

Zein, corn prolamine, was dissolved in several organic solvents to make films and their properties were examined. Ethanol with 20% water and acetone with 30% water were found to dissolve zein well and transform it into a transparent flexible film after moderate drying. Both films showed similar breaking strength to that of commercial thin film of polyvinylidene chloride for food use and were digested with proteases. Only the film prepared from acetone solution showed a relatively low water permeability. This water permeation was found to depend strongly on the rate of diffusion. 1,2-Epoxy-3-chloropropane (ECP) was added into the acetone solution to cross-link the zein molecules for the purpose of improving the breaking strength and water-resistant properties of the film. Alpha-chymotrypsin was found to digest the film even after the modification with ECP. However, this cross-linking resulted in little improvement in the water-resistant properties of the film and also reduced its flexibility.     

菠菜的薄膜包装冷藏效果研究

对照菠菜贮藏中失水严重,导致外观萎缩,9℃下贮藏的严重黄化。菠菜用塑料薄膜不扎口包装结合2℃低温贮藏,可显著抑制其失水、黄化和腐烂,保持菠菜外观新鲜,其贮藏期达2个月。9℃条件下贮藏时,塑料薄膜不扎口包装虽显著抑制菠菜失水,但导致菠菜严重腐烂。     

聚乳酸/曲酸抗氧化活性包装膜的制备及性能研究

以聚乳酸(polylactic acid, PLA)为基材,曲酸为抗氧化剂制备活性包装膜,研究了不同浓度曲酸对复合膜物理性能、力学性能及抗氧化活性等的影响,为开发新型食品活性包装材料提供依据。结果表明,加入曲酸后,薄膜的抗氧化性能显著提高。曲酸的加入也提高了复合膜的厚度,增加了膜的颜色,但不透明度降低。薄膜的断裂伸长率随曲酸浓度的增加而增加,红外光谱显示4%曲酸导致聚乳酸膜出现了新的■双键特征峰,显著加强聚乳酸膜分子链的相互作用,能够观察到苯环骨架的伸缩振动,新形成的■等化学键也导致薄膜有着较高的抗拉强度,表面产生了明显的波纹。综合来看,添加4%的曲酸能提高膜的抗氧化性能和力学性能,能获得理想的复合膜。