CN101838405A - Industrial production method of fully-degradable food packing material - Google Patents
Industrial production method of fully-degradable food packing material Download PDFInfo
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- CN101838405A CN101838405A CN200810170935A CN200810170935A CN101838405A CN 101838405 A CN101838405 A CN 101838405A CN 200810170935 A CN200810170935 A CN 200810170935A CN 200810170935 A CN200810170935 A CN 200810170935A CN 101838405 A CN101838405 A CN 101838405A
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- starch
- proline
- mass ratio
- vinyl alcohol
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- 239000000463 material Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 238000012856 packing Methods 0.000 title claims abstract description 9
- 238000009776 industrial production Methods 0.000 title abstract 3
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 10
- 229920003023 plastic Polymers 0.000 claims abstract description 7
- 239000004033 plastic Substances 0.000 claims abstract description 7
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 238000005275 alloying Methods 0.000 claims abstract description 5
- 150000001412 amines Chemical class 0.000 claims abstract description 5
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 239000002904 solvent Substances 0.000 claims abstract description 4
- -1 vinyl-vinyl Chemical group 0.000 claims description 11
- 238000012986 modification Methods 0.000 claims description 8
- 230000004048 modification Effects 0.000 claims description 8
- 229920002451 polyvinyl alcohol Polymers 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000004902 Softening Agent Substances 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 abstract description 5
- 239000005022 packaging material Substances 0.000 abstract description 4
- 229920000642 polymer Polymers 0.000 abstract description 3
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 abstract 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 abstract 2
- 239000004715 ethylene vinyl alcohol Substances 0.000 abstract 2
- RZXDTJIXPSCHCI-UHFFFAOYSA-N hexa-1,5-diene-2,5-diol Chemical compound OC(=C)CCC(O)=C RZXDTJIXPSCHCI-UHFFFAOYSA-N 0.000 abstract 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 239000003431 cross linking reagent Substances 0.000 abstract 1
- 238000005265 energy consumption Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000005003 food packaging material Substances 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 239000004014 plasticizer Substances 0.000 abstract 1
- 239000010408 film Substances 0.000 description 10
- 150000001875 compounds Chemical class 0.000 description 7
- 238000011160 research Methods 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000009447 edible packaging Methods 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 2
- DOIRQSBPFJWKBE-UHFFFAOYSA-N dibutyl phthalate Chemical compound CCCCOC(=O)C1=CC=CC=C1C(=O)OCCCC DOIRQSBPFJWKBE-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- YEVQZPWSVWZAOB-UHFFFAOYSA-N 2-(bromomethyl)-1-iodo-4-(trifluoromethyl)benzene Chemical compound FC(F)(F)C1=CC=C(I)C(CBr)=C1 YEVQZPWSVWZAOB-UHFFFAOYSA-N 0.000 description 1
- LRWZZZWJMFNZIK-UHFFFAOYSA-N 2-chloro-3-methyloxirane Chemical compound CC1OC1Cl LRWZZZWJMFNZIK-UHFFFAOYSA-N 0.000 description 1
- 239000004925 Acrylic resin Substances 0.000 description 1
- 229920000178 Acrylic resin Polymers 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- MQIUGAXCHLFZKX-UHFFFAOYSA-N Di-n-octyl phthalate Natural products CCCCCCCCOC(=O)C1=CC=CC=C1C(=O)OCCCCCCCC MQIUGAXCHLFZKX-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108010028688 Isoamylase Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- BJQHLKABXJIVAM-UHFFFAOYSA-N bis(2-ethylhexyl) phthalate Chemical compound CCCCC(CC)COC(=O)C1=CC=CC=C1C(=O)OCC(CC)CCCC BJQHLKABXJIVAM-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229960002380 dibutyl phthalate Drugs 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004001 molecular interaction Effects 0.000 description 1
- XNGIFLGASWRNHJ-UHFFFAOYSA-N o-dicarboxybenzene Natural products OC(=O)C1=CC=CC=C1C(O)=O XNGIFLGASWRNHJ-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 150000003014 phosphoric acid esters Chemical class 0.000 description 1
- OJMIONKXNSYLSR-UHFFFAOYSA-N phosphorous acid Chemical class OP(O)O OJMIONKXNSYLSR-UHFFFAOYSA-N 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Compositions Of Macromolecular Compounds (AREA)
Abstract
The invention provides an industrial production method, which takes proline and ethylene-vinyl alcohol polymer as plasticizer and solubilizer to combine fully-degradable food packing material. Corn, potato, wheat and cassava starch are physically smashed to cause starch to be performed with ultramicro-treatment so as to improve starch mobility and fallibility; a certain quantity of proline, ethylene-vinyl alcohol polymer and amine commonly used in the traditional method as cross-linking agent and the like to modify starch. Modified starch is mechanically extruded out by double screws in an alloying mode to calendar the starch into panels. Technology, such as plastics suction, mould pressing and the like is adopted to prepare starch base packaging material. The food packaging material prepared by the method totally can degrade and conform to national food hygienic standard, and has favorable mechanical property. The whole technology protects environment, has low energy consumption and low cost, and simple and economical process flow can realize industrial production.
Description
One, technical field
What the present invention relates to is a kind of industrialized preparing process that is respectively softening agent and the synthetic fully-degradable food packing material of solubilizing agent with proline(Pro) and vinyl-vinyl alcohol polymer.
Two, background technology
Edibility degraded packaging material for food is the advanced subject of new millennium investigation of materials.The edible packaging diverse in function, harmless environment is drawn materials conveniently, can be edible, therefore developed country's grocery trade is competitively developed in recent years, and the product innovation new technology constantly occurs.
The U.S. has many developments group to carry out the research of each side, and to heterogeneity edible fresh-keeping thin film study, Roger Clemens university is to the research of protein edible film as University of Minnesota, and University of Wisconsin is to the research of polysaccharide fat edible film etc.Japan and Germany have also carried out extensive studies.What deserves to be mentioned is that the U.S. and Japan have accumulated a large amount of patented technologies.
At present, the packaging material for food of " degradable " is also just carried out by China, progressively forbids the use of non-degradable material, and next step developing direction also is " edible packaging " material.About the research of edible packaging,, study less abroad with respect to starting late.Multi-functional edibility container has two kinds of research tendencies at present.The one, starch+protein material, the 2nd, Mierocrystalline cellulose+protein material.For edible film, mainly study filming of fruit freshness preserving.About the edibility degradable material, the research of China has also obtained some progress, has obtained some patents.For starch-based material, the starch conversion of Changchun applied chemistry institute; Human isoamylases such as high group jade can make the amylopectin in the starch take off and prop up and formation chain starch, thereby improve the film forming properties and the intensity of starch film; The adjacent Weihe of Liu of Northwest Agricultural University is by being linking agent with epoxy chloropropane and the acid of binary carbonyl, the W-Gum film carried out suitable cross-linking modified, makes the raising of starch film tensile property, saturating wet and ventilation property reduction, water-soluble portion descends, and good mouthfeel has been obtained better better effect; Yang Yigong, Chen Xiaoling make the edible starch film with enzyme process one esterification complex denaturation under laboratory condition.China develops W-Gum sodium alginate or chitosan composite package film, has stronger tensile strength and unit elongation, and good water tolerance; For protein-based material, also obtain some progress, but because protein three, quaternary structure are lacked understanding, fundamental research has to be strengthened.Other carbohydrate are also studied, and carried out chitin film as people such as Le Peisi the fruit vegetable fresh-keeping effect is studied.
The softening agent of using always on the suitability for industrialized production is the muriate of phthalic acid ester class (butyl phthalate, octyl phthalate etc.), phosphoric acid ester (trioctyl phosphate etc.), phosphorous acid esters, fatty acid ester, paraffin or stearate etc. at present; Solubilizing agent commonly used is acrylic resin, polyester etc.These additives more or less have non-degradable, not edible, poor with the original copolymer consistency, influence shortcoming such as other performance.
Seeking suitable additive starch is carried out modification, is that a kind of very convenient, direct method is synthesized fully-degradable food packing material.
Three, summary of the invention
The object of the present invention is to provide a kind of industrialized preparing process that can synthesize the fully-degradable food packing material of fully-degradable food packing material.
The object of the present invention is achieved like this: with corn, potato, wheat, the fragmentation of tapioca (flour) physics, add mass ratio and be 4% proline(Pro), mass ratio and be 3% vinyl-vinyl alcohol polymer and conventional amine and make linking agent starch is carried out modification.
Its specific operation process is:
With corn, potato, wheat, the fragmentation of tapioca (flour) physics, add mass ratio and be 4% proline(Pro), mass ratio and be in 3% vinyl-vinyl alcohol polymer and the traditional method amine commonly used and make linking agent starch is carried out modification, modification starch is later extruded, rolled into sheet material or prepare the starch base wrapping material through plastic uptake, mould pressing process through twin screw machinery alloying.
The present invention is with corn, potato, wheat, the fragmentation of tapioca (flour) physics, make the starch ultramicronising, improve the flowability and the fillibility of starch, be added in proline(Pro), the vinyl-vinyl alcohol polymer of certain mass ratio and the traditional method amine commonly used and make linking agent etc. starch is carried out modification.Sheet material is extruded, rolled into to modification starch later through twin screw machinery alloying.Through prepared starch base wrapping material such as plastic uptake, mold pressings.
The mechanical property of starch plastics sheet material is carried out the test of tensile strength and elongation according to GB453-79, and tensile strength is 90MPa, and elongation is 80%.
Packaging material for food detects according to GB18006.1-1999 degradable disposable dinner (beverage) containers general technical specifications, as a result conformance with standard.
Four, embodiment
For a more detailed description to the present invention below:
1, corn, potato, wheat, tapioca (flour) are passed through the pulverising mill physical pulverization.Make the starch ultramicronising, the granularity of starch reaches 15～100 μ m.Its objective is and improve material dispersed, adsorptivity, solvability, chemically reactive etc., thereby improve physics, the chemical property of powder.
2, add adding mass ratio in ultramicronising starch is that 4% proline(Pro) and mass ratio are that 3% vinyl-vinyl alcohol polymer is respectively softening agent and expanding material and tradition additive commonly used and carries out mechanically mixing ethylene glycol, glycerol etc.The adding of proline(Pro) changes molecular interaction, shows as glass transition temp and reduces, thereby improve workability, flexibility etc.; The polymeric adding of vinyl-vinyl alcohol has the effect of the compound of promotion fused, can reduce the melt temperature of mixture, the degree of promoting compound hot strength, the dispersiveness that improves compound and homogeneity, minimizing melt fracture and fouling, raising surface luster, and give compound bigger ductility.
3, mixed material is positioned over high mixing in the jar, 130 ℃ of temperature, pressure is mixing 30min under the 15MPa, extrudes, rolls into the thick starch plastics sheet material of 1.0～2.0mm through twin screw machinery alloying.
In the course of processing, vinyl-vinyl alcohol polymer is heated and softens earlier, because it is good with μ compound consistency, compound is on every side linked together, and shearing force from the outside passed to compound, play the effect of transfer of shear forces, thereby promoted polymer melt.
4, sheet material is carried out prepared starch base wrapping material such as plastic uptake, mold pressing.
Claims (2)
1. the industrialized preparing process of a fully-degradable food packing material is characterized in that with proline(Pro) and vinyl-vinyl alcohol polymer is respectively softening agent and solubilizing agent is synthetic, its addition be respectively mass ratio be 4% and mass ratio be 3%.
2. the industrialized preparing process of fully-degradable food packing material according to claim 1, it is characterized in that: with corn, potato, wheat, the fragmentation of tapioca (flour) physics, add mass ratio and be 4% proline(Pro), mass ratio and be in 3% vinyl-vinyl alcohol polymer and the traditional method amine commonly used and make linking agent starch is carried out modification, modification starch is later extruded, rolled into sheet material or prepare the starch base wrapping material through plastic uptake, mould pressing process through twin screw machinery alloying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810170935A CN101838405A (en) | 2008-10-14 | 2008-10-14 | Industrial production method of fully-degradable food packing material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810170935A CN101838405A (en) | 2008-10-14 | 2008-10-14 | Industrial production method of fully-degradable food packing material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101838405A true CN101838405A (en) | 2010-09-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810170935A Pending CN101838405A (en) | 2008-10-14 | 2008-10-14 | Industrial production method of fully-degradable food packing material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101838405A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103467609A (en) * | 2013-10-10 | 2013-12-25 | 长沙理工大学 | A kind of preparation method of nano carboxymethyl starch |
| US10575536B2 (en) | 2012-08-23 | 2020-03-03 | Loliware Inc | Edible cup and method of making the same |
| US11912856B2 (en) | 2021-06-23 | 2024-02-27 | Loliware, Inc. | Bio-based, biodegradable compositions and articles made therefrom |
| US12479979B1 (en) | 2024-11-25 | 2025-11-25 | Loliware, Inc. | Biobased, biodegradable compositions for making articles |
-
2008
- 2008-10-14 CN CN200810170935A patent/CN101838405A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10575536B2 (en) | 2012-08-23 | 2020-03-03 | Loliware Inc | Edible cup and method of making the same |
| CN103467609A (en) * | 2013-10-10 | 2013-12-25 | 长沙理工大学 | A kind of preparation method of nano carboxymethyl starch |
| US11912856B2 (en) | 2021-06-23 | 2024-02-27 | Loliware, Inc. | Bio-based, biodegradable compositions and articles made therefrom |
| US12157811B2 (en) | 2021-06-23 | 2024-12-03 | Loliware, Inc. | Bio-based, biodegradable compositions and articles made therefrom |
| US12479979B1 (en) | 2024-11-25 | 2025-11-25 | Loliware, Inc. | Biobased, biodegradable compositions for making articles |
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