JPH04333406A - Antibacterial food carrying belt - Google Patents

Abstract

PURPOSE:To provide an antibacterial food carrying belt added with an antibacterial property to prevent growth of bacteria which causes problems in food hygiene such as mildew, bacteria and others. CONSTITUTION:This antibacterial food carrying belt is constituted by laminating a surface layer 2 and a core body layer or the surface layer 2, the core body 1 layer and a middle layer, and an imidazole mildewproof agent is contained in the surface layer 2 or at least in one layer of the surface layer 2 and the middle layer 3.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antibacterial food conveying belt which is used in food processing factories such as broilers and the like, and which is imparted with antibacterial properties.

0002

2. Description of the Related Art Conventionally, an example of imparting antibacterial properties to a belt for conveying foods, etc. can be found in Utility Model Application No. 2-13011. This forms a chitinous layer around the belt. However, since the chitin layer is hard, it is easily damaged and worn out, and this allows mold and bacteria to grow inside, so the belt in this case could not withstand sufficient use.

[0003]Methods for sterilizing belts are also widely used. However, in this case, the agent used for sterilization is
Because it is a sodium hypochlorite solution, it has a pungent odor peculiar to chlorine, and the concentration must be kept low due to the disadvantage of corroding metals and its toxicity, so the bactericidal effect is not sufficient.
This causes mold and bacteria to grow on the belt surface and edges, posing a food hygiene problem.

0004

[Problems to be Solved by the Invention] The present invention is a conveyor belt used in food processing plants such as broilers, which
The purpose of the present invention is to provide a belt with antibacterial properties capable of inhibiting the growth of microorganisms that cause food hygiene problems such as mold and bacteria.

[0005]

[Means for Solving the Problems] The antibacterial food conveying belt of the present invention comprises: (1) a surface layer and a core layer are laminated, and the surface layer contains an imidazole-based fungicide; (2) A surface layer, a core layer, and an intermediate layer are laminated, and at least one of the surface layer and the intermediate layer contains an imidazole-based fungicide.

As described above, in the present invention, since the imidazole-based fungicide is contained in the surface layer or at least one of the surface layer and the intermediate layer, it is possible to impart sufficient antibacterial properties to the food conveyance belt. It becomes possible. Hereinafter, the configuration of the present invention will be explained in detail with reference to the drawings. Figure 1, Figure 2, Figure 3
1 and 2 are perspective explanatory views showing an example of the structure of the antibacterial food conveying belt of the present invention, respectively. In these figures,
The belt T has surface layers 2 on both sides of a core layer 1 made of canvas or the like.
(Figure 1), surface layer 2 is laminated on one side of core layer 1 (Figure 2), or intermediate layer 3 is placed between two core layers 1 as shown in Figure 3. It is constructed by laminating a surface layer 2 on each core layer 1. Two or more core layers 1 may be arranged. The surface layer 2 and the intermediate layer 3 are each made of a thermoplastic resin such as urethane resin or vinyl chloride resin. As the urethane resin, PT, which is a polyether polyol, is used as a polyol.
It is preferable to use MG (polytetramethylene glycol) to polymerize it.

Further, in the present invention, the surface layer 2 or at least one of the surface layer 2 and the intermediate layer 3 contains an imidazole-based fungicide. The imidazole-based fungicide used in this case has, for example, the following formula (1).

[0008]

[0009] However, in the above formula (1), R is

001
0]. The respective contents of the imidazole-based fungicide in the surface layer 2 and the intermediate layer 3 are 0.05 to 10 parts by weight per 100 parts by weight of the resin constituting these layers;
Preferably it is 0.1 to 5 parts by weight. If it is less than 0.05 parts by weight, the ability to inhibit the growth of mold and bacteria will be low;
This is because if the amount exceeds 0 parts by weight, the tensile strength of the surface layer and intermediate layer of the resulting belt will decrease, and the bending fatigue resistance will be poor.

[0011]

[Example] For use as the surface layer 2 and the intermediate layer 3, 2-(4-thiazolyl)ben as an imidazole-based fungicide was added to 100 parts by weight of a thermoplastic urethane resin (manufactured by Bayer AG, JIS hardness 90°). Dimidazole (manufactured by Merck) and 2-(carbomethoxyamino)benzimidazole (manufactured by Bayer) are listed in Table 1.
Mix the parts by weight shown in and pelletize them to obtain material a.
(containing TBZ) and material b (containing BCM) were obtained. The antibacterial properties of these materials a and b were evaluated by producing an inject sheet. The results are shown in Table 1. The higher the number, the higher the antibacterial properties.

0012

From Table 1, it can be seen that material a and material b each have the ability to inhibit the growth of mold. moreover,
Material a was extruded using an extruder to produce a sheet with a thickness of 0.3 mm and a width of 1050 mm. A polyester canvas for the core (warp yarn: multifilament, weft yarn: monofilament) was sandwiched between two of these sheets to produce a resin belt by a conventional method (see Figure 1).

Table 2 shows the results of evaluating the bending fatigue resistance and mildew prevention performance of this resin belt. Evaluation method for bending fatigue performance: Evaluation was performed using a Scott type bending tester under the following test conditions. ■Pulley diameter φ25 ■Load 35kgf■ Cycle 180c. p. m ■ Number of bends 12
10,000 times ■ Samples with no abnormality after being bent 120,000 times are measured for interlayer adhesion strength. Evaluation method for antifungal performance: Cut a sample into a size of 30 x 30 mm, place it on a potato dextrose agar medium, and add 1 ml of a mixed suspension of mold spores consisting of the following 5 types on top of it.
After inoculating mold by evenly spraying, the cells were cultured at 28°C. 28 days after inoculation, the mold growth was observed and evaluated.

(Inoculum) Aspergillus niger
niger ATCC 6275) Penicillium citrinum
citrinum ATCC 9849) Rhizopus stronifer (Rhizopus s
tolonifer ATCC 10404) Cladosporium Cladosporioides (Clad
osporium cladosporioides I
AM F 517) Chaetomium globosum (Cha
etomium globosum ATCC 620
5)

Table 2 shows that the belts of the present invention (Examples 1 to 5) are excellent in bending fatigue performance and mildew prevention performance.

[0017]

As explained above, according to the present invention, a belt is constructed by laminating a surface layer and a core layer, or by laminating a surface layer, a core layer, and an intermediate layer. Alternatively, since at least one of the surface layer and the intermediate layer contains an imidazole-based fungicide, it is possible to provide a food conveyance belt having sufficient antibacterial properties. In addition, the belt of the present invention eliminates the poor working environment caused by the pungent odor peculiar to chlorine and the corrosion of the resin belt conveying device due to metal corrosiveness caused by the conventional method of cleaning with a sodium hypochlorite aqueous solution for sterilization. This has the advantage of easy maintenance.

[Brief explanation of drawings]

FIG. 1 is a perspective explanatory view showing an example of the structure of an antibacterial food conveying belt of the present invention.

FIG. 2 is a perspective explanatory view showing an example of the structure of the antibacterial food conveying belt of the present invention.

FIG. 3 is a perspective explanatory view showing an example of the structure of the antibacterial food conveying belt of the present invention.

FIG. 4 is a diagram showing the relationship between samples and inhibition zones showing the degree of antibacterial properties.

[Explanation of symbols]

Claims (2)

[Claims] 1. An antibacterial food conveyance belt comprising a laminated surface layer and a core layer, the surface layer containing an imidazole-based fungicide. 2. An antibacterial food conveying belt comprising a surface layer, a core layer, and an intermediate layer laminated, and at least one of the surface layer and the intermediate layer contains an imidazole-based fungicide.