CN218908321U - A adjustable breathing plastic wrap for fruit vegetables - Google Patents
A adjustable breathing plastic wrap for fruit vegetables Download PDFInfo
- Publication number
- CN218908321U CN218908321U CN202223071688.1U CN202223071688U CN218908321U CN 218908321 U CN218908321 U CN 218908321U CN 202223071688 U CN202223071688 U CN 202223071688U CN 218908321 U CN218908321 U CN 218908321U
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- Prior art keywords
- film
- vegetables
- fruits
- adjustable
- preservative
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- 230000029058 respiratory gaseous exchange Effects 0.000 title description 12
- 235000013399 edible fruits Nutrition 0.000 title description 3
- 229920003023 plastic Polymers 0.000 title description 3
- 239000004033 plastic Substances 0.000 title description 3
- 235000013311 vegetables Nutrition 0.000 title description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 43
- 239000003755 preservative agent Substances 0.000 claims abstract description 40
- 230000002335 preservative effect Effects 0.000 claims abstract description 40
- 239000004712 Metallocene polyethylene (PE-MC) Substances 0.000 claims abstract description 6
- 230000000241 respiratory effect Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 22
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 10
- 239000004698 Polyethylene Substances 0.000 abstract description 7
- -1 polyethylene Polymers 0.000 abstract description 7
- 229920000573 polyethylene Polymers 0.000 abstract description 7
- 238000009423 ventilation Methods 0.000 abstract description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 5
- 239000001569 carbon dioxide Substances 0.000 abstract description 5
- 239000001301 oxygen Substances 0.000 abstract description 5
- 229910052760 oxygen Inorganic materials 0.000 abstract description 5
- 229920000092 linear low density polyethylene Polymers 0.000 abstract description 3
- 239000004707 linear low-density polyethylene Substances 0.000 abstract description 3
- 239000000314 lubricant Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 description 27
- 241000208822 Lactuca Species 0.000 description 8
- 235000003228 Lactuca sativa Nutrition 0.000 description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 description 8
- 240000003768 Solanum lycopersicum Species 0.000 description 8
- 240000005809 Prunus persica Species 0.000 description 7
- 241001593968 Vitis palmata Species 0.000 description 7
- 238000007789 sealing Methods 0.000 description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 240000000599 Lentinula edodes Species 0.000 description 3
- 235000001715 Lentinula edodes Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920013716 polyethylene resin Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Images
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- Storage Of Fruits Or Vegetables (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The utility model discloses a breath-adjustable preservative film for fruits and vegetables, which comprises an outer layer film and an inner layer film; the composition components of the outer layer film comprise linear low density polyethylene, high pressure polyethylene, lubricant and polyethylene wax; the inner layer film is a metallocene polyethylene film: the thickness of the breath-adjustable preservative film is 20-60 mu m. The utility model can selectively pass through carbon dioxide, oxygen and water vapor inside and outside the film, and the range of the variation of the ventilation capacity and the ventilation capacity along with the thickness of different films can be matched with different types of fruits and vegetables, so that the fresh-keeping requirements of different fruits and vegetables can be met by changing the thickness of the films.
Description
Technical Field
The utility model belongs to the technical field of food fresh-keeping packaging, and particularly relates to a breath-adjustable fresh-keeping film for fruits and vegetables.
Background
The fruits and vegetables are used as important raw materials in the food industry, a large amount of picked fruits and vegetables are difficult to store and keep fresh, and because the fruits and vegetables can breathe, the fruits and vegetables are easy to deteriorate compared with other stored objects, the quality guarantee period is short, when the fruits and vegetables are placed in a common polyethylene plastic bag and sealed, the fruits and vegetables in the bag can breathe in an anaerobic mode, a large amount of ethanol is generated, bacteria are simultaneously caused to breed, the fruits and vegetables are harmful to the body, and meanwhile, the loss rate after picking is increased, so that the cost of the fruits and vegetables is increased.
China is the largest country for producing and consuming fruits and vegetables in the world, but about 30% of fruits and vegetables are lost in the process of storage and transportation because of being unable to keep fresh every year. Fresh keeping is needed in the fruit and vegetable transportation process, the freshness loss can be reduced by using a method of wrapping the fresh keeping film, and the fresh keeping film is produced by adding a processing aid into polyethylene resin in the related art at present, so that the method is convenient and cheap, but cannot provide a solution for the respiration of fruits and vegetables.
Therefore, balancing the carbon dioxide and oxygen inside and outside the fruit and vegetable preservative film and reducing bacterial growth is a problem to be solved urgently.
Disclosure of Invention
Therefore, the utility model aims to provide the breath-adjustable preservative film for fruits and vegetables, which can realize the selective permeation of the preservative film to carbon dioxide, oxygen and water vapor.
In order to achieve the above purpose, the utility model provides an adjustable respiration preservative film for fruits and vegetables, comprising an outer layer film and an inner layer film;
the outer layer film is a mixture film of linear low density polyethylene, high pressure polyethylene, lubricant and polyethylene wax;
the inner layer film is a metallocene polyethylene film:
the thickness of the breath-adjustable preservative film is 20-60 mu m.
Preferably, the metallocene polyethylene film is a metallocene polyethylene film to which an antibacterial agent and an ethylene absorbent are added.
Preferably, the adjustable breath preservative film has a thickness of 20 μm.
Preferably, the adjustable breath preservative film has a thickness of 60 μm.
The beneficial effects of the utility model are as follows: the range of the ventilation quantity and the ventilation quantity of the adjustable breath preservative film according to the utility model can be matched with different types of fruits and vegetables along with the change of different film thicknesses, so that the preservative requirements of different fruits and vegetables can be met by changing the film thickness.
Drawings
In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the utility model, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a schematic structural view of an adjustable breath preservative film for fruits and vegetables according to the present utility model;
wherein: 1 an outer layer film; 2 inner layer film.
Detailed Description
The utility model aims at providing the breath-adjustable preservative film for fruits and vegetables, which can selectively pass through carbon dioxide, oxygen and water vapor inside and outside the film, and the range of the ventilation quantity and the ventilation quantity of the preservative film changing along with different film thicknesses can be matched with different types of fruits and vegetables, so that the preservative film can adapt to the preservation requirements of different fruits and vegetables by changing the film thicknesses.
The following description of the embodiments of the present utility model will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present utility model, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model.
Example 1
Referring first to fig. 1, the breath-adjustable preservative film for fruits and vegetables disclosed in the present embodiment comprises an outer film and an inner film; the outer layer film comprises linear low density polyethylene, high pressure polyethylene, lubricant and polyethylene wax; the inner layer film is a metallocene polyethylene film: the thickness of the breathing preservative film can be adjusted to be 20-60 mu m.
According to the embodiment, the thickness of the adjustable breath preservative film in the preparation process is changed, so that the selective permeation of the adjustable breath preservative film to carbon dioxide, oxygen and water vapor is achieved, and the respiration of fruits and vegetables is reduced, so that the aim of preserving freshness is fulfilled. The preservative films are classified into high water permeability and high air permeability (namely, the preservative film thickness is 20 mu m), medium water permeability and medium air permeability (namely, the preservative film thickness is 40 mu m) and low water permeability and low air permeability (namely, the preservative film thickness is 60 mu m) according to different film thicknesses. Wherein the high permeability and high air permeability are set as an experimental group (1), the medium permeability and medium air permeability are set as an experimental group (2), and the low permeability and low air permeability are set as an experimental group (3). The experimental data of the water and air permeability of the three types of adjustable breath preservative films are recorded as table 1, and the technology for measuring the water and air permeability of the adjustable breath preservative films in this embodiment is not described in detail herein for the prior art.
Table 1 the water and air permeability of three types of cling films.
Example two
In the embodiment, five fruits and vegetables such as lentinus edodes, lettuce, tomatoes, juicy peaches and red grape are selected to carry out fresh-keeping experiments by using the adjustable respiratory film, and the five fruits and vegetables are approximately divided into four equal parts with the same quality and are placed in four experimental groups such as a blank control group, an experimental group (1), an experimental group (2) and an experimental group (3).
The breath-adjustable preservative film is formed into three-edge sealing type preservative bags with applicable specifications through a heat sealing machine, and five preservative bags of each type are prepared for sealing and packaging five fruits and vegetables such as mushrooms, lettuce, tomatoes, juicy peaches and red grape.
The experimental environment is a refrigerated fresh-keeping cabinet, and the temperature is 0-1 ℃, which is just the proper storage temperature of five fruits and vegetables such as mushrooms, lettuce, tomatoes, juicy peaches and red extracts.
Blank control group: and (3) putting one part of lentinus edodes, lettuce, tomatoes, juicy peaches and red grape into a refrigerated fresh-keeping cabinet at 0-1 ℃ without sealing with a fresh-keeping bag, so that the fresh-keeping days of fruits and vegetables can be prolonged by comparing the breathing fresh-keeping film in an experimental group. The appearance state of the initial gram weight of the fruits and vegetables is recorded.
Experimental group (1): sealing one part of mushrooms, lettuce, tomatoes, juicy peaches and red grapes by using a high-permeability and high-air-permeability fresh-keeping bag, putting the sealed bag into a refrigerated fresh-keeping cabinet at 0-1 ℃, and recording the initial gram weight and appearance state of fruits and vegetables.
Experimental group (2): sealing a part of shiitake, lettuce, tomatoes, juicy peaches and red grape in a permeable medium-permeability fresh-keeping bag in use, putting the sealed bag into a refrigerated fresh-keeping cabinet at 0-1 ℃, and recording the initial gram weight and appearance state of fruits and vegetables.
Experimental group (3): sealing one part of mushrooms, lettuce, tomatoes, juicy peaches and red grapes by using a low-permeability and low-air-permeability fresh-keeping bag, putting the sealed bag into a refrigerated fresh-keeping cabinet at 0-1 ℃, and recording the initial gram weight and appearance state of fruits and vegetables.
Experimental data of days of freshness of foods (judged from appearance state) are recorded as table 2, and experimental data of water loss rate of foods (judged from initial grammage) are recorded as table 3.
Table 2 specific days for fresh-keeping of the preservative films of different experimental groups
Table 3 dehydration rates of fruits and vegetables of different experimental groups
According to the results, the mushroom fruits and vegetables such as mushrooms are fast in water loss, so that the breathable preservative film with low water permeability and low air permeability in the experimental group (3) is preferably selected, the preservation period is longer, and the water loss rate is lower; for green-leaf fruits and vegetables such as lettuce, although the water loss is quick, the respiration is strong, so that the breathing preservative film with high water permeability and high air permeability in the experimental group (1) is preferably selected, bacterial breeding is reduced, and the preservation period is longer;
for the fruits and vegetables, under the condition of small difference of the sizes of the fruits, the smoother the surface is, the lower the specific surface area is, the lower the water loss speed is correspondingly, so that the breathing preservative film with high water permeability and high air permeability is preferably selected; the coarser the surface is, the higher the specific surface area is, the higher the water loss speed is, so that the breathing preservative film with low water permeability and low air permeability is preferably selected. In the experiment, tomatoes and red grapes are high in water permeability and high in air permeability in the experiment group (1) and are fresh-keeping days longer; the fresh-keeping days of the breathing fresh-keeping film with low water permeability and low air permeability of the juicy peach in the experimental group (3) are longer.
In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present utility model. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the utility model. Thus, the present utility model is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (3)
1. The breath-adjustable preservative film for fruits and vegetables is characterized by comprising an outer layer film and an inner layer film;
the outer layer film is a preservative base film;
the inner layer film is a metallocene polyethylene film:
the thickness of the breath-adjustable preservative film is 20-60 mu m.
2. The adjustable respiratory preservative film for fruits and vegetables according to claim 1, wherein the thickness of the respiratory preservative film is 20 μm.
3. The adjustable respiratory preservative film for fruits and vegetables according to claim 1, wherein the thickness of the respiratory preservative film is 60 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202223071688.1U CN218908321U (en) | 2022-11-21 | 2022-11-21 | A adjustable breathing plastic wrap for fruit vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202223071688.1U CN218908321U (en) | 2022-11-21 | 2022-11-21 | A adjustable breathing plastic wrap for fruit vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN218908321U true CN218908321U (en) | 2023-04-25 |
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ID=86048188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202223071688.1U Active CN218908321U (en) | 2022-11-21 | 2022-11-21 | A adjustable breathing plastic wrap for fruit vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN218908321U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115676135A (en) * | 2022-11-21 | 2023-02-03 | 江苏申凯包装高新技术股份有限公司 | A adjustable fresh-keeping membrane of breathing for fruit vegetables |
-
2022
- 2022-11-21 CN CN202223071688.1U patent/CN218908321U/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115676135A (en) * | 2022-11-21 | 2023-02-03 | 江苏申凯包装高新技术股份有限公司 | A adjustable fresh-keeping membrane of breathing for fruit vegetables |
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| GR01 | Patent grant | ||
| GR01 | Patent grant |