CN106117708A - A kind of fat food packaging material and preparation method thereof - Google Patents
A kind of fat food packaging material and preparation method thereof Download PDFInfo
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- CN106117708A CN106117708A CN201610477968.2A CN201610477968A CN106117708A CN 106117708 A CN106117708 A CN 106117708A CN 201610477968 A CN201610477968 A CN 201610477968A CN 106117708 A CN106117708 A CN 106117708A
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L23/00—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers
- C08L23/02—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers not modified by chemical after-treatment
- C08L23/04—Homopolymers or copolymers of ethene
- C08L23/06—Polyethene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2301/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
- C08J2301/08—Cellulose derivatives
- C08J2301/26—Cellulose ethers
- C08J2301/28—Alkyl ethers
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2323/04—Homopolymers or copolymers of ethene
- C08J2323/06—Polyethene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K2201/00—Specific properties of additives
- C08K2201/014—Additives containing two or more different additives of the same subgroup in C08K
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2203/00—Applications
- C08L2203/16—Applications used for films
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
- C08L2205/035—Polymer mixtures characterised by other features containing three or more polymers in a blend containing four or more polymers in a blend
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/14—Polymer mixtures characterised by other features containing polymeric additives characterised by shape
- C08L2205/16—Fibres; Fibrils
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- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a kind of fat food packaging material and preparation method thereof, the mass fraction of component and each component is as follows: polyethylene 30 ~ 50 parts, sodium gluconate 2 ~ 8 parts, poly-epoxy succinic acid 0.1 ~ 0.8 part, trimethylolpropane triester 0.3 ~ 1.2 part, caprolactam 2 ~ 6 parts, carboxyethyl cellulose 1 ~ 4 part, 2 ~ 6 parts of furfural, poly-phthalein amine fiber 1 ~ 5 part, Methanamide 0.5 ~ 1.5 part, 2 ~ 8 parts of antioxidant, plasticizer 1 ~ 5 part, stabilizer 1 ~ 3 part.The fat food packaging material that the present invention the provides adjustment by formula, selects the additive of safety, and addition content is low, non-migratory in fatty foodstuff is packed.
Description
Technical field
The invention belongs to field of packaging material, be specifically related to a kind of fat food packaging material and preparation side thereof
Method.
Background technology
Along with the development of modern science and technology, plastics effect in national economy and modern science and technology extends day by day,
It is widely used in various fields.Showing according to related data, plastics account for plastics total output for the sales volume of packaging for foodstuff
About 25%.Relative to glass and metal material, plastics are owing to its material is light, transportation and sale convenient, chemistry is steady, qualitative good, easy
Processing, the advantage such as good decorating effect and good food protection effect, food packaging industry is widely used.It is main
It is used for stoping the irradiation of light, oxygen, water vapour, the infiltration of carbon dioxide, microorganism and the corrosion of other chemical substances, protection food
Quality and health, do not lose primitive component and nutrition, convenient storing, promote to sell, improve shelf life and commodity value.But
We are it also seen that the plastics negative effects to food packaging safety, and the PVC preservative film such as domestic report in 2005 is poisonous
Event and the poisonous event of disposable plastic tableware.This is owing to polymeric material is when manufacturing, for improving its processing and making
By performance, often add some chemical addition agents or auxiliary agent (includes antioxidant, plasticizer, heat stabilizer, ultraviolet light stabilized
Agent, absorbent, antistatic additive, filling modifying agent, lubricant, coloring agent, insecticide and preservative etc.).These additives or help
Agent, can during plastics package with Food Contact together with polymer monomer, oligomer, copolymer, macromolecules degradation product etc.
Can migrate into food, thus health is produced potentially hazardous.
Plastic sheeting is one of topmost flexible packing material, plastic sheeting of a great variety, and characteristic is different.Poly-inclined dichloro
Ethylene (PVDC) thin film is suitable for packaged food, and can be the most fresh-keeping；And water-soluble poval (PVA) thin film need not break a seal directly
Connect in input water and can use；Wherein polyethylene (PE) thin film is the plastic film that usage amount is maximum, accounts for plastic sheeting
More than the 40% of total consumption.Although PE thin film is the most very good at the aspect such as outward appearance, intensity, but it have good toughness,
Moisture resistance and heat sealability, and machine-shaping is convenient, low price, so application is widely.Fatty foodstuff be different from aqueous,
Acid, alcohol type food, because most migration thing has lipotropy, migrates and occurs the most severe situation to typically occur in fat
In food and packaging material contact process, and presently used packaging material for food the most careful differentiation different food products, often use
The plastic casing packaged food of rule, additive therein or auxiliary agent are easily migrating in the contact process of fat food
Food, health risk.
Summary of the invention
The present invention provides a kind of fat food packaging material and preparation method thereof, by the adjustment of formula, selects safety
Additive, addition content is low, fatty foodstuff pack in non-migratory.
To achieve these goals, the technical solution used in the present invention is:
A kind of fat food packaging material, the mass fraction of component and each component is as follows: polyethylene 30 ~ 50 parts, gluconic acid
2 ~ 8 parts of sodium, poly-epoxy succinic acid 0.1 ~ 0.8 part, trimethylolpropane triester 0.3 ~ 1.2 part, caprolactam 2 ~ 6 parts, carboxylic second
Base cellulose 1 ~ 4 part, 2 ~ 6 parts of furfural, poly-phthalein amine fiber 1 ~ 5 part, Methanamide 0.5 ~ 1.5 part, 2 ~ 8 parts of antioxidant, plasticising
Agent 1 ~ 5 part, stabilizer 1 ~ 3 part.
Described antioxidant is antioxidant 1010 or irgasfos 168.
Described plasticizer is octyl epoxy stearate.
Described stabilizer is calcium stearate.
Described a kind of fat food packaging material, the mass fraction of component and each component is as follows: polyethylene 40 parts,
Sodium gluconate 5 parts, poly-epoxy succinic acid 0.4 part, trimethylolpropane triester 0.6 part, caprolactam 4 parts, carboxyethyl is fine
Dimension element 2.5 parts, 4 parts of furfural, poly-phthalein amine fiber 3 parts, Methanamide 1 part, 5 parts of antioxidant, plasticizer 3 parts, stabilizer 2
Part.
The preparation method of described a kind of fat food packaging material, comprises the steps:
1) adding in high-speed mixer by polyethylene, carboxyethyl cellulose, poly-phthalein amine fiber and stabilizer, mixed at high speed is to material
Temperature reaches 60 ~ 80 DEG C；Adding other component, control temperature, at 90 ~ 100 DEG C, heats 10 ~ 15 minutes；
2) utilizing two-roll mill to plasticate, temperature controls at 120 ~ 150 DEG C, and plasticate 5 ~ 10min repeatedly, bottom sheet；
3) by step 2) sheet material of bottom sheet puts into the mould of extrusion press, molds, and die plate temperature is 140 ~ 160 DEG C, protects
Pressure 5 ~ 10min, the most with pressure is cooled to 40 ~ 50 DEG C, is molded into goods.
Material temperature described in step 1) is 70 DEG C, adds other component, and control temperature, at 100 DEG C, heats 10 minutes.
Step 2) in plasticating temperature control at 140 DEG C, plasticate 8min repeatedly.
In step 3), die plate temperature is 150 DEG C, pressurize 8min, the most with pressure is cooled to 45 DEG C.
Beneficial effect:
Fat food packaging material that the present invention provides and preparation method thereof, by the adjustment of formula, select the interpolation of safety
Agent, addition content is low, non-migratory in fatty foodstuff is packed.
Detailed description of the invention
Embodiment 1
A kind of fat food packaging material, the mass fraction of component and each component is as follows: polyethylene 50 parts, sodium gluconate 8
Part, poly-epoxy succinic acid 0.8 part, trimethylolpropane triester 1.2 parts, caprolactam 6 parts, carboxyethyl cellulose 4 parts, bran
6 parts of aldehyde, poly-phthalein amine fiber 5 parts, Methanamide 1.5 parts, antioxidant 1010 8 parts, plasticizer octyl epoxy stearate 5 parts, surely
Determine agent calcium stearate 3 parts.
Preparation method, comprises the steps:
1) polyethylene, carboxyethyl cellulose, poly-phthalein amine fiber and stabilizer are added in high-speed mixer, with the speed of 3000rpm
Degree mixed at high speed to material temperature reaches 70 DEG C；Adding other component, control temperature, at 100 DEG C, heats 10 minutes；
2) utilizing two-roll mill to plasticate, temperature controls at 140 DEG C, and plasticate 8min repeatedly, bottom sheet；
3) by step 2) sheet material of bottom sheet puts into the mould of extrusion press, molds, and die plate temperature is 150 DEG C, pressurize
8min, the most with pressure is cooled to 45 DEG C, is molded into goods.
Embodiment 2
A kind of fat food packaging material, the mass fraction of component and each component is as follows: polyethylene 30 parts, sodium gluconate 2
Part, poly-epoxy succinic acid 0.1 part, trimethylolpropane triester 0.3 part, caprolactam 2 parts, carboxyethyl cellulose 1 part, bran
2 parts of aldehyde, poly-phthalein amine fiber 1 part, Methanamide 0.5 part, antioxidant 1010 2 parts, plasticizer octyl epoxy stearate 1 part, surely
Determine agent calcium stearate 1 part.
Preparation method, comprises the steps:
1) polyethylene, carboxyethyl cellulose, poly-phthalein amine fiber and stabilizer are added in high-speed mixer, with the speed of 3000rpm
Degree mixed at high speed to material temperature reaches 70 DEG C；Adding other component, control temperature, at 100 DEG C, heats 10 minutes；
2) utilizing two-roll mill to plasticate, temperature controls at 140 DEG C, and plasticate 8min repeatedly, bottom sheet；
3) by step 2) sheet material of bottom sheet puts into the mould of extrusion press, molds, and die plate temperature is 150 DEG C, pressurize
8min, the most with pressure is cooled to 45 DEG C, is molded into goods.
Embodiment 3
A kind of fat food packaging material, the mass fraction of component and each component is as follows: polyethylene 45 parts, sodium gluconate 6
Part, poly-epoxy succinic acid 0.6 part, trimethylolpropane triester 0.5 part, caprolactam 3 parts, carboxyethyl cellulose 2 parts, bran
3 parts of aldehyde, poly-phthalein amine fiber 2 parts, Methanamide 0.8 part, antioxidant 1010 3 parts, plasticizer octyl epoxy stearate 2 parts, surely
Determine agent calcium stearate 2 parts.
Preparation method, comprises the steps:
1) polyethylene, carboxyethyl cellulose, poly-phthalein amine fiber and stabilizer are added in high-speed mixer, with the speed of 3000rpm
Degree mixed at high speed to material temperature reaches 70 DEG C；Adding other component, control temperature, at 100 DEG C, heats 10 minutes；
2) utilizing two-roll mill to plasticate, temperature controls at 140 DEG C, and plasticate 8min repeatedly, bottom sheet；
3) by step 2) sheet material of bottom sheet puts into the mould of extrusion press, molds, and die plate temperature is 150 DEG C, pressurize
8min, the most with pressure is cooled to 45 DEG C, is molded into goods.
Embodiment 4
A kind of fat food packaging material, the mass fraction of component and each component is as follows: polyethylene 35 parts, sodium gluconate 3
Part, poly-epoxy succinic acid 0.4 part, trimethylolpropane triester 1 part, caprolactam 5 parts, carboxyethyl cellulose 3 parts, furfural
5 parts, poly-phthalein amine fiber 4 parts, Methanamide 1.2 parts, antioxidant 1010 6 parts, plasticizer octyl epoxy stearate 4 parts, stable
Agent calcium stearate 2 parts.
Preparation method, comprises the steps:
1) polyethylene, carboxyethyl cellulose, poly-phthalein amine fiber and stabilizer are added in high-speed mixer, with the speed of 3000rpm
Degree mixed at high speed to material temperature reaches 70 DEG C；Adding other component, control temperature, at 100 DEG C, heats 10 minutes；
2) utilizing two-roll mill to plasticate, temperature controls at 140 DEG C, and plasticate 8min repeatedly, bottom sheet；
3) by step 2) sheet material of bottom sheet puts into the mould of extrusion press, molds, and die plate temperature is 150 DEG C, pressurize
8min, the most with pressure is cooled to 45 DEG C, is molded into goods.
Embodiment 5
A kind of fat food packaging material, the mass fraction of component and each component is as follows: polyethylene 40 parts, sodium gluconate 5
Part, poly-epoxy succinic acid 0.4 part, trimethylolpropane triester 0.6 part, caprolactam 4 parts, carboxyethyl cellulose 2.5 parts,
4 parts of furfural, poly-phthalein amine fiber 3 parts, Methanamide 1 part, irgasfos 168 5 parts, plasticizer octyl epoxy stearate 3 parts, firmly
Fat acid calcium 2 parts.
Preparation method, comprises the steps:
1) polyethylene, carboxyethyl cellulose, poly-phthalein amine fiber and stabilizer are added in high-speed mixer, with the speed of 3000rpm
Degree mixed at high speed to material temperature reaches 70 DEG C；Adding other component, control temperature, at 100 DEG C, heats 10 minutes；
2) utilizing two-roll mill to plasticate, temperature controls at 140 DEG C, and plasticate 8min repeatedly, bottom sheet；
3) by step 2) sheet material of bottom sheet puts into the mould of extrusion press, molds, and die plate temperature is 150 DEG C, pressurize
8min, the most with pressure is cooled to 45 DEG C, is molded into goods.
The permeability test of the packaging material of embodiment 1 ~ 5
Oiliness thoroughly: under the conditions of temperature 60 C ± 2 DEG C, place 72 hours.
Ethanol transit dose: under the conditions of temperature 40 DEG C ± 2 DEG C, places 7 days.
Steam penetrating capacity: be 65% ± 5% and under the conditions of temperature 40 DEG C ± 2 DEG C at relative humidity, places 14 days.
Ethanol, steam penetrating capacity are calculated as follows:
((W1-W2)/(W1-W0)) * 100%, wherein:
The weight of W0-empty package box: (g)
Packing box and the weight of solvent before W1-test: (g),
Packing box and weight of solvent (g) after W2-test.
Oiliness, ethanol transit dose, steam penetrating capacity result of the test are shown in Table 1 thoroughly.
Table 1
| Oiliness thoroughly | Ethanol transit dose | Steam penetrating capacity | |
| Embodiment 1 | Without oil stain | 0.2% | 0.17% |
| Embodiment 2 | Without oil stain | 0.18% | 0.14% |
| Embodiment 3 | Without oil stain | 0.16% | 0.11% |
| Embodiment 4 | Without oil stain | 0.12% | 0.01% |
| Embodiment 5 | Without oil stain | 0.07% | 0 |
The migration experiment of additive in embodiment 1-5 fat food packaging material, method is as follows:
Accurately weigh the packaging material that 10g embodiment 1-5 prepares, be positioned in soxhlet's extraction device, take 150mL with graduated cylinder
Dichloromethane extract, water-bath temperature controls in 52 (± 0.3) DEG C, and the time is that 12 hours, 24 hours and 36 are little
Time.Solution after extraction filters through separatory funnel, then with dichloromethane constant volume to 200mL, then takes 20mL and be blown to through nitrogen
0.1mL, then with anhydrous alcohol solution constant volume to 10mL, take 2mL and be filtered in sample injection bottle, cold preservation, high-efficient liquid phase color
In analysis of spectrum sample, antioxidant and the content of plasticizer, the results are shown in Table 2.
Table 2
| Antioxidant content (μ g/mL) | Plasticizer loading (μ g/mL) | |
| Embodiment 1 | 0.04 | 0.02 |
| Embodiment 2 | 0.03 | 0.01 |
| Embodiment 3 | 0.02 | 0 |
| Embodiment 4 | 0 | 0.01 |
| Embodiment 5 | 0 | 0 |
Claims (9)
1. fat food packaging material, it is characterised in that the mass fraction of component and each component is as follows: polyethylene 30 ~
50 parts, sodium gluconate 2 ~ 8 parts, poly-epoxy succinic acid 0.1 ~ 0.8 part, trimethylolpropane triester 0.3 ~ 1.2 part, acyl in oneself
Amine 2 ~ 6 parts, carboxyethyl cellulose 1 ~ 4 part, 2 ~ 6 parts of furfural, poly-phthalein amine fiber 1 ~ 5 part, Methanamide 0.5 ~ 1.5 part, antioxygen
Agent 2 ~ 8 parts, plasticizer 1 ~ 5 part, stabilizer 1 ~ 3 part.
A kind of fat food packaging material the most according to claim 1, it is characterised in that described antioxidant is antioxidant
1010 or irgasfos 168.
A kind of fat food packaging material the most according to claim 1, it is characterised in that described plasticizer is that epoxy is hard
Fat acid monooctyl ester.
A kind of fat food packaging material the most according to claim 1, it is characterised in that described stabilizer is stearic acid
Calcium.
A kind of fat food packaging material the most according to claim 1, it is characterised in that component and the quality of each component
Number is as follows: polyethylene 40 parts, sodium gluconate 5 parts, poly-epoxy succinic acid 0.4 part, trimethylolpropane triester 0.6 part,
Caprolactam 4 parts, carboxyethyl cellulose 2.5 parts, 4 parts of furfural, poly-phthalein amine fiber 3 parts, Methanamide 1 part, antioxidant 5
Part, plasticizer 3 parts, stabilizer 2 parts.
6. the preparation method of a kind of fat food packaging material described in any one in claim 1 to 5, it is characterised in that
Comprise the steps:
Polyethylene, carboxyethyl cellulose, poly-phthalein amine fiber and stabilizer being added in high-speed mixer, mixed at high speed is to material temperature
Reach 60 ~ 80 DEG C；Adding other component, control temperature, at 90 ~ 100 DEG C, heats 10 ~ 15 minutes；
Utilizing two-roll mill to plasticate, temperature controls at 120 ~ 150 DEG C, and plasticate 5 ~ 10min repeatedly, bottom sheet；
By step 2) sheet material of bottom sheet puts into the mould of extrusion press, molds, and die plate temperature is 140 ~ 160 DEG C, pressurize 5
~ 10min, the most with pressure is cooled to 40 ~ 50 DEG C, is molded into goods.
The preparation method of a kind of fat food packaging material the most according to claim 6, it is characterised in that in step 1)
Described material temperature is 70 DEG C, adds other component, and control temperature, at 100 DEG C, heats 10 minutes.
The preparation method of a kind of fat food packaging material the most according to claim 6, it is characterised in that step 2) in
Plasticating temperature controls at 140 DEG C, and plasticate 8min repeatedly.
The preparation method of a kind of fat food packaging material the most according to claim 6, it is characterised in that in step 3)
Die plate temperature is 150 DEG C, pressurize 8min, the most with pressure is cooled to 45 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610477968.2A CN106117708A (en) | 2016-06-27 | 2016-06-27 | A kind of fat food packaging material and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610477968.2A CN106117708A (en) | 2016-06-27 | 2016-06-27 | A kind of fat food packaging material and preparation method thereof |
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| CN106117708A true CN106117708A (en) | 2016-11-16 |
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| CN201610477968.2A Pending CN106117708A (en) | 2016-06-27 | 2016-06-27 | A kind of fat food packaging material and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108192229A (en) * | 2017-12-29 | 2018-06-22 | 叶芳 | A kind of packaging material preparation process for food |
| CN110031457A (en) * | 2019-04-15 | 2019-07-19 | 深圳安吉尔饮水产业集团有限公司 | The measuring method of ethyl alcohol the amount of migration in a kind of food contact material |
Citations (3)
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| JPH10251461A (en) * | 1997-03-13 | 1998-09-22 | Asahi Chem Ind Co Ltd | Composition for calendering |
| CN105419052A (en) * | 2015-12-21 | 2016-03-23 | 常熟市久昇电器有限公司 | Mould-proof energy-saving refrigerator door seal |
| CN105419351A (en) * | 2015-12-23 | 2016-03-23 | 刘家容 | Composite membrane medical soft plastic infusion bag and preparation method thereof |
-
2016
- 2016-06-27 CN CN201610477968.2A patent/CN106117708A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10251461A (en) * | 1997-03-13 | 1998-09-22 | Asahi Chem Ind Co Ltd | Composition for calendering |
| CN105419052A (en) * | 2015-12-21 | 2016-03-23 | 常熟市久昇电器有限公司 | Mould-proof energy-saving refrigerator door seal |
| CN105419351A (en) * | 2015-12-23 | 2016-03-23 | 刘家容 | Composite membrane medical soft plastic infusion bag and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李宪华: "《食品包装与食品添加剂》", 30 September 2006, 北京：知识出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108192229A (en) * | 2017-12-29 | 2018-06-22 | 叶芳 | A kind of packaging material preparation process for food |
| CN110031457A (en) * | 2019-04-15 | 2019-07-19 | 深圳安吉尔饮水产业集团有限公司 | The measuring method of ethyl alcohol the amount of migration in a kind of food contact material |
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Application publication date: 20161116 |