CN110643075A - Nano preservative film and application thereof to fresh-cut fruits and vegetables - Google Patents
Nano preservative film and application thereof to fresh-cut fruits and vegetables Download PDFInfo
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 70
- 230000002335 preservative effect Effects 0.000 title claims abstract description 70
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 45
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 66
- 229920001218 Pullulan Polymers 0.000 claims abstract description 23
- 239000004373 Pullulan Substances 0.000 claims abstract description 23
- 235000019423 pullulan Nutrition 0.000 claims abstract description 23
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims abstract description 22
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- 231100000252 nontoxic Toxicity 0.000 abstract description 2
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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
- C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
- C08L1/02—Cellulose; Modified cellulose
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01D—MECHANICAL METHODS OR APPARATUS IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS
- D01D5/00—Formation of filaments, threads, or the like
- D01D5/0007—Electro-spinning
- D01D5/0061—Electro-spinning characterised by the electro-spinning apparatus
- D01D5/0069—Electro-spinning characterised by the electro-spinning apparatus characterised by the spinning section, e.g. capillary tube, protrusion or pin
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01D—MECHANICAL METHODS OR APPARATUS IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS
- D01D5/00—Formation of filaments, threads, or the like
- D01D5/0007—Electro-spinning
- D01D5/0061—Electro-spinning characterised by the electro-spinning apparatus
- D01D5/0092—Electro-spinning characterised by the electro-spinning apparatus characterised by the electrical field, e.g. combined with a magnetic fields, using biased or alternating fields
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- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
- D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
- D04H1/425—Cellulose series
- D04H1/4258—Regenerated cellulose series
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- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
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- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
- D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
- D04H1/4382—Stretched reticular film fibres; Composite fibres; Mixed fibres; Ultrafine fibres; Fibres for artificial leather
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- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/70—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres characterised by the method of forming fleeces or layers, e.g. reorientation of fibres
- D04H1/72—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres characterised by the method of forming fleeces or layers, e.g. reorientation of fibres the fibres being randomly arranged
- D04H1/728—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres characterised by the method of forming fleeces or layers, e.g. reorientation of fibres the fibres being randomly arranged by electro-spinning
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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
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/02—Elements
- C08K3/08—Metals
- C08K2003/0806—Silver
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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
- C08K2201/011—Nanostructured additives
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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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- Engineering & Computer Science (AREA)
- Textile Engineering (AREA)
- Mechanical Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a nanometer preservative film and application thereof on fresh-cut fruits and vegetables, comprising the following steps: the nano preservative film is prepared from the raw materials of micro-fibrillated nano cellulose, pullulan, cassava starch, 1-3 citric acid, 0.5-2 nano silver and the like, and is green, environment-friendly and non-toxic.
Description
Technical Field
The invention relates to the technical field of preservative films, in particular to a nano preservative film and application thereof to fresh-cut fruits and vegetables.
Background
The preservative film is a plastic packaging product, is generally used for the occasions of microwave oven food heating, refrigerator food preservation, fresh and cooked food packaging and the like, is widely applied in the food packaging field of family life, supermarket stores, hotels and restaurants and industrial production,
fresh-cut fruits and vegetables, also known as semi-processed vegetables and fruits, refer to products which are prepared by grading, sorting, cleaning, slitting, preserving , packaging and the like on fresh vegetables and keep the products in a raw state. With the acceleration of modern life rhythm and the continuous improvement of standard of living, people's demand to vegetables consumption is higher and higher, along with the continuous development of urban environment construction, it is higher and higher to reduce the call of municipal refuse, and a large amount of farmer's markets are rebuilt into the supermarket, and fresh-cut vegetables generally utilize plastic wrap parcel after cutting.
The existing preservative film has large harm and high pollution to things due to the problem of the material, the water loss is serious after the existing preservative film wraps the fresh-cut fruits and vegetables, and the vitamin C loss of the fresh-cut fruits and vegetables is serious, so that the preservation and the eating of the fresh-cut fruits and vegetables are not facilitated.
Disclosure of Invention
The invention aims to provide a nano preservative film and application thereof on fresh-cut fruits and vegetables, and aims to solve the problems that the existing preservative film in the background technology is relatively harmful and has high pollution to things due to the problem of material per se, the existing preservative film has serious water loss after wrapping the fresh-cut fruits and vegetables, the vitamin C loss of the fresh-cut fruits and vegetables is serious, and the preservation and eating of the fresh-cut fruits and vegetables are not facilitated.
In order to achieve the purpose, the invention provides the following technical scheme: a nanometer preservative film and application thereof on fresh-cut fruits and vegetables comprise:
20-30 parts of microfibrillated nano-cellulose, 10-20 parts of modified chitosan, 13-20 parts of pullulan, 7-16 parts of cassava starch, 4-12 parts of gelatin, 5-9 parts of polylactic acid, 1-3 parts of citric acid and 0.5-2 parts of nano-silver.
Preferably, the composition comprises 20 parts of microfibrillated nano-cellulose, 10 parts of modified chitosan, 13 parts of pullulan, 7 parts of cassava starch, 4 parts of gelatin, 5 parts of polylactic acid, 1 part of citric acid and 0.5 part of nano-silver.
Preferably, 25 parts of microfibrillated nano-cellulose, 15 parts of modified chitosan, 16 parts of pullulan, 12 parts of cassava starch, 8 parts of gelatin, 7 parts of polylactic acid, 2 parts of citric acid and 1 part of nano-silver.
Preferably, 30 parts of microfibrillated nano-cellulose, 20 parts of modified chitosan, 20 parts of pullulan, 16 parts of cassava starch, 12 parts of gelatin, 9 parts of polylactic acid, 3 parts of citric acid and 2 parts of nano-silver.
Preferably, the preparation method of the nano preservative film comprises the following steps:
s1, at room temperature, putting pullulan into ethanol with volume fraction of 92%, stirring and fully dissolving to enable the mass concentration of pullulan to be 16% -18%, adding modified chitosan and modified chitosan after fully dissolving, continuing to dissolve, and adding microfibrillated nano-cellulose after dissolving to obtain a primary spinning solution;
s2, taking a proper amount of deionized water, adding gelatin and tapioca starch into the deionized water, heating and stirring to fully dissolve the gelatin, cooling to form a mixed solution, and pouring the mixed solution into the primary spinning solution to obtain a basic spinning solution;
s3, adding polylactic acid, citric acid and nano silver into the basic spinning solution, fully stirring until the polylactic acid, the citric acid and the nano silver are dissolved uniformly, and standing until bubbles in the solution completely disappear to obtain the spinning solution;
s4, placing the spinning solution on an electrostatic spinning machine for spinning, wherein the electrostatic voltage of the electrostatic spinning machine is as follows: 16kv-18kv, acceptance distance: 14-16 cm; and obtaining the non-woven fabric type nano preservative film, wherein the thickness of the nano preservative film is 0.08-0.10 mm.
Preferably, room temperature of electrospinning: 20-25 ℃ and air humidity: 45 to 65 percent.
An application of a nanometer preservative film on fresh-cut fruits and vegetables,
s1, selecting the size of the nano preservative film: selecting the size of the corresponding nano preservative film according to the volume and the area of the fresh-cut fruits and vegetables;
s2, wrapping with a nano preservative film: the nanometer preservative film is covered on the section of the fruit and vegetable, the fruit and vegetable are completely wrapped by the nanometer preservative film, and then the air between the nanometer preservative film and the surface of the fruit and vegetable is extruded by extrusion, so that the nanometer preservative film is completely attached to the surface of the fruit and vegetable.
The invention provides a nano preservative film and application thereof to fresh-cut fruits and vegetables, and the nano preservative film has the following beneficial effects:
(1) the raw materials for preparing the nano preservative film disclosed by the invention adopt various environment-friendly materials such as microfibrillated nano cellulose, pullulan, tapioca starch, gelatin and the like, so that the prepared nano preservative film is environment-friendly and nontoxic, and has good air permeability when being used.
(2) The nanometer preservative film is covered on the fresh-cut fruits and vegetables, so that the fresh-keeping days on the surfaces of the fresh-cut fruits and vegetables are long, the vitamin loss of the fruits and vegetables is reduced, the environment is protected for the fruits and vegetables, and the moisture of the fruits and vegetables is favorably locked.
Drawings
FIG. 1 is a table showing the effect of the preservative film of the present invention on the number of days for preserving fresh-cut fruits and vegetables;
FIG. 2 is a table showing the effect of the preservative film of the present invention on the weight loss rate of fresh-cut fruit and vegetable;
FIG. 3 shows the effect of the preservative film of the present invention on the vitamin C loss rate of fresh-cut fruits and vegetables.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example 1
20 parts of microfibrillated nano-cellulose, 10 parts of modified chitosan, 13 parts of pullulan, 7 parts of cassava starch, 4 parts of gelatin, 5 parts of polylactic acid, 1 part of citric acid and 0.5 part of nano-silver
The preparation method comprises the following steps: s1, at room temperature, putting pullulan into ethanol with volume fraction of 92%, stirring and fully dissolving to enable the mass concentration of pullulan to be 16% -18%, adding modified chitosan and modified chitosan after fully dissolving, continuing to dissolve, and adding microfibrillated nano-cellulose after dissolving to obtain a primary spinning solution;
s2, taking a proper amount of deionized water, adding gelatin and tapioca starch into the deionized water, heating and stirring to fully dissolve the gelatin, cooling to form a mixed solution, and pouring the mixed solution into the primary spinning solution to obtain a basic spinning solution;
s3, adding polylactic acid, citric acid and nano silver into the basic spinning solution, fully stirring until the polylactic acid, the citric acid and the nano silver are dissolved uniformly, and standing until bubbles in the solution completely disappear to obtain the spinning solution;
s4, placing the spinning solution on an electrostatic spinning machine for spinning, wherein the electrostatic voltage of the electrostatic spinning machine is as follows: 16kv-18kv, acceptance distance: 14-16cm, room temperature for electrospinning: 20-25 ℃ and air humidity: 45% -65% to obtain the non-woven fabric type nano preservative film, wherein the thickness of the nano preservative film is 0.08-0.10 mm.
Example 2
23 parts of microfibrillated nano-cellulose, 14 parts of modified chitosan, 18 parts of pullulan, 10 parts of cassava starch, 9 parts of gelatin, 6 parts of polylactic acid, 1.5 parts of citric acid and 1.5 parts of nano-silver
The preparation method comprises the following steps: s1, at room temperature, putting pullulan into ethanol with volume fraction of 92%, stirring and fully dissolving to enable the mass concentration of pullulan to be 16% -18%, adding modified chitosan and modified chitosan after fully dissolving, continuing to dissolve, and adding microfibrillated nano-cellulose after dissolving to obtain a primary spinning solution;
s2, taking a proper amount of deionized water, adding gelatin and tapioca starch into the deionized water, heating and stirring to fully dissolve the gelatin, cooling to form a mixed solution, and pouring the mixed solution into the primary spinning solution to obtain a basic spinning solution;
s3, adding polylactic acid, citric acid and nano silver into the basic spinning solution, fully stirring until the polylactic acid, the citric acid and the nano silver are dissolved uniformly, and standing until bubbles in the solution completely disappear to obtain the spinning solution;
s4, placing the spinning solution on an electrostatic spinning machine for spinning, wherein the electrostatic voltage of the electrostatic spinning machine is as follows: 16kv-18kv, acceptance distance: 14-16cm, room temperature for electrospinning: 20-25 ℃ and air humidity: 45% -65% to obtain the non-woven fabric type nano preservative film, wherein the thickness of the nano preservative film is 0.08-0.10 mm.
EXAMPLE 3
30 parts of microfibrillated nano-cellulose, 20 parts of modified chitosan, 20 parts of pullulan polysaccharide, 16 parts of cassava starch, 12 parts of gelatin, 9 parts of polylactic acid, 3 parts of citric acid and 2 parts of nano-silver.
The preparation method comprises the following steps: s1, at room temperature, putting pullulan into ethanol with volume fraction of 92%, stirring and fully dissolving to enable the mass concentration of pullulan to be 16% -18%, adding modified chitosan and modified chitosan after fully dissolving, continuing to dissolve, and adding microfibrillated nano-cellulose after dissolving to obtain a primary spinning solution;
s2, taking a proper amount of deionized water, adding gelatin and tapioca starch into the deionized water, heating and stirring to fully dissolve the gelatin, cooling to form a mixed solution, and pouring the mixed solution into the primary spinning solution to obtain a basic spinning solution;
s3, adding polylactic acid, citric acid and nano silver into the basic spinning solution, fully stirring until the polylactic acid, the citric acid and the nano silver are dissolved uniformly, and standing until bubbles in the solution completely disappear to obtain the spinning solution;
s4, placing the spinning solution on an electrostatic spinning machine for spinning, wherein the electrostatic voltage of the electrostatic spinning machine is as follows: 16kv-18kv, acceptance distance: 14-16cm, room temperature for electrospinning: 20-25 ℃ and air humidity: 45% -65% to obtain the non-woven fabric type nano preservative film, wherein the thickness of the nano preservative film is 0.08-0.10 mm.
Example 4
Selecting cucumber, tomato, cauliflower, apple and pear, and sorting, cleaning and slitting the selected fruits and vegetables.
(1) Influence of the preservative film on the preservation days of the fresh-cut fruits and vegetables:
dividing the selected experimental fruits and vegetables into three groups, wherein the group 1 is a non-wrapped preservative film, the group 2 is a wrapped common preservative film on the market, and the group 3 is a wrapped nano preservative film prepared in the embodiment 1-3, placing the three groups of experimental products into a refrigerating chamber of a refrigerator, wherein the temperature of the refrigerator is 3-7 ℃, the room temperature of the experiment is 25-30 ℃, the humidity is 68% -73%, and the results are as follows:
as can be seen from the above table, the nano preservative film prepared by the invention can prolong the preservation period of fruits and vegetables.
(2) Influence of preservative film on weight loss rate of fresh-cut fruits and vegetables:
dividing the selected experimental fruits and vegetables into three groups, wherein the group 1 is a non-wrapped preservative film, the group 2 is a wrapped common preservative film on the market, and the group 3 is a wrapped nano preservative film prepared in the embodiment 1-3, placing the three groups of experimental products into a refrigerating chamber of a refrigerator, keeping the refrigerator at the temperature of 3-7 ℃, the room temperature of the experiment at 25-30 ℃, the humidity at 68-73% for 7 days, measuring the weight before and after preservation, and calculating the weight loss rate, wherein the results are as follows:
from the above table, the nano preservative film can effectively reduce water loss and weight loss rate.
(3) Influence of the preservative film on the loss rate of vitamin C of the fresh-cut fruits and vegetables:
dividing selected experimental fruits and vegetables into three groups, wherein the group 1 is a non-wrapped preservative film, the group 2 is a wrapped common preservative film on the market, and the group 3 is a wrapped nano preservative film prepared in the embodiment 1-3, placing three groups of experimental products into a refrigerating chamber of a refrigerator, keeping the refrigerator at 3-7 ℃, the room temperature of the experiment at 25-30 ℃, the humidity at 68-73% for 7 days, measuring the content of vitamin C before and after preservation, and calculating the loss rate of the vitamin C, wherein the results are as follows:
from the above table, the use of the nano preservative film can effectively reduce the loss of vitamin C in the fresh-cut fruits and vegetables, so that the vitamin content of the fresh-cut fruits and vegetables is at a temperature.
Claims (7)
1. A nano preservative film is characterized by comprising:
20-30 parts of microfibrillated nano-cellulose, 10-20 parts of modified chitosan, 13-20 parts of pullulan, 7-16 parts of cassava starch, 4-12 parts of gelatin, 5-9 parts of polylactic acid, 1-3 parts of citric acid and 0.5-2 parts of nano-silver.
2. The nano preservative film according to claim 1, wherein: 20 parts of microfibrillated nano-cellulose, 10 parts of modified chitosan, 13 parts of pullulan, 7 parts of cassava starch, 4 parts of gelatin, 5 parts of polylactic acid, 1 part of citric acid and 0.5 part of nano-silver.
3. The nano preservative film according to claim 1, wherein: 25 parts of microfibrillated nano-cellulose, 15 parts of modified chitosan, 16 parts of pullulan, 12 parts of cassava starch, 8 parts of gelatin, 7 parts of polylactic acid, 2 parts of citric acid and 1 part of nano-silver.
4. The nano preservative film according to claim 1, wherein: 30 parts of microfibrillated nano-cellulose, 20 parts of modified chitosan, 20 parts of pullulan polysaccharide, 16 parts of cassava starch, 12 parts of gelatin, 9 parts of polylactic acid, 3 parts of citric acid and 2 parts of nano-silver.
5. The nano preservative film according to any one of claims 1 to 4, wherein: the preparation method of the nano preservative film comprises the following steps:
s1, at room temperature, putting pullulan into ethanol with volume fraction of 92%, stirring and fully dissolving to enable the mass concentration of pullulan to be 16% -18%, adding modified chitosan and modified chitosan after fully dissolving, continuing to dissolve, and adding microfibrillated nano-cellulose after dissolving to obtain a primary spinning solution;
s2, taking a proper amount of deionized water, adding gelatin and tapioca starch into the deionized water, heating and stirring to fully dissolve the gelatin, cooling to form a mixed solution, and pouring the mixed solution into the primary spinning solution to obtain a basic spinning solution;
s3, adding polylactic acid, citric acid and nano silver into the basic spinning solution, fully stirring until the polylactic acid, the citric acid and the nano silver are dissolved uniformly, and standing until bubbles in the solution completely disappear to obtain the spinning solution;
s4, placing the spinning solution on an electrostatic spinning machine for spinning, wherein the electrostatic voltage of the electrostatic spinning machine is as follows: 16kv-18kv, acceptance distance: 14-16 cm; and obtaining the non-woven fabric type nano preservative film, wherein the thickness of the nano preservative film is 0.08-0.10 mm.
6. The nano preservative film and the application thereof on fresh-cut fruits and vegetables according to claim 1, are characterized in that: room temperature of electrospinning: 20-25 ℃ and air humidity: 45 to 65 percent.
7. The application of the nano preservative film according to any one of claims 1 to 6 on fresh-cut fruits and vegetables, which is characterized in that:
s1, selecting the size of the nano preservative film: selecting the size of the corresponding nano preservative film according to the volume and the area of the fresh-cut fruits and vegetables;
s2, wrapping with a nano preservative film: the nanometer preservative film is covered on the section of the fruit and vegetable, the fruit and vegetable are completely wrapped by the nanometer preservative film, and then the air between the nanometer preservative film and the surface of the fruit and vegetable is extruded by extrusion, so that the nanometer preservative film is completely attached to the surface of the fruit and vegetable.
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