CN113201169B - Plant source ultralight vibration-damping multi-effect buffer material and preparation method thereof - Google Patents

Plant source ultralight vibration-damping multi-effect buffer material and preparation method thereof Download PDF

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CN113201169B
CN113201169B CN202110575000.4A CN202110575000A CN113201169B CN 113201169 B CN113201169 B CN 113201169B CN 202110575000 A CN202110575000 A CN 202110575000A CN 113201169 B CN113201169 B CN 113201169B
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CN113201169A (en
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李莉
王蕾
罗自生
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Zhejiang University ZJU
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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
    • C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
    • C08J9/32—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof from compositions containing microballoons, e.g. syntactic foams
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
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    • A—HUMAN NECESSITIES
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract

The invention relates to a plant source ultralight vibration reduction multiple-effect buffer material and a preparation method thereof, wherein the plant source ultralight vibration reduction multiple-effect buffer material comprises the following raw materials in parts by weight: 55-70 parts of white grapefruit pulp and CaCl 2 0.5-1.5 parts of carboxymethyl chitosan, a hollow microsphere foaming agent, a fruit and vegetable preservative, a flexibilizer, a dispersing agent and the balance of water, wherein the components are foamed to obtain the buffer material. The invention takes plant source natural material pomelo white pulp as raw material, grinds the pomelo white pulp into powder, takes CaCl2 as cross-linking agent, adds carboxymethyl chitosan as humectant and antibacterial agent, prepares into paste, has plasticity, can fill gaps between fruits and vegetables according to shapes and shapes of fresh fruits and vegetables, reduces expansion between fruits and vegetables in transportation process, achieves vibration damping and buffering effects, avoids damage, and achieves the rebound rate of 67-78% after the material is air-dried and formed and the material density of 0.15-0.25kg/m according to detection 3 Effectively reducing logistics burden.

Description

Plant source ultralight vibration-damping multi-effect buffer material and preparation method thereof
Technical Field
The invention belongs to the field of fruit and vegetable protective agents, and particularly relates to a plant-source ultralight vibration-damping multi-effect buffer material and a preparation method thereof.
Background
In the transportation process of fresh fruits and vegetables, mechanical damage is generated due to collision and bumping, microorganisms invade, ethylene is damaged, and the like, so that the fruits and vegetables are accelerated to deteriorate, and serious economic loss is caused. The existing vibration-damping packaging materials such as foamed plastics, corrugated boards and paper pulp are usually prepared into fixed shapes without plasticity, but the size difference exists among fruit and vegetable individuals, the fixed specification is easy to be not accordant with the actual size of the fruit and vegetable, gaps are generated between the packaging materials and the fruit and vegetable, and mechanical collision is difficult to avoid in the transportation process. The existing vibration-damping packaging material has higher density and is easy to increase the logistics burden and the transportation cost.
The applicant has found the following patent documents, the disclosures of which are as follows:
patent document 1 (CN 108945822A) discloses a vibration-damping type fruit logistics packaging box, which mainly solves the problem of poor vibration-damping effect of the existing fruit logistics packaging box by matching a vibration-damping spring with a supporting plate. However, the vibration reduction mode can only reduce the overall vibration of the packing box in the fruit logistics process, and the mutual collision between fruits in the transportation process is difficult to avoid.
Patent document 2 (CN 111056146A) discloses a layered fruit packing box with protection function, the middle part of the inner cavity of the fruit box body is clamped with a plurality of layers of placing plates, the inner cavities of the plurality of layers of placing plates are fixedly connected with partition plates, all around the fruit box body are provided with protection grooves, the lower part of the front end of the fruit box body is provided with an interlayer, and the inner cavity of the interlayer is provided with a vibration damper. However, the internal space of the fruit bag is a cuboid, so that for the fruit, a gap is formed between the fruit and the package, and collision is easy to generate in the transportation process.
Patent document 3 (CN 110817124A) discloses a spherical vegetable and fruit anti-extrusion packaging box, which comprises a vibration reduction box and an inner box, wherein a main air bag is fixedly connected to the bottom of the inner wall of the vibration reduction box, a main memory sponge cavity is bonded to the inner wall of the main air bag, a main memory sponge is bonded to the inside of the main memory sponge cavity, a main valve plate is installed on the inner wall of a main air inlet pipe, the main valve plate is close to a main spring fixedly connected to one side of the vibration reduction box, and the other side of the main spring is fixedly connected to the top of the inner wall of the main air inlet pipe through a fixing block so as to achieve the purpose of anti-extrusion of spherical vegetable and fruit, but the packaging box has no applicability to fruits such as grapes and bananas.
The above patent documents mainly use support structures such as airbags and protection plates for shock absorption, and still have the problems of size mismatch and high density of the shock absorption packaging material.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a plant-derived ultralight vibration-damping multi-effect buffer material with good plasticity, low cost and convenient use and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a plant-source ultralight vibration-damping multi-effect buffer material comprises the following raw materials in parts by weight:
Figure GDA0003850281190000021
Figure GDA0003850281190000022
the buffer material is obtained after the foaming of the components.
The preparation method of the plant source ultralight vibration reduction multi-effect buffer material comprises the following steps:
the method comprises the steps of carrying out vacuum freeze drying on shaddock white pulp which is a natural material, and carrying out superfine crushing to obtain shaddock white pulp powder;
a certain amount of CaCl is obtained 2 Mixing with white pulp powder of fructus Citri Grandis, adding deionized water, stirring,
obtaining shaddock white pulp slurry;
dissolving carboxymethyl chitosan and a toughening agent in deionized water, adding the mixture into the shaddock white pulp slurry, and uniformly stirring;
and fourthly, foaming the grapefruit to obtain the plant-derived ultralight vibration-damping multi-effect buffering mud.
And the foaming process is gradient foaming, the dosage of the adopted microsphere foaming agent is different, and the dosage of the three times of foaming is 0.5 part, 1 part and 1.5 parts respectively.
The step four is a method for foaming a grapefruit, the method including: dividing the shaddock white pulp slurry into three parts for foaming. Firstly adding microsphere foaming agent, toughening agent and dispersing agent into the first part for foaming for 1 hour, then adding the second part of shaddock white pulp slurry and fruit and vegetable preservative, microsphere foaming agent, toughening agent and dispersing agent for foaming for 1 hour, and finally adding the third part of shaddock white pulp slurry and microsphere foaming agent, toughening agent and dispersing agent for foaming for 1 hour.
And uniformly brushing the shaddock peel glycerol extract on the surface of the foamed mud to obtain the plant-derived ultralight vibration-damping multi-effect buffering mud.
In addition, 1-5% of fruit and vegetable preservative is added in the middle layer in the foaming process.
Furthermore, the pomelo peel glycerin extract is obtained by extracting limonin and limonene from pomelo peel powder with glycerin, and directly applying the extract on the surface of the vibration-damping paste.
The application has the advantages that:
1. the invention takes plant source natural material pomelo white pulp as raw material, grinds the pomelo white pulp into powder, takes CaCl2 as cross-linking agent, adds carboxymethyl chitosan as humectant and antibacterial agent, prepares into paste, has plasticity, can fill gaps between fruits and vegetables according to shapes and shapes of fresh fruits and vegetables, reduces expansion between fruits and vegetables in transportation process, achieves vibration damping and buffering effects, avoids damage, and achieves the rebound rate of 67-78% after the material is air-dried and formed and the material density of 0.15-0.25kg/m according to detection 3 And the logistics burden is effectively reduced.
2. The invention adopts hollow microspheres to carry out gradient foaming in three layers to form a buffering and vibration damping system. The material has good buffering performance, can bear continuous impact, has a material buffering coefficient of 4.3-4.8 and has high buffering efficiency.
3. The invention adopts glycerin to extract natural shaddock peel which is rich in limonin, limonene and the like, and the extract is coated on the surface of the vibration damping mud to play an antibacterial role and can inhibit the growth of pathogenic microorganisms.
4. In the foaming process of the material, the middle layer is added with the volatile preservative such as 1-methylcyclopropene, sulfur dioxide, chlorine dioxide, ozone and the like, and the material is slowly released from a micropore system of the damping mud in the using process, so that the direct contact of the preservative on fresh fruits and vegetables can be avoided, the loading rate of the volatile preservative in the material reaches 46-57%, and the slow release and bacteriostasis effects can be realized.
Drawings
FIG. 1 is a graph showing the results of comparative tests on the properties of the cushion material in example 1.
FIG. 2 is a graph showing the results of comparative tests on the properties of the cushioning material in example 2.
FIG. 3 is a graph showing the results of comparative tests on the properties of the cushion material in example 3.
FIG. 4 is a graph showing the results of comparative tests on the properties of the cushion material in example 4.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
A plant-derived ultralight vibration-damping multi-effect buffer material is characterized by comprising the following raw materials in parts by weight:
Figure GDA0003850281190000041
the preparation method of the plant source ultralight vibration reduction multi-effect buffer material comprises the following steps:
the method comprises the steps of carrying out vacuum freeze drying on shaddock white pulp which is a natural material, and carrying out superfine crushing to obtain shaddock white pulp powder;
preparing a certain amount of CaCl 2 Uniformly mixing the pulp with the shaddock white pulp powder, adding deionized water, and uniformly stirring to obtain shaddock white pulp slurry;
thirdly, after the carboxymethyl chitosan and the toughening agent are dissolved in the deionized water, the mixture is added into the shaddock white pulp slurry and stirred uniformly.
And fourthly, dividing the grapefruit white-pulp slurry into three parts for foaming. Firstly, adding an Expancel FG microsphere foaming agent, a toughening agent and a dispersing agent into the first part for foaming for 1 hour, then adding a second part of shaddock white pulp slurry, a fruit and vegetable preservative, a microsphere foaming agent, a toughening agent and a dispersing agent for foaming for 1 hour, and finally adding a third part of shaddock white pulp slurry, a microsphere foaming agent, a toughening agent and a dispersing agent for foaming for 1 hour. Uniformly brushing the surface of the foamed mud with a shaddock peel glycerol extract to obtain the plant-derived ultralight vibration-damping multi-effect buffer mud.
The foaming process is gradient foaming, the amounts of the microsphere foaming agents are different, and the amounts of the three foaming are respectively 0.5 part, 1 part and 1.5 parts
Sixthly, adding a fruit and vegetable preservative such as 1-methylcyclopropene, a chlorine dioxide slow-release agent and a sulfur dioxide slow-release agent into the middle layer in the foaming process, wherein the addition amount of the fruit and vegetable preservative is 1-5% of the total mass. .
The grapefruit peel glycerin extract is prepared by extracting limonin and limonene from grapefruit peel powder with glycerin, and directly applying on the surface of vibration-reducing mud as antibacterial agent and humectant.
According to the application, caCl2 is adopted to carry out crosslinking on the grapefruit white pulp powder; carboxymethyl chitosan is used as a humectant; the prepared fruit and vegetable vibration damping material is pasty and has plasticity, gaps among fruits and vegetables can be filled according to the shapes and the shapes of the fruits and vegetables, the expansion among the fruits and vegetables in the transportation process is reduced, the vibration damping and buffering effects are achieved, and the damage is avoided.
Example 1
A plant-derived ultralight vibration-damping multi-effect buffer material is characterized by comprising the following raw materials in parts by weight:
Figure GDA0003850281190000051
70 parts of natural material pomelo white pulp are subjected to vacuum freeze drying and superfine grinding to obtain pomelo white pulp powder
Adding 1.5 parts of CaCl 2 Uniformly mixing, adding deionized water, and uniformly stirring to obtain shaddock white pulp slurry;
thirdly, dissolving 5 parts of carboxymethyl chitosan and 1 part of flexibilizer in 10 parts of deionized water, adding the mixture into the shaddock white pulp slurry, and uniformly stirring.
And fourthly, dividing the grapefruit white-flesh slurry into three parts, and adding 0.5 part of hollow microsphere foaming agent, 0.5 part of toughening agent and 0.5 part of dispersing agent into the first part. After foaming for 1 hour, adding a second part of shaddock white pulp slurry, 0.5 part of hollow microsphere foaming agent, 0.5 part of toughening agent and 0.5 part of dispersing agent. And after foaming for 1 hour, adding a third part of shaddock white pulp slurry, 0.5 part of hollow microsphere foaming agent, 0.5 part of flexibilizer and 0.5 part of dispersing agent to obtain the plant-derived ultralight vibration-damping multi-effect buffer material.
Fifthly, damping and fresh-keeping experiment:
the fresh kiwi fruits are averagely divided into three groups, two groups are respectively packaged by vibration damping materials and foam nets, and the kiwi fruits which are not subjected to vibration treatment are used as a reference. Placing the sample on a vibration test bench (DC-200 Su test instrument), and determining random vibration parameters as follows: the amplitude is less than 10cm, the frequency is 1-200HZ, the vibration time is 120min, the root mean square of the acceleration is 1.16, and the actual simulated transportation time is 10h. And simultaneously, measuring the density of the material after the material is air-dried and molded.
Figure GDA0003850281190000052
The kiwi fruits after 2 days of simulated transportation are measured to show the damage index, the weight loss rate, the ethylene release rate and the respiratory intensity.
Damage index (%) = ∑[ (damage level × number of fruits at this level)/(highest damage level × total fruit number) ] × 100%
Weight loss (%) = (initial weight-existing weight)/initial weight × 100%
By using CO 2 The tester is used for measuring the respiration intensity of the fruits, and a gas chromatograph is used for measuring the ethylene content of the fruits. The measurement results are shown in FIG. 1.
Example 2:
a plant-derived ultralight vibration-damping multi-effect buffer material is characterized by comprising the following raw materials in parts by weight:
Figure GDA0003850281190000061
the method comprises the steps of taking 65 parts of natural material pomelo white pulp, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain pomelo white pulp powder;
adding 1 part of CaCl 2 Uniformly mixing, adding deionized water, and uniformly stirring to obtain shaddock white pulp slurry;
and thirdly, dissolving 8 parts of carboxymethyl chitosan and 1 part of flexibilizer in 10 parts of deionized water, adding the mixture into the shaddock white pulp slurry, and uniformly stirring.
And fourthly, dividing the grapefruit white-flesh slurry into three parts, and adding 0.5 part of microsphere foaming agent, 0.5 part of toughening agent and 0.5 part of dispersing agent into the first part. After foaming for 1 hour, adding a second part of shaddock white pulp slurry, 1 part of microsphere foaming agent, 0.5 part of flexibilizer and 0.5 part of dispersing agent. And after foaming for 1 hour, adding a third part of shaddock white pulp slurry, 1.5 parts of microsphere foaming agent, 0.5 part of toughening agent and 0.5 part of dispersing agent to obtain the plant-derived ultralight vibration-damping multi-effect buffer material.
Fifthly, damping and fresh-keeping experiment:
the fresh kiwi fruits are averagely divided into three groups, two groups are respectively packaged by damping materials and foam nets, and the kiwi fruits which are not subjected to vibration treatment are used as a reference. Placing the sample on a vibration test bench (DC-200 Su test instrument), and determining random vibration parameters as follows: the amplitude is less than 10cm, the frequency is 1-200HZ, the vibration time is 120min, the root mean square of the acceleration is 1.16, and the actual simulated transportation time is 10h. And simultaneously, measuring the density of the material after the material is air-dried and molded.
Figure GDA0003850281190000071
The kiwi fruits after 2 days of simulated transportation are measured to show the damage index, the weight loss rate, the ethylene release rate and the respiratory intensity.
Damage index (%) = ∑[ (damage level × number of fruits at this level)/(highest damage level × total fruit number) ] × 100%
Weight loss (%) = (initial weight-existing weight)/initial weight × 100%
By using CO 2 The tester measures the respiration intensity of the fruits and adopts a gas chromatograph to measure the ethylene content of the fruits. The measurement results are shown in FIG. 2.
Example 3
A plant-derived ultralight vibration-damping multi-effect buffer material is characterized by comprising the following raw materials in parts by weight:
Figure GDA0003850281190000072
the method comprises the steps of taking 70 parts of natural shaddock white pulp, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain shaddock white pulp powder
Adding 1.5 parts of CaCl 2 Uniformly mixing, adding deionized water, and uniformly stirring to obtain shaddock white pulp slurry;
dissolving 6 parts of carboxymethyl chitosan and 1 part of flexibilizer in 10 parts of deionized water, adding the mixture into the shaddock white pulp slurry, and uniformly stirring.
And fourthly, dividing the grapefruit white-flesh slurry into three parts, and adding 0.5 part of microsphere foaming agent, 0.5 part of toughening agent and 0.5 part of dispersing agent into the first part. After foaming for 1 hour, adding a second part of shaddock white pulp slurry, 1 part of microsphere foaming agent, 2 parts of 1-MCP, 0.5 part of flexibilizer and 0.5 part of dispersing agent. And after foaming for 1 hour, adding a third part of shaddock white pulp slurry, 1.5 parts of microsphere foaming agent, 0.5 part of flexibilizer and 0.5 part of dispersing agent to obtain the plant-derived ultralight vibration-damping multi-effect buffer material.
Fifthly, damping and fresh-keeping experiment:
the fresh kiwi fruits are averagely divided into three groups, two groups are respectively packaged by damping materials and foam nets, and the kiwi fruits which are not subjected to vibration treatment are used as a reference. The sample was placed on a vibration test stand (DC-200 su test instrument) and the random vibration parameters were determined as: the amplitude is less than 10cm, the frequency is 1-200HZ, the vibration time is 120min, the root mean square of the acceleration is 1.16, and the actual simulated transportation time is 10h. The kiwi fruits after 2 days of simulated transportation are measured to show the damage index, the weight loss rate, the ethylene release rate and the respiratory intensity. And simultaneously, measuring the density of the material after the material is air-dried and molded.
Figure GDA0003850281190000081
The kiwi fruits after 2 days of simulated transportation are measured to show the damage index, the weight loss rate, the ethylene release rate and the respiratory intensity.
Damage index (%) = ∑[ (damage level × number of fruits at this level)/(highest damage level × total fruit number) ] × 100%
Weight loss ratio (%) = (initial weight-existing weight)/initial weight × 100%
By using CO 2 The tester measures the respiration intensity of the fruits and adopts a gas chromatograph to measure the ethylene content of the fruits. The measurement results are shown in FIG. 3.
Example 4:
a plant-derived ultralight vibration-damping multi-effect buffer material is characterized by comprising the following raw materials in parts by weight:
Figure GDA0003850281190000082
Figure GDA0003850281190000091
the method comprises the steps of taking 65 parts of natural material namely shaddock white pulp, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain shaddock white pulp powder;
adding 1 part of CaCl2, uniformly mixing, adding deionized water, and uniformly stirring to obtain grapefruit white pulp slurry;
dissolving 10 parts of carboxymethyl chitosan and 1 part of flexibilizer in 10 parts of deionized water, adding the mixture into the shaddock white pulp slurry, and uniformly stirring.
Fourthly, dividing the grapefruit white-flesh slurry into three parts, and adding 0.5 part of hollow microsphere foaming agent, 0.5 part of toughening agent and 0.5 part of dispersing agent into the first part. After foaming for 1 hour, adding a second part of shaddock white pulp slurry, 1 part of hollow microsphere foaming agent, 2 parts of 1-MCP, 0.5 part of flexibilizer and 0.5 part of dispersant. After foaming for 1 hour, adding a third part of shaddock white pulp slurry, 1.5 parts of hollow microsphere foaming agent, 0.5 part of flexibilizer and 0.5 part of dispersing agent, and foaming for 1 hour; the surface of the plant source ultralight vibration-damping multi-effect buffer material is coated with the shaddock peel glycerin extract.
Fifthly, damping experiment:
the fresh kiwi fruits are averagely divided into three groups, two groups are respectively packaged by damping materials and foam nets, and the kiwi fruits which are not subjected to vibration treatment are used as a reference. The sample was placed on a vibration test stand (DC-200 su test instrument) and the random vibration parameters were determined as: the amplitude is less than 10cm, the frequency is 1-200HZ, the vibration time is 120min, the root mean square of the acceleration is 1.16, and the actual simulated transportation time is 10h. The kiwi fruits after 2 days of simulated transportation are measured to show the damage index, the weight loss rate, the ethylene release rate and the respiratory intensity. And simultaneously measuring the density and the bacteriostatic performance of the material.
Figure GDA0003850281190000092
Figure GDA0003850281190000093
The kiwi fruits after 2 days of simulated transportation are measured to show the damage index, the weight loss rate, the ethylene release rate and the respiratory intensity.
Damage index (%) = ∑[ (damage level × number of fruits at this level)/(highest damage level × total fruit number) ] × 100%
Weight loss (%) = (initial weight-existing weight)/initial weight × 100%
By using CO 2 The tester measures the respiration intensity of the fruits and adopts a gas chromatograph to measure the ethylene content of the fruits. The measurement results are shown in FIG. 4.

Claims (1)

1. A preparation method of a plant source ultralight vibration reduction multiple-effect buffer material is characterized by comprising the following steps: the raw materials comprise the following components in parts by weight:
Figure FDA0003850281180000011
the preparation method comprises the following steps:
the method comprises the steps of taking 65 parts of natural material namely shaddock white pulp, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain shaddock white pulp powder;
adding 1 part of CaCl 2 Uniformly mixing, adding deionized water, and uniformly stirring to obtain grapefruit white pulp slurry;
dissolving 10 parts of carboxymethyl chitosan and 1 part of flexibilizer in 10 parts of deionized water, adding the mixture into the shaddock white pulp slurry, and uniformly stirring;
fourthly, dividing the grapefruit white-flesh slurry into three parts, adding 0.5 part of hollow microsphere foaming agent, 0.5 part of flexibilizer and 0.5 part of dispersing agent into the first part, and foaming for 1 hour;
adding a second part of shaddock white pulp slurry, 1 part of hollow microsphere foaming agent, 2 parts of 1-MCP, 0.5 part of flexibilizer and 0.5 part of dispersant, and foaming for 1 hour;
adding a third part of shaddock white pulp slurry, 1.5 parts of hollow microsphere foaming agent, 0.5 part of flexibilizer and 0.5 part of dispersing agent, and foaming for 1 hour; and coating a film of the shaddock peel glycerin extract on the surface of the foamed material to obtain the plant-derived ultra-light vibration-damping multi-effect buffer material.
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