Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B27/00—Layered products comprising a layer of synthetic resin
  • B32B27/34—Layered products comprising a layer of synthetic resin comprising polyamides
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C13/00—Sausage casings
  • A22C13/0013—Chemical composition of synthetic sausage casings
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B1/00—Layered products having a non-planar shape
  • B32B1/08—Tubular products
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B27/00—Layered products comprising a layer of synthetic resin
  • B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
  • B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B27/00—Layered products comprising a layer of synthetic resin
  • B32B27/30—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B27/00—Layered products comprising a layer of synthetic resin
  • B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
• • C—CHEMISTRY; METALLURGY
  • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
  • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
  • C08L77/00—Compositions of polyamides obtained by reactions forming a carboxylic amide link in the main chain; Compositions of derivatives of such polymers
  • C08L77/02—Polyamides derived from omega-amino carboxylic acids or from lactams thereof
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C13/00—Sausage casings
  • A22C2013/0063—Sausage casings containing polyamide, e.g. nylon, aramide
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B2597/00—Tubular articles, e.g. hoses, pipes

Definitions

• the invention concerns to hose films on the basis of polyamides and can be used for production of the orientated in two axis hose film to be used in manufacture of paste Uke and viscous products which may be subjected to heat treatment in temperature range 70-125° C.
• the invention concerns in particular, to manufacturing of a hose film for production of sausages, and also of processed cheeses, packed in the form of sausage, which are packing up as a rule, in softened state or viscous-liquid state.
• Composition for reception of a coat for sausages includes polycaprolactone with molecular weight in the range 1000-4000, 1,6- hexamethylenediisocyanate and 1,4-buthanediol in the following ratio of Usted components (weight parts): 24-30, 50-40, 24,84-27,0 (SU, Al, 1034597).
• the components of a composition heat up to 60-50°C with subsequent increase of temperature up to 240°C.
• the received product is poured on potytetrafluorethylene film. After 5 hours the plate poured off is granulated, heated up again and extruded.
• the film has a thickness no less than 0,05 mm and is suitable only for using with special machines.
• Moisture content in the coat is 0,03 %, it is enough for detention of the coat in the process of coating in a stretched and elastic condition, but during cooking the contents of water in the coat increased so, that it negatively influences mechanical characteristics of the coat.
• the coats on the basis polyamide may be better subjected to stretching and shrinkage, they have high durabiUty, and also are suitable not only for machine filUng but also hand-operated filUng.
• polyamides in the known hose film the polycaprolactam, polyaminoenantamide, polyhexamethyleneadipamide and/or polyhexamethylenesebacinamide as separate substances or as a mixture each with other, and also copolymers of above polyamides and of polyaminoundecaneamide or polylaurinelactam are used.
• the thickness of received hose film is about 0,050 mm, that is satisfactory only for machine filUng; permeabiUty for water is in a range 12-28 g/M 3 in a day, and permeabiUty for oxygen is about 15 up to 30 cm 3 / 2 day bar.
• This film is manufactured as foUows: the components are mixed, plasticized at 260° C and moulded, preferable by extrusion of a sleeve with blowing. Then biaxial stretching with multipUcity of the lengthways and across stretching in a range from 1:1,5 up to 1:4 is carried out. Then the sleeve is thermofixed for stabilization of the sizes.
• the closest known technical decision to the claimed one is a hose film on a basis of polyamides, used in manufacture of paste Uke and viscous food products (sausage coat), including polyamide 6, aUphatic copolyamide, aromatic polyamide, containing hexamethylenediamine and terephtaUc acid units, and copolymer including olefin units (EP, Al, 0722664).
• This hose film contains (weight. %): a) polyamide 6 b) aUphatic polyamide (5-50 % of general weight of aU polymers in a layer)
• aUphatic copolyamide is used the copolyamide with units of ⁇ -caprolactam, of hexamethylenediamine and of azelaic acid (polyamide 6/6,9) and/or polyamide 6,12 as copolyamide from hexamethylenediamine and dodecanic acid,
• the hose film may involve dyes and/or pigments in few amounts.
• the manufacturing of monolayer and multilayer sausage coat includes mixturing and melting at the temperature about 240° C of components of the mixture in special extruder until producing of a homogeneous melted mixture, extrusion of the latter through ring injectors with blowing, moulding of an integral sleeve, which stretched then in longitudinal and cross directions under air pressure. A received film is fixed by additional heat treatment.
• the hose film received according to the known technology gives shrinkage from 5 up to 25 % (at 80° C) in share and cross directions, it has thickness of 0,033-0,056 mm, can be manufactured as multilayer.
• Water permeabiUty of the sausage coat changes from 11,5 up to 13, 1 g/m a day, and oxygen permeabiUty varies from 13,6 up to 18,5 cm 3 /m 2 day bar.
• Multilayer hose film contains as a minimum one layer of the mentioned above polyamide mixture.
• Other layers consist mainly from polyamides (for example, polyamide 6), polyamide mixtures, polyolei ⁇ ns (for example, polyethylene or polypropylene), also from polyolefins, containing binding functional groups.
• the layers can be manufactured from copolymers with units of ethylenenonsaturated monomers (for example, vinylacetate, vinyl alcohol, acryUc and methacryUc acid), and also of vinyUdenchloride or acrylonitrile copolymers, of ionomer resins or of mixtures of above named polymers.
• a coat usually consists of 3- 5 layers. Such coat may be manufactured by coextrusion through ring injectors, which are speciaUy designed according to quantity of layers. Multilayer coats being compared with monolayer show higher water and vapour permeabiUty and permeabiUty for oxygen.
• the problem to be solved by the invention consists in creation of a hose film to be used in manufacture of paste Uke and viscous food products, having lower water and vapour permeabiUty and permeabiUty for oxygen, and also having increased strength characteristics under heat treatment.
• the problem is solved by the claimed invention.
• Aromatic polyamide containing hexamethylenediamine and terephthaUc acid units 3-7
• Ionomer resin 3-6 Mixture of graft copolymers on the basis of derivatives of carboxyUc and polycarboxyUc acids 0 1-5
• the hose film may contain zinc salt of copolymer of ethylenemethacryUc acid as ionomer resin.
• the copolymer of polycaprolactam and of polyhexamethylendiamine and of adipic acid may be used (polyamide 6/6,6 with elements of the formulas -N-(CH 2 ) 5 -CO-, -N-(CH 2 ) 6 -NH-, -CO-(CH 2 ) 4 -
• the hose film may contain as a mixture of graft copolymers on the basis of derivatives of carboxyUc and polycarboxyUc acids the mixture with the contents of graft units from 0,3 up to 0,9 weight %
• the hose film may be carried out as multilayer, and at least one layer has the foUowing composition: (weight parts):
• hose film can contain if necessary, additional dyes, pigments and/or auxiUary substances of processing. The share of these components rather smaU, so the basic characteristics of the film remain constant. Below the components of the hose film are designated as foUows:
• graft copolymers for example, acrylic polymer with graft units of maleic anhydride, Unear polyethylene of low density with graft units of maleic anhydride and ethylenepropylene rubber with graft groups of maleic anhydride are used.
• the properties are reached which have not both separate components of the film and known structures of hose films, namely: higher water and vapour permeabiUty and permeabiUty for oxygen, and besides, the film is thermostable up to 125° C and is not subjected to breaks at thermal processing (cooking).
• Components 1-5 in the above specified quantities are carefully mixed and loaded into the bunker of an extruder where the mixture of granules is homogenized at 255° C up to receiving of homogeneous melt.
• the melt is submited on the ring head of extruder, on passage through which a primary sleeve is produced. Leaving from the extruder a primary sleeve is sharply cooled and then is heated up for plastification. Then it undergo to biaxial stretching which is carried out by compressed air. Then the moulded sleeve is directed to the furnace for thermofixation where there is the process of its stabilization. Then a sleeve is cooled, then it is submitted on the receiver, where it is reeled up on a fiber drum in a combined form.
• Example 2 To receive a multilayer hose the foUowing polymeric mixtures are appUed. Mixture 1; 1) 80 weight parts of usual granulated polycaprolactam (polyamide 6) (as in the example 1) 2) 10 weight parts of copolymer of polycaprolactam and of polyhexamethylenediamine and of adipic acid (polyamide 6/6,6) (according to example 1)
• the mixture III is prepared similarly to mixture 1.
• Mixtures 1, II, III are plasticizated in three single-screw extruders at 240°C until producing of homogeneous alloys, then they are fed to 3-layer ring injectors and are coextruded in a sleeve.
• the sleeve is processed in oriented in two axis and thermofixed hose film.
• the hose film produced according to the invention meets the requirements, necessary for use, in particular in manufacture of cooked sausages and of processed cheeses.
• the thickness of a film for machine filUng of sausage forcemeat is 0,037-0,040 mm, for hand-operated filUng it is 0,030-0,033 mm.
• the hose film remains rather strong, also at high temperatures about up to 125°C it has large elasticity and it is soft to the touch, adjoins to contents even after complete cooUng, wiU not practicaUy lead to precipitation of jeUy and of fat between sausage forcemeat and coat; its durabiUty at filUng and accuracy of caUbre of sausages, made in such environments, does not decrease. There is no adhesion of food products to the hose film.
• Distinctive feature of invented hose film is its low water- vapor- and oxygen permeabiUty, that defines a high degree of safety of a ready product (abihty to oxidize and loss of weight), and also it thermostabiUty.
• the durabiUty of the coat is kept during heat treatment, percent of sausage sticks spoiled at cooking is no more than 1 % on 1000 ready sticks.

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• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Wood Science & Technology (AREA)
• Food Science & Technology (AREA)
• Organic Chemistry (AREA)
• Medicinal Chemistry (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Health & Medical Sciences (AREA)
• Zoology (AREA)
• Polymers & Plastics (AREA)
• Mechanical Engineering (AREA)
• Rigid Pipes And Flexible Pipes (AREA)
• Laminated Bodies (AREA)
• Manufacture Of Macromolecular Shaped Articles (AREA)
• Wrappers (AREA)
• Processing Of Meat And Fish (AREA)
• Polyamides (AREA)
• Shaping By String And By Release Of Stress In Plastics And The Like (AREA)

Applications Claiming Priority (3)

Publications (1)

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ID=20195682

Family Applications (1)

Country Status (11)

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• 1997
  • 1997-08-06 RU RU97112750A patent/RU2113125C1/ru active
• 1998
  • 1998-02-10 BR BR9811065-9A patent/BR9811065A/pt unknown
  • 1998-02-10 EP EP98908341A patent/EP1001682A1/en not_active Withdrawn
  • 1998-02-10 WO PCT/RU1998/000028 patent/WO1999007227A1/en not_active Application Discontinuation
  • 1998-02-10 AU AU66399/98A patent/AU6639998A/en not_active Abandoned
  • 1998-04-06 CN CN98108830A patent/CN1067330C/zh not_active Expired - Fee Related
  • 1998-04-10 PL PL98325775A patent/PL325775A1/xx unknown
  • 1998-05-04 TR TR1998/00790A patent/TR199800790A2/tr unknown
  • 1998-08-03 UA UA98084208A patent/UA26187C2/uk unknown
  • 1998-08-04 YU YU32998A patent/YU32998A/sh unknown
  • 1998-08-06 CZ CZ982473A patent/CZ247398A3/cs unknown

Non-Patent Citations (1)

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