KR20030009728A - Emulsion of Paper Bag for Protection of Fruits and Manufacturing Method the Same - Google Patents

Abstract

PURPOSE: Provided is a process for preparing emulsion liquid useful for a fruit cap to protect a fruit by allowing emulsion material to contain a surfactant and emulsifying with purified water. Therefore, obtained emulsion liquid is coated on a conventional paper cap to produce a fruit cap having excellent light transmittance, air permeability, waterproof or damp-proof properties. CONSTITUTION: Emulsion material such as edible vegetable oil or wax including paraffin wax, Carnauba wax, etc. is liquified by increasing the temperature to its melting point, mixed with 10 to 30% by weight of a surfactant selected from a cationic, anionic or nonionic surfactant, based on the weight of the emulsion material, emulsified with purified water and then heated to 85 to 95 deg.C while agitating to produce a mixed solution. The mixed solution is added with 70 to 350% by weight of purified water and agitated until the emulsion reaction is completed. The edible vegetable oil is selected from soybean oil, corn oil, sesame oil, perilla oil, sunflower oil, peanut oil, castor oil, camellia oil or rice bran oil.

Description

Emulsion of Paper Bag for Protection of Fruits and Manufacturing Method the Same}

The present invention relates to an emulsion for encapsulation and a method for producing the same, which is used to protect fruit trees. More specifically, fruits such as pears, apples, and grapes are used to prevent fruit damage from rain, pests or tides during the growth period, and to protect the fruit from the light transmission rate, breathability, waterproof moisture resistance, and water repellency required for fruit growth. An emulsion and a method for preparing the same.

When fruits are grown to a certain extent, the fruit becomes thicker and more sugary, so the insects or pests are parasitic on the fruit, delaying their growth and damaging their appearance. In addition, most fruit farms are aimed at the early shipment of fruits, keeping them at a moderate temperature in a plastic house until spring, when the amount of sunshine is low and the outside temperature is low. The house is rolled out and topped with a bag of fruit.

However, when the bag is put on the fruit, the damage from algae can be reduced, but the transmittance of sunlight is lowered, so that the coloring and sugar of the fruit are lowered.

Conventional fruit bags are made of paper, so bags are easily torn due to rain, pesticide spraying or fertilizer application. To prevent this, plastic bags or resins are coated on the bags to prevent them. Interfering with the transpiration, the growth of the fruit is hindered, and the air vents are installed, causing bacteria and small pests that cause pests to penetrate into the bag and damage the fruit.

In order to improve this disadvantage, Korean Patent Publication No. 1990-3631 (fruit bag for fruit cultivation) said, "Non-woven fabrics with fine ventilation holes on the inner surface, and non-woven fabrics with better breathability to prevent pests on the outer surface, and The present invention relates to a fruit bag for fruit cultivation, in which a thin sheet of aluminum is installed in a plurality of aeration holes on a paraffin-treated paper in which insect repellent is mixed between the outer surfaces. To improve the insect repellent effect, to inhibit the growth of mold and to promote the activation of fruit trees to improve the quality of fruit trees, and to make the base paper by mixing the pulp with ocher water. And Korea Utility Model Publication No. 2000-18570 (fruit bag) is a transparent peeling with a large number of vent holes on both sides of the bag It relates to a bag that can be observed with the naked eye as a drainage hole is formed at the rim part, the aluminum vapor deposition part, and the lower part, and the fruit can be observed with the naked eye, and the Korean Utility Model Publication No. 2000-10854 (Synthetic resin fruit bag) It has an inner surface of a shape larger than the appearance of the fruit, and can be combined and separated in the left and right direction of the fruit and divided into two parts to form a body, and the upper part of the body relates to a fruit bag formed a spigot portion into which the fruit is inserted .

As mentioned above, the prior art focuses on the shape of the bag itself, and the technical configuration is different from the present invention.

Encapsulation material coating method using cooking oil or wax is a method of rolling coating by dissolving cooking oil or wax up to melting point and impregnating them. The method has been used to apply a certain amount depending on the thickness of the paper. Therefore, this method has a lot of material loss and inefficient efficiency and it is difficult to use water-soluble natural and artificial additives (bacteria, insect repellent, sterilization, insecticide).

The present invention is an emulsion of an overgrown encapsulant emulsified with purified water by containing a surfactant in an emulsion raw material such as cooking oil, paraffin wax, carnauba wax, etc., to prevent damage of fruit trees from rain, pests or tide during fruit growth, and An object of the present invention is to provide an emulsion for overprotective encapsulation having excellent light transmittance, breathability, moisture resistance, and water repellency.

1 is a manufacturing process diagram of the present invention.

The emulsion for fruit protection encapsulation of the present invention (emulsion) is a vegetable oil emulsion, paraffin wax emulsion or canna inexpensive and excellent in light transmittance, air permeability, water repellency, waterproof and moistureproof in order to compensate for the disadvantages of the encapsulant used in the prior art In order to prepare Uwawax emulsion, 10 ~ 40kg each is used as a raw material of the overwater protection emulsion to liquefy by raising the temperature to the melting point, and each melt is prepared, and 10 ~ 30wt% of surfactant is added to the melt. After melting each raw material and stirring until fully mixed, prepare each solution mixed with the raw material and the surfactant, and stirred 70 ~ 350wt% of purified water with respect to the previous solution until the completion of the emulsification reaction, and when the reaction is complete Purified water was added again to each vegetable oil emulsion, paraffin wax emulsion and carnauba as desired concentrations. It manufactures's emulsion. Organic solvents may also be added to accelerate the drying of the bags and to increase the penetration of each emulsion into the bags. Moreover, these three emulsions can also be mixed and used as needed at a predetermined ratio.

<Example 1> Vegetable oil emulsion

40 kg of vegetable oil, Soybean Oil (Heinz Co., Ltd.), is weighed and placed in a reactor, 1.0 kg of surfactant Koremul SE 10 (manufactured by Hannong Hwasung Co., Ltd.) and 2.0 kg of Koremul SFT 80 (manufactured by Hannong Hwaseong Co., Ltd.), DF 1161 (USA). Elementis Co., Ltd.) 0.2kg, Monopol NP 1050 (Dongnam Synthetic Co., Ltd.) was weighed and added to the reactor containing vegetable oil, heated to 90 ° and melted, and mixed with vegetable oil and surfactant until it became transparent. A mixed solution of vegetable oil was obtained.

Purified water was added to the former solution while maintaining the melting temperature and stirred for 30 minutes to complete the emulsification reaction to prepare a milky vegetable oil emulsion.

The milky vegetable oil emulsion obtained as described above should be distributed in such a size that the particles cannot be discerned in the liquid, and the storage stability should be maintained without precipitation of particles or separation of water and oil layers at room temperature for at least 6 months.

<Example 2> Paraffin wax emulsion

40 kg of Paraffin Wax (manufactured by Nippon Seiki Co., Ltd.) as a raw material for the bag coating emulsion was weighed into the reactor, and slowly heated and completely melted. Then, 1.0 kg of Koremul CWE 30 (manufactured by Hannong-Sungsung Co., Ltd.) and Koremul SE were used as surfactants. 30 kg (Hanongong Chemical Co., Ltd.) 2.0 kg, Caligon K (Dongnam Synthetic Co., Ltd.) 1.0 kg, Monopol NP 1015 (Dongnam Synthetic Co., Ltd.) 2.0 kg, and DF 1161 (U.S. Elementis Co., Ltd.) were weighed to determine the amount of paraffin wax. In the reactor, the mixture was heated to 90-110 ??, melted, and paraffin wax and surfactant were mixed until a transparent state, thereby obtaining a paraffin wax solution.

If the purified water is added while dividing purified water while maintaining the former paraffin wax solution, the viscosity initially increases.If purified water is added with continuous stirring, the addition of purified water is stopped and the stirring is continued for 20 minutes. . Thus, a milky white high concentration paraffin wax emulsion was prepared.

The paraffin wax emulsion prepared as described above should be distributed in such a size that the particles cannot be identified in the milky white liquid, and the storage stability is maintained so that the particles do not precipitate or the water and paraffin wax layers do not separate at room temperature for more than 6 months. Should be.

<Example 3>; Carnauba Wax Emulsion

45 kg of Carnauba Wax (Brazilian lofty imported products) was weighed as a raw material for the bag coating emulsion, slowly heated and completely melted, and then 1.0 kg of Monopol LE 1060 (manufactured by Dongnam Synthetic Co., Ltd.) as a surfactant. 4.0 kg Monopol SE 1024 (manufactured by Dongnam Synthetics) 2.0 kg 2.0 kg Monopol OP 1050 (manufactured by Dongnam Synthetic), 1.0 kg LEVEION 40 (manufactured by Dongnam Synthetic), 0.2 kg defoamer AT3 (manufactured by Dongnam Synthetic), and DF 1161 US Elementis) 0.2kg quantitatively placed in the reactor containing the carnauba wax and slowly heated to melt at a temperature of 95-110 ?? until the transparent state.

Purified water is slowly added to the melt to emulsify while maintaining the melting temperature. When the emulsification is completed, stop the hydrogenation and continue stirring for 10-15 minutes until the viscosity stabilizes. When the concentration of carnauba wax is 50%, the temperature of the reactor should be reduced to 40 ° within 30 minutes. Rapidly cooling to prepare a milky white high concentration carnauba wax emulsion.

The carnauba wax emulsion prepared as described above should have a slight red color as the particles dispersed therein, no precipitation of particles, and a storage stability such that the wax layer and water do not have separation at room temperature for more than 6 months.

<Application Example 1>; Comparison of characteristics when mixing organic solvent in emulsion

In case the viscosity of the emulsion prepared above needs to be adjusted, the emulsion liquid of high concentration vegetable oil, paraffin wax, carnauba wax, and other waxes is diluted with 20% organic solvent and applied to the bag. Factors such as composition, emulsion stability, fire risk, and price were reviewed and shown in Table 1 below.

Table 1. Comparison of Characteristics by Organic Solvents

division Penetration of bag Dryness Emulsion Stability Fire hazard (40% or more) Cost Reduction Methanol ○ ○ △ ◇ ○ ethanol ○ ○ △ ◇ × Isopropanol ○ ○ ○ ◇ ○ Acetone ○ ○ △ ◇ △ Methyl ethyl ketone ○ ○ × ◇ × Acetic acid methyl ○ ○ △ △ × Acetic acid ○ ○ △ △ ×

○ Good, △ Normal, × Bad (none), ◇ Many (Yes)

From the above results, since a solvent requires a separate surfactant if it is not compatible with water, a water-soluble solvent is suitable for use in farms.

<Application Example 2>; Example of Mixing Vegetable Oil Emulsion with Wax Emulsion

According to the use of the emulsion obtained in the present invention by mixing a vegetable oil emulsion with paraffin wax emulsion or carnauba wax emulsion in a constant ratio, it was found that the water resistance, moisture resistance and preservation. The mixing example of the emulsion is shown in Table 2 below.

Table 2. Properties by Mixing by Emulsion

division Mixing ratio Translucent Breathable Water repellency Waterproof Moisture proof Preservation Vegetable / paraffin emulsion 20:80 ○ △ ○ ○ ○ ○ 30:70 ○ △ ○ ○ △ ○ 80:20 ○ ○ × × × ○ 70:30 ○ ○ △ △ × ○ Vegetable / carnauba emulsion 20:80 ○ ○ ○ ○ ○ ○ 30:70 ○ ○ ○ ○ △ ○ 80:20 ○ × × △ △ ○ 70:30 ○ △ △ △ × ○

Legend ○; Good, Δ; Normally, X bad (none))

<Test Example 1>; Effect of applying vegetable bag on vegetable oil emulsion

Measured light transmittance, breathability, water repellency, water resistance, moisture resistance when the vegetable oil emulsion prepared in Example 1 was applied to paper bags at 5%, 10%, 15%, 20%, 25%, 30%, 30% or more. The results are shown in Table 3 below.

Table 3. Application Effect of Vegetable Oil Emulsion

division Light transmittance Breathable Water repellency Waterproof Moisture proof Remarks 5% application of emulsion ○ ☆ ○ ○ × Helping fruit grow 10% emulsion coating ◎ ☆ ○ ○ △ Great help for fruit growth 15% Emulsion Application ◎ ◎ ◎ ○ ◎ Suitable for fruit growth 20% application of emulsion ☆ ○ ☆ ☆ ☆ Ideal for fruit growth 25% Emulsion Coating ☆ ○ ☆ ☆ ☆ Ideal for fruit growth 30% Emulsion Coating ☆ ○ ☆ ☆ ☆ Ideal for fruit growth 35% emulsion No significant difference in effect compared to 30% coating

☆; Very good, ◎; Excellent, ○; Usually, Δ; Shortage, ×;

From the above results, it was shown that applying the vegetable oil emulsion to the paper bag within the range of 5-30% is excellent in light transmittance, breathability, water repellency, waterproofness, and moisture resistance.

In addition, the amount of coating on the paper could be controlled by mechanical manipulation, and the amount of coating on the paper was controlled by the solid content of the emulsion.

<Test Example 2>; Effect of Paraffin Wax Emulsion on Paper Bag Application

Paraffin wax emulsion prepared in Example 3 by measuring the light transmittance, breathability, water repellency, water resistance, moisture-proofing properties when applied to paper bags 5%, 10%, 15%, 20%, 25%, 30%, 30% or more The results are shown in Table 4 below.

Table 4. Application Effect of Paraffin Wax Emulsion

division Light transmittance Breathable Water repellency Waterproof Moisture proof Remarks 5% application of emulsion △ ☆ △ ◎ △ Helping fruit grow 10% emulsion coating ◎ ☆ ◎ ◎ ◎ Great help for fruit growth 15% Emulsion Application ◎ ◎ ☆ ◎ ◎ Suitable for fruit growth 20% application of emulsion ☆ ◎ ☆ ☆ ☆ Ideal for fruit growth 25% Emulsion Coating ☆ ◎ ☆ ☆ ☆ Ideal for fruit growth 30% Emulsion Coating ☆ ◎ ☆ ☆ ☆ Ideal for fruit growth 35% emulsion No significant difference in effect compared to 30% coating

☆; Very good, ◎; Excellent, ○; Usually, Δ; Shortage, ×;

From the above examples, the paraffin wax emulsion was found to be excellent in light transmittance, breathability, water repellency, waterproofness, and moisture proofness when applied to paper bags within a range of 5 to 30%. In addition, the amount of coating on the paper could be controlled by mechanical manipulation, and the amount of coating on the paper was controlled by the solid content of the emulsion.

<Test Example 3>; Effect of Carnauba Wax Emulsion on Paper Bag Application

Paraffin wax emulsion prepared in Example 5 by measuring the light transmittance, breathability, water repellency, water resistance, moisture-proofing properties that appear when more than 5%, 10%, 15%, 20%, 25%, 30%, 30% in a paper bag The results are shown in Table 5 below.

Table 5. Application Effect of Carnauba Wax Emulsion

division Light transmittance Breathable Water repellency Waterproof Moisture proof Remarks 5% application of emulsion △ ☆ △ △ × Helping fruit grow 10% emulsion coating ◎ ☆ ◎ △ △ Great help for fruit growth 15% Emulsion Application ☆ ☆ ◎ ◎ ◎ Suitable for fruit growth 20% application of emulsion ☆ ◎ ☆ ☆ ☆ Ideal for fruit growth 25% Emulsion Coating ☆ ◎ ☆ ☆ ☆ Ideal for fruit growth 30% Emulsion Coating ☆ ◎ ☆ ☆ ☆ Ideal for fruit growth 35% emulsion No significant difference in effect compared to 30% coating

☆; Very good, ◎; Excellent, ○; Usually, Δ; Lack, ×; Bad

It can be seen from Test Example 3 that Carnauba Wax Emulsion was applied to a paper bag within a range of 5-30% to have excellent light transmittance, breathability, water repellency, water resistance, and moisture resistance. In addition, the amount of coating on the paper could be controlled by mechanical manipulation, and the amount of coating on the paper was controlled by the solid content of the emulsion.

The conventional method of coating wax on paper bags depends on the thickness of the paper, so the transmittance adjustment, breathability control, water repellency control, water resistance control is constant and moisture-proof control, coating amount control has been disadvantageous, but vegetable oil emulsion, paraffin wax of the present invention Emulsions and carnauba wax emulsions are applied to paper bags in the range of 5 to 30%, forming a coating film that the fruit requires, so that light transmittance, breathability, water repellency, water resistance, moisture resistance, and coating amount can be controlled. The growth is good. In addition, natural or artificial solution or powdery additives that can control fruit pests can be easily mixed and applied.

Claims (11)

Emulsion for fruit bag encapsulation, the emulsion for fruit protection bag, characterized in that the emulsion emulsified with purified water in a mixed solution of the emulsion raw material and the surfactant. According to claim 1, wherein the emulsion raw material is an emulsion for fruit protection bags, characterized in that any one or more selected from vegetable oils or waxes. 2. The emulsion for fruit packaging according to claim 1, wherein the vegetable oil in the emulsion raw material is any one or more selected from soybean oil, corn oil, sesame oil, perilla oil, sunflower oil, peanut oil, castor oil, camellia oil or rice bran oil. The method of claim 1, wherein the wax in the emulsion raw material is any one selected from paraffin wax, carnauba wax or other wax emulsion for over-protective encapsulation. The method of claim 1, wherein the surfactant is at least one selected from cationic, anionic or nonionic emulsion for over-protective encapsulation Liquefying the emulsion raw material by raising the temperature to the melting point, and adding 10-30wt% of the surfactant to the electric emulsion raw material to raise the temperature to melt and stir until fully mixed, and then prepare a mixed solution of the emulsion raw material and the surfactant. And adding purified water to the mixed solution of electricity and stirring until the completion of the emulsification reaction to prepare an emulsion. According to claim 6, In the case of using vegetable oil as an emulsion raw material, the vegetable oil is placed in a reactor and slowly heated to completely melt, and then the surfactant is put in a reactor containing the vegetable oil and heated to 85-95 ?? Stir until it becomes clear to obtain a mixed solution of vegetable oil and surfactant, and gradually add purified water to the mixed solution of the above, and stop adding purified water and continue stirring to prepare milky vegetable oil emulsion. Method for producing emulsion for fruit protection bags The method of claim 6, wherein in the case of using paraffin wax as an emulsion raw material, the paraffin wax is placed in a reactor and gradually heated and completely melted. Then, the surfactant is placed in a reactor containing paraffin wax and heated to 90-110 ?? to melt it. Obtain a mixed solution of paraffin wax and surfactant until it becomes transparent, and add purified water to the mixed solution slowly, add purified water until the viscosity increases, and stop adding purified water at the point where viscosity rise stops. Stirring for 20 minutes to produce a milky white paraffin wax emulsion, characterized in that the method for producing an emulsion for fruit protection bags The method according to claim 6, wherein when carnauba wax is used as an emulsion raw material, carnauba wax is placed in a reactor and gradually heated to completely melt. Then, the surfactant is placed in a reactor containing carnauba wax and heated to 95-110 °. Add melted solution to obtain a mixed solution of carnauba wax and surfactant until it becomes transparent.Add purified water to the mixed solution slowly, add purified water until the viscosity rises, and then add purified water at the point where viscosity increase stops. Stop and continue stirring for 10-15 minutes, and add purified water to rapidly increase the temperature of the reactor at the point of 30 ~ 50% concentration of carnauba wax. Method for producing an emulsion for protecting fruit fruit bags, characterized in that milky-white carnauba wax emulsion is prepared by adding purified water while cooling below. A method of diluting the emulsion of claim 1 with purified water or an organic solvent and coating, spraying or impregnating a paper bag, The method according to claim 10, wherein the solvent is used by mixing any one or more selected from organic solvents such as methanol, ethanol, butanol, acetone or chloroform.