KR20130012037A - Foaming compositions for fruits and vegetables - Google Patents

Abstract

PURPOSE: A foam resin composition for packing vegetables is provided to prevent corrosion by microorganism, and to remove ethylene gas generated by vegetables, thereby maintaining freshness of the vegetables. CONSTITUTION: A foam resin composition for packing vegetables comprises 30-99.9 weight% of a foam resin selected from polyethylene, polypropylene, polyethylene terephthalate, polystyrene, polybutylene succinate, a biodegradable resin and polyurethane, 5-20 weight% of a porous absorbent, and 0.1-70 weight% of a cell-stable functional material. The porous absorbent comprises one or more selected from illite, zeolite, bentonite, tourmaline, germanium, barley stone, shell and activated charcoal.

Description

Foaming composition for fruit and vegetable packaging {Foaming compositions for fruits and vegetables}

The present invention relates to a foamed resin composition for packaging fruits and vegetables used for the purpose of preserving the fruits and vegetables from external impact in packaging and distribution of agricultural products such as fruits and vegetables, in particular, it is a ripening hormone secreted by fruits and vegetables as well as preserving the appearance of fruits and vegetables The present invention relates to a foaming resin composition for packaging fruits and vegetables, which prevents ripening and ripening due to ethylene gas and suppresses generation of harmful volatiles, thereby preventing rancidity and rot.

With changes such as nuclear family, increasing employment of women, rising income levels, aging population, and busy lifestyles, consumers prefer safer, higher quality, more convenient foods, and higher lifestyles and cultures. Due to the increased consumer purchasing tendency, packaging technology for the distribution, storage and exhibition sales of food has been developed and grown. Recently, consumers have not only managed the production of food or agricultural products due to increased environmental concern and rejection of harmful chemicals such as environmental hormones, but also the appearance and stability of fruit and vegetable packaging, and the rationality of packaging for storage and distribution. There is also increasing interest in.

Fruits and vegetables have a high water content, and the cells are alive and breathing and ripening during the shelf life, so these fruits and vegetables are not only difficult to maintain freshness, especially in their storage and distribution, May fall and further damage the health of consumers, so the supply and distribution of fruits and vegetables is difficult. Therefore, extending the lead period of fruit and vegetable harvesting will not only reduce supply and distributors, but also end consumers, resulting in reduced losses due to over-use or rancidity of fruit and vegetables. There has been a desire to develop packaging means for the use.

If the fruits are put in the box, the fruits are damaged by the collision between the fruit and the fruit or the box during the transport and loading process, and due to the rancidity and decay of the damaged part, the entire product packaged in the box is lost. There is a huge loss. To prevent this problem, wrap individual fruit with fruit caps, fruit caps, trays, turn caps or nets, usually made from foamed plastic foam, such as polypropylene or polyethylene, or sandwich a net or pad between them. Put it in.

However, this conventional method has a problem that the manufacturing process of the packaging container is complicated and expensive, and there is little effect of extending the freshness maintenance of the fruits and vegetables in that there is no over-prevention or delay effect of the fruits and vegetables.

In general, harvested fruits and vegetables lose their function of assimilation, but they consume starch, organic acids and sugars by respiration, and breathing during the distribution and storage of fruits and vegetables is carried out at high temperatures. In this way, ethylene produced by respiration of fruit vegetables is known as a hormone that leads to aging with various actions on fruit vegetables, and the amount of ethylene produced varies depending on the type of fruit vegetables, but ethylene promotes fruit vegetable ripening. The removal or concentration reduction of such ethylene gas is necessary to prevent or delay over ripening in storage exaggeration.

By the way, the packaging material or container having a conventional air permeability improvement and adsorption function of water by activated carbon can reduce the concentration of ethylene through aeration, but the fruit and vegetable ripening due to the increase in the concentration of ethylene in the closed space during distribution and storage There was a limit in preventing or delaying.

Therefore, there is an urgent need for a new concept of packaging that is environmentally friendly and maintains freshness for longer.

The problem to be solved by the present invention is to replace the packaging container having a structure for improving the air permeability in the storage, distribution and exhibition sales to suppress the oxygen, adsorption and removal of ethylene gas generated by the respiration of fruit and vegetables, It is to provide a foaming resin composition for packaging packaging fruits and vegetables for maintaining the freshness to prevent corruption and to maintain the freshness of the fruits and at the same time to increase the purchase value of the product by the selective deodorizing action.

Another object of the present invention is to provide a packaging material comprising a foam obtained from the foamed resin composition.

In order to achieve the above object, the foamed fruit composition for packaging fruits and vegetables for maintaining freshness according to the present invention,

30% to 99.9% by weight of at least one selected from polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), polybutylene succinate (PBS), biodegradable resin and polyurethane ;

5-20% by weight of porous adsorbent; And

And 0.1 to 70% by weight of a cell stable functional material.

The porous adsorbent includes one or more of elite, zeolite, seven stone, bentonite, tourmaline, germanium, elvan, shells and activated carbon.

The cell stable functional material includes one or more of ocher, talc, aluminum hydroxide, calcium carbonate and kaolin.

According to one embodiment, as the porous adsorbent, an average particle size of 80 to 2,000 mesh powder phase is used, and the cell-stable functional material may use a powder phase of average particle size of 0.01 to 10 μm.

In order to achieve the above another object, it can be used as a powder or masterbatch depending on the mixing ratio during production, and also may be selected by pressing or surface heat treatment or fixing by steam roll so as not to be detached by spraying in powder form after extrusion of the fabric. .

The present invention also provides a packaging material comprising a foam obtained by foaming the foamed resin composition for fruit and vegetable packaging described above.

The foamed resin composition for packaging fruits and vegetables according to the present invention and the fruits and vegetables packaging material obtained therefrom adsorb and remove ethylene gas, carbon dioxide, etc. generated by the respiration of fruits and vegetables during long-term storage and transport of fruits and vegetables, and prevent or delay the decay by microorganisms and ammonia Deodorization by adsorption and desorption helps to maintain the freshness of fruit and vegetables, prolonging the distribution and storage period, and enhances the product's desire to stimulate consumer's desire to buy, since only the fragrance that increases the purchase value of fruit and vegetable products remains. It is effective to let.

Foamed plastic composition for packaging fruits and vegetables of the present invention

30 to 98.9% by weight of at least one foamed resin selected from polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), polybutylene succinate (PBS), biodegradable resins and polyurethanes;

1 to 20% by weight porous adsorbent; And

Cell stable functional material; 0.1 to 50% by weight; includes.

The porous adsorbent includes one or more of elite, zeolite, seven stone, bentonite, tourmaline, germanium, elvan, shells and activated carbon.

The cell stable functional material includes one or more of ocher, talc, aluminum hydroxide, calcium carbonate and kaolin.

The foam packaging composition for fruit and vegetable packaging is to form a foam that absorbs the impact by foaming and thus serves as a protective material for preserving the appearance of fruits and the like from external impact when used as a packaging material.

In particular, the porous adsorbents included in the foamed resin composition can maintain the freshness of the fruits and vegetables for a long time by removing ethylene gas, oxygen, and carbon dioxide generated by the respiration and transpiration of the fruits and vegetables by the unique pore structure. The freshness of fruits and vegetables can be maintained for a certain period of time by far infrared rays.

According to one embodiment, the porous adsorbent is a porous material, a porous material, a strong adsorptive force, so that it can efficiently adsorb ethylene gas and the like. Such a porous adsorbent may be used without limitation as long as it is an adsorbent powdery material, for example, one or more of illite, zeolite, seven stone, bentonite, tourmaline, germanium, elvan, shell and activated carbon may be used.

Such a porous adsorbent may be used in an amount of 1 to 20% by weight based on the total weight of the foamed resin composition, thereby exhibiting an optimum adsorption performance in such a range, thereby maintaining optimal freshness. When the content of the porous adsorbent is more than 20% by weight, the flowability of the foamed resin is poor, and uniform mixing of the foamed resin and the porous adsorbent is difficult, as well as clogging of the nozzle part of the molding apparatus and detachment of the foam during foaming, and continuous foam molding. This may be difficult. In addition, when the content of the porous adsorbent is less than 1% by weight, the content of the porous adsorbent is low, so that the adsorption effect of the antibacterial and ethylene gas is reduced and the freshness maintaining effect may be reduced.

The porous adsorbent may use a powdery material, for example, a powdery phase having an average particle size of 80 to 2,000 mesh. If the average particle diameter of the porous adsorbent is less than 80 mesh, it is not only difficult to manufacture, but also dust is difficult to work, and if more than 2,000 mesh, a lot of problems arise in practical use as a problem due to the increase in manufacturing cost.

According to one embodiment, the cell-stable functional material can be used without limitation if it has a cell stability to impart antimicrobial properties to inhibit the growth of various bacteria, such as ocher, talc, aluminum hydroxide, carbonic acid One or more of calcium and kaolin may be used.

For example, the cell-stable functional material may use a powder form having an average particle diameter of 0.01 to 10 µm. If the average particle diameter of the cell-stable functional material is 10 µm or more, problems of poor cell safety and foaming may occur, and workability may deteriorate. do.

Such a porous adsorbent and a functional material excellent in cell stability can be used in appropriate combination.

As the foamed resin used in the foamed resin composition, a foamable resin known in the art may be used without limitation, and examples thereof include polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), and poly At least one of butylene succinate (PBS), biodegradable resin and polyurethane may be used in an amount of 30% to 99.9% by weight.

The foamed resin composition may be used as a powder or masterbatch according to the mixing ratio when forming the foam, and also by pressing or surface heat treatment or spraying in a powder form after extrusion of the fabric, or optionally using a method of immobilizing with a steam roll. Can be.

Provided is a packaging material comprising a foam obtained by foaming the above-mentioned foamed fruit composition for packaging fruit and vegetables.

The foamed fruit composition for packaging fruits and vegetables is foamed by a method known in the art to form a foam, there is no particular limitation on such foaming method.

The foam obtained by foaming the foamed resin composition is a material having elasticity of a porous structure to protect fruits and the like from external impact, and has a form in which the porous adsorbent is uniformly dispersed.

Such a foam is molded into a suitable form according to the object to be protected to form a packaging material. For example, it can be used as a packaging material for packaging apples, pears, and tangerines by forming fan caps, turn caps, fruit caps, trays, nets, and pads, and can be used as industrial packaging materials and construction materials. The pad obtained from the foamed resin composition of the present invention can also be used by putting it into a cardboard box for packaging fruit vegetables.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

<Composition of the Foam Resin Composition>

To the foam according to the composition according to Table 1 was prepared.

division Foamed resin absorbent Cell Stability Functional Material Example 1 Polyethylene
90 wt% Activated carbon
9.9 wt% Talc
0.1 wt% Example 2 Polyethylene
90 wt% Activated carbon
8 wt% Talc
2 wt% Example 3 Polyethylene
90 wt% Activated carbon
9% by weight Talc
1 wt% Example 4 Polyethylene
80 wt% Elvan
10 wt% Talc
10 wt% Example 5 Polyethylene
50 wt% Elvan
10 wt% Talc
40 wt% Example 6 Polyethylene
30 wt% Elvan
20 wt% Talc
50 wt% Example 7 Polyethylene
30 wt% Elvan
20 wt% Talc
50 wt% Comparative Example 1 Polyethylene
100 wt% - - Comparative Example 2 Polyethylene
100 wt% - - Comparative Example 3 Polyethylene
100 wt% - - Comparative Example 4 Polyethylene
100 wt% - -

In Table 1, the activated carbon and ganban stone, which are porous adsorbents, used an average particle diameter of 325 mesh, and the talc, which is a cell safety functional material, used an average particle diameter of 1 μm, and a foamed polyethylene used under the trade name 5321. The product was used.

The foam obtained by gas-expanding the foamed resin composition according to Table 1 was molded into a predetermined shape to prepare a packaging material.

Example 1

After placing the apples in a tray formed by using the foam obtained by foaming the foamed resin composition according to Table 1, and putting them in a cardboard box, and then put them in a cardboard box, put in a constant temperature and humidity of 30 ℃, 50% relative humidity and observe the progress for a week After one week, the hardness, sugar and mold incidence of apples were measured by the following test method.

Example 2

Using a foam obtained by foaming the foamed resin composition according to Table 1 and covered with a net formed into a corrugated cardboard box, it was sealed and put in a constant temperature and humidity chamber at 30 ° C. and 50% relative humidity. After one week, the hardness, sugar and mold incidence of the pear were measured by the following test method.

Example 3

Place the tangerine in a pad molded using a foam obtained by foaming the foamed resin composition according to Table 1, and put it in a cardboard box, and then sealed it, put it in a constant temperature and humidity chamber of 30 ℃, 50% relative humidity and observe the progress for a week After a week, the hardness, sugar and mold occurrence frequency of the tangerine were measured by the following test method.

Example 4

After placing the apples in a tray formed by using the foam obtained by foaming the foamed resin composition according to Table 1, and putting them in a cardboard box, and then put them in a cardboard box, put in a constant temperature and humidity of 30 ℃, 50% relative humidity and observe the progress for a week After one week, the hardness, sugar and mold incidence of apples were measured by the following test method.

Example 5

Using a foam obtained by foaming the foamed resin composition according to Table 1 and covered with a net formed into a corrugated cardboard box, it was sealed and put in a constant temperature and humidity chamber at 30 ° C. and 50% relative humidity. After one week, the hardness, sugar and mold incidence of the pear were measured by the following test method.

Example 6

Peaches were placed in a pad formed using a foam obtained by foaming the foamed resin composition according to Table 1, and then placed in a cardboard box, and then sealed in a pad, and then placed in a constant temperature and humidity chamber at 30 ° C. and a relative humidity of 50%, and observed for a week. After a week, the hardness, sugar and mold incidence of peach were measured by the following test method.

Example 7

Peaches were placed in a pad formed using a foam obtained by foaming the foamed resin composition according to Table 1, and then placed in a cardboard box, and then sealed in a pad, and then placed in a constant temperature and humidity chamber at 30 ° C. and a relative humidity of 50%, and observed for a week. After a week, the hardness, sugar and mold incidence of peach were measured by the following test method.

Comparative Example 1

After placing the apples in a tray formed by using the foam obtained by foaming the foamed resin composition according to Table 1, and putting them in a cardboard box, and then put them in a cardboard box, put in a constant temperature and humidity of 30 ℃, 50% relative humidity and observe the progress for a week After one week, the hardness, sugar and mold incidence of apples were measured by the following test method.

Comparative Example 2

Using a foam obtained by foaming the foamed resin composition according to Table 1 and covered with a net formed into a corrugated cardboard box, it was sealed and put in a constant temperature and humidity chamber at 30 ° C. and 50% relative humidity. After one week, the hardness, sugar and mold incidence of the pear were measured by the following test method.

Comparative Example 3

Place the tangerine in a pad molded using a foam obtained by foaming the foamed resin composition according to Table 1, and put it in a cardboard box, and then sealed it, put it in a constant temperature and humidity chamber of 30 ℃, 50% relative humidity and observe the progress for a week After a week, the hardness, sugar and mold occurrence frequency of the tangerine were measured by the following test method.

Comparative Example 4

Peaches were placed in a pad formed using a foam obtained by foaming the foamed resin composition according to Table 1, and then placed in a cardboard box, and then sealed in a pad, and then placed in a constant temperature and humidity chamber at 30 ° C. and a relative humidity of 50%, and observed for a week. After a week, the hardness, sugar and mold incidence of peach were measured by the following test method.

Experimental Example 1 Measurement of Adsorption Amount of Ethylene Gas and Ammonia Gas

In order to confirm the effect of the fruit packaging packaging foam resin composition for maintaining the freshness of the present invention on the storage and distribution of fruit packaging containers, the apples, pears, peaches, tangerines of Examples 1 to 7 and Comparative Examples 1 to 4, respectively The adsorption amount of ethylene gas and ammonia gas was measured.

The measurement method is as follows:

(1) Ethylene adsorption amount: based on KS M 1998-4 (μl / kg)

(2) Ammonia adsorption amount: based on KS M 1998-4 (μl / kg)

Adsorption amounts of ethylene and ammonia of Examples 1 to 7 and Comparative Examples 1 to 4 according to the measuring method are shown in Table 2 below:

division Ethylene Adsorption (μl / kg) Ammonia adsorption amount (µl / kg) Example 1 473 103 Example 2 358 99 Example 3 337 87 Example 4 412 187 Example 5 867 345 Example 6 643 267 Example 7 571 223 Comparative Example 1 58 24 Comparative Example 2 56 28 Comparative Example 3 62 33 Comparative Example 4 58 33

As can be seen from the results of Table 2, in Examples 1 to 7, the adsorption of ethylene, which is a aging hormone that occurs in apples, pears, tangerines, and peaches, and ammonia, which is an odor-inducing component, is carried out according to the conventional examples 1 to 4. It can be seen that the foam resin pad prepared only with polyethylene and foaming agent is significantly higher than that, and therefore, the foaming resin composition of the present invention has an anti-overheating effect and maintains freshness.

Experimental Example 2: Measurement of weight loss, hardness and sugar content of apples

In order to confirm the effect of the fruit packaging packaging foam resin composition for maintaining the freshness of the present invention on the storage and distribution of fruit packaging containers, the weight loss rate, hardness and the apple of Example 1, Example 4 and Comparative Example 1 The sugar content was measured and listed in Table 3 below.

The measurement method is as follows:

(1) Weight loss rate of fruit: (weight of contents before treatment-weight of contents after treatment) / weight of contents before treatment X 100 (%)

(2) Hardness: measured using FHM fruit hardness tester (kg)

(3) Sugar content: executed in accordance with KS B 5642 (Brix%)

division Weight loss rate (%) Hardness (kg) Sugar content (Brix%) Example 1 2.53 0.17 14 Example 4 1.03 0.20 14 Comparative Example 1 4.28 0.15 14

As can be seen from the results in Table 3, a comparative example in which a tray molded with the foamed resin composition according to the present invention is placed on the bottom of an apple in an apple box, and has a tray molded only with a conventional foamed resin and a foaming agent. Comparing 1, the apples were found to have significantly lower weight loss, relatively high hardness, and the same sweetness. From this, it can be seen that the tray by the foamed resin composition according to the present invention is prevented from overheating due to the removal of ethylene and active oxygen generated in the apples inside the box, thereby reducing the apple sugar content. have.

Experimental Example 3: Measurement of the weight loss rate, hardness and sugar content of the pear

In order to confirm the effect of the fruit packaging packaging foam resin composition for maintaining the freshness of the present invention on the storage and distribution of the fruit packaging container, the weight loss rate, hardness and The sugar content was measured and listed in Table 4 below.

The measurement method is as follows:

(1) Weight loss rate of fruit: (weight of contents before treatment-weight of contents after treatment) / weight of contents before treatment X 100 (%)

(2) Hardness: measured using FHM fruit hardness tester (kg)

(3) Sugar content: executed in accordance with KS B 5642 (Brix%)

division Weight loss rate (%) Hardness (kg) Sugar content (Brix%) Example 2 2.98 0.24 18 Example 5 1.68 0.28 18 Comparative Example 2 5.27 0.21 19

As can be seen from the results of Table 4, the vessel of the box wrapped with the vessel by the foaming resin composition of the present invention is doubled in the box compared with the case of the mesh formed by the conventional foaming agent and foamed resin only By removing the secreted ethylene and active oxygen, it is judged that over-gathering is prevented so that the weight loss of the pear is suppressed and the elasticity of the skin is maintained high.

Experimental Example 4: Measurement of weight loss, sugar content and mold occurrence frequency of tangerine

In order to confirm what effect the foamed resin composition for packaging fruits and vegetables for maintaining the freshness of the present invention has on the storage and distribution of fruit packaging containers, the weight loss rate, sugar content and mold occurrence frequency of the tangerines according to Example 3 and Comparative Example 3 were measured. The measurement is shown in Table 5 below.

The measurement method is as follows:

(1) Weight loss rate of fruit: (weight of contents before treatment-weight of contents after treatment) / weight of contents before treatment X 100 (%)

(2) Sugar content: executed in accordance with KS B 5642 (Brix%)

(3) Mold occurrence frequency: measured by the number of mold development of tangerine

division Weight loss rate (%) Hardness (kg) Sugar content (Brix%) Example 6 0.87 11 One Example 7 0.98 11 2 Comparative Example 4 1.35 12 12

As can be seen from the results of Table 5, in the tangerine of the box in which the pad according to the foaming resin composition of the present invention is added, mold is not generated and weight loss of the tangerine is suppressed, whereas pads molded with the foaming resin and foaming agent In case of using mold, mold occurred and weight loss was relatively large.

Experimental Example 5: Determination of weight loss rate, sugar content and mold occurrence rate of peach

In order to confirm the effect of the fruit packaging packaging foam resin composition for maintaining the freshness of the present invention on the storage and distribution of fruit packaging, the weight loss rate, sugar content and mold of the tangerines according to Examples 6, 7 and Comparative Example 4 Frequency was measured and listed in Table 6 below.

The measurement method is as follows:

(1) Weight loss rate of fruit: (weight of contents before treatment-weight of contents after treatment) / weight of contents before treatment X 100 (%)

(2) Sugar content: executed in accordance with KS B 5642 (Brix%)

(3) Mold occurrence frequency: measured by the number of mold development of tangerine

division Weight loss rate (%) Sugar content (Brix%) Frequency of mold development (dog) Example 3 0.97 11 0 Comparative Example 3 1.35 12 3

As can be seen from the results in Table 6, in the peach of the box in which the foamed resin composition of the present invention was added, mold was not generated and weight loss of the peach was suppressed, whereas a pad formed of a foamed resin and a foaming agent was used. In case of using mold, mold occurred and weight loss was relatively large in one week. On the other hand, it can be seen that in Examples 6 and 7 with different porous adsorbents, there is no significant difference.

As can be seen from the above test results, when the foam obtained in the freshness-retaining foaming resin composition according to the present invention is used as a fruit vegetable packaging material, adsorption and absorption of ethylene gas, carbon dioxide gas, etc. generated by the respiration of fruit vegetables during long-term storage and transportation It prevents decay by microorganisms, and maintains the freshness of fruits and vegetables through adsorption and removal of ammonia, and also deodorizes, leaving only the fragrance that enhances the purchase value of products. The cost of production is much lower than that of the pad.

Claims (6)

30% to 99.9% by weight of at least one selected from polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), polybutylene succinate (PBS), biodegradable resin and polyurethane ;
5-20% by weight of porous adsorbent; And
Foaming composition for fruit and vegetable packaging comprising; 0.1 to 70% by weight of the cell-stable functional material. The method of claim 1,
The porous adsorbent is foamed resin composition for packaging fruits and vegetables, including one or more of elite, zeolite, seven stone, bentonite, tourmaline, germanium, ganban stone, shell and activated carbon. The method of claim 1,
The porous adsorbent is a foamed resin composition for packaging fruit and vegetables will have an average particle size of 80 to 2,000 mesh. The method of claim 1,
Wherein the cell-stable functional material is ocher, talc, aluminum hydroxide, calcium carbonate and kaolin containing at least one of packaging foam resin composition. The method of claim 1,
The cell-stable functional material is a fruit and vegetable packaging foam resin composition that is in the form of a powder having an average particle size of 0.01 to 10㎛. The fruit vegetable packaging material containing the foam obtained by foaming the foaming resin composition for fruit vegetable packaging of any one of Claims 1-5.