WO2020184112A1 - Élément de stockage de produit, contenant de stockage de produit, et procédé de stockage de produit - Google Patents

Élément de stockage de produit, contenant de stockage de produit, et procédé de stockage de produit Download PDF

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Publication number
WO2020184112A1
WO2020184112A1 PCT/JP2020/006594 JP2020006594W WO2020184112A1 WO 2020184112 A1 WO2020184112 A1 WO 2020184112A1 JP 2020006594 W JP2020006594 W JP 2020006594W WO 2020184112 A1 WO2020184112 A1 WO 2020184112A1
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WO
WIPO (PCT)
Prior art keywords
fruits
vegetables
container
fruit
storage
Prior art date
Application number
PCT/JP2020/006594
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English (en)
Japanese (ja)
Inventor
昭弘 池山
Original Assignee
富士フイルム株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 富士フイルム株式会社 filed Critical 富士フイルム株式会社
Priority to JP2021504871A priority Critical patent/JPWO2020184112A1/ja
Publication of WO2020184112A1 publication Critical patent/WO2020184112A1/fr
Priority to JP2023001254A priority patent/JP7411830B2/ja

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Classifications

    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/40—Applications of laminates for particular packaging purposes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/34—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
    • 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
    • C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
    • C08J5/18—Manufacture of films or sheets
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
    • C08L1/08—Cellulose derivatives
    • C08L1/10—Esters of organic acids, i.e. acylates

Definitions

  • the present invention relates to a storage member for fruits and vegetables, a storage container for fruits and vegetables, and a method for preserving fruits and vegetables.
  • Fruits and vegetables release water by breathing, etc., and especially when stored in a refrigerator, dew condensation is likely to occur on the fruits and vegetables themselves, storage containers, packaging materials, etc. Condensation causes the growth of mold and discoloration of fruits and vegetables. Therefore, in order to prevent dew condensation, it is conceivable to use packaging using a paper bag or the like, or a packaging material having holes. However, in these cases, the fruits and vegetables may dry out or wilt. Further, in the refrigerated container and the refrigerated warehouse storage, cold air or cold humidity control air is blown into a large-capacity container or a warehouse to prevent temperature unevenness and drying. However, due to temperature unevenness or the like, deterioration of freshness such as dew condensation, mold, or drying may occur depending on the location.
  • Patent Document 1 a technique for suppressing dew condensation and suppressing discoloration of fruits and vegetables by using a specific packaging material for fruits and vegetables containing cellulose acylate is disclosed.
  • Condensation and discoloration of fruits and vegetables are suppressed even when the fruits and vegetables wrapped by this fruit and vegetable packaging material are stored in a refrigerator for 14 days.
  • the packaging material By packaging fruits and vegetables, the packaging material based on the above-mentioned conventional technology can suppress dew condensation and the like even in refrigerated storage. As described above, a method of maintaining the freshness of fruits and vegetables for a longer period of time has been desired for overseas shipping of fruits and vegetables or adjustment of shipping time.
  • an object of the present invention is to provide a storage member for fruits and vegetables, a storage container for fruits and vegetables, and a method for preserving fruits and vegetables, which can maintain freshness even in long-term storage of fruits and vegetables.
  • the present invention for solving the above-mentioned problems of the conventional example is a storage member for fruits and vegetables, which contains cellulose acylate and has an acyl group substitution degree of cellulose acylate within a range of 2.00 or more and 2.97 or less. is there.
  • the thickness is within the range of 40 ⁇ m or more and 150 ⁇ m or less. Further, it is preferably in the form of a film, a bag, or a sheet.
  • the present invention is a storage container for fruits and vegetables, which includes a container member for accommodating fruits and vegetables and a storage member for fruits and vegetables, and the storage member for fruits and vegetables is provided inside the container member.
  • the container member is preferably made of a material having heat insulating properties. Further, the container member is preferably in the shape of a cup or a box.
  • the weight M (g) of the storage member for fruits and vegetables and the internal volume V (cm 3 ) of the container member have the relationship of the following formula (1). 2 ⁇ 10 -4 ⁇ M / V ⁇ 500 ⁇ 10 -4 (1)
  • the container member preferably has a window portion formed of a storage member for fruits and vegetables. Further, the container member preferably has a window portion on at least one of the side surfaces.
  • the internal volume V (cm 3 ) of the container member and the area S (cm 2 ) of the window portion have the relationship of the following formula (2). 0.003 ⁇ S / V ⁇ 0.100 (2)
  • the present invention is a method for preserving fruits and vegetables, and at least a part of the preservation members for fruits and vegetables comes into contact with fruits and vegetables. Further, it is preferable to provide a container member for accommodating fruits and vegetables, and to store the fruits and vegetables in a state where the fruits and vegetables are separated from the container member. Further, it is preferable that the storage member for fruits and vegetables supports the fruits and vegetables and separates the fruits and vegetables from the container member.
  • a storage member for fruits and vegetables a storage container for fruits and vegetables, and a method for preserving fruits and vegetables, which can maintain freshness even in long-term storage of fruits and vegetables.
  • the fruit and vegetable preservation member of the present invention (hereinafter referred to as a preservation member) is used to maintain the freshness of fruits and vegetables when preserving the fruits and vegetables.
  • the freshness of fruits and vegetables means the freshness, that is, the degree to which the fruits and vegetables maintain their appearance and the quality is not deteriorated. Therefore, in the present specification, the freshness preservation means the state when the fruits and vegetables are harvested. For example, it means that the color, luster, shape, weight, freshness, tension, etc. are retained, and the quality is not deteriorated such as dew condensation or mold formation.
  • the storage member of the present invention contains cellulose acylate.
  • Cellulose acylate has an acyl group substitution degree in the range of 2.00 or more and 2.97 or less.
  • Cellulose acylate has an acyl group because the hydroxy group of cellulose is esterified with a carboxylic acid.
  • the degree of acyl group substitution of cellulose acylate is in the range of 2.00 or more and 2.97 or less, the cellulose acylate contained in the preservation member has equilibrium water content due to the increase in humidity due to the moisture released from fruits and vegetables. The rate goes up. Due to this increase in the equilibrium moisture content, the storage member absorbs water. Moisture absorption in the storage member reduces the humidity in the vicinity of the storage member, which lowers the equilibrium moisture content of the storage member and releases water.
  • the degree of acyl group substitution is within the above range, deformation of the preservation member due to water absorption due to an increase in humidity in the vicinity of the preservation member is suppressed. Therefore, for example, when the storage member is used as a support member for fruits and vegetables, the support capacity for fruits and vegetables is maintained even if water is absorbed. Further, when a part of the container member is formed from the storage member, the shape of the container is maintained even if water is absorbed.
  • the term "support” means from suppressing the movement or vibration of fruits and vegetables to almost fixing the fruits and vegetables, regardless of the degree.
  • the cellulose acylate contained in the storage member has an equilibrium moisture content having an appropriate moisture absorption / desorption property, for example, when the storage member is also used as a part of a container for storing fruits and vegetables, this container is sealed. Even in this state, dew condensation occurs on the inner surface of the container, which is the surface of the preservation member on the fruit and vegetable side, while maintaining the inside of the preservation member at an appropriately high humidity that suppresses the thirst of fruits and vegetables. Suppress. Further, even if the temperature and / or humidity of the outside world of the storage member changes, the storage member suppresses the change in humidity to be smaller than the change in the outside world.
  • the appropriate moisture absorption and desorption of cellulose acylate is shown by, for example, the difference between the equilibrium moisture content at 25 ° C and 80% relative humidity and the equilibrium moisture content at 25 ° C and 55% relative humidity, and this difference is 0 as an absolute value. It is preferably 5.5% or more and 3.5% or less.
  • the effect of suppressing the occurrence of dew condensation can be obtained even during refrigerated storage and lasts for a long period of time.
  • the growth and growth of mold are suppressed, and the fruits and vegetables are stored in a fresh state for a long period of time.
  • discoloration of fruits and vegetables can be suppressed by being in an environment maintained at an appropriately high humidity as described above and suppressing dew condensation.
  • the degree of acyl group substitution of the cellulose acylate constituting the storage member is set to 2.00 or more.
  • the theoretical upper limit of the acyl group substitution degree is 3.00, but it is difficult to synthesize cellulose acylate having an acyl group substitution degree exceeding 2.97. Therefore, the degree of acyl group substitution of the cellulose acylate constituting the storage member is set to 2.97 or less.
  • the degree of acyl group substitution of cellulose acylate contained in the preservation member is more preferably in the range of 2.40 or more and 2.95 or less, and further preferably in the range of 2.70 or more and 2.95 or less.
  • the degree of acyl group substitution is the ratio at which the hydroxy group of cellulose is esterified with a carboxylic acid, that is, the degree of substitution of the acyl group.
  • the acyl group of the cellulose acylate constituting the storage member is not particularly limited, and may be an acetyl group having 1 carbon atom or an acyl group having 2 or more carbon atoms.
  • the acyl group having 2 or more carbon atoms may be an aliphatic group or an aryl group, and includes, for example, an alkylcarbonyl ester of cellulose, an alkenylcarbonyl ester, an aromatic carbonyl ester, an aromatic alkylcarbonyl ester, and the like. It may also have a substituted group.
  • Examples thereof include a carbonyl group, an oleoil group, a benzoyl group, a naphthylcarbonyl group, a cinnamoyl group and the like.
  • the acyl group of cellulose acylate constituting the storage member may be only one type or two or more types, but it is preferable that at least one type is an acetyl group. Since the cellulose acylate has an acetyl group, the storage member easily absorbs water, so that the effect of suppressing dew condensation is improved. Most preferably, it is a cellulose acylate in which all the acyl groups are acetyl groups, that is, it is more preferable that the cellulose acylate is cellulose acetate.
  • the degree of acyl group substitution can be determined by a conventional method.
  • the degree of acetylation degree of acetyl group substitution
  • ASTM D-817-91
  • It can also be measured by measuring the degree of acylation (degree of acyl group substitution) distribution by high performance liquid chromatography.
  • this method in the measurement of the degree of acetylation of cellulose acetate, a sample is dissolved in methylene chloride, and a column "Novapac methanol (Water)" is used, and a mixed solution of methanol and water as an eluent (methanol: mass of water).
  • the degree of acetylation distribution was measured by a linear gradient from a mixture of dichloromethane and methanol (dichloromethane: methanol with a mass ratio of 9: 1) from a ratio of 8: 1), and a calibration line using standard samples with different degrees of acetylation was used. It is calculated by comparing. These measuring methods can be obtained by referring to the methods described in JP-A-2003-201301.
  • the degree of acetylation of cellulose acylate is preferably measured by high performance liquid chromatography because it contains additives when collected from a storage member.
  • Preservation members are used near fruits and vegetables when preserving the freshness of fruits and vegetables.
  • it may be used to support fruits and vegetables, or it may be provided inside a container for storing fruits and vegetables, or it may be used in combination with these as a part of a container for storing fruits and vegetables.
  • the storage member is used, for example, as a support member for fruits and vegetables. In this case, it is preferable to bring at least a part of the preservation member into contact with fruits and vegetables.
  • the storage member is used as a part of the container member for storing fruits and vegetables. In this case, a part of the container member is formed from the storage member.
  • the storage member is used inside the container for storing fruits and vegetables. In this case, a storage member is placed together with the fruits and vegetables in a container for storing the fruits and vegetables. In this case as well, it is preferable to bring at least a part of the preservation member into contact with fruits and vegetables.
  • the shape, size, thickness, etc. of the storage member are not particularly limited according to the type of fruits and vegetables, and can be set as appropriate.
  • the member means an independent article, and its shape or function is not limited.
  • the shape of the storage member is preferably a film shape, a bag shape, or a sheet shape, depending on the type of fruits and vegetables whose freshness is maintained. Alternatively, it may have a tray shape that supports fruits and vegetables.
  • the film manufacturing apparatus 10 shown in FIG. 1 forms the storage member according to the present invention in the form of a film as an example.
  • the film-shaped storage member is referred to as a fruit and vegetable film 11a.
  • the fruit and vegetable film 11a of this example has a single-layer structure and is manufactured in a long length by the film manufacturing apparatus 10.
  • the film manufacturing apparatus 10 will be described later.
  • the fruit and vegetable film 11a preferably has a thickness in the range of 40 ⁇ m or more and 150 ⁇ m or less.
  • the thickness By adjusting the thickness, the water content of the fruit and vegetable film 11a can be adjusted, and as a result, the humidity in the vicinity of the fruit and vegetable is adjusted during the use of the fruit and vegetable film 11a, so that the thirst of the fruit and vegetable is suppressed. Further, by increasing the thickness, the ability of the fruit and vegetable film 11a to support fruits and vegetables is improved. Further, when the fruit and vegetable film 11a has a bag shape, it can be used even in a bag shape having a larger size.
  • the thickness of the fruit and vegetable film 11a is more preferably in the range of 50 ⁇ m or more and 140 ⁇ m or less, and further preferably in the range of 60 ⁇ m or more and 130 ⁇ m or less.
  • the fruit and vegetable film 11a is not limited to a long shape, and may be a sheet shape such as a rectangle.
  • the sheet-shaped storage tool for fruits and vegetables is referred to as a sheet for fruits and vegetables.
  • the storage member can be made into a bag shape by the fruit and vegetable film 11a or the fruit and vegetable sheet.
  • the bag-shaped storage member is referred to as a fruit and vegetable bag 30.
  • the shaded portion is shown to be composed of a storage member.
  • the fruit and vegetable bag 30 can be formed as follows. That is, a long piece of fruit and vegetable film 11a is cut into a rectangular sheet, bent at the center of the long side, and the two sides of the edge 32 are closed by heat sealing (heat welding) to make a fruit and vegetable bag 30. ing. Then, the fruits and vegetables can be put in the fruit and vegetable bag 30, and the remaining open edge of one side can be wrapped with an adhesive tape, that is, the seal can be closed.
  • the fruit and vegetable bag 30 is not limited to being formed by heat sealing, and may be formed by using an adhesive or an adhesive.
  • the molded body manufacturing apparatus 50 shown in FIG. 3 forms the storage member according to the present invention in a tray shape as an example.
  • the tray-shaped storage member is referred to as a tray for fruits and vegetables.
  • the fruit and vegetable tray may have a single-layer structure or a laminated structure.
  • the fruit and vegetable tray 40 of this example is composed of a storage member 11 having a single-layer structure, and is manufactured as a molded product from the fruit and vegetable film 11a by the molded product manufacturing apparatus 50.
  • the molded body manufacturing apparatus 50 will be described later.
  • the storage container for fruits and vegetables includes a container member and a storage member.
  • the container member is a container for storing and storing fruits and vegetables.
  • Preservation members are provided near fruits and vegetables. Therefore, a storage container for fruits and vegetables is provided with a storage member inside the container member.
  • a handkerchief-wrapped grape 42 is wrapped in a fruit and vegetable film 11a, which is a storage member, in a transparent cup-shaped molded container made of polyethylene terephthalate, which is a container member 45.
  • the grape 42 is housed in a storage container 43 including a fruit and vegetable film 11a and a container member 45.
  • the container member 45 has no lid and has an opening 47.
  • the material or shape of the container member 45 can be appropriately selected depending on the type of fruits and vegetables so that the fruits and vegetables can be stored while preventing the deterioration of freshness.
  • a container having a shape that avoids physical damage such as collision between fruits and vegetables or the container member 45 during transportation or a container having a material or shape that ensures ventilation for fruits and vegetables that require ventilation. And so on.
  • the container member 45 one made of the material usually used for the container of fruits and vegetables can be selected.
  • a plastic container or a container made of a natural material such as corrugated cardboard can be used.
  • plastic containers those made of resin, which are usually used as containers for fruits and vegetables, can be used.
  • polyethylene-based resins such as low-density polyethylene (LDPE (Low Density Polyesteryrene)), high-density polyethylene (HDPE (High Density Polyethylene)), and linear low-density polyethylene (LLDPE (Linear Low Density Polyethylene));
  • Polypropylene (PP (Polypolyrene)) -based resin such as block copolymer polypropylene; vinyl chloride-based resin such as polyvinyl chloride (PVC (polyvinyl chromade)) and polyvinylidene chloride (PVDC (polyvine lide chloride)); ethylene-acrylic acid copolymer (EAA (Ethylene / ethyl copolymer)), ethyl ethylene acrylate copolymer (EEA (Ethylene / ethyl copolymer)), methyl ethylene acrylate
  • polyester resins such as PLA (polylactic acid); natural materials such as paper such as cardboard, and wood such as sugar cane, reeds, kenaf, and fiberboard.
  • these polymer alloys, polymer blends, ionomers and the like may be used.
  • the resin may be foamed, and may be transparent or opaque. Further, it may be biodegradable. Further, anti-fog processing, laminating, and other processing may be performed.
  • the container member 45 suppresses temperature fluctuations inside the container member 45 by limiting or controlling the transfer of heat between the outside and the inside of the container member 45, and also includes a refrigerated warehouse and the like. Since the influence of external temperature unevenness due to the storage location is suppressed, it is preferably formed of a material having heat insulating properties.
  • a material having heat insulating properties a heat insulating material usually used for containers of fruits and vegetables can be selected. For example, commonly used Styrofoam can be used. Even if the container member 45 is made of a material having low heat insulating performance, the heat insulating performance can be improved by adjusting the thickness of the container member 45, adjusting the opening 47 of the container member 45 (see FIG. 5 or 6a), and the like. You may adjust.
  • the shape of the container member 45 can be appropriately selected according to the type, amount, purpose, etc. of fruits and vegetables as long as it accommodates and stores fruits and vegetables while maintaining freshness.
  • a container member 45 having a shape corresponding to the type of fruits and vegetables can be selected.
  • the container member 45 having a shape in which the fruits and vegetables are not easily damaged during storage or transportation can be selected depending on the type of the fruits and vegetables and the number or amount of the fruits and vegetables to be stored.
  • a space is required for storage due to ripening or generation of gas, so that the shape of the container member 45 suitable for them can be obtained. Therefore, the shape of the container member 45 is preferably a shape according to the type or amount of fruits and vegetables to be put in so that the fruits and vegetables maintain their freshness and the occurrence of damage is minimized.
  • the container member 45 may have a concave portion formed according to the shape of the fruit and vegetable, and the fruit and vegetable may be placed on the concave portion (see FIG. 4). Further, when the storage member 11 is a tray 40 for fruits and vegetables formed according to the shape of fruits and vegetables, the container member 45 may be formed in a shape on which the tray 40 for fruits and vegetables is placed. The shape of the container member 45 may be formed so as to prevent the tray 40 for fruits and vegetables from moving during transportation or the like.
  • the shape of the container member 45 is preferably a cup shape (see FIG. 5) or a box shape as shown in FIGS. 6a and 6b.
  • the container member 45 of FIG. 6a is a box-shaped container member 45 made of styrofoam, and has a lid 34 and a container portion 36.
  • the container member 45 includes an opening 47.
  • the opening 47 is provided at the top of each of the four surfaces of the box.
  • FIG. 6b shows four grapes 42 wrapped in a handkerchief with a fruit and vegetable film 11a in the container portion 36 of the container member 45 of FIG. 6a so that the grapes 42 are less damaged. It is supported by the packaging of the fruit and vegetable film 11a, and is further supported by the individual trays in the container portion 36.
  • the cup shape or the box shape is versatile and easily available, and when the fruits and vegetables are stored and stored, the shape is maintained and it is easy to store them individually. Therefore, as the container member 45, for example, a molded container made of PET or PP can be preferably used in addition to Styrofoam. This is because when the fruits and vegetables or the fruits and vegetables and the storage member 11 are housed, they are not easily deformed, are transparent, and the contents can be easily confirmed.
  • the container member 45 may be a closed system, an open system, or a partially open system. Depending on the type of fruits and vegetables, the shape or airtightness may be sufficient for storing the fruits and vegetables.
  • the container member 45 is an open system or a partially open system.
  • the container member 45 is preferably an open system or a partially open system because it is highly effective when the internal storage member 11 absorbs and desorbs moisture due to the exchange of air between the inside and the outside of the container. More preferably, a window portion by the storage member 11 is further provided in the opening of the container member 45 (see FIG. 12).
  • the effect of absorbing and releasing moisture from the internal storage member 11 is enhanced while suppressing the mixing of bacteria, mold, foreign substances, etc. from the outside. Is.
  • the storage container 43 is used by putting the fruits and vegetables and the storage member 11 which is a support member for fruits and vegetables inside the container member 45.
  • the fruit and vegetable film 11a is used to wrap the fruits and vegetables (see FIGS. 5, 6a, 6b, 7, or 8), and the fruits and vegetables are supported by the fruit and vegetable tray 40 (see FIG. 4).
  • a sheet for fruits and vegetables may be placed under the fruits and vegetables (see FIG. 9 or 10).
  • the fruits and vegetables are supported, and the fruits and vegetables are reduced or prevented from coming into direct contact with the container member 45. Therefore, as shown in FIG. 7, the fruits and vegetables are band-wrapped by the strip-shaped fruit and vegetable film (hereinafter referred to as strip-shaped film) 11a, or as shown in FIG. 8, the fruits and vegetables are wrapped by the handkerchief-shaped fruit and vegetable film 11a. Handkerchief packaging, etc. can be performed.
  • strip-shaped film hereinafter referred to as strip-shaped film
  • the fruits and vegetables are wrapped by the handkerchief-shaped fruit and vegetable film 11a.
  • Handkerchief packaging, etc. can be performed.
  • wrapping the fruits and vegetables with the fruit and vegetable film 11a it is sufficient to suppress the movement of air inside and outside the packaging, that is, between the fruits and vegetables side and the outside of the packaging, that is, the container side. Therefore, the packaging with the fruit and vegetable film 11a does not necessarily have to be hermetically sealed.
  • the humidity control and the dew condensation prevention are performed by the fruit and vegetable film 11a, the fruits and vegetables are supported, and the fruits and vegetables are placed in the container member 45. Direct contact can be reduced. Therefore, it is possible to prevent deterioration such as dew condensation, mold and discoloration at the contact portion between the container member 45 and the fruits and vegetables.
  • the temperature maintaining function inside the fruit and vegetable film 11a is exhibited by covering the upper part of the fruit and vegetable with the fruit and vegetable film 11a. Therefore, since the temperature change around the fruits and vegetables is further suppressed, the deterioration of the fruits and vegetables due to the temperature change and / or dew condensation is suppressed.
  • the internal volume of the container member 45 corresponds to the storage capacity of fruits and vegetables to be stored, but the storage member has a constant weight with respect to the saturated water content of the air present in the internal volume V during refrigerated storage.
  • the weight M (g) of the storage member 11 with respect to the internal volume V (cm 3 ) of the container member 45 is 2 ⁇ 10 -4 g / cm 3 or more, high humidity environment maintenance and dew condensation prevention performance are exhibited.
  • the container member 45 can sufficiently store fruits and vegetables as a container.
  • the weight M (g) of the storage member 11 with respect to the internal volume V (cm 3 ) of the container member 45 is preferably 4 ⁇ 10 -4 g / cm 3 or more, more preferably 6 ⁇ 10 -4 g / cm 3. That is all. On the other hand, it is preferably 200 ⁇ 10 -4 g / cm 3 or less, and more preferably 100 ⁇ 10 -4 g / cm 3 or less.
  • the stored fruits and vegetables occupy about several% to 30% of the internal volume.
  • the internal volume V of the container member 45 is the internal volume when the container member 45 has no storage member 11 or anything else inside.
  • the container member 45 preferably has a window portion formed from the storage member 11.
  • the window portion is a portion formed by the storage member 11 with an opening provided in at least a part of the container member 45. Since the window portion is formed from the storage member 11, the container member 45 has a function of partitioning from the external space, and excessive moisture inside the container member 45 is appropriately discharged to the outside of the container member 45. Has a function. Therefore, the window portion can prevent dew condensation and the like from occurring inside the container member 45, and can maintain the inside of the container member 45 in a high humidity environment. Further, when the fruit and vegetable film 11a or the fruit and vegetable sheet is used, since the window portion has transparency, the function of the window is also fulfilled even when the container member 45 is not transparent.
  • a part or all of the upper surface of the container member 45 is used as a window portion.
  • the upper surface of the container member 45 may be a lid. Therefore, as shown in FIG. 11, a part of the lid of the container member 45 may be a window portion 48.
  • the fruit and vegetable film 11a provided on the window portion 48 is shown by diagonal lines in order to distinguish it from the fruit and vegetable film 11a used for handkerchief packaging.
  • a part or all of at least one of the side surface and the bottom surface of the container member 45 is referred to as a window portion 48.
  • both the upper surface and a part of the side surface of the container member 45 may be the window portion 48.
  • the shape, number, position, etc. of the window portion 48 can be determined according to the type of fruits and vegetables, etc., but when the container member 45 has a box shape, the window portion 48 is formed on at least one of the side surfaces. Is preferable. This is because when the box-shaped container members 45 are stacked and stored, the humidity adjusting function of the window 48 and the performance of checking the inside are easily exhibited. Specifically, for example, as shown in FIG.
  • the fruit and vegetable film 11a is provided at the opening provided on the side surface.
  • windows 48 are provided on all four sides of the box.
  • the fruit and vegetable film 11a can be provided, for example, by adhering with a double-sided tape or the like at the adhesive portion 49 on the outer side of the container portion 36.
  • some reference numerals are given.
  • the internal volume V (cm 3 ) of the container member 45 corresponds to the storage capacity of fruits and vegetables to be stored, but the window formed by the storage member 11 in the container member 45 in an area of a constant ratio with respect to the internal volume V.
  • the portion 48 By having the portion 48, the amount of humidity released from the container member 45 can be adjusted, and the visibility inside the container member 45 can be imparted.
  • the area S (cm 2 ) of the window portion 48 with respect to the internal volume V (cm 3 ) of the container member 45 is 0.003 cm -1 or more, the humidity release amount adjustment performance and the internal visibility performance are exhibited, and 0.
  • Area of the window portion 48 relative to the internal volume V of the container member 45 (cm 3) S (cm 2) is preferably 0.005 cm -1 or more, more preferably 0.007Cm -1 or more. On the other hand, it is preferably 0.080 cm -1 or less, and more preferably 0.070 cm -1 or less.
  • the window portion 48 formed from the storage member 11 has a function of partitioning from the external space as the container member 45, and appropriately removes excess water inside the container member 45. It has a function of discharging to the outside of the container member 45.
  • the storage container 43 has a storage member 11 provided in the vicinity of the fruits and vegetables, and the storage member 11 supports the fruits and vegetables. Therefore, the moisture absorption / desorption property of the storage member 11 made of cellulose acylate stabilizes the humidity of the internal space of the container member 45 and prevents dew condensation.
  • the storage member 11 supports the fruits and vegetables, the occurrence of dew condensation, mold, or discoloration at the portion where the fruits and vegetables come into contact with the container member 45 is suppressed. Therefore, the freshness of the stored fruits and vegetables is maintained for a long period of time by the storage member 11 or the storage container 43.
  • a plasticizer is added to the cellulose acylate having an acyl group substitution degree in the above range in order to form the storage member 11.
  • the plasticizer for cellulose acylate various known plasticizers can be used, and even if a plasticizer is used, dew condensation is suppressed and discoloration of fruits and vegetables is surely suppressed.
  • a packaging bag is made from a storage member 11 containing triphenyl phosphate (TPP) and biphenyl diphenyl phosphate (BDP) together with cellulose acylate having an acyl group substitution degree in the above range, and fruits and vegetables are put in the packaging bag.
  • TPP triphenyl phosphate
  • BDP biphenyl diphenyl phosphate
  • the storage member 11 preferably contains at least one of a sugar ester derivative, an ester oligomer, and an acrylic polymer, in addition to cellulose acylate having an acyl group substitution degree within the above range.
  • the ester derivative of the sugar and the ester oligomer function as a plasticizer for cellulose acylate having an acyl group substitution degree within the above range.
  • the sugar ester derivative may be either a monosaccharide ester derivative or a polysaccharide ester derivative, and the storage member 11 may contain both of them.
  • the sugars include monosaccharides such as glucose, galactose, mannose, fructose, xylose and arabinose, lactoce, sucrose, nistose, 1F-fructosyl nistose, stachiose, maltose, lactitol, Polysaccharides such as lactulose, cellobiose, maltose, cellotriose, malttriose, raffinose or kestose, gentiobiose, gentiotriose, gentiotetraose, xylotiose, and / or galactosyl sucrose.
  • oligosaccharides can be used as polysaccharides, and oligosaccharides are produced by reacting starch, sucrose and the like with enzymes such as amylase, and oligosaccharides include, for example, maltooligosaccharides and iso. Examples thereof include malto-oligosaccharides, fructooligosaccharides, galactooligosaccharides and xylooligosaccharides.
  • the monocarboxylic acid used for esterifying all or part of the hydroxy groups in the monosaccharide and polysaccharide structures is not particularly limited, and known aliphatic monocarboxylic acids, alicyclic monocarboxylic acids, and the like. Aromatic monocarboxylic acid and the like can be used.
  • the carboxylic acid used may be one kind or a mixture of two or more kinds.
  • Preferred aliphatic monocarboxylic acids include acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, caproic acid, enanthic acid, capric acid, pelargonic acid, capric acid, 2-ethyl-hexanecarboxylic acid, undecylic acid and lauric acid.
  • Tridecylic acid myristic acid, pentadecylic acid, palmitic acid, heptadecylic acid, stearic acid, nonadecanic acid, araquinic acid, behenic acid, lignoseric acid, cellotic acid, heptacosanoic acid, montanic acid, melisic acid, laxic acid and other saturated fatty acids, Unsaturated fatty acids such as undecylene acid, oleic acid, sorbic acid, linoleic acid, linolenic acid, arachidonic acid, octenoic acid, alicyclic monocarboxylic acids such as cyclopentanecarboxylic acid, cyclohexanecarboxylic acid, cyclooctanecarboxylic acid, etc. Can be mentioned.
  • aromatic monocarboxylic acids examples include aromatic monocarboxylic acids in which an alkyl group and an alkoxy group are introduced into the benzene ring of benzoic acid such as benzoic acid and toluic acid, silicic acid, benzylic acid, biphenylcarboxylic acid, and naphthaline.
  • aromatic monocarboxylic acids having two or more benzene rings such as carboxylic acids and tetralincarboxylic acids, or derivatives thereof, and benzoic acid and naphthylic acid are particularly preferable.
  • an ester derivative of sucrose more specifically, a benzoic acid ester (Monopet (registered trademark) SB manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) is used.
  • a benzoic acid ester Monopet (registered trademark) SB manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.
  • the ester oligomer is a compound having a repeating unit containing an ester bond of a dicarboxylic acid and a diol and having several to 100 repeating units having a relatively low molecular weight, and is preferably an aliphatic ester oligomer. This is because the action of cellulose acylate as a plasticizer is more reliable than that of aromatic ester oligomers.
  • the ester oligomer preferably has a molecular weight in the range of 500 or more and 10000 or less.
  • the molecular weight is 500 or more, the flexibility (flexibility) and heat sealability of the storage member 11 are improved as compared with the case where the molecular weight is less than 500, and when the molecular weight is 10,000 or less, it is larger than 10,000. This is because the compatibility with cellulose acylate is more reliable than in the case.
  • the molecular weight of the ester oligomer is more preferably in the range of 700 or more and 5000 or less, and further preferably in the range of 900 or more and 3000 or less.
  • the weight average molecular weight and the number average molecular weight by GPC Gel Permeation Chromatography
  • the number average molecular weight measurement method by the terminal functional group weight measurement and the osmometer measurement the number average molecular weight measurement method by the viscosity measurement You can ask for it.
  • it is obtained by a number average molecular weight measurement method by measuring a hydroxyl group or an acid group of an ester as a terminal functional group.
  • the ester oligomer is more preferably a dicarboxylic acid having a carbon number of 2 or more and 10 or less as a dicarboxylic acid, and a diol having a carbon number of 2 or more and 10 or less as a diol.
  • both the dicarboxylic acid and the diol are preferably aliphatic compounds. This is because the storage member 11 can be given flexibility by using the aliphatic dicarboxylic acid and the aliphatic diol, and the water content becomes more preferable.
  • an aromatic carboxylic acid such as phthalic acid, terephthalic acid, and isophthalic acid
  • an aliphatic carboxylic acid malonic acid, succinic acid, glutaric acid, adipic acid, sebacic acid, azelaic acid, cyclohexanedicarboxylic acid, and maleic acid.
  • Fumaric acid and the like are aromatic carboxylic acids, such as phthalic acid, terephthalic acid, and isophthalic acid, and as an aliphatic carboxylic acid, malonic acid, succinic acid, glutaric acid, adipic acid, sebacic acid, azelaic acid, cyclohexanedicarboxylic acid, and maleic acid.
  • Examples of the aliphatic diol include ethanediol, 1,2-propanediol, 1,3-propanediol, 1,2-butanediol, 1,3-butanediol, 2-methyl-1,3-propanediol, and 1, 4-butanediol, 1,5-pentanediol, 2,2-dimethyl-1,3-propanediol (neopentyl glycol), 1,4-hexanediol, 1,4-cyclohexanediol, 1,4-cyclohexanedi Examples include methanol.
  • ester oligomer it is also preferable to seal the terminal hydroxyl group or acid group of the ester oligomer with a monocarboxylic acid, monoalcohol or the like.
  • a monocarboxylic acid monoalcohol or the like.
  • an oligomer having an ester of adipic acid and ethylene glycol as a repeating unit an oligomer having an ester of succinic acid and ethylene glycol as a repeating unit, an ester of terephthalic acid and ethylene glycol, and a phthalic acid and ethylene glycol.
  • Oligomers having an ester as a repeating unit are preferable.
  • the mass of the monosaccharide ester derivative is M1, the mass of the polysaccharide ester derivative is M2, the mass of the ester oligomer is M3, and the sum of the masses obtained by M1 + M2 + M3 (hereinafter referred to as mass sum) is MP.
  • mass sum MP is 5 or more and 30 or less when the mass of cellulose acylate is 100. It is preferably within the range of.
  • the mass sum MP is 5 or more, the flexibility of the storage member 11 is better than when it is less than 5, and / or the film-shaped storage member 11 is easily produced by the film manufacturing apparatus 10.
  • the mass sum MP is 30 or less, the water content of the storage member 11 is more preferable than when it is larger than 30.
  • an ultraviolet absorber As for the storage member 11, in addition to the plasticizer as an additive, an ultraviolet absorber, fine particles as a so-called matting agent for preventing the storage members 11 from sticking to each other, and the like, if the above safety has been confirmed. May be included.
  • the water content of the storage member 11 can be adjusted by adjusting the type and amount of the additive, and as a result, for example, in the case of the storage member 11 which is the window portion 48, the humidity inside the container member 45 is adjusted. Because it is done, thirst for fruits and vegetables is suppressed.
  • the acrylic polymer functions as an adjusting agent for the water content and / or flexibility of the storage member 11.
  • the acrylic polymer for example, methyl acrylate, methyl methacrylate, and copolymers with these acrylic acids and methacrylic acids are preferable.
  • the mass of the acrylic polymer is preferably in the range of 10 or more and 300 or less when the mass of cellulose acylate is 100.
  • the safety includes not only the safety of the substance itself but also the safety of decomposition products of the substance.
  • fruits and vegetables maintain physiological actions such as water release and respiration, when the storage member 11 or the storage container 43 is used, dew condensation due to the moisture contained in the storage member 11 is suppressed and the inside of the storage member 11 is suppressed.
  • the effect of humidity adjustment can be surely obtained.
  • fruits and vegetables include flower vegetables such as broccoli and navana, leaf stem vegetables such as spinach and komatsuna, fruit vegetables such as peppers, eggplants, tomatoes, cucumbers, strawberries, edamame, watermelons and melons, bananas, grapes and apples.
  • the storage member 11 or the storage container 43 can be preferably used for cauliflowers, fruit vegetables, and fruits because of the release of a certain amount of water and the tendency for mold and discoloration to occur during long-term storage. .. In particular, it can be preferably used for fruits such as grapes and pears.
  • the storage member 11 or the storage container 43 can be stored for a long period of time by suppressing dew condensation and discoloration when stored at room temperature and preventing dew condensation and discoloration when refrigerated. Since dew condensation is suppressed, mold is also suppressed.
  • Room temperature storage refers to the range of 10 ° C to 30 ° C
  • refrigerated storage refers to the range of 0 ° C to 10 ° C. Since the storage member 11 or the storage container 43 can sufficiently prevent dew condensation during refrigeration, a more preferable effect can be obtained in refrigeration storage.
  • the temperature is particularly preferably 0 ° C. or higher and 5 ° C. or lower.
  • Refrigerated storage equipment can be provided by refrigerators, refrigerated warehouses, refrigerated containers, and the like. When refrigerating, the area of the refrigerating storage equipment can be reduced and the volume of the refrigerating storage equipment can be efficiently used by stacking the storage containers 43 in a box shape.
  • the film manufacturing apparatus 10 continuously manufactures a fruit and vegetable film 11a from the dope 12 by a solution film forming method.
  • Dope 12 is a cellulose acylate solution in which cellulose acylate having an acyl group substitution degree within the above range is dissolved in a solvent.
  • a mixture of dichloromethane and methanol is used as the solvent, but the solvent is not limited thereto.
  • the dope 12 may contain the above-mentioned various additives, and the dope 12 of the present embodiment contains a plasticizer and a matting agent.
  • the film manufacturing apparatus 10 includes a casting unit 15, a roller dryer 16, and a winder 17 in this order from the upstream side.
  • the casting unit 15 includes a belt 21 formed in an annular shape, a pair of rollers 22 that run the belt 21 in the longitudinal direction while being supported by a peripheral surface, a blower 23, a casting die 24, and a stripping roller 25. And. At least one of the pair of rollers 22 rotates in the circumferential direction, and the rotation causes the wound belt 21 to continuously travel in the longitudinal direction.
  • the casting die 24 is arranged above one of the pair of rollers 22 in this example, it may be arranged above the belt 21 between one and the other of the pair of rollers 22.
  • the belt 21 is a support for the casting film 26 described later.
  • the length is 55 m or more and 200 m or less
  • the width is 1.5 m or more and 5.0 m or less
  • the thickness is 1.0 mm or more 2 It is within the range of 0.0 mm or less.
  • the casting die 24 continuously flows out the supplied dope 12 from the outlet 24a facing the belt 21.
  • the dope 12 is cast on the belt 21 and a casting film 26 is formed on the belt 21.
  • the pair of rollers 22 includes a temperature controller (not shown) for adjusting the peripheral surface temperature.
  • the temperature of the casting film 26 is adjusted via the belt 21 by the roller 22 whose peripheral surface temperature is adjusted.
  • the peripheral surface temperature of the roller 22 is set to, for example, 15 ° C. or higher and 35 ° C. or lower. Good.
  • the peripheral surface temperature of the roller 22 may be set within the range of ⁇ 15 ° C. or higher and 5 ° C. or lower. In this embodiment, a dry gelation method is used.
  • the blower 23 is for drying the formed casting film 26.
  • the blower 23 is provided so as to face the belt 21.
  • the blower 23 promotes the drying of the casting film 26 by sending a gas to the casting film 26.
  • the gas to be sent is air heated to 100 ° C., but the temperature is not limited to 100 ° C., and the gas is not limited to air. Drying by the blower 23 causes the casting film 26 to gel more quickly. Then, the gelation makes the casting film 26 hard enough to be conveyed.
  • a decompression chamber (not shown) may be provided upstream of the belt 21 in the traveling direction. This decompression chamber sucks the atmosphere of the upstream area of the outflowing dope 12 to depressurize this area.
  • the casting film 26 is hardened on the belt 21 to the extent that it can be conveyed by the roller dryer 16, and then peeled off from the belt 21 in a state containing a solvent.
  • the stripping roller 25 is for continuously stripping the casting film 26 from the belt 21.
  • the stripping roller 25 supports the fruit and vegetable film 11a formed by stripping from the belt 21 from below, for example, and holds the stripping position PP in which the casting film 26 is peeled off from the belt 21 at a constant level.
  • the peeling method may be any of a method of pulling the fruit and vegetable film 11a to the downstream side, a method of rotating the peeling roller 25 in the circumferential direction, and the like.
  • the stripping from the belt 21 is performed, for example, while the solvent content of the casting film 26 is in the range of 3% by mass or more and 100% by mass or less, and is 100 in the present embodiment. It is done by mass%.
  • the solvent content (unit,%) is a value based on the dry amount.
  • the mass of the solvent is x
  • the mass of the fruit and vegetable film 11a for obtaining the solvent content is y. It is a percentage obtained by ⁇ x / (y-x) ⁇ x 100.
  • the casting unit 15 forms the fruit and vegetable film 11a from the dope 12. As the belt 21 circulates and runs, the dope 12 is cast and the casting film 26 is peeled off repeatedly.
  • the roller dryer 16 is for drying the formed fruit and vegetable film 11a, and includes a plurality of rollers 27 and an air conditioner (not shown). Each roller 27 supports the fruit and vegetable film 11a on the peripheral surface. The fruit and vegetable film 11a is wound around a roller 27 and conveyed. The air conditioner adjusts the temperature, humidity, and the like inside the roller dryer 16. In the roller dryer 16, the fruit and vegetable film 11a is recommended to be dried while being supported and conveyed by each roller 27.
  • the winder 17 is for winding the fruit and vegetable film 11a, and the fruit and vegetable film 11a is wound in a roll shape by the winder 17.
  • a tenter (not shown) for stretching the fruit and vegetable film 11a in the width direction may be provided between the casting unit 15 and the roller dryer 16. Further, a slitter (not shown) may be provided between, for example, the roller dryer 16 and the winder 17, and each side portion of the fruit and vegetable film 11a may be continuously cut by the slitter.
  • the molded product manufacturing apparatus 50 forms a fruit and vegetable tray 40 and the like by thermoforming the fruit and vegetable film 11a and the molding mold 59.
  • the molding die 59 is made of metal, wood, a thermosetting resin, a thermoplastic resin, or the like.
  • the molded body manufacturing apparatus 50 includes a chamber 51, a heater 52, a table 53, a moving mechanism 54, a vacuum pump 55, a compressor 56, and a control unit 57, and is used for vacuum pressure air molding as thermoforming. It is a device.
  • a commercially available apparatus for example, a TOM (Threee dimension Overlay Method) molding machine (trade name; NGF (Next Generation Forming) molding machine) manufactured by Fuse Vacuum Co., Ltd. can be used.
  • the chamber 51 is composed of an upper chamber 51a and a lower chamber 51b, and the upper chamber 51a is movable in the vertical direction in FIG. 2, that is, in a direction in which the distance between the upper chamber 51a and the lower chamber 51b is increased or decreased. ing.
  • the upper chamber 51a is provided with a heater 52 for heating the fruit and vegetable film 11a.
  • the lower chamber 51b is provided with a table 53 on which the molding die 59 is placed.
  • the procedure for manufacturing a molded product using the above-mentioned molded product manufacturing apparatus 50 will be described.
  • the fruit and vegetable film 11a is set between the upper chamber 51a and the lower chamber 51b with the adhesive layer facing the lower chamber 51b.
  • the upper chamber 51a is lowered, and the inside of the chamber 51 is made airtight with the fruit and vegetable film 11a sandwiched between the upper chamber 51a and the lower chamber 51b.
  • the vacuum pump 55 is operated to create a vacuum state in the chamber 51.
  • the heater 52 is operated in the above vacuum state to heat the fruit and vegetable film 11a.
  • the fruit and vegetable film 11a hangs down due to this heating, but by adjusting the degree of vacuum in the upper chamber 51a and the degree of vacuum in the lower chamber 51b, the fruit and vegetable film 11a is brought into a substantially horizontal state. During this time, the temperature of the fruit and vegetable film 11a is measured with a thermometer (not shown).
  • the table 53 in the lower chamber 51b is raised.
  • the molding mold 59 on the table 53 is covered with the fruit and vegetable film 11a.
  • the inside of the upper chamber 51a is brought into an atmospheric pressure state, so that the fruit and vegetable film 11a is pressed against the molding mold 59.
  • the compressor 56 and ejecting compressed air into the upper chamber 51a the fruit and vegetable film 11a is brought into close contact with the molding mold 59.
  • the fruit and vegetable film 11a is molded.
  • the inside of the upper chamber 51a and the lower chamber 51b is brought into an atmospheric pressure state, the molding mold 59 is released, and the molding is completed.
  • the upper chamber 51a is raised and the molded product is taken out.
  • the film manufacturing apparatus 10 manufactures a fruit and vegetable film 11a having a width of 1.5 m, and a winder 17 winds up a length of 2000 m to manufacture three types of fruit and vegetable films 11a having thicknesses of 40 ⁇ m, 60 ⁇ m, and 130 ⁇ m. did.
  • the formulation of Dope 12 is as follows. The following solid content is a solid component constituting the fruit and vegetable film 11a. 1st component of solid content 100 parts by weight 2nd component of solid content 15 parts by weight 3rd component of solid content 1.3 parts by weight Dichloromethane (1st component of solvent) 635 parts by weight Methanol (2nd component of solvent) 125 parts by weight Department
  • the first component of the solid content is cellulose acylate.
  • all the acyl groups are acetyl groups, and the viscosity average degree of polymerization is 320.
  • the degree of acyl group substitution of cellulose acylate was 2.86.
  • the second component of the solid content is an oligomer having an ester of adipic acid and ethylene glycol as a repeating unit (molecular weight is 1000 by the terminal functional group quantification method), and is a plasticizer for cellulose acylate.
  • the third component of the solid content is fine particles of silica, which is R972 manufactured by Nippon Aerosil Co., Ltd.
  • Dope 12 was made by the following method. First, the first component of the solid content, the second component, and the solvent which is a mixture of dichloromethane and methanol are each put into a closed container, and the mixture is stirred in the closed container while maintaining the temperature at 40 ° C. , The first component and the second component of the solid content were dissolved in a solvent. The third component of the solid content is dispersed in a mixture of dichloromethane and methanol, and the obtained dispersion is placed in the above-mentioned closed container containing a solution in which the first component and the second component of the solid content are dissolved. Dispersed. The dope 12 thus obtained is allowed to stand, filtered through a filter paper while maintaining the temperature at 30 ° C., defoamed, and then subjected to casting in the film manufacturing apparatus 10. did.
  • a dope 12 at 30 ° C. was cast from the casting die 24 to form a casting film 26.
  • the casting film 26 immediately after formation was blown with air at 100 ° C. by a blower 23, and the dried casting film 26 was peeled off from the belt 21 by a stripping roller 25.
  • the temperature of the belt 21 at the stripping position PP was 10 ° C.
  • the casting film 26 was peeled off 120 seconds after the formation.
  • the solvent content of the casting film 26 at the stripping position PP was 100% by mass.
  • the stripping was performed with a tension of 150 N / m. This tension is the force per 1 m of width of the casting film 26.
  • the formed fruit and vegetable film 11a was guided to a roller dryer 16 and dried while being conveyed in a state where tension was applied in the longitudinal direction by a plurality of rollers 27.
  • the tension applied in the longitudinal direction was 100 N / m. This tension is the force per 1 m of width of the fruit and vegetable film 11a.
  • the roller dryer 16 has a first zone on the upstream side and a second zone on the downstream side, and the first zone is set to 80 ° C. and the second zone is set to 120 ° C.
  • the fruit and vegetable film 11a was transported in the first zone for 5 minutes and in the second zone for 10 minutes.
  • the solvent content of the fruit and vegetable film 11a wound by the winder 17 was 0.3% by mass.
  • the thickness of the obtained fruit and vegetable film 11a is shown in the "thickness" column of Table 1.
  • the equilibrium moisture content of the fruit and vegetable film 11a was 3.2% at 25 ° C. and 80% relative humidity, and 1.5% at 25 ° C. and 55% relative humidity.
  • Container A and container B were used as the container member 45.
  • the container A was a molded container made of polyethylene terephthalate, and had a cylindrical shape with an upper surface diameter of 18 cm and a height of 15 cm. The upper surface is circularly opened.
  • a hole to be a window portion 48 is made in the PET film having a thickness of 100 ⁇ m on the entire surface or a part of the lid, the fruit and vegetable film 11a having the thickness shown in Table 1 is arranged in the window portion 48, and the PET film is opened. It was adhered to 47 and placed. Adhesion was performed with a commercially available double-sided tape (No.
  • a styrofoam box having openings 47 on four side surfaces (EPS premium BOX manufactured by Toho Kogyo Co., Ltd., external width 59 cm, length 50 cm, height 14 cm) was used.
  • the upper surface of the container B was a lid.
  • the opening 47 was adjusted by cutting with a cutter.
  • a window 48 is created by arranging the fruit and vegetable film 11a having the thickness shown in Table 1 in the opening 47 of the container B by adhering it from the outside with a commercially available double-sided tape (No501F manufactured by Nitto Denko KK). (See FIG. 12).
  • Grape was used as a material for fruits and vegetables.
  • the varieties were Thompson, Kyoho, and Shine Muscat.
  • Thompson was an imported grape and was a commercial product.
  • Kyoho was a domestic grape and was a commercial product.
  • Shine Muscat was used immediately after harvesting (within 3 days).
  • Thompson is described as "T”
  • Kyoho is described as “K”
  • Shine Muscat is described as "S”.
  • the obtained fruit and vegetable film 11a was used for packaging grapes and forming windows, and a grape storage test was conducted in a refrigerator. Specifically, the weight loss of grapes during refrigerated storage and the presence or absence of condensation, mold, and wrinkles were evaluated. For Shine Muscat, the color of the shaft was observed.
  • the obtained fruit and vegetable film 11a was cut into a strip with a width of 150 mm to obtain a strip. This was used to wrap the grapes in a strip of film.
  • the preservation member is a strip-shaped film
  • the “thickness” and “weight” of the strip-shaped film are described in the column of “preservation member” in Table 1.
  • the remaining open edge of one side was closed with an adhesive tape (not shown) (see FIG. 7).
  • T which is a grape as a preservation material
  • about 300 g (range of 250 g to 350 g) is used as a strip film having a length that is the area shown in Table 1. Wrapped in.
  • This package was stored in container A.
  • the upper part of the container A was covered with a lid in which a part or all of the fruit and vegetable film 11a was used.
  • the window area S and the thickness of the fruit and vegetable film 11a used are as shown in Table 1.
  • the data of the strip-shaped film is described in the column of "preservation member" in Table 1. Therefore, in this embodiment, the strip-shaped film and the window portion 48 are formed from the storage member 11.
  • the container A containing the package was stored in the refrigerator for one month.
  • the storage conditions were 3 ° C. and 50% RH on average.
  • the weight loss rate of grapes over time was measured by weight measurement. Condensation inside or inside the strip film, wrinkles on the grape berries, and the presence of mold were observed.
  • Kyoho (denoted as "K” in Table 1), weigh about 500 g (within the range of 450 g to 550 g) using a strip-shaped film to cover the window area in Table 1. Wrapped in strip film. This package was stored in the container A containing the package. The upper part of the container A was covered with a lid which is a part or all of a fruit and vegetable film 11a or a PET film having a thickness of 100 ⁇ m. In Example 8, the fruit and vegetable film 11a provided on the window 48 of Example 7 was removed, and the portion that was the window 48 was made an opening. The window area S of the fruit and vegetable film 11a and the thickness of the fruit and vegetable film 11a used are as shown in Table 1.
  • the strip-shaped film and the window portion 48 are formed from the storage member 11.
  • Container A was stored in the refrigerator for 1 month.
  • the storage conditions were 3 ° C. and 50% RH on average.
  • the weight loss rate of grapes over time was measured by weight measurement. Condensation inside or inside the strip film, wrinkles on the grape berries, and the presence of mold were observed.
  • Weight reduction of grapes The weight of grapes before and after the above 1-month or 3-month standing was measured. Let the measured value be MB (unit is g). Based on the weight of various grapes before being wrapped with the fruit and vegetable film 11a, for example, 300 g for Thompson, the percentage of the reduced weight is calculated as a percentage by the formula ⁇ (300-MB) / 300 ⁇ ⁇ 100. , The value of the percentage was converted into the number of storage days per day. The obtained results are shown in the "Weight reduction" column of Table 1.
  • Shaft color For Shine Muscat changes in the color of the grape shaft were visually observed and evaluated below for the part with and without the body. Immediately after harvesting began, both axes were green. The evaluation criteria are the following three stages. The evaluation results are shown in the "Axis color inspection" column of Table 1. A: The axis is green in both the part with fruit and the part without fruit. B: The fruity part is green. The missing part is brown. C: Both the part with fruit and the part without fruit are brown.
  • Comparative Example 1 to [Comparative Example 3]
  • the container A was stored in the refrigerator in the same manner as in Example 1 except that the Thompson was wrapped in a strip film. That is, the grapes were stored in the container A without being wrapped. The weight loss rate of grapes over time was measured by weight measurement. Condensation inside or inside the strip film, wrinkles on the grape berries, and the presence of mold were observed.
  • Comparative Example 2 was the same as in Comparative Example 1 except that the lid of the container A was not provided with a window portion. That is, the entire surface was made of PET.
  • Comparative Examples 1 to 3 were also evaluated in the same manner as in Examples. In Comparative Example 1, dew condensation occurred and mold was generated after refrigerating for 1 month. In Comparative Example 2, the weight loss was relatively large at 1% per day, and the wrinkle evaluation was unacceptable. In Comparative Example 3, dew condensation occurred and mold was generated after refrigerating for 1 month. The evaluation results are shown in Table 1. In Comparative Example 1 and Comparative Example 2, since the storage member 11 was not provided inside the container member 45, each column of "thickness", “weight”, and “weight / internal volume” of the "preservation member” in Table 1 was provided. Is described as "-”. In addition to Comparative Examples 1 to 3, in Examples 1 to 8, "after 3 months of refrigerated storage” was not stored, so this column in Table 1 is shaded.

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  • Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Materials Engineering (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Evolutionary Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Toxicology (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Wrappers (AREA)
  • Packages (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

L'invention concerne un élément de stockage de produit, un contenant de stockage de produit et un procédé de stockage de produit qui sont capables de maintenir la fraîcheur de produits, même pendant un stockage à long terme.　Cet élément de stockage de produit (11) contient de l'acylate de cellulose, et l'acylate de cellulose présente un degré de substitution des groupes acyle de 2,00 à 2,97. Ce contenant de stockage de produit (43) est pourvu d'un élément contenant (45) et de l'élément de stockage de produit (11). L'élément de stockage de produit (11) est disposé à l'intérieur de l'élément contenant (45). L'élément contenant (45) comprend une partie fenêtre (48) formée de l'élément de stockage de produit (11). Ce procédé de stockage de produit consiste à amener au moins une partie de l'élément de stockage de produit (11) en contact avec le produit.
PCT/JP2020/006594 2019-03-11 2020-02-19 Élément de stockage de produit, contenant de stockage de produit, et procédé de stockage de produit WO2020184112A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2021504871A JPWO2020184112A1 (ja) 2019-03-11 2020-02-19 青果物用保存部材、青果物用保存容器、および青果物保存方法
JP2023001254A JP7411830B2 (ja) 2019-03-11 2023-01-06 青果物用冷蔵保存容器、および青果物冷蔵保存方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019043997 2019-03-11
JP2019-043997 2019-03-11

Publications (1)

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WO2020184112A1 true WO2020184112A1 (fr) 2020-09-17

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Country Status (2)

Country Link
JP (2) JPWO2020184112A1 (fr)
WO (1) WO2020184112A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0724718U (ja) * 1993-10-13 1995-05-12 上六印刷株式会社 ぶどう用包装箱
JP2001146264A (ja) * 1999-11-19 2001-05-29 Fukutomo Sangyo Kk 果実包装体
JP2014005041A (ja) * 2012-06-25 2014-01-16 Obu Makoto 果物類包装容器と包装方法
JP2014051321A (ja) * 2012-09-07 2014-03-20 Sae-Jin Lee ブドウ梱包ボックス
WO2018003246A1 (fr) * 2016-06-29 2018-01-04 富士フイルム株式会社 Matériau d'emballage pour fruits et légumes

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3179629U (ja) * 2012-08-30 2012-11-08 有限会社山仙青果 生鮮野菜用収納コンテナ

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0724718U (ja) * 1993-10-13 1995-05-12 上六印刷株式会社 ぶどう用包装箱
JP2001146264A (ja) * 1999-11-19 2001-05-29 Fukutomo Sangyo Kk 果実包装体
JP2014005041A (ja) * 2012-06-25 2014-01-16 Obu Makoto 果物類包装容器と包装方法
JP2014051321A (ja) * 2012-09-07 2014-03-20 Sae-Jin Lee ブドウ梱包ボックス
WO2018003246A1 (fr) * 2016-06-29 2018-01-04 富士フイルム株式会社 Matériau d'emballage pour fruits et légumes

Also Published As

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JPWO2020184112A1 (ja) 2021-12-16
JP2023026675A (ja) 2023-02-24
JP7411830B2 (ja) 2024-01-11

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