CN108530732A - 一种用于食品包装的塑料制品及其制备工艺 - Google Patents
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Abstract
本发明属于塑料加工技术领域,具体公开了一种用于食品包装的塑料制品及其制备工艺;主要成分包括蜂蜜,热塑性树脂,云母,石墨,领苯二甲酸二丁酯,硬脂酸盐及发泡剂,经过加工制备为塑料制品;本发明以蜂蜜作为制备塑料制品的主要成分之一,并减少了其它化学助剂的使用量;蜂蜜原料的添加,使所得塑料制品不易出现老化现象,性能稳定,且在土壤中可以促进塑料制品的降解,不仅降低了其对环境的污染,且降低了化学试剂对人体的潜在危害。
Description
技术领域
本发明属于塑料加工技术领域,具体涉及一种用于食品包装的塑料制品及其制备工艺。
背景技术
塑料是以单体为原料,通过加聚或缩聚反应聚合而成的高分子化合物。现有的塑料制品主要以树脂为原料,再辅助其它助剂,制备加工而成。现有技术制备的塑料制品存在不可降解或难以降解,对环境造成严重的白色污染;此外,大量化学试剂的使用也会对人体造成潜在危害,尤其是用于食品包装的塑料制品。
发明内容
本发明意在提供一种容易被降解同时降低对人体存在潜在的危害风险的塑料制品及其制备工艺。
为达到上述目的,本发明技术方案如下:
一种用于食品包装的塑料制品,其特征在于:包含以下成分:
蜂蜜,热塑性树脂,云母,石墨,领苯二甲酸二丁酯,硬脂酸盐及发泡剂;
所述热塑性树脂包含:聚乙烯、聚氯乙烯或聚苯乙烯中的任一种。
优选地,所述成分是按以下重量份称取的:蜂蜜32~45份,热塑性树脂35~46份,云母10~18份,石墨4~11份,领苯二甲酸二丁酯7~14份,硬脂酸盐6~13份及发泡剂3~10份。
一种用于食品包装的塑料制品的制备工艺包含以下步骤:
(1)按重量份称取蜂蜜,加水稀释,控制含水率在30~40%,搅拌加热,加热温度75~80℃,加热时间2~3h,过170目筛,得蜂蜜液体;
(2)按重量份分别称取热塑性树脂、云母、石墨、领苯二甲酸二丁酯及硬脂酸盐,混合均匀,按1g:10~18mL的比例加蒸馏水,搅拌加热,加热温度200~260℃,加热时间4~6h,得混合料液;
(3)按重量份称取发泡剂,与步骤(1)所得蜂蜜液体及步骤(2)所得混合料液进行混合,并搅拌加热,加热温度180~230℃,加热3~4h后,进入发泡成型工艺,制备为所需塑料制品形状。
优选地,步骤(3)所述发泡剂为偶氮二甲酰胺和二甲基乙酰胺按1:2的质量比组成的混合物。
优选地,步骤(4)所述发泡成型工艺是按现有技术进行实施的。
本发明制备所得塑料制品,可作为食品袋、食品保鲜膜及食品包装材料用于食品领域。
本发明有益效果:本发明以蜂蜜作为制备塑料制品的主要成分之一,并减少了其它化学助剂的使用量;蜂蜜原料的添加,使所得塑料制品不易出现老化现象,性能稳定,且在土壤中可以促进塑料制品的降解,不仅降低了其对环境的污染,且降低了化学试剂对人体的潜在危害。
具体实施方式
一种用于食品包装的塑料制品,包含以下成分:
蜂蜜,热塑性树脂,云母,石墨,领苯二甲酸二丁酯,硬脂酸盐及发泡剂;
其中,所述热塑性树脂包含:聚乙烯、聚氯乙烯或聚苯乙烯中的任一种;所述成分是按以下重量份称取的:蜂蜜32份,热塑性树脂35份,云母10份,石墨4份,领苯二甲酸二丁酯7份,硬脂酸盐6份及发泡剂3份;
一种用于食品包装的塑料制品的制备工艺包含以下步骤:
(1)按重量份称取蜂蜜,加水稀释,控制含水率在30~40%,搅拌加热,加热温度75℃,加热时间2h,过170目筛,得蜂蜜液体;
(2)按重量份分别称取热塑性树脂、云母、石墨、领苯二甲酸二丁酯及硬脂酸盐,混合均匀,按1g:10mL的比例加蒸馏水,搅拌加热,加热温度200℃,加热时间4h,得混合料液;
(3)按重量份称取发泡剂,与步骤(1)所得蜂蜜液体及步骤(2)所得混合料液进行混合,并搅拌加热,加热温度180℃,加热3h后,进入发泡成型工艺,制备为所需塑料制品形状;
其中,步骤(3)所述发泡剂为偶氮二甲酰胺和二甲基乙酰胺按1:2的质量比组成的混合物;
其中,步骤(4)所述发泡成型工艺是按现有技术进行实施的。
实施例2
一种用于食品包装的塑料制品,包含以下成分:
蜂蜜,热塑性树脂,云母,石墨,领苯二甲酸二丁酯,硬脂酸盐及发泡剂;
其中,所述热塑性树脂包含:聚乙烯、聚氯乙烯或聚苯乙烯中的任一种;
其中,所述成分是按以下重量份称取的:蜂蜜45份,热塑性树脂46份,云母18份,石墨11份,领苯二甲酸二丁酯14份,硬脂酸盐13份及发泡剂10份;
一种用于食品包装的塑料制品的制备工艺包含以下步骤:
(1)按重量份称取蜂蜜,加水稀释,控制含水率在30~40%,搅拌加热,加热温度80℃,加热时间2h,过170目筛,得蜂蜜液体;
(2)按重量份分别称取热塑性树脂、云母、石墨、领苯二甲酸二丁酯及硬脂酸盐,混合均匀,按1g:18mL的比例加蒸馏水,搅拌加热,加热温度260℃,加热时间6h,得混合料液;
(3)按重量份称取发泡剂,与步骤(1)所得蜂蜜液体及步骤(2)所得混合料液进行混合,并搅拌加热,加热温度230℃,加热4h后,进入发泡成型工艺,制备为所需塑料制品形状;
其中,步骤(3)所述发泡剂为偶氮二甲酰胺和二甲基乙酰胺按1:2的质量比组成的混合物;
其中,步骤(4)所述发泡成型工艺是按现有技术进行实施的。
实施例3
一种用于食品包装的塑料制品,包含以下成分:
蜂蜜,热塑性树脂,云母,石墨,领苯二甲酸二丁酯,硬脂酸盐及发泡剂;
其中,所述热塑性树脂包含:聚乙烯、聚氯乙烯或聚苯乙烯中的任一种;
其中,所述成分是按以下重量份称取的:蜂蜜38份,热塑性树脂39份,云母15份,石墨9份,领苯二甲酸二丁酯10份,硬脂酸盐7份及发泡剂6份;
一种用于食品包装的塑料制品的制备工艺包含以下步骤:
(1)按重量份称取蜂蜜,加水稀释,控制含水率在30~40%,搅拌加热,加热温度78℃,加热时间3h,过170目筛,得蜂蜜液体;
(2)按重量份分别称取热塑性树脂、云母、石墨、领苯二甲酸二丁酯及硬脂酸盐,混合均匀,按1g:15mL的比例加蒸馏水,搅拌加热,加热温度230℃,加热时间5h,得混合料液;
(3)按重量份称取发泡剂,与步骤(1)所得蜂蜜液体及步骤(2)所得混合料液进行混合,并搅拌加热,加热温度210℃,加热4h后,进入发泡成型工艺,制备为所需塑料制品形状;
其中,步骤(3)所述发泡剂为偶氮二甲酰胺和二甲基乙酰胺按1:2的质量比组成的混合物;
其中,步骤(4)所述发泡成型工艺是按现有技术进行实施的。
对比试验
实验方法为:选取实验样品,分别为:
样品1:实施例所得塑料制品;
样品2:塑料制品,制备塑料制品的主要成分不含蜂蜜成分,其余成分及工艺参数同实施例1;
样品3:市售普通食品塑料制品;
将样品置于相同的室外环境下持续2个月,观察其是否出现老化现象,后将样品埋于土壤中,6个月后挖出,检查降解情况;结果如下表所示:
由上表可知,在制备塑料制品时,蜂蜜成分的添加不仅可改善塑料制品的品质,且可促进其在土壤中的降解,这不仅是因为蜂蜜固有的属性,也是因为蜂蜜与其它的添加成分之间产生的协同作用,达到的技术效果。
Claims (4)
1.一种用于食品包装的塑料制品,其特征在于:包含以下成分:
蜂蜜,热塑性树脂,云母,石墨,领苯二甲酸二丁酯,硬脂酸盐及发泡剂;
所述热塑性树脂包含:聚乙烯、聚氯乙烯或聚苯乙烯中的任一种。
2.根据权利要求1所述用于食品包装的塑料制品,其特征在于:所述成分是按以下重量份称取的:蜂蜜32~45份,热塑性树脂35~46份,云母10~18份,石墨4~11份,领苯二甲酸二丁酯7~14份,硬脂酸盐6~13份及发泡剂3~10份。
3.权利要求1或2所述用于食品包装的塑料制品,其特征在于:所述用于食品包装的塑料制品的制备工艺包含以下步骤:
(1)按重量份称取蜂蜜,加水稀释,控制含水率在30~40%,搅拌加热,加热温度75~80℃,加热时间2~3h,过170目筛,得蜂蜜液体;
(2)按重量份分别称取热塑性树脂、云母、石墨、领苯二甲酸二丁酯及硬脂酸盐,混合均匀,按1g:10~18mL的比例加蒸馏水,搅拌加热,加热温度200~260℃,加热时间4~6h,得混合料液;
(3)按重量份称取发泡剂,与步骤(1)所得蜂蜜液体及步骤(2)所得混合料液进行混合,并搅拌加热,加热温度180~230℃,加热3~4h后,进入发泡成型工艺,制备为所需塑料制品形状。
4.根据权利要求3所述的于食品包装的塑料制品的制备工艺,其特征在于:所述发泡剂为偶氮二甲酰胺和二甲基乙酰胺按1:2的质量比组成的混合物。
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