The principle and production of fruit and vegetable cling film

Principle A reagent made from natural sugars, proteins, oils and fats as the main raw material, coated on the surface of fruits and vegetables, egg products, and dried to form a thin film. It not only has the effect of keeping fresh, but also does not pollute the environment. When it is consumed, it only needs to be cleaned with simple water.
Test formula and phenomenon analysis phenomenon record (slightly)
Formula ratio

Formula Protein Sugar Water Gelling Agent Other 1 1 2 20 0.2 3.5
2 1 3 8 0.3
3 1 4 10 0.4 6

Analysis of results From the point of view of the fresh-keeping film raw materials, proteins can form a selective permeation membrane. If the concentration is too small, the formed film thickness is not enough, the degree of O2, CO2, and water vapor inside and outside the film cannot be well controlled, and the effect of reducing O2 entry cannot be achieved, so that the respiration rate and strength are not well controlled. Sugars prevent food from decaying at a certain concentration without causing the cells to lose water.
In addition, adding a certain amount of gelling agent and other auxiliaries can accelerate film curing. Appropriate proportion of the film is applied on the surface of the fruit to balance the internal and external infiltration of fruit cells. The metabolism of living cells and the respiratory rate are effectively controlled. After long-term storage of the fruits, the tissues are not destroyed, and the cell membrane protein still selectively penetrates. And the osmotic pressure in the protoplasm remains normal, so as to achieve a good preservation effect.
(1) Temperature, humidity and mechanical damage affect the intensity of respiration such as temperature is not in the best range of survival of fruits and vegetables; the humidity is too low and the cells lose water; if the humidity is too high, the microorganisms multiply; when the machine is damaged, the microorganisms come in and go down, and the cell wall collapses. Lost water and gradually dark and light and so on. When they affect the respiration in different degrees, they release a lot of heat, H2O and CO2, and then they are wilted and decayed.
(2) With the prolonged storage period, due to poor preservation, the metabolic rate is accelerated and the rate of conversion of starch into sugar is accelerated. The moisture and calories are reduced due to respiration, and the starch is also reduced. It is impossible to guarantee the expansion and gelatinization of starch granules under water and heat conditions. As a result, the cells cannot swell, giving a firm and plump tissue.
(3) The viscous material found in the intermediate thin layer that promotes the connection of plant cells is a water-soluble pectin substance, which is lightly hydrolyzed into a water-soluble pectin. Water-soluble pectic substances react with calcium ions to produce calcium pectate (insoluble) that increases hardness. Due to poor preservation, ripening of fruits and vegetables is accelerated, and with the different degree of maturity, water-soluble pectin substances are reduced and the corresponding water-soluble pectin is increased, so that the tissue is softened.
(4) Organic acids in fruits can relieve bacterial deterioration and impart food storage, flavor and color. However, if aging accelerates the reduction of organic acids, it directly affects the shelf life, texture, and appearance.
(5) Microorganisms in the epidermis of fruits and vegetables invade the food ingredients, and some of them decompose sugar and hydrolyze the starch, causing fats to hydrolyze and fail, digesting proteins, and affecting the shelf life. Put it into a thick syrup, because the bacteria have a cell membrane, allowing water to enter and leave the cell, so that the water in the cell goes out and the osmotic balance. 80% of the water from the cells into the sugar solution, the local dehydration of cells, and the effect of anti-corrosion.
(6) The fruit and vegetable cling film made by the best formula, applied to the appearance of fruits and vegetables, under the condition of ensuring normal metabolism, can control the intensity of respiration to be delayed so as to consume less of their own nutrition as much as possible, and prevent excessive water from being lost. Keep fresh, and use fresh water to rinse the plastic wrap. Therefore, it is a kind of green packaging material that does not pollute food, does not pollute the environment, and has the effect of keeping fresh.