With the expansion of the security market, the demand of the anti-counterfeiting technology is becoming more and more big, and the requirement of the anti-counterfeiting technology is becoming more and more is also high. In this paper, a simple summary of the application of fluorescent material in the anti-counterfeiting field is finished. And analysis of the current situation and development tendency of fluorescent material at home and abroad is given in this paper.
Subscript text Subscript textEpoxy resins have been widely used for inner coating in food can and other chemical products storage containers. Differential scanning calorimetry (DSC) was used at different heating rates to study the cure kinetics of the diglycidyl ether of bisphenol A (DGEBA) with a methanol etherified amino resin (MEAR). The apparent activation energy derived from Kissinger and Ozawa methods is 35.67KJ/mol and 40.27kJ/mol, respectively. The reaction order evaluated by Crane equation is 0. 95 and the frequency factor is 1.12×104s-1. Reaction mechanism was monitored by FTIR spectra of the reaction mixtures before and after curing. The curing reaction below 200°C is between alkoxylmethyl (>NCH2OCH3) and epoxide group, not between alkoxylmethyl and hydroxyls.
Using starch as the stabilizing agent, glucose as reducing agent, nano-size silver particles colloidal sols have been synthesized via ultrasonic irritation in aqueous solution. The synthesis process is completely green and the colloidal sols are safe to environment and human, and can be used as antibacterial agent in biology, medicine, food packaging and hauseware fields. The synthesis technology parameters for the silver particles with diameter of 15 to 45 nm, such as the ultrasonic power, reaction time, reaction temperature, concentrations of silver nitrate and capping agent were determined and discussed. The typical colloidal was characterized by ultraviolet-visible spectroscopy (UV-Vis), transmission electron microscope (TEM), X-ray powder diffractometer (XRD) and Zeta Sizer Nano Series.
A series of waterborne polyurethane (WPU) with different soft segment structures were sythesised, and the effects of the structure and molecular weight of the soft segment on the degree of PU microphase separation were evaluated by the infrared spectroscopy (FTIR) computer peak fitting. The experiment results indicated that phase separation between hard and soft segments of poly (ether–urethane) was more significant than poly (ester–urethane), based on the qualitative analysis on the N–H stretching region of the FTIR spectrum. And the qualitative analysis on the carbonyl stretching region showed that PU with lower soft segment molecular weight had a higher relative amount of hard segment, and possesses higher microphase separation degree. The addition of polyether soft segment PEG had an internal plasticization by actuating the PCD molecular chain. Therefore, it becomes easier for PU to conduct structure adjustment and increased the phase separation degree.
With the improvement of living standards, the requirement of food quality, nutrition, and freshness have been higher and higher. As the characteristics of highly effective, non-toxic, low cost, easy operation and significantly preservation effect, chitosan has been used widely as a new type of natural antistaling agent. Chitosan fresh-keeping mechanism and application in food preservatives are discussed in this study. From the three aspects of chitosan coating, composite coating, and chitosan modification, this work provides an overview of some researches about chitosan fresh food technology in abroad and domestic. And further development is discussed: the effect of the sole use of chitosan is not very good. Composite coating of chitosan will be more and more attractive with the merits about effectively preventing moisture loss, reducing weightlessness rate and so on. Storage stability about liquid chitosan can be solved by modified chitosan, which will also have a more attractive effect. This paper has theoretical significance to develop chitosan applications in food fresh-keeping technology.
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