改性花生粕基标签胶粘剂的制备工艺研究  

Study on preparation process of modified peanut meal-based label adhesive

作　　者：阚雨村 陈复生[1] 刘伯业[1] Kan Yucun;Chen Fusheng;Liu Boye(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《中国胶粘剂》2021年第8期1-5,16,共6页China Adhesives

基　　金：国家自然科学基金项目(21676073);智慧郑州·1125聚财计划(郑政[2018]45号)。

摘　　要：以异氰酸酯(MDI)为交联剂,改性花生粕制备标签胶粘剂,研究了交联剂添加量、料液比、反应温度和反应时间对花生粕基标签胶粘剂性能的影响规律。研究结果表明:标签胶的最佳制备工艺条件为,交联剂添加量15%、料液比1∶5、反应温度50℃和反应时间1.0 h。此条件下标签胶的综合性能(黏度为82.22 Pa·s,粘接强度为1.14 MPa,固含量为18.59%,耐水时间77 h)相对较好,应用于啤酒标签具有较高的粘接强度和耐水性能。Peanut meal was modified with isocyanate(MDI)as crosslinking agent to prepare label adhesive.The effects of crosslinking agent addition,material-to-liquid ratio,reaction temperature and reaction time on the properties of peanut meal-based label adhesive were studied.The research results showed that the optimum preparation process of label adhesive were as follows:the crosslinking agent addition was 15%,the material-toliquid ratio was 1∶5,the reaction temperature was 50℃and the reaction time was 1.0 h.Under this condition,the comprehensive properties of label adhesive(viscosity was 82.22 Pa·s,bonding strength was 1.14 MPa,solid content was 18.59%,water resistance time was 77 h)were relatively good,and it had high bonding strength and water resistance when applied to beer label.

关 键 词：花生粕 交联改性 标签胶 耐水性能 

分 类 号：TQ432[化学工程]