T/CIPR 077-2023 Active Group standards

T/CIPR 077-2023 Fully biodegradable tableware

Publish Date: 2023-01-30 Implement Date: 2023-02-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CIPR 077-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Items and materials that come into contact with food

Publish Date: 2023-01-30

Implement Date: 2023-02-28

Pages: 8 pages

Scope

Main technical content: The starch-based fluoride-free oil repellent is prepared by using the following raw materials and their respective proportions: 80-105 parts by weight of corn starch, 60-75 parts by weight of wheat straw powder, 3-5 parts by weight of ammonium sulfate, 2.5-4 parts by weight of polyacrylic acid, 450-500 parts by weight of distilled water, 0.2-1 parts by weight of chitosan, 8-9.5 parts by weight of polyvinyl alcohol, 3-3.8 parts by weight of soybean protein isolate, and 0.3-0.65 parts by weight of polyacrylamide. The method involves using fast-growing plant starches (such as corn flour, cassava flour, and glutinous rice flour) as the main raw materials. These materials can be composted and degraded within 45 days under aerobic conditions. The process includes the following steps: 1. Add the dried starch to a solvent, heat and dissolve it, then cool to room temperature to obtain a starch solution. 2. Under nitrogen protection, heat the starch solution to the reaction temperature and add t-butyl acetoacetate. Maintain the temperature during the reaction, then cool to room temperature, purify, and dry under vacuum to obtain starch acetoacetate. 3. Add the starch acetoacetate to an extruder, mix thoroughly, inject into a mold, and cool to room temperature to obtain the sample. The processing technology of this technology involves the following steps: 1. Use a first nozzle to spray the ultrafine powder in the form of a mist over the upper region of the edible tableware mold to form a dispersed ultrafine powder mist. 2. Use a second nozzle to spray water in the form of a mist over the upper region of the edible tableware mold to form a dispersed ultrafine water mist. 3. Combine the ultrafine water mist with the ultrafine powder mist to form a water-containing ultrafine powder. The water-containing ultrafine powder settles on the surface of the mold and forms a water-containing ultrafine powder layer. 4. After the water-containing