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Preparation of Ultra-High-Speed Casein Trade Mark Adhesive
引用本文:Xiong-Zhi Wu Yu-Jiao Li. Preparation of Ultra-High-Speed Casein Trade Mark Adhesive[J]. 复旦学报(自然科学版), 2005, 44(5): 891-892
作者姓名:Xiong-Zhi Wu Yu-Jiao Li
作者单位:Key Laboratory of Nonferrous Materials and New Processing Technology, Ministry of Education,Department of Material and Chemical Engineering, Guilin University of Technology, Guilin541004 , China
摘    要:In present trade mark adhesives for beer bottle labeling are mostly prepared based on starch, polyvinyl formal and their derivants ,but they can only be applied to the labeling speed of 20 000 bottle/h and their water proofness are not satisfactory, especially when the water temperature is 0℃ below. The application of metal foil requires that sealing and labeling must be finished at the same time, but different penetrating speed of water in metal foil and paper label causes different drying speed, and also, the labeling speed and need of iced beer are increasing now, so these changes result in more strict requirements for adhesive.

关 键 词:酪蛋白 粘合剂 螯合效应 淀粉
文章编号:0427-7104(2005)05-0891-02
收稿时间:2005-08-05
修稿时间:2005-08-05

Preparation of Ultra-High-Speed Casein Trade Mark Adhesive
Xiong-Zhi Wu,Yu-Jiao Li. Preparation of Ultra-High-Speed Casein Trade Mark Adhesive[J]. Journal of Fudan University(Natural Science), 2005, 44(5): 891-892
Authors:Xiong-Zhi Wu  Yu-Jiao Li
Abstract:
Keywords:casein adhesive  starch  chelating
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