Multilayered polyamide tube for food packaging
An object of the present invention is to provide a multilayered polyamide-based tube for food packaging that is free from blocking in a Layer (C), and that has an excellent adherence to processed meat or like packaged food. The present invention provides a multilayered polyamide-based tube for food...
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| creator | KURIU HIROKI YABUTA HIROYUKI |
| description | An object of the present invention is to provide a multilayered polyamide-based tube for food packaging that is free from blocking in a Layer (C), and that has an excellent adherence to processed meat or like packaged food. The present invention provides a multilayered polyamide-based tube for food packaging comprising a Layer (A), a Layer (B) and a Layer (C); the multilayered polyamide-based tube having a low-temperature shrinkage ratio of 2 to 10%, and exhibiting heat shrinkage properties and gas barrier properties; the Layer (A) containing a polyamide-based resin; the Layer (B) containing a polyolefin-based resin; and the Layer (C) that comes in contact with the packaged food, the Layer (C) being a Layer (C-1) that contains a polypropylene-based resin having a heat distortion temperature (ISO 75B-1 or ISO 75B-2) of not less than 60° C. and a Vicat softening point of not less than 120° C., and that has a surface wetting tension of not less than 35 mN/m; or the Layer (C) being a Layer (C-2) that contains a linear low-density polyethylene having a density of not less than 0.92 g/cm3 but less than 0.95 g/cm3, and that has a surface wetting tension of not less than 35 mN/m. |
| format | Patent |
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The present invention provides a multilayered polyamide-based tube for food packaging comprising a Layer (A), a Layer (B) and a Layer (C); the multilayered polyamide-based tube having a low-temperature shrinkage ratio of 2 to 10%, and exhibiting heat shrinkage properties and gas barrier properties; the Layer (A) containing a polyamide-based resin; the Layer (B) containing a polyolefin-based resin; and the Layer (C) that comes in contact with the packaged food, the Layer (C) being a Layer (C-1) that contains a polypropylene-based resin having a heat distortion temperature (ISO 75B-1 or ISO 75B-2) of not less than 60° C. and a Vicat softening point of not less than 120° C., and that has a surface wetting tension of not less than 35 mN/m; or the Layer (C) being a Layer (C-2) that contains a linear low-density polyethylene having a density of not less than 0.92 g/cm3 but less than 0.95 g/cm3, and that has a surface wetting tension of not less than 35 mN/m.</description><language>eng</language><subject>AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING ; BUTCHERING ; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC ; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS ; HUMAN NECESSITIES ; INDEXING SCHEME ASSOCIATED WITH SUBCLASS B29C, RELATING TO PARTICULARARTICLES ; INDEXING SCHEME ASSOCIATED WITH SUBCLASSES B29B, B29C OR B29D, RELATING TO MOULDING MATERIALS ; LAYERED PRODUCTS ; LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT ORNON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM ; MEAT TREATMENT ; PERFORMING OPERATIONS ; PROCESSING MEAT, POULTRY, OR FISH ; PROCESSING POULTRY OR FISH ; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDEDFOR ; SHAPING OR JOINING OF PLASTICS ; TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION ; TECHNICAL SUBJECTS COVERED BY FORMER USPC ; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS ; TRANSPORTING ; WORKING OF PLASTICS ; WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120529&DB=EPODOC&CC=US&NR=8187683B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120529&DB=EPODOC&CC=US&NR=8187683B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KURIU HIROKI</creatorcontrib><creatorcontrib>YABUTA HIROYUKI</creatorcontrib><title>Multilayered polyamide tube for food packaging</title><description>An object of the present invention is to provide a multilayered polyamide-based tube for food packaging that is free from blocking in a Layer (C), and that has an excellent adherence to processed meat or like packaged food. The present invention provides a multilayered polyamide-based tube for food packaging comprising a Layer (A), a Layer (B) and a Layer (C); the multilayered polyamide-based tube having a low-temperature shrinkage ratio of 2 to 10%, and exhibiting heat shrinkage properties and gas barrier properties; the Layer (A) containing a polyamide-based resin; the Layer (B) containing a polyolefin-based resin; and the Layer (C) that comes in contact with the packaged food, the Layer (C) being a Layer (C-1) that contains a polypropylene-based resin having a heat distortion temperature (ISO 75B-1 or ISO 75B-2) of not less than 60° C. and a Vicat softening point of not less than 120° C., and that has a surface wetting tension of not less than 35 mN/m; or the Layer (C) being a Layer (C-2) that contains a linear low-density polyethylene having a density of not less than 0.92 g/cm3 but less than 0.95 g/cm3, and that has a surface wetting tension of not less than 35 mN/m.</description><subject>AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING</subject><subject>BUTCHERING</subject><subject>GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC</subject><subject>GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS</subject><subject>HUMAN NECESSITIES</subject><subject>INDEXING SCHEME ASSOCIATED WITH SUBCLASS B29C, RELATING TO PARTICULARARTICLES</subject><subject>INDEXING SCHEME ASSOCIATED WITH SUBCLASSES B29B, B29C OR B29D, RELATING TO MOULDING MATERIALS</subject><subject>LAYERED PRODUCTS</subject><subject>LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT ORNON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM</subject><subject>MEAT TREATMENT</subject><subject>PERFORMING OPERATIONS</subject><subject>PROCESSING MEAT, POULTRY, OR FISH</subject><subject>PROCESSING POULTRY OR FISH</subject><subject>SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDEDFOR</subject><subject>SHAPING OR JOINING OF PLASTICS</subject><subject>TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION</subject><subject>TECHNICAL SUBJECTS COVERED BY FORMER USPC</subject><subject>TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS</subject><subject>TRANSPORTING</subject><subject>WORKING OF PLASTICS</subject><subject>WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNDzLc0pycxJrEwtSk1RKMjPqUzMzUxJVSgpTUpVSMsvAuJ8oHhicnZiemZeOg8Da1piTnEqL5TmZlBwcw1x9tBNLciPTy0GqkvNSy2JDw22MLQwN7MwdjIyJkIJAMcGKpI</recordid><startdate>20120529</startdate><enddate>20120529</enddate><creator>KURIU HIROKI</creator><creator>YABUTA HIROYUKI</creator><scope>EVB</scope></search><sort><creationdate>20120529</creationdate><title>Multilayered polyamide tube for food packaging</title><author>KURIU HIROKI ; 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The present invention provides a multilayered polyamide-based tube for food packaging comprising a Layer (A), a Layer (B) and a Layer (C); the multilayered polyamide-based tube having a low-temperature shrinkage ratio of 2 to 10%, and exhibiting heat shrinkage properties and gas barrier properties; the Layer (A) containing a polyamide-based resin; the Layer (B) containing a polyolefin-based resin; and the Layer (C) that comes in contact with the packaged food, the Layer (C) being a Layer (C-1) that contains a polypropylene-based resin having a heat distortion temperature (ISO 75B-1 or ISO 75B-2) of not less than 60° C. and a Vicat softening point of not less than 120° C., and that has a surface wetting tension of not less than 35 mN/m; or the Layer (C) being a Layer (C-2) that contains a linear low-density polyethylene having a density of not less than 0.92 g/cm3 but less than 0.95 g/cm3, and that has a surface wetting tension of not less than 35 mN/m.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING BUTCHERING GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES INDEXING SCHEME ASSOCIATED WITH SUBCLASS B29C, RELATING TO PARTICULARARTICLES INDEXING SCHEME ASSOCIATED WITH SUBCLASSES B29B, B29C OR B29D, RELATING TO MOULDING MATERIALS LAYERED PRODUCTS LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT ORNON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM MEAT TREATMENT PERFORMING OPERATIONS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDEDFOR SHAPING OR JOINING OF PLASTICS TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION TECHNICAL SUBJECTS COVERED BY FORMER USPC TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TRANSPORTING WORKING OF PLASTICS WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL |
| title | Multilayered polyamide tube for food packaging |
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