• Title, Summary, Keyword: printing ink solvents

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Studies on the Migration behavior of various Printing Ink solvents of plastic films (플라스틱 필름에 대한 유기 용매의 전이 특성에 관한 연구)

  • An, Duek-Jun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.6 no.1
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    • pp.19-23
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    • 2000
  • The increasing use of plastics in food packaging materials has led to the issue of food-packaging mutual interactions from residues in the plastics. Plastic films are commonly printed by using solvent-based ink to decorate the packaged food for consumer attention. However, the residual solvents can not be completely removed and they can migrate into the contained food which lead to undesirable off-flavors. Partitioning (Kp) of printing ink solvents was studied in two types of plastic films with different chemical structure and polarity. At $25^{\circ}C$, Kp of toluene is higher than that of isopropanol in PP, but isopropanol showed higher Kp value than toluene in EVOH. This showed that polarity had a significant effect on the partitioning of printing ink solvents into the plastic films. Printing solvents had a higher affinity to the polymer with similar polarity than it did to the different one.

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Effect of Water Content on Partitioning Behavior of Printing Ink Solvent on Food Ingredients Before and After Baking (수분이 식품성분과 인쇄 용제와의 분배계수에 미치는 영향)

  • An, Duek-Jun;Kim, Youn-Uck;Park, Hoon
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.9 no.1
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    • pp.1-6
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    • 2003
  • The partitioning behavior of five printing ink solvents was studied in various cookie ingredients before and after baking which had different water content and different structure. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene which represent different characteristic functional groups. Gas chromatography (G.C.) was used to measure partitioning values at $25^{\circ}C$ on each raw and baked cookie ingredients. Baking condition of cookie ingredients was $260^{\circ}C$ for 10 min. In cookie ingredients, decreases in water content generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. However, as water content decreased in the cookie ingredient, the Kp of the non-polar and polar solvents showed mixed results.

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Comparison of analytical method of headspace and tenax analysis for residue of solvent amounts on plastic packaging materials (Headspace 방법과 tenax 방법을 이용한 잔존 용제 분석 방법의 비교)

  • An, Duek-Jun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.10 no.1
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    • pp.63-68
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    • 2004
  • The regulations for migration amounts in USA, EU and Korea are investigated to compare the actual overall and specific migration date from plastic food packaging materials. Among the packaging materials regulated in above countries, printing ink solvents on packaging materials is used very widely and sometimes cause off-flavor in the food by migration of residual solvents. Even though migration of the residual solvents dose not generally cause safety problems in the contained food, it certainly can generate off-flavor and finally deteriorate quality of the finished product. Therefore regulation and development of analytical method for amount of residual ink solvents are very important issue in food industry. The headspace analytical method and tenax method for residual ink solvent on food packaging materials were evaluated from the accuracy, precise, swiftness and convenience of viewpoint. Headspace analytical method was selected and recommended for using in food industry field.

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The Variation of Offset Ink Properties According to the Vegetable Fatty Acid Esters (Vegetable Fatty Acid Esters에 따른 평판 잉크의 물성 변화에 관한 연구)

  • Park, Jung-Min;Kim, Sung-Bin
    • Journal of the Korean Printing Society
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    • v.29 no.3
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    • pp.1-16
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    • 2011
  • In these days, according to increased environmental regulations, to reduce the VOC content in paints and inks efforts are now in progress. A lot of research have progressed hydrocarbon solvents substitute with vegetable oil or ester in the printing ink but it is restricted to use vegetable oil in the inks because of high molecular weight and viscosity. Oil ester currently developed for printing inks still have some drawbacks, but overall the printability and print quality when using ester than hydrocarbon solvents are showing good results. Thus, in this paper, I studied about the properties variation of the varnish and inks according to vegetable ester, after I reacted vegetable ester using the vegetable fatty acid and ethyl alcohol, butyl alcohol. The compared in order of average molecular weight by the GPC method, rheological properties were found by rotational rheometer, and emulsion behavior were compared by high speed emulsification tester.

Partitioning Behavior of Selected Printing Ink Solvents between Headspace and Chocolate Cookie Samples

  • An, Duek-Jun
    • Preventive Nutrition and Food Science
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    • v.16 no.3
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    • pp.267-271
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    • 2011
  • Static Headspace Gas Chromatographic analysis was used to study the partitioning behavior of five organic printing ink solvents between chocolate cookie/air systems. Three cookie sample formulations varied with respect to chocolate type and overall percentage of constituents. Major considerations involved differences in fat content and type and resulting variability in chemical and physical structure. Each of the solvents studied (ethyl acetate, hexane, isopropanol, methyl ethyl ketone, toluene) represents a general class of printing ink solvents based on predominate functional group. Values of the partitioning coefficient (Kp) were determined at equilibrium using measured quantities of both solvent and cookie sample in closed systems at temperature of 25, 35, and $45^{\circ}C$. In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ${\Delta}Hmix$ (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.

Determination and Prediction of Partition Coefficient Values (Kp) for Printing Ink Solvents on Cookie from the Kp of Each Cookie Ingredient

  • An, Duek-Jun
    • Preventive Nutrition and Food Science
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    • v.14 no.3
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    • pp.246-251
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    • 2009
  • The partitioning behavior of five printing ink solvents was studied in cookie ingredients and cookies to examine migration behavior, and to determine if one could predict Kp of a cookie from summing the Kp of each ingredient multiplied by its weight factor in the cookie formula. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene. Gas chromatography was used to measure Kp values on each raw and baked ($260^{\circ}C$ for 10 min) cookie ingredients, and lab-made cookies. The baking process-decreases in water content in each sample generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. Structural changes in cookie ingredients during the baking process also caused some change of migration behavior. While the prediction of Kp of lab-made cookies using the Kp of raw ingredients showed significant differences between calculated and experimentally found values, predictions with baked ingredients showed much smaller differences. This suggests that loss of water and changes of crystallinity in cookies and cookie ingredients due to the baking process are important and affect the Kp.

A Method of Nonlinea Color Transform from CIE $L^{*}a^{*}b^{*}$ to CMY Value by Neural Network (신경망에 의한 CIE $L^{*}a^{*}b^{*}$-CMY의 비선형 색변환)

  • 서봉우
    • Journal of the Korean Printing Society
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    • v.15 no.1
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    • pp.57-69
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    • 1997
  • The field of printing to use pressurized ink using screen gossamer that is called screen printing. Existing cleaning solvents for the screen printing are the organic solvents containing aromatic compounds and stench. Also, Cleaning method of screen printing are for the most part mixed cleaning method of dipping and polish. In this study, we measured the cleaning efficiency by gravimetric analysis and the property change of gossamer by image analyzer using existing cleaning solvent. Also, we investigated a new cleaning process showing excellent cleaning efficiency using the ultrasonic and vibration cleaning method instead of the exsiting mixed cleaning method.

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Effect of chemical and physical structure on partitioning behavior of representative printing ink solvents and various food ingredients (식품 성분과 식품 포장용 인쇄 잉크 용매의 화학적 구조가 분배작용에 미치는 영향)

  • An, Duek-Jun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.10 no.1
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    • pp.7-14
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    • 2004
  • Migration behavior of selected solvents and food samples showed differences of the chemical structures and polarities, the food samples which have similar polar expresses more higher affinity than different polar degrees. Water which is polar has a highest partitioning coefficient values on polar isopropanol, and oil which is nonpolar has highest partitioning value on non-polar toluene. The increasing order of partitioning values was accord with increasing water contents in food samples. It is showed that the wheat flour with 13.2% moisture content has the highest partitioning coefficient values on the isopropanol with -OH. Kp value of sugar showed remarkable lower partitioning coefficient values than other food samples due to high degree crystallinity. This phenomenon can be predictable with ${\delta}$ values, because order of partitioning coefficient values which comes out through the experiment and the sequence of Hildebrand solubility parameter value difference between food sample and printing ink solvent correspond almost. This Hildebrand solubility parameter value can be easily applied to the food package industry because the effect of food-safety can be considered without passing through complicated steps by using this method.

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The Study of the Printability on the Phenol Free Heat-Set Web Inks(II) - Analysis by the trial printing test - (Phenol Free Heat-Set 윤전 잉크의 인쇄적성에 관한 연구(제2보) - 실 인쇄 실험에 의한 분석 -)

  • Ha, Young-Baeck;Oh, Sung-Sang;Lee, Won-Jae
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.44 no.3
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    • pp.41-48
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    • 2012
  • Materials used for the inks in the printing industry is an important material following the paper. The composition of the ink is pigment and organic solvents. However, Ink is used in a variety of chemicals, they are classified as non-green. Therefore, rosin-modified phenolics manufactured by the reaction of phenol and formaldehyde can take the place of eco-phenol free resin and by experiment density, gloss, trapping, contrast and dot gain of printing has been studied as printability. The result of study can support that the properties of printing using eco-phenol free resin such as density, gloss, contrast and trapping is similar to existing ink. In the part of dot gain, the result is excellent. So we were thought to be able to improve some characteristics such as dispersion of black ink, that will be possible for the field applicability.

Study about decreasing methods of printing ink solvents residue amounts on plastic food package materials (플라스틱 포장재의 잔존 인쇄 용제 감소 방안)

  • An, Duek-Jun;Cho, Hoon-Il
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.10 no.1
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    • pp.1-6
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    • 2004
  • Amount of residual ink solvent on the packaging materials from Korea, Japan and Europe was measured and compared. The amount of packaging materials from Korea was much higher than that of Japan and Europe. To reduce the residual amounts of ink solvent, aging condition of printed packaging materials including aging time and temperature was modified and evaluated. Aging with high temperature and short time ($60^{\circ}C$ and 24 hours) was more effective for reduction of residual amount of ink solvent than that with low temperature and long time. To find out change of reduction pattern of residual amount of solvent according to plastic packaging material, several monolayer and multilayer packaging materials were selected. Among the monolayer packaging materials, the amount of EVOH and PET was lower than that of polyolefin plastic film including PE and PP. PP/EVOH/PET among the selected multilayer film showed the lowest amount of residual ink solvent on food packaging materials. Result of this research revealed that the residual amount of ink solvent can be reduced by proper selection of aging condition with and by appropriate application of mutilayer plastic film.

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