| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 107 === Owing to an increased awareness of food safety and quality, there was an advancement in the technology and transportation industry. Recently, traditional food packaging has developed “emerging food packaging”, such as active packaging and smart packaging. The aim of this study was to develop a way to use a dye to provide visual information to suppliers and consumers. Thermochromic label consisting of color former, color developer, and solvent was used to evaluate its color changes at certain temperature and applicability.
First, the effect of the ratio between color former and color developer on the color intensity was discussed in this study. The most suitable ratio was used to prepare reversible dyes. After several analyses, it was found that the reversible dyes still needed some improvements. Thus, modifier was added to improve the leaking and undesirable color problems. In addition, the relationship between melting point and color changes was also investigated with different solvent ratios in the dyes.
The results demonstrated that the reversible dyes would have the highest color intensity when the ratio of color former and color developer was 1 to 3. However, after the heating-cooling process, the dyes would leak out and further resulted in an uneven color distribution. By adding modifier-A to the reversible dyes, a good smear coating could be prepared. Another approach has been tried by adding modifier-B to the reversible dyes in order to maintain the solid state of the dyes during discoloration. This modification could improve the disadvantages of reversible dyes. In further research, the possibility of adding other modifiers into the reversible dyes to provide more color choices could be considered.
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