公开(公告)号：WO2020235991A1

公开(公告)日：2020-11-26

申请号：PCT/MY2020/050031

申请日：2020-05-19

Applicant: MIMOS BERHAD

Inventor： MOHD ADAM BIN, Mohd Noor ,  NORA'ZAH BINTI, Abdul Rashid ,  AIMAN SAJIDAH BINTI, Abd Aziz ,  ALI ZAINI BIN, Abdullah

IPC: B32B9/02 ,  C08B37/00 ,  C08L5/00 ,  C08K5/30 ,  B32B37/02 ,  C08J5/18 ,  B65D33/00

Abstract: The present invention discloses a condensation barrier layer (108) for reducing condensation effect in a food freshness sensor (100) by having a modified kappa-Carrageenan polymer. The k-Carrageenan is modified by way of cross-linking with an ionic salt to form an ionic crosslink network. The method of preparing the condensation barrier layer (108) is characterized by the steps of dissolving kappa-carrageenan, preparing hot potassium sulfate 0.1M, pouring the kappa carrageenan solution into the potassium sulfate, stirring the kappa carrageenan solution, performing solvent casting into petri dish at optimum weight, drying the solution at room temperature, drying the solution overnight in an oven and modifying kappa-carrageenan polymer.