Papers by Author: Jing Mei Sun

Abstract: In order to research and control the surface tension of the water-based ink-jet ink, and ensure the printing quality of the ink, water-based ink samples with different surface tension are prepared and the roundness, volume, speed and the tail length of the drop are measured in order to analyze the influence of surface tension to drop state. The influence of the main components to the surface tension is discussed through testing the surface tension of the water-based ink-jet ink which has different components. The result shows that the surface tension of the water-based ink-jet ink has big influence to the drop state, so the suitable surface tension is the key to guarantee the printing quality. And the kind of the resins influence the surface tension, the influence of adding different kinds and levels of surfactants to surface tension is different.

Abstract: In the process of the ink drops forming and spreading out, the viscosity and surface tension of the ink play an important role, and then the drops’ injection and printing quality will be influenced by this process. Besides, drops control technology is the key of ink-jet printing technology, and the drops’ injection state will also influence the printing quality. In order to research the influencing factors to printing quality, many samples with different performances are prepared and their drop states include speed, tail length and volume are measured with drop observatory. And then, the specimen pages include lines of different width are printed, order to assessment the printing quality comprehensively, their line width, raggedness, blurriness, density and contrast are measured. The result show that the inks with different performance show different speed, tail length and volume, and their corresponding printing qualities are different too, and there exists linear relationship between printing quality and the drops’ viscosity, surface tension and speed.

Abstract: The drop state of the ink-jet ink is an important factor that influences the ink-jet imaging quality, so the drop state under different voltage and frequency is researched in order to research the influence of the ink-jet condition to the drop state. The edible ink sample is printed with Spectra Polaris nozzle under different ink-jet condition including voltage and frequency, and the drop state is observed by drop observation. The result shows that while voltage increases, drop speed increases and drop volume increases first and decreases then. The duration time of drop necking state is the same under different voltage, but the tail length becomes longer if the voltage is up to 120V. The drop speed is stability under the frequency of 2KHz-4KHz, but when the frequency continues to increase, the speed shows a trend of decrease.

Abstract: Inkjet Printing is a non-contact printing, and it has wide adaptability, high speed and intelligence, low cost and no pollution as well, so it is the best printing form for food and drug surface printing. Drops control technology is the key to the development of ink-jet printing technology, and viscosity is also the key factor that influences the drop state. In this article, the samples which have different viscosity are got by the way of adding different levels of resin to the ink. Drop state is observed through drops observatory, the speed, tail length and volume are measured by it in order to evaluate the influence of viscosity to ink-jet drop state. The result shows that viscosity has big influence to ink-jet drop state, if the viscosity is larger, the speed of drops is smaller. The ink with high viscosity is easier to gather into a circular drop than that with small viscosity. If the viscosity more than 13.2mPa•s, the rupture time and tail length of the drop increases along with the increase of viscosity. When the viscosity is 10.3mPa•s, its rupture time is 80s and the ink soon gather into a circular drop under the action of cohesion, its drop state is the best.

Abstract: Ink-jet printing technology is the mainstream of digital printing, and piezoelectric ink-jet printing is the main ink-jet printing at present, besides, drop’s injection and controlling technology is the key to the development of ink-jet printing technology. The surface tension plays an important role in the drop’s generation process, it will restrict the length and the state of the drop, further influence ink-jet printing quality. Six edible ink samples with different surface tension are prepared in order to research the influence of the surface tension to the piezoelectric inkjet Printing drop state, then the drop state is observed and its speed and volume are measured through drops observatory. The result shows that the speed of drop is higher if the ink’s surface tension is lower, but the drop is easier to gather into spherical drop and it also has smaller tail length and bigger volume.

Abstract: Edible ink-jet ink is environmental friendly and all of its materials reach the food sanitation standards, so it can be directly printed on the surface of food, medicine and packaging in the way of non-contact ink-jet printing. Due to the acid and alkaline of food surface are different, and the food may experience low or high temperatures and long time exposure in the preserved process, so the stability of the ink is of vital important. Edible ink-jet ink has been prepared through choosing reasonable materials. And then, the performances of the ink such as viscosity, surface tension and pH value have been tested. Finally, the best formula of ink has been determined by evaluating the influence of the ink performances to the ink-jet printing quality. We prepared ink sample based on the best formula and stored it in normal temperature environment which is closed to outside, and evaluated the stability of the ink performance through regularly checking its performance; we evaluated the stability of the ink color under different PH value through adding a little acid-base regulator in it; we also evaluated the stability of the ink color to temperature and light through putting the coating sample in the environment with alternate high and low temperature and in the environment with strong light. The result shows that the stability of the ink is fine, and it can be preserved a month at least without any food preservative. The pH value, temperature and light have no influence to the ink color. So it has a favorable color performance and can be printed on the surface of food.