|
二维码（扫一下试试看！） |
| 白面牛卡纸异味问题探究与控制 |
| Exploration and Control of Odor Issues in White Faced Kraft Cardboard |
| 收稿日期：2024-04-04 |
| DOI：10.11980/j.issn.0254-508X.2024.11.021 |
| 关键词: 白面牛卡纸 异味 控制 |
| Key Words:white faced kraft cardboard odor control |
| 基金项目: |
|
| 摘要点击次数: 12 |
| 全文下载次数: 3 |
| 摘要:白面牛卡纸广泛应用于食品饮料行业的高档纸箱包装，其存在的异味严重影响客户使用体验。本研究通过探究发现，造纸系统的浆料温度、白水循环、造纸辅料的添加均会造成白面牛卡纸异味的产生。为解决白面牛卡纸产品存在的异味问题，一方面可以通过降低制浆造纸系统温度，提高生产流程中水系、浆料系统的循环流动性，破坏微生物滋生的环境；另一方面减少高氮辅料的添加，通过调整原料结构和优化打浆工艺实现原纸物理性指标，从而有效地控制异味的产生。 |
| Abstract:White faced kraft cardboard， which is widely used in high-end carton packaging for the food and beverage industry， would severely impact customers’ usage experience if it had an odor issue. Through investigation， this study found that factors such as the pulp temperature in the papermaking system， white water circulation， and the addition of papermaking auxiliaries could all contribute to the production of odors in white faced kraft cardboard. To address the odor problem in white faced kraft cardboard products， one approach was to reduce the temperature in the pulp and papermaking system， enhance the circulatory fluidity of the water and pulp systems in the production process， and disrupt the environment conducive to microbial growth. Another approach was to decrease the addition of high-nitrogen auxiliaries， adjust the raw material structure and optimize the pulping process achieving the physical properties of the base paper， thereby effectively controlling the occurrence of odors. |
| 查看全文 HTML 查看/发表评论 下载PDF阅读器 |