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| Exploration and Control of Odor Issues in White Faced Kraft Cardboard |
| Received:April 04, 2024 |
| DOI：10.11980/j.issn.0254-508X.2024.11.021 |
| Key Words:white faced kraft cardboard odor control |
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| 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. |
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