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Method for manufacturing laminated hd (high-density) paper with good oxygen-barrier properties, and hd paper obtained thereby

A performance, good technology, applied in the direction of cellulose plastic layered products, chemical instruments and methods, synthetic resin layered products, etc.

Inactive Publication Date: 2009-10-21
甫如嗨姆·纳塔·马格尼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on the knowledge that the shelf life of oxygen sensitive foods is directly proportional to the OTR value of the package, this uncertainty about the OTR value of the package is completely unacceptable for many food producers

Method used

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  • Method for manufacturing laminated hd (high-density) paper with good oxygen-barrier properties, and hd paper obtained thereby
  • Method for manufacturing laminated hd (high-density) paper with good oxygen-barrier properties, and hd paper obtained thereby
  • Method for manufacturing laminated hd (high-density) paper with good oxygen-barrier properties, and hd paper obtained thereby

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0030] Example 1: Comparison of Oxygen Barrier of Wet Sulphite Pulp Made Paper Sheets and Dry Sulphite Pulp Made Paper Sheets

[0031] Table 1 shows that under the same coating conditions, the oxygen barrier of paper made from wet sulphite pulp is significantly better than that of paper made from dry sulphite pulp.

[0032] Table 1 : Test results for HDPE covered high density paper and OTR made from dry (sulfate) and "wet" (sulfite) pulp, respectively. The surface energy of each individual paper is also given. The surface energy of the HDPE (CG8410) film is 38.4 mN / m.

[0033] sample

[0034] *in ml O 2 / m 2 24h atm gives

example 2

[0035] Example 2: Comparison of the oxygen barrier of a sheet of paper made from wet sulphite pulp treated in a steaming chamber and a sheet of similar paper not treated in a steaming chamber

[0036] The treatment in the steam chamber lowers the surface energy of the paper and makes HDPE a better barrier. This does indicate an improved basis between materials. This leads to a lowering of the average surface energy and thus the ΔG (Gibbs free energy) of the formation of new crystalline structures at the surface of the storage paper by way of storage (especially for LDPE). This results in a lower OTR. This can be seen from Table 2 and Table 3. Here CG 8410 is HDPE type, CA7230 is LDPE type. The same applies to Table 4 above.

[0037] Table 2: Test results for OTR of HDPE coated HD paper made from "wet" (sulfite) pulp (FL812). CA7230: 36.2mN / m, FL812: 40.4mN / m

[0038] polymer

Roll pressure, KPa

OTR

ml / m 2 24h atm

Stored OTR

ml / m 2...

example 3

[0041] Example 3: Comparison of the oxygen barrier of a sheet of paper made from wet sulphite pulp with internal sizing and the oxygen barrier of a sheet of the same paper without internal sizing

[0042] Table 4: Test results for OTR of HDPE coated high density paper made from "wet" (sulfite) stock (Candor paper) without internal sizing with AKD stock. 50.9mN / m

[0043] polymer

[0044] The oxygen barrier of Candor papers was less satisfactory than internally sized papers. However the barrier is in any case better than that obtained with internal sizing of high density papers made with 60, 90 or 100% pre-dried sulphate pulp.

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PUM

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Abstract

Polyethylene applied to high-density paper where the surface of the paper is modified in order to have a surface energy as close as possible to polyethylene and thereby achieve properties as barrier material for packaging of food. The good barrier property is a result of crystallisation of polyethylene on the paper's surface.

Description

technical field [0001] The present invention relates to a barrier material for packaging, especially for food, and a method for producing such a barrier material with good oxygen barrier properties. Background technique [0002] Nearly 4 / 5 food products are prone to lose and / or absorb gases, water vapour, taste, smell, etc. and therefore must be stored in a protected environment. [0003] It is well known that oxygen has adverse effects on the taste, structure, color, and nutritional content of food, and direct contact with oxygen in particular can cause serious problems. In addition to this, oxygen promotes many well-known reactions affecting the shelf-life of foodstuffs, such as microbial growth, color changes, oxidation of lipids (malodor) and fruit decay. Therefore, such food must be protected against the oxygen content of the environment during storage, which in practice usually means that the shelf life of the food is determined by the rate of oxygen transfer through ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B32B27/10B65D65/40D21H27/10B32B23/08B32B29/00D21H19/22D21H19/82D21H23/30D21H27/14
CPCD21H19/22B32B29/00Y10T428/31993D21H27/10D21H19/82B32B23/08B32B27/10D21H23/30
Inventor 甫如嗨姆·纳塔·马格尼
Owner 甫如嗨姆·纳塔·马格尼
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