CN116676812A - 一种无氯增强食品包装纸 - Google Patents
一种无氯增强食品包装纸 Download PDFInfo
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 53
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- C—CHEMISTRY; METALLURGY
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- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
- C08B37/0027—2-Acetamido-2-deoxy-beta-glucans; Derivatives thereof
- C08B37/003—Chitin, i.e. 2-acetamido-2-deoxy-(beta-1,4)-D-glucan or N-acetyl-beta-1,4-D-glucosamine; Chitosan, i.e. deacetylated product of chitin or (beta-1,4)-D-glucosamine; Derivatives thereof
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- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0087—Glucomannans or galactomannans; Tara or tara gum, i.e. D-mannose and D-galactose units, e.g. from Cesalpinia spinosa; Tamarind gum, i.e. D-galactose, D-glucose and D-xylose units, e.g. from Tamarindus indica; Gum Arabic, i.e. L-arabinose, L-rhamnose, D-galactose and D-glucuronic acid units, e.g. from Acacia Senegal or Acacia Seyal; Derivatives thereof
- C08B37/009—Konjac gum or konjac mannan, i.e. beta-D-glucose and beta-D-mannose units linked by 1,4 bonds, e.g. from Amorphophallus species; Derivatives thereof
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- D21H11/00—Pulp or paper, comprising cellulose or lignocellulose fibres of natural origin only
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Abstract
本发明公开了一种无氯增强食品包装纸,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将马来酸酐酰化壳聚糖、改性魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面形成增强涂层。本发明采用马来酸酐酰化壳聚糖无氯增强剂,得到的无氯增强食品包装纸的性能优异,横向撕裂指数达到8.8mN·m2/g,抗张指数达到57N·m/g。
Description
技术领域
本发明属于食品包装纸技术领域,具体涉及一种无氯增强食品包装纸。
背景技术
食品包装原纸的关键强度指标如抗张强度、撕裂强度等是影响无氟涂布食品包装纸使用性能的关键因素。采用PE或PP淋膜的食品包装纸,其覆盖在纸面的淋膜材料具有良好的拉伸韧性,可起到补强食品包装原纸的功能。采用无氟防油涂料涂布的食品包装纸与相同定量的淋膜产品相比其抗张强度、撕裂度等物理强度下降,产品的使用性能受到影响,若要维持相当的强度,则需采用较高定量的产品,这势必会增加纤维原料消耗,提高食品包装成本,现有技术中采用的聚酰胺环氧氯丙烷树脂(PAE)、聚丙烯酰胺(PAM)是食品包装纸最常用的增强剂,其中PAE可与纤维表面的羟基、羧基等产生化学交联,使纸张纤维亲水性的氢键部位产生疏水表面而具有增湿强效果,然而研究发现PAE水解产物氯丙醇是对人体有致癌风险的化学品,在食品包装纸和生活用纸等产品中的残留将给使用者带来安全隐患,因此如何在不增加定量的条件下有效提高食品包装纸的强度性能,以及采用无害的增强剂是本发明的关键技术之一。
发明内容
本发明的一个目的是解决至少上述问题和/或缺陷,并提供至少后面将说明的优点。
为了实现根据本发明的这些目的和其它优点,提供了一种无氯增强食品包装纸,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将马来酸酐酰化壳聚糖、改性魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面形成增强涂层。
优选的是,所述涂层施胶液的浓度为6~12wt%。
优选的是,所述马来酸酐酰化壳聚糖与改性魔芋葡甘聚糖的质量比为1:0.5~1.5、所述马来酸酐酰化壳聚糖与纳米纤维素的质量比为1:5~10。
优选的是,所述马来酸酐酰化壳聚糖与聚乙烯醇纤维的质量比为1:1~3;所述马来酸酐酰化壳聚糖与聚乙烯亚胺的质量比为1:0.5~1。
优选的是,所述食品包装原纸的制备方法为:将针叶木浆和阔叶木浆经水力碎浆机碎浆、除渣器除渣、压力筛筛选处理后,用双盘磨将针叶木浆打浆至40~45°SR、阔叶木浆打至40~45°SR;然后将针叶木浆、阔叶木浆、马来酸酐酰化壳聚糖和改性魔芋葡甘聚糖混合均匀,制得混合纸浆;将混合纸浆置于成浆池中,经流送系统后,以0.5%的浓度上网成形抄制,湿纸页经压榨和干燥后,得到食品包装原纸。
优选的是,所述针叶木浆、阔叶木浆、马来酸酐酰化壳聚糖和改性魔芋葡甘聚糖的质量比为1:1~2:0.03~0.08:0.01~0.05。
优选的是,所述马来酸酐酰化壳聚糖的制备方法为:按重量份,将10~15份壳聚糖、30~45份马来酸酐和80~100份N,N-二甲基甲酰胺加入微波超声波一体化反应器中,同时开启微波和超声波,在温度为100~120℃下进行协同反应1~3小时;然后将反应液倾入到冰水混合物中,经沉淀、抽滤,将沉淀物用乙醚洗涤数次,随后在40℃下真空干燥,得到马来酸酐酰化壳聚糖;
优选的是,所述协同反应的微波功率为800~1000W,超声功率为300~500W,超声频率为35~45KHz。
优选的是,所述改性魔芋葡甘聚糖的制备方法为:按重量份,取15~25份魔芋葡甘聚糖加入150~180份水中,搅拌15~25min,然后以200~300mL/min的速度通入臭氧,通入臭氧的时间为45~60min,然后用乙醇沉淀,烘干,得到改性魔芋葡甘聚糖。
优选的是,所述食品包装原纸与涂层施胶液的质量比为1:0.05-0.2。
本发明至少包括以下有益效果:本发明采用马来酸酐酰化壳聚糖无氯增强剂,得到的无氯增强食品包装纸的性能优异,横向撕裂指数达到8.8mN·m2/g,抗张指数达到57N·m/g。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
应当理解,本文所使用的诸如“具有”、“包含”以及“包括”术语并不配出一个或多个其它元件或其组合的存在或添加。
实施例1:
一种无氯增强食品包装纸,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将马来酸酐酰化壳聚糖、改性魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面,烘干,形成增强涂层;所述食品包装原纸与涂层施胶液的质量比为1:0.1;
所述涂层施胶液的浓度为10wt%;所述马来酸酐酰化壳聚糖与改性魔芋葡甘聚糖的质量比为1:1、所述马来酸酐酰化壳聚糖与纳米纤维素的质量比为1:5、所述马来酸酐酰化壳聚糖与聚乙烯醇纤维的质量比为1:1;所述马来酸酐酰化壳聚糖与聚乙烯亚胺1:0.5;
所述食品包装原纸的制备方法为:将针叶木浆和阔叶木浆经水力碎浆机碎浆、除渣器除渣、压力筛筛选处理后,用双盘磨将针叶木浆打浆至45°SR、阔叶木浆打至45°SR;然后将针叶木浆、阔叶木浆、马来酸酐酰化壳聚糖和改性魔芋葡甘聚糖按质量比为1:1.5:0.08:0.02的比例混合均匀,制得混合纸浆;将混合纸浆置于成浆池中,经流送系统后,以0.5%的浓度上网成形抄制,湿纸页经压榨和干燥后,得到食品包装原纸;
所述马来酸酐酰化壳聚糖的制备方法为:将1kg壳聚糖、3kg马来酸酐和10kg N,N-二甲基甲酰胺加入微波超声波一体化反应器中,同时开启微波和超声波,在温度为100℃下进行协同反应2小时;然后将反应液倾入到冰水混合物中,经沉淀、抽滤,将沉淀物用乙醚洗涤数次,随后在40℃下真空干燥,得到马来酸酐酰化壳聚糖;所述协同反应的微波功率为1000W,超声功率为500W,超声频率为45KHz;
所述改性魔芋葡甘聚糖的制备方法为:取15kg魔芋葡甘聚糖加入150kg水中,搅拌25min,然后以300mL/min的速度通入臭氧,通入臭氧的时间为60min,然后用乙醇沉淀,烘干,得到改性魔芋葡甘聚糖;
实施例2:
一种无氯增强食品包装纸,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将马来酸酐酰化壳聚糖、改性魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面,烘干,形成增强涂层;所述食品包装原纸与涂层施胶液的质量比为1:0.1;
所述涂层施胶液的浓度为12wt%;所述马来酸酐酰化壳聚糖与改性魔芋葡甘聚糖的质量比为1:1.5、所述马来酸酐酰化壳聚糖与纳米纤维素的质量比为1:8、所述马来酸酐酰化壳聚糖与聚乙烯醇纤维的质量比为1:1;所述马来酸酐酰化壳聚糖与聚乙烯亚胺的质量比为1:0.8;
所述食品包装原纸的制备方法为:将针叶木浆和阔叶木浆经水力碎浆机碎浆、除渣器除渣、压力筛筛选处理后,用双盘磨将针叶木浆打浆至45°SR、阔叶木浆打至45°SR;然后将针叶木浆、阔叶木浆、马来酸酐酰化壳聚糖和改性魔芋葡甘聚糖按质量比为1:1.5:0.05:0.03的比例混合均匀,制得混合纸浆;将混合纸浆置于成浆池中,经流送系统后,以0.5%的浓度上网成形抄制,湿纸页经压榨和干燥后,得到食品包装原纸;
所述马来酸酐酰化壳聚糖的制备方法为:将1kg壳聚糖、3kg马来酸酐和10kg N,N-二甲基甲酰胺加入微波超声波一体化反应器中,同时开启微波和超声波,在温度为100℃下进行协同反应2小时;然后将反应液倾入到冰水混合物中,经沉淀、抽滤,将沉淀物用乙醚洗涤数次,随后在40℃下真空干燥,得到马来酸酐酰化壳聚糖;所述协同反应的微波功率为1000W,超声功率为500W,超声频率为45KHz;
所述改性魔芋葡甘聚糖的制备方法为:取15kg魔芋葡甘聚糖加入150kg水中,搅拌25min,然后以300mL/min的速度通入臭氧,通入臭氧的时间为60min,然后用乙醇沉淀,烘干,得到改性魔芋葡甘聚糖;
对比例1:
一种无氯增强食品包装纸,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将马来酸酐酰化壳聚糖、改性魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面,烘干,形成增强涂层;所述食品包装原纸与涂层施胶液的质量比为1:0.1;
所述涂层施胶液的浓度为10wt%;所述马来酸酐酰化壳聚糖与改性魔芋葡甘聚糖的质量比为1:1、所述马来酸酐酰化壳聚糖与纳米纤维素的质量比为1:5、所述马来酸酐酰化壳聚糖与聚乙烯醇纤维的质量比为1:1;所述马来酸酐酰化壳聚糖与聚乙烯亚胺1:0.5;
所述食品包装原纸的制备方法为:将针叶木浆和阔叶木浆经水力碎浆机碎浆、除渣器除渣、压力筛筛选处理后,用双盘磨将针叶木浆打浆至45°SR、阔叶木浆打至45°SR;然后将针叶木浆、阔叶木浆、马来酸酐酰化壳聚糖和改性魔芋葡甘聚糖按质量比为1:1.5:0.08:0.02的比例混合均匀,制得混合纸浆;将混合纸浆置于成浆池中,经流送系统后,以0.5%的浓度上网成形抄制,湿纸页经压榨和干燥后,得到食品包装原纸;
所述马来酸酐酰化壳聚糖的制备方法为:将1kg壳聚糖、3kg马来酸酐和10kg N,N-二甲基甲酰胺加入反应器中,开启微波加热,在温度为100℃下进行反应2小时;然后将反应液倾入到冰水混合物中,经沉淀、抽滤,将沉淀物用乙醚洗涤数次,随后在40℃下真空干燥,得到马来酸酐酰化壳聚糖;所述协同反应的微波功率为1000W;
所述改性魔芋葡甘聚糖的制备方法为:取15kg魔芋葡甘聚糖加入150kg水中,搅拌25min,然后以300mL/min的速度通入臭氧,通入臭氧的时间为60min,然后用乙醇沉淀,烘干,得到改性魔芋葡甘聚糖;
对比例2:
一种无氯增强食品包装纸,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将马来酸酐酰化壳聚糖、改性魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面,烘干,形成增强涂层;所述食品包装原纸与涂层施胶液的质量比为1:0.1;
所述涂层施胶液的浓度为10wt%;所述马来酸酐酰化壳聚糖与改性魔芋葡甘聚糖的质量比为1:1、所述马来酸酐酰化壳聚糖与纳米纤维素的质量比为1:5、所述马来酸酐酰化壳聚糖与聚乙烯醇纤维的质量比为1:1;所述马来酸酐酰化壳聚糖与聚乙烯亚胺1:0.5;
所述食品包装原纸的制备方法为:将针叶木浆和阔叶木浆经水力碎浆机碎浆、除渣器除渣、压力筛筛选处理后,用双盘磨将针叶木浆打浆至45°SR、阔叶木浆打至45°SR;然后将针叶木浆、阔叶木浆、马来酸酐酰化壳聚糖和改性魔芋葡甘聚糖按质量比为1:1.5:0.08:0.02的比例混合均匀,制得混合纸浆;将混合纸浆置于成浆池中,经流送系统后,以0.5%的浓度上网成形抄制,湿纸页经压榨和干燥后,得到食品包装原纸;
所述马来酸酐酰化壳聚糖的制备方法为:将1kg壳聚糖、3kg马来酸酐和10kg N,N-二甲基甲酰胺加入反应器中,在温度为100℃下施加超声反应2小时;然后将反应液倾入到冰水混合物中,经沉淀、抽滤,将沉淀物用乙醚洗涤数次,随后在40℃下真空干燥,得到马来酸酐酰化壳聚糖;所述超声的功率为500W,超声频率为45KHz;
所述改性魔芋葡甘聚糖的制备方法为:取15kg魔芋葡甘聚糖加入150kg水中,搅拌25min,然后以300mL/min的速度通入臭氧,通入臭氧的时间为60min,然后用乙醇沉淀,烘干,得到改性魔芋葡甘聚糖;
对比例3:
一种无氯增强食品包装纸,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将壳聚糖、改性魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面,烘干,形成增强涂层;所述食品包装原纸与涂层施胶液的质量比为1:0.1;
所述涂层施胶液的浓度为10wt%;所述壳聚糖与改性魔芋葡甘聚糖的质量比为1:1、所述壳聚糖与纳米纤维素的质量比为1:5、所述壳聚糖与聚乙烯醇纤维的质量比为1:1;所述壳聚糖与聚乙烯亚胺1:0.5;
所述食品包装原纸的制备方法为:将针叶木浆和阔叶木浆经水力碎浆机碎浆、除渣器除渣、压力筛筛选处理后,用双盘磨将针叶木浆打浆至45°SR、阔叶木浆打至45°SR;然后将针叶木浆、阔叶木浆、壳聚糖和改性魔芋葡甘聚糖按质量比为1:1.5:0.08:0.02的比例混合均匀,制得混合纸浆;将混合纸浆置于成浆池中,经流送系统后,以0.5%的浓度上网成形抄制,湿纸页经压榨和干燥后,得到食品包装原纸;
所述改性魔芋葡甘聚糖的制备方法为:取15kg魔芋葡甘聚糖加入150kg水中,搅拌25min,然后以300mL/min的速度通入臭氧,通入臭氧的时间为60min,然后用乙醇沉淀,烘干,得到改性魔芋葡甘聚糖;
对比例4:
一种无氯增强食品包装纸,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将马来酸酐酰化壳聚糖、魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面,烘干,形成增强涂层;所述食品包装原纸与涂层施胶液的质量比为1:0.1;
所述涂层施胶液的浓度为10wt%;所述马来酸酐酰化壳聚糖与改性魔芋葡甘聚糖的质量比为1:1、所述马来酸酐酰化壳聚糖与纳米纤维素的质量比为1:5、所述马来酸酐酰化壳聚糖与聚乙烯醇纤维的质量比为1:1;所述马来酸酐酰化壳聚糖与聚乙烯亚胺1:0.5;
所述食品包装原纸的制备方法为:将针叶木浆和阔叶木浆经水力碎浆机碎浆、除渣器除渣、压力筛筛选处理后,用双盘磨将针叶木浆打浆至45°SR、阔叶木浆打至45°SR;然后将针叶木浆、阔叶木浆、马来酸酐酰化壳聚糖和改性魔芋葡甘聚糖按质量比为1:1.5:0.08:0.02的比例混合均匀,制得混合纸浆;将混合纸浆置于成浆池中,经流送系统后,以0.5%的浓度上网成形抄制,湿纸页经压榨和干燥后,得到食品包装原纸;
所述马来酸酐酰化壳聚糖的制备方法为:将1kg壳聚糖、3kg马来酸酐和10kg N,N-二甲基甲酰胺加入微波超声波一体化反应器中,同时开启微波和超声波,在温度为100℃下进行协同反应2小时;然后将反应液倾入到冰水混合物中,经沉淀、抽滤,将沉淀物用乙醚洗涤数次,随后在40℃下真空干燥,得到马来酸酐酰化壳聚糖;所述协同反应的微波功率为1000W,超声功率为500W,超声频率为45KHz;
对比例5:
一种无氯增强食品包装纸,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将马来酸酐酰化壳聚糖、改性魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面,烘干,形成增强涂层;所述食品包装原纸与涂层施胶液的质量比为1:0.1;
所述涂层施胶液的浓度为10wt%;所述马来酸酐酰化壳聚糖与改性魔芋葡甘聚糖的质量比为1:1、所述马来酸酐酰化壳聚糖与纳米纤维素的质量比为1:5、所述马来酸酐酰化壳聚糖与聚乙烯醇纤维的质量比为1:1;所述马来酸酐酰化壳聚糖与聚乙烯亚胺1:0.5;
所述食品包装原纸的制备方法为:将针叶木浆和阔叶木浆经水力碎浆机碎浆、除渣器除渣、压力筛筛选处理后,用双盘磨将针叶木浆打浆至45°SR、阔叶木浆打至45°SR;然后将针叶木浆、阔叶木浆按质量比为1:1.5的比例混合均匀,制得混合纸浆;将混合纸浆置于成浆池中,经流送系统后,以0.5%的浓度上网成形抄制,湿纸页经压榨和干燥后,得到食品包装原纸;
所述马来酸酐酰化壳聚糖的制备方法为:将1kg壳聚糖、3kg马来酸酐和10kg N,N-二甲基甲酰胺加入微波超声波一体化反应器中,同时开启微波和超声波,在温度为100℃下进行协同反应2小时;然后将反应液倾入到冰水混合物中,经沉淀、抽滤,将沉淀物用乙醚洗涤数次,随后在40℃下真空干燥,得到马来酸酐酰化壳聚糖;所述协同反应的微波功率为1000W,超声功率为500W,超声频率为45KHz;
所述改性魔芋葡甘聚糖的制备方法为:取15kg魔芋葡甘聚糖加入150kg水中,搅拌25min,然后以300mL/min的速度通入臭氧,通入臭氧的时间为60min,然后用乙醇沉淀,烘干,得到改性魔芋葡甘聚糖;
将实施例1~2和对比例1~4获得的无氯增强食品包装纸的撕裂指数、抗张指数、防油等级进行了测试;其中,撕裂指数测试按GB/T455.1-1989测试,抗张指数按GB/T12914-2008测试,防油等级按TAPPI T559防油等级测试,具体测试结果如表1所示。
表1
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实例。
Claims (10)
1.一种无氯增强食品包装纸,其特征在于,由食品包装原纸和涂布在食品包装原纸表面的增强涂层组成;其中,所述增强涂层的制备方法为:将马来酸酐酰化壳聚糖、改性魔芋葡甘聚糖、纳米纤维素、聚乙烯醇纤维和聚乙烯亚胺加入水中,搅拌,得到涂层施胶液,将涂层施胶液涂布在食品包装原纸表面形成增强涂层。
2.如权利要求1所述的无氯增强食品包装纸,其特征在于,所述涂层施胶液的浓度为6~12wt%。
3.如权利要求1所述的无氯增强食品包装纸,其特征在于,所述马来酸酐酰化壳聚糖与改性魔芋葡甘聚糖的质量比为1:0.5~1.5、所述马来酸酐酰化壳聚糖与纳米纤维素的质量比为1:5~10。
4.如权利要求1所述的无氯增强食品包装纸,其特征在于,所述马来酸酐酰化壳聚糖与聚乙烯醇纤维的质量比为1:1~3;所述马来酸酐酰化壳聚糖与聚乙烯亚胺的质量比为1:0.5~1。
5.如权利要求1所述的无氯增强食品包装纸,其特征在于,所述食品包装原纸的制备方法为:将针叶木浆和阔叶木浆经水力碎浆机碎浆、除渣器除渣、压力筛筛选处理后,用双盘磨将针叶木浆打浆至40~45°SR、阔叶木浆打至40~45°SR;然后将针叶木浆、阔叶木浆、马来酸酐酰化壳聚糖和改性魔芋葡甘聚糖混合均匀,制得混合纸浆;将混合纸浆置于成浆池中,经流送系统后,以0.5%的浓度上网成形抄制,湿纸页经压榨和干燥后,得到食品包装原纸。
6.如权利要求1所述的无氯增强食品包装纸,其特征在于,所述针叶木浆、阔叶木浆、马来酸酐酰化壳聚糖和改性魔芋葡甘聚糖的质量比为1:1~2:0.03~0.08:0.01~0.05。
7.如权利要求1或3所述的无氯增强食品包装纸,其特征在于,所述马来酸酐酰化壳聚糖的制备方法为:按重量份,将10~15份壳聚糖、30~45份马来酸酐和80~100份N,N-二甲基甲酰胺加入微波超声波一体化反应器中,同时开启微波和超声波,在温度为100~120℃下进行协同反应1~3小时;然后将反应液倾入到冰水混合物中,经沉淀、抽滤,将沉淀物用乙醚洗涤数次,随后在40℃下真空干燥,得到马来酸酐酰化壳聚糖。
8.如权利要求1所述的无氯增强食品包装纸,其特征在于,所述协同反应的微波功率为800~1000W,超声功率为300~500W,超声频率为35~45KHz。
9.如权利要求1或3所述的无氯增强食品包装纸,其特征在于,所述改性魔芋葡甘聚糖的制备方法为:按重量份,取15~25份魔芋葡甘聚糖加入150~180份水中,搅拌15~25min,然后以200~300mL/min的速度通入臭氧,通入臭氧的时间为45~60min,然后用乙醇沉淀,烘干,得到改性魔芋葡甘聚糖。
10.如权利要求1所述的无氯增强食品包装纸,其特征在于,所述食品包装原纸与涂层施胶液的质量比为1:0.05-0.2。
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