Classification and characteristics of the hottest

2022-08-24
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Classification and characteristics of packaging special paper

1) retractable paper: Japan has successfully developed a retractable paper that can be directly pressed into packaging containers using wood and pulp as raw materials without adding any synthetic resin. The flexibility of this paper is 5 to 10 times greater than that of ordinary paper. The strength of this paper packaging container is equivalent to that of plastic packaging container, which can be used to package daily necessities and food. It is not only quite cheap to produce, but also can be recycled, which is expected to replace plastic packaging containers.

2) "npimold paper" deep stamping paper: Nippon Paper Co., Ltd. in Japan has developed a fully natural fiber based The product name is "npimold paper", and the elasticity of deep stamping paper is times that of ordinary paper. This kind of stamping paper can press words, patterns and three groups of curved surfaces during molding, which is similar to the processing of plastic products. Processing its convex image smoothly can achieve better sealing

3) paper grain bags: the traditional flour packaging bags are not satisfactory in strength, moisture resistance and other aspects. At present, the high gram weight chicken skin paper used to make large and small packaging bags of flour has been basically tested successfully. This kind of white chicken skin paper produced from imported bleached coniferous wood pulp has high whiteness, no fluorescence, strong tensile force, and meets the health requirements. The paste bottom bag made with it adopts the trapezoidal bonding method, each layer is bonded independently, and the layers are bonded together by point paste, so as to make it more firm. Compared with ordinary paper bags, the strength of this new paper bag is 1.5 times higher. A bag full of four layers of paper bags weighing 25 kilograms fell freely 15 times at a height of 1.5 meters, but it still didn't break. The paper bag itself is hygroscopic. Under the same conditions, the shelf life of flour packaged in paper bag is longer than that of cloth bag. Another feature is non-toxic, tasteless, pollution-free, in line with food hygiene standards

4) special food packaging paper

a solar thermal insulation paper

a paper developed in the United States that can convert solar energy into heat energy. It acts like a solar collector. If you use it to package food and put it in a place with sunlight, it will continue to collect heat. You can heat and keep warm the food until you open the paper, and the heat will not dissipate

b far infrared packaging corrugated paper

the far infrared packaging corrugated paper developed in Japan can be processed into packaging boxes for packaging fruits, which can prolong the retention period of the activated state of water molecules in fruits, so that the fresh-keeping period of fruits is more than twice that of ordinary corrugated boxes. This paper is made of corrugated paper made of 100% natural pulp. First, it is coated with a layer of ceramics that can release far-infrared rays, and then a layer of polyethylene film is coated on the surface of the oil delivery valve on the ceramics to prevent the ceramics from falling off

c edible antiseptic paper

Japan has developed a kind of antiseptic paper that can be used for food packaging. Its production process is: first immerse the base paper in an ethanol solution containing 20% succinic acid, 33% sodium succinate and 0.07% sorbic acid, and then dry it. The food packed with brine with this paper can be stored at 38 ℃ for 3 weeks without changing its quality

d packaging paper with dehydration function

Japan has developed an instrument packaging paper with dehydration function without heating or additives, which is mainly aimed at the detection of metal resistance to impact. This kind of paper selects the semi permeable membrane that can penetrate water as the surface material, and places the high osmotic pressure material and polymer absorbent inside. Because the osmotic pressure difference of water in food in liquid state can move to high osmotic pressure substances through semi permeable membranes, these water molecules are fixed by polymer absorbent. The wrapping paper will not damage the food tissue cells. It absorbs water along the cell gap. It can not only absorb the water on the surface of food, but also absorb the deep water inside. It also has the function of absorbing water at low temperature. This kind of wrapping paper can inhibit the activity of enzymes, prevent protein decomposition and reduce microbial reproduction, so as to achieve the effect of maintaining food freshness, concentrating fresh ingredients, removing moisture and improving toughness

e soybean dregs paper

is a water-soluble paper made from waste bean curd dregs, which can be widely used in the packaging of instant noodles, condiments, barbecue, cakes and fruits. Its preparation method is: add fatty acid and protein acid to the tofu residue, let it decompose, then wash it with warm water, dry the finished fiber, and then add yam, taro, dextrin, oligosaccharide, polypropylene glycol and other adhesives

f fruit pulp paper

Takasaki paper company of Japan has developed a simple production method of fruit pulp paper from apple pulp discarded in the food industry: remove the seeds in the fruit pulp, pound it into pulp, and add an appropriate amount of wood fiber. This kind of fruit residue paper is easy to decompose after use, can be burned or composted, and can also be recycled for papermaking, which is not easy to pollute the environment

g special coated paper packaging

Unifill of Italy cooperates with Nippon paper to launch two kinds of shelled paper packaging cheese in Japan's food industry. This kind of paper packaging with special film covering technology pioneered by UNIFIL company is favored by the Japanese

h vegetable paper

vegetable paper was first developed by Japan, also known as paper vegetable. The common characteristic of vegetable food is rich in dietary fiber, a variety of vitamins and minerals, of which dietary fiber is quite stable in processing and production, so the processed paper vegetable products have little nutritional loss, and the water content of the products is small (about 10%), which is convenient for transportation and storage. It not only improves the added value of vegetables, but also solves the problem that vegetables are perishable and not easy to store. In terms of production process, there are mainly two methods. The first method is press molding, which spreads the slurry on the molding board and bakes it twice; Another method is roll forming method, that is, the slurry is directly pressed into paper shape through two reverse rotating pressure rollers, and the finished product is dried after slicing and forming

at present, only Japan has a certain scale of vegetable paper production in the world, and the processing technology and equipment have entered the fourth generation, with a maximum daily output of 30000 sheets per day for each production line. (end)

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