Preparation and Characterization of Grease-proof and Solvent-proof Food Wrapper

CHEN Tong, SHENG Jie, XIE Jun-xian, YANG Ren-dang

Packaging Engineering ›› 2020 ›› Issue (7) : 98-106.

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PDF(2133 KB)
Packaging Engineering ›› 2020 ›› Issue (7) : 98-106. DOI: 10.19554/j.cnki.1001-3563.2020.07.013

Preparation and Characterization of Grease-proof and Solvent-proof Food Wrapper

  • CHEN Tong, SHENG Jie, XIE Jun-xian, YANG Ren-dang
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Abstract

The work aims to study the effect of nanocellulose and chitosan as grease-proof agents on the grease-proof and solvent-proof properties of the paper. The nanocellulose suspension prepared by Tempo oxidation method, which was compared with chitosan acetic acid solution, was coated on A4 paper to study the effects of different coating amounts on paper's grease and solvent prevention and its properties. The experimental results showed that the grease-proof level of nanocellulose coated paper was slightly worse than that of chitosan coated paper under the same coating amount. As the nanocellulose coating amount increased to 4.9 g/m2, the paper's ability to block gas was continuously enhanced. That is, the air permeability was reduced to 0, and the paper's grease-proof level was also elevated to 12. It was found that the paper could prevent hot oil and be used as dissolution-resistant agent. Though Chitosan and nanocellulose coated paper is not oleophobic, the dense film on the surface of the paper formed by chitosan and nano-cellulose blocks the penetration of oil and solvent into the paper.

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CHEN Tong, SHENG Jie, XIE Jun-xian, YANG Ren-dang. Preparation and Characterization of Grease-proof and Solvent-proof Food Wrapper[J]. Packaging Engineering. 2020(7): 98-106 https://doi.org/10.19554/j.cnki.1001-3563.2020.07.013
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