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Process for creating a foam utilizing an antimicrobial starch within a process for manufacturing a paper or board product

An anti-microbial and foam technology, applied in paper making, paper machine, foam addition, etc., can solve problems such as poor strength properties, microbial contamination quality, deterioration, etc., achieve good retention, uniform bubble size, reduce microbial contamination and quality. The effect of the risk of deterioration

Pending Publication Date: 2019-03-01
STORA ENSO OYJ
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Food and food products, including packaged food and food products, typically suffer from two main problems: microbial contamination and quality deterioration
Otherwise, poorer strength properties and lower Scott's adhesion and modulus of elasticity prevent foam forming from being used in other types of papermaking compared to standard wet forming

Method used

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  • Process for creating a foam utilizing an antimicrobial starch within a process for manufacturing a paper or board product
  • Process for creating a foam utilizing an antimicrobial starch within a process for manufacturing a paper or board product
  • Process for creating a foam utilizing an antimicrobial starch within a process for manufacturing a paper or board product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1. Foam coating in sizing press

[0049] The test was carried out on a test paper machine. The productivity on the test paper machine is 45m / min, and the base plate weight is 130g / m 2 . In addition to CTMP pulp, cationic starch (6.0kg / tn), alkyl succinic anhydride, ASA (700g / tn), alum (600g / t) and two-component retention system (100g / tn cationic polypropylene Amide and 300g / tn silica). The paper web uses starch (Raisamyl 21221) or antibacterial starch on the sizing press unit on-line surface sizing. For Raisamyl 21221 and antimicrobial starch, the surface sizing absorption is 0.64g / m respectively 2 And 0.95g / m 2 . The paper is dried to a final moisture content of 8%, rolled and cut into pieces.

[0050] As a reference sample, 5% solids sized pressed starch Raisamyl 21221 was used. In the reference sample, foaming starch and surfactants were not used. Measure the surface energy (two-liquid method) of the top surface and find it to be 24.4mJ / m 2 . When PE is coa...

Embodiment 2

[0052] Example 2. Foaming

[0053] Compare the foaming tendency of antibacterial starch with conventional cationic wet end starch (Raisamyl 50021). The two starches were cooked and diluted to 1% consistency, and then mixed with a mixer at a propeller speed of 6000 rpm for 15 minutes. The amount of sample in the mixing is 300 ml.

[0054] For antimicrobial starch, the foam content of the foam converted into water is used as a function of time to study the stability of the foam phase. For this measurement, 100 ml of foam is taken into a beaker, and the content of the water phase is measured after several time intervals. The results of 3 parallel mixed batches of antimicrobial starch (ANTIMIC) and 1 mixed batch of conventional cationic wet end starch (REF) are listed in Table 1.

[0055] Table 1. The content of foam (ML) converted to water as a function of time.

[0056]

[0057]

[0058] In addition, the antibacterial starch and the conventional cationic wet end starch as the foaming...

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Abstract

The present invention relates to a new process for creating foam in a process for manufacturing a paper or board product. According to the present invention, certain types of antimicrobial starch is used in the creation of the foam.

Description

Technical field [0001] The present invention relates to a new method of producing foam in the method of manufacturing paper or cardboard products. According to the present invention, certain types of antimicrobial starch are used to generate foam. Background technique [0002] Food and food products, including packaged food and food products, usually encounter two main problems: microbial contamination and quality deterioration. The main problem regarding food spoilage in public health is the growth of microorganisms. If pathogenic microorganisms are present, the growth of such microorganisms can potentially lead to foodborne disease outbreaks and significant economic losses. Foodborne diseases cause illness, hospitalization and death. Therefore, it is clear that effective methods are needed to preserve food and food products to ensure food safety. [0003] Currently, food manufacturers use different technologies, such as heating, to eliminate, delay or prevent the growth of mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H21/56D21F11/00D21H17/28D21H19/00D21H21/36
CPCD21F11/002D21H17/28D21H21/36D21H21/56D21H19/00D21H19/22
Inventor K.巴克福尔克I.海斯卡宁E.索克科宁K.帕尔蒂-佩利宁S.西托宁
Owner STORA ENSO OYJ
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