Study on technology of greaseproof paper for dry food packaging

Abstract

This paper presents the research results that established the main technological conditions in the production of greaseproof paper, used as the packaging of dry food as the proportion of pulp types, the degree of the beating of pulp, the use of chemicals and oil and greaseproof resistant agent to the properties of the paper on a laboratory scale. At the same time, experimental production and technology conditions were regulated on a 3 ton/day capacity line. The paper quality produced is equivalent to the imported paper products of the same type which is consumed in the market: basis weight: 42.5 g/m²; tensile breaking length: MD (Machine Direction): 7,520 m, CD (Cross Direction): 3,740 m; tear index: MD: 6.8 mN.m²/g, CD: 5.4 mN.m²/g; burst index: 5.6 kPa.m²/g; Cobb₆₀: 17.2 g/m²; KIT rating: 8; ensuring food safety and hygiene.