1) Stretchable paper: Japan has successfully developed a stretchable paper that uses wood and pulp as raw materials without any synthetic resin and can be directly compressed into packaging containers. This paper is 5 to 10 times more stretchable than plain paper. The paper packaging container has the same strength as the plastic packaging container and can be used to package daily necessities and food. Not only is the production cost quite low, but it can also be recycled, and it is expected to replace the plastic packaging container.
2) "Npimold Paper" deep-drawing paper: Japan Nippon Paper Co., Ltd. developed a deep-punched paper named "Npimold Paper" which completely uses natural fibers as its raw material, and its stretchability is 5-10 times that of ordinary paper. This kind of stamping paper can press characters, patterns and three sets of curved surfaces during press forming, similar to the processing of plastic products, and smooth the convex image processing to achieve better sealing.
3) Paper grain bags: Traditional flour packaging bags are not satisfactory in terms of strength and moisture resistance. At present, the basic test of high-gram heavy kraft paper used to make flour in large and small bags is basically successful. The white chicken skin paper produced by using imported bleached softwood pulp has high whiteness, no fluorescence and strong pulling force, which meets the hygienic requirements. The paste bottom bag made with it adopts the trapezoidal bonding method, each layer is independently bonded, and the layers are glued together with points to make it more firm. Compared with ordinary paper bags, this new paper bag is 1.5 times stronger. A four-layer paper bag full of 25 kilograms was dropped freely 15 times at a height of 1.5 meters without breaking the bag. The paper bag itself is hygroscopic. Under the same conditions, the shelf life of flour packed in paper bags is longer than that of cloth bags by 2-3 months. Another feature is that it is non-toxic, odorless, pollution-free, and meets food hygiene standards.
4) Paper for special food packaging
A Solar insulation paper
A paper developed in the United States that converts solar energy into heat. It acts like a solar collector. If you use it to pack food and put it in a place where it is exposed to sunlight, it will continue to collect heat. The food can be heated and kept warm until the paper is opened before the heat is dissipated.
B Far infrared packaging corrugated paper
The far-infrared packaging corrugated paper developed in Japan can be processed into a packaging box for packaging fruits, which can extend the retention period of the activated state of water molecules in the fruit, so that the fresh-keeping period of the fruit is longer than that of the general corrugated cardboard box. This kind of paper is coated on a corrugated paper made of 100% natural pulp, first coated with a ceramic that can emit far infrared rays, and then coated with a polyethylene film on the ceramic to prevent the ceramic from falling off.
C Edible antiseptic paper
Japan has developed a preservative 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. Using this kind of paper to package marinated food, it can be stored at 38 ℃ for 3 weeks without deterioration.
D Dehydration wrapping paper
Japan has developed a packaging paper with dehydration function without heating or additives. This paper selects a semi-permeable membrane that can permeate water as the surface material, and a high osmotic pressure substance and a polymer water-absorbing agent are placed on the inside. Since the osmotic pressure difference of the water in the food in the liquid state can move to the high osmotic pressure substance through the semi-permeable membrane, these water molecules are fixed by the polymer water-absorbing agent. The packaging paper will not destroy the food tissue cells, it absorbs water along the cell gap, not only can absorb the water on the surface of the food, but also can absorb the deep water inside, and also has the function of absorbing water at low temperature. This kind of packaging paper can inhibit enzyme activity, prevent protein decomposition, reduce microbial reproduction, and thus achieve the effects of maintaining food freshness, concentrating umami ingredients, removing moisture, and improving toughness.
E okara paper
The waste tofu residue is made into water-soluble paper, which can be widely used in the packaging of instant noodles, condiments, barbecue, cakes and fruits. Its preparation method is: adding fatty acid and protein acid to the bean curd residue to decompose it, and then washing it with warm water, drying the finished fiber, and then adding yam, taro, dextrin, oligosaccharide, polypropylene glycol and other adhesives. production.
F Pomace paper
Japan's Gaoqi Paper Co., Ltd. has developed a method for producing pomace paper from apple pomace discarded by the food industry. The production method is simple: remove the seeds from the pomace, pound it into pulp, and add an appropriate amount of wood fiber to make it. This kind of pomace paper is easy to decompose after use, it can be burned or composted, and it can be recycled and re-made paper, which is not easy to pollute the environment.
G Special film packaging
The Italian company Unifill has cooperated with Nippon Paper to introduce two types of shell-shaped paper packaging cheese that can be easily peeled off in the Japanese food industry. This kind of paper packaging adopting the special laminating technology pioneered by Unifeel is favored by the Japanese.
H vegetable paper
Vegetable paper was first developed by Japan, also known as paper dish. The common feature of vegetable foods is that they are rich in dietary fiber, various vitamins and minerals. Among them, dietary fiber is quite stable in processing and production, so the processed paper products have very little nutrient loss and the product moisture content is small (about 10%) For easy transportation and storage. It not only improves the added value of vegetables, but more importantly, it solves the problem that vegetables are perishable and not easy to store. As far as the production process is concerned, there are two main methods. The first method is the compression molding method. This method spreads the slurry on the molding board and forms it by baking twice; the other method is the roller molding method, that is, the slurry is rotated through two opposite directions. The pressing roller is directly pressed into a paper shape, sliced ​​and dried to obtain a finished product.
At present, only Japan has formed a certain scale in the production of vegetable paper in the world. The processing technology and equipment have entered the fourth generation. The maximum daily output can reach 30,000 sheets per production line per day.
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