Preparation and Properties of Paper-Based Food Packaging Materials
With the requirements for green packaging,paper-based materials are used more and more in food packaging,but paper-based materials have defects such as gas resistance and poor water resistance,which greatly limits their use in the field of food direct packaging.In this study,a composite coating was prepared using styrene acrylic emulsion as matrix,microcrystalline cellulose(MCC)and nanocrystalline cellulose(NCC)as reinforcing materials,and coated on kraft paper.The effects of the addition of MCC and NCC in the composite coating on the viscosity of the coating,the oxygen and water vapor barrier properties and water absorption properties of the coated paper were investigated.The results showed that with the increase of the proportion of MCC and NCC,the viscosity of coating decreases first and then increases,while the oxygen barrier property of coated paper increases first and then decreases,and the water absorption decreases first and then increases.The water vapor barrier increased first and then decreased with the increase of MCC,but decreased with the increase of NCC.When the addition ratio of MCC and NCC was 5％and 1％,the lowest oxygen permeability was 1623.45 cm3/(m2·d)and 1309.50 cm3/(m2·d),and the lowest water absorption on the surface of paper(Cobb value)was 1.16 g/m2 and 1.60 g/m2,respectively.When MCC was added,the water vapor transmission of coated paper reached a minimum of 450.23 g/(m2·d).The results showed that MCC and NCC could effectively improve the viscosity of composite coatings and change the gas resistance and water resistance of coated paper,NCC has more obvious effects than MCC.
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