甘蔗渣化学浆模塑餐具成型工艺参数优选  

Optimization of molding technical parameters of tableware made from bagasse chemical pulp

作　　者：邱仁辉[1] 黄祖泰[1] 陈礼辉[1] 孙达新[1] 李正红[1] 

机构地区：[1]福建农林大学植物纤维新材料研究所,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2005年第3期405-408,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省教育厅资助项目(ZA00210);教育部优秀青年教师资助项目(教人司[2001]39号)

摘　　要：对甘蔗渣化学浆模塑餐具成型工艺参数的选择进行了试验研究.结果表明,采用15°SR的打浆度、1.5 s的吸浆时间、78647 Pa的真空度,以及质量分数为0.4%的浆浓的工艺参数生产的600 mL餐盒绝干质量为20.41 g,湿坯含水率为75.42%,实际生产效果良好,而且湿坯脱模方便,热压时间短,能耗低,产品强度、均匀度高,外表美观.The optimum technical parameters were selected by the analysis of square difference for the experimental result, which showed that the pulp consistency and beating degree markedly affected the mass of the final product and the water content of rough product before the mold-heating procedure. The optimum parameters of 600 mL tableware made from chemical pulp of bagasse were as follows： 15°SR of beating degree, 1.5 s of absorbing time, 78647 Pa of vacuum degree and 0.4% （mass fraction） of pulp consistency.

关 键 词：甘蔗渣化学浆 模塑成型 工艺参数 

分 类 号：TS73[轻工技术与工程—制浆造纸工程]