淀粉基植物纤维发泡缓冲材料的分析-制浆造纸工程专业论文.docxVIP

淀粉基植物纤维发泡缓冲材料的分析-制浆造纸工程专业论文.docx

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淀粉基植物纤维发泡缓冲材料的分析-制浆造纸工程专业论文

西安理工大学硕士学位论文 西安理工大学硕士学位论文 Ab Abstract II II I I Title:STUDY ON THE FOAM CUSHIONING MATERIAL OF STARCH-BASED PLANT FIBER Major:Food Science(Packaging Engineering) Name:Xinyuan ZHANG Signature: Supervisor:Prof. Yingwei HUANG Signature: Lect.Hongtao WANG Signature: Abstract The development of modern industry brings about the consumption of energy and resources. So nowadays reducing energy consumption and developing the emerging energy are important study realm. Moreover, environment is extremely polluted by some waste materials. In order to solve this problem, the focus of how to reuse the waste materials efficiently and rationally is brought up by researchers at home and abroad. The disused corrugated cardboard which has a good performance of degradation is composed of plant fiber and some additives; however, it shows poor cushioning property as cushioning material. In order to improve the cushioning properties of the fiber material, an appropriate environment-friendly additive can be added into the fiber material and foamed subsequently, which can enhance the cushioning properties as well as affect the degradability of fiber material. According to a series of results that were studied by domestic and foreign experts and scholars, as well as the existing laboratory testing conditions, the disused corrugated cardboard fiber was used as main raw material and a starch-based plant fiber foam cushioning material was obtained. The new material was made through extracting the plant fibers from corrugated cardboard and the addition of starch and more environment-friendly additive, subsequently microwave heating foam was utilized to leave the compound foamed. Finally, cushioning material of starch-based plant fiber foam is achieved, and evaluation and research of its cushioning performance were conducted. The main research contents are as follows: The selection of foam sample, preparation and performance influencing factors were studied in this paper. The amount of ox

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