Determination of compression behaviour of coating layer

The strength properties of paper coating layer are very important in converting and printing operations. Too great or low strength of the coating can affect several problems in printing. One of the problems caused by the strength of coating is the cracking at the fold. After printing the paper is folded to final form and the pages are stapled together. In folding the paper coating can crack causing aesthetic damage over printed image or in the worst case the centre sheet can fall off in stapling. When folding the paper other side undergoes tensile stresses and the other side compressive stresses. If the difference between these stresses is too high, the coating can crack on the folding. To better predict and prevent cracking at the fold it is good to know the strength properties of coating layer. It has measured earlier the tensile strength of coating layer but not the compressive strength. In this study it was tried to find some way to measure the compressive strength of the coating layer and investigate how different coatings behave in compression. It was used the short span crush test, which is used to measure the in-plane compressive strength of paperboards, to measure the compressive strength of the coating layer. In this method the free span of the specimen is very small which prevent buckling. It was measured the compressive strength of free coating films as well as coated paper. It was also measured the tensile strength and the Bendtsen air permeance of the coating film. The results showed that the shape of pigment has a great effect to the strength of coating. Platy pigment gave much better strength than round or needle-like pigment. On the other hand calcined kaolin, which is also platy but the particles are aggregated, decreased the strength substantially. The difference in the strength can be explained with packing of the particles which is affecting to the porosity and thus to the strength. The platy kaolin packs up much better than others and creates less porous structure. The results also showed that the binder properties have a great effect to the compressive strength of coating layer. The amount of latex and the glass transition temperature, Tg, affect to the strength. As the amount of latex is increasing, the strength of coating is increasing also. Larger amount of latex is binding the pigment particles better together and decreasing the porosity. Compressive strength was increasing when the Tg was increasing because the hard latex gives a stiffer and less elastic film than soft latex.

Kartonkimateriaalien muotoutuvuus vuokien valmistuksessa

Diplomityön tavoitteena oli tutkia erilaisten elintarvikekartonkien muotoutuvuutta prässäämällä valmistettujen vuokien valmistuksessa. Kirjallisuusosassa käsiteltiin mm. kartongin muotoutuvuuteen vaikuttavia ominaisuuksia sekä lämpötilan ja kosteuden vaikutusta muotoutuvuuteen. Lisäksi kirjallisuusosassa käytiin läpi vuokien valmistusprosessi, jossa vuoka-aihiot valmistetaan stanssaamalla ja vuoat prässäämällä. Lopuksi on esitetty vuokien valmistuksessa kartongin muotoutuvuuteen vaikuttavia ajoparametrejä. Kokeellisessa osassa valmistettiin prässäämällä vuokia erilaisista kartonkimateriaaleista. Jokaiselle materiaalille etsittiin sopivat ajoparametrit erilaisissa kosteuspitoisuuksissa ja vertailtiin niiden muotoutuvuutta. Työ sisälsi myös kaksi laminointikoeajoa, jonka tuloksena saatuja materiaaleja verrattiin referenssi vuokakartonkiin. Vuokien todettiin muotoutuvan parhaiten kosteuden ollessa 7 – 9,4 % välillä. Työssä erottui kartongit, jotka muotoutuivat muita paremmin sekä kartongit, jotka muotoutuivat muita huonommin. Näiden muotoutuvuutta pyrittiin selvittämään mitattujen paperiteknisten ominaisuuksien avulla, mutta selvää yksittäistä selittävää ominaisuutta ei löytynyt. Parhaiten muotoutuvuutta kuvasivat kartonkien kuitukoostumukset. Laminoitujen rakenteiden todettiin muotoutuvan vuokakartonkia paremmin. Tähän vaikuttivat laminaattien korkeammat lujuus- ja venymäarvot.

Kartongin käyristymiseen vaikuttavat tekijät ja niiden hallinta valmistusprosessissa

Työssä selvitettiin uuden kostutuslaitteen toimivuutta kartongin käyristymisen hallinnassa. Työn tavoitteena oli löytää kostutuslaitteelle energiatehokas ja käyttäjäystävällinen ajotapa. Lisäksi pyrittiin etsimään tärkeimmät kartongin käyristymiseen vaikuttavat prosessimuuttujat ja selvittämään voidaanko niitä hyödyntää käyryyden hallinnassa. Työssä tutkittiin myös kostutuslaitteen käytön vaikutuksia kartongin muihin tärkeisiin ominaisuuksiin, jotta saataisiin selville miten uusi tuote eroaisi referenssituotteesta. Kirjallisuusosassa selvitetään, mitkä tekijät vaikuttavat kartongin käyristymiseen ja miten käyristymistä pystytään hallitsemaan. Kirjallisuusosassa käsitellään myös, miten kartongin käyristymiseen tarvittavat epäsymmetriset mittamuutokset kartongin rakenteessa syntyvät lähtien kosteuden vaikutuksista aina yksittäisten kuitujen tasolta koko kartongin rakenteeseen asti. Kokeellisessa osassa selvitetään Inkeroisten Kartonkitehtaan kartonkikoneella ajettujen koeajojen avulla toimivaa ajotapaa kostutuslaitteelle ja eri prosessimuuttujien vaikutusta käyristymiseen. Koeajoissa tutkittiin epäsymmetrisen kostutuksen, kuivatuksen, sitoutuneisuuden, sekä kuituorientaation vaikutuksia kartongin käyristymiseen. Koeajojen perusteella merkittävimmiksi tekijöiksi kartongin käyristymiseen osoittautuivat epäsymmetrinen kostutus sekä kuivatus. Muiden tekijöiden vaikutus kartongin käyristymiseen jäi vähäiseksi tai liian epäselväksi, jotta olisi voitu osoittaa, että muutos kartongin käyryydessä johtuisi nimenomaan kyseisen tekijän muutoksesta. Verrattaessa uutta tuotetta referenssituotteeseen kartongin pinta- tai lujuusominaisuuksissa ei havaittu tapahtuvan merkittävää muutosta, kun selkäkerroksen pintaliimaus korvattiin sumukostutuksella.

Effect of ambient conditions on dimensional stability and stiffness of commercial paperboard and paperboard trays

The objective of this study was to develop laboratory test methods for characterizing the effects of changed moisture content on paperboard trays produced by press-forming process. Influence of moisture on the properties of unconverted paperboard such as bending stiffness, bursting strength, and curling was studied. Paperboard and tray samples were tested after storing in different relative humidity conditions (35, 50, 65, 80 and 95% RH). The effect of PE and PET extrusion coatings on these properties was also studied. It was found that increase in moisture content of paperboard decreases bending and bursting strength, dimensional stability and stiffness of paperboard trays. Such physical and mechanical properties as bending stiffness and curling of paperboard seem to define the stiffness of ready-made trays and their dimensional stability. Paperboards and trays with extruded PE and PET one sided coatings demonstrated higher strength properties but at the same time had lower dimensional stability comparing to uncoated paperboards. Samples with smaller polymer coat weight had better dimensional stability than respective samples with higher coat weight. It was also found that preconditioning of paperboard in lower humidity environment before press-forming could improve dimensional stability and stiffness of ready-made tray.

Factors Affecting Runnability of Press Forming Equipment

The growth of the food packaging industry has raised more interest in bio-based fibre packing. The use of petroleum based packages is unfriendly to the environment while bio-based is a sustainable option for food packing. In this Master Thesis the aim was to discover how the press forming machineries runnability is affected by parameters of the press and how it also affects formability of paperboard trays. Familiarisation of the working operation parameters was done with the KAMA ST 75 flat-bed die cutting machine and the VP3-70 mould press. Some small test runs of moulding trays where done to get acquainted to the adjustment parameters of the machines. Literature study was done on how paperboards physical properties react to the forces applied during press forming. The study of what kind of defects to the paperboard tray might occur during forming process and the causes for these defects. Also how the parameters of the press forming machine affects formability of the tray. Maintenance procedures was done to the press forming machine to enhance the reliably of production process. Tool alignment measurement was done to determine proper alignment. Laboratory test of the physical properties of the test material was done to find any connection to how the test material performs in press forming. An evaluation criterion was made to evaluate the dimensions and defects of the tray. From the test result a conclusion can be drawn on how the parameters of the press forming process affect the paperboard material. Based on the results the adjustment the parameters of moulding machines to the mechanical properties of paperboard it is possible to produce high quality fibre passed trays for the food packaging industry.

Avaliação da distribuição da densidade em MDF a partir da técnica da onda de ultra-som

The goal of this research was to determine the density distribution in medium density fiberboard (MDF), manufactured with polyurethane derived from castor oil using, ultrasonic wave technique. The equipment used in this test is Steinkamp BP7 with plan and exponential transducers, both with 45 kHz frequencies, located in several zones on the plate in order to determine wave ultrasonic velocity. The Pinus caribaea and Eucalyptus grandis fiberboard were manufactured in the quality control and products development laboratory of Duratex with 500 mm long, 500 mm large, 8 and 15 mm of thickness. Three MDF for each fiber specimen and thickness were fabricated, totalizing twelve plates tested. The MDF were produced with 5% polyurethane addition, in temperature of 160°C, tension press of 53 bars and addition of moisture content of 12%. For determination of fiberboard density, samples were extracted from the same zones where the wave ultrasonic velocity was determined. In this case, DAX-Ray equipment was used. Statistical analysis shows good agreement with wave ultrasonic velocity and the density profile, validating the application of non-destructive technique in order to determine the density profile of MDF's.

Food Safety and Mineral Oil Contaminated Paperboard Packaging: an Analytical Challenge and a Migration Study

Food packaging protects food, but it can sometimes become a source of undesired contaminants. Paper based materials, despite being perceived as “natural” and safe, can contain volatile contaminants (especially if made from recycled paper) able to migrate to food, as mineral oil, phthalates and photoinitiators. Mineral oil is a petroleum product used as printing ink solvent for newspapers, magazines and packaging. From paperboard printing and from recycled fibers (if present), mineral oil migrates into food, even if dry, through the gas phase. Its toxicity is not fully evaluated, but a temporary Acceptable Daily Intake (ADI) of 0.6 mg kg-1 has been established for saturated mineral oil hydrocarbons (MOSH), while aromatic hydrocarbons (MOAH) are more toxic. Extraction and analysis of MOSH and MOAH is difficult due to the thousands of molecules present. Extraction methods for packaging and food have been optimized, then applied for a “shopping trolley survey” on over 100 Italian and Swiss market products. Instrumental analyses were performed with online LC-GC/FID. Average concentration of MOSH in paperboards was 626 mg kg-1. Many had the potential of contaminating foods exceeding temporary ADI tens of times. A long term migration study was then designed to better understand migration kinetics. Egg pasta and müesli were chosen as representative (high surface/weight ratio). They were stored at different temperatures (4, 20, 30, 40 and 60°C) and conditions (free, shelved or boxed packs) for 1 year. MOSH and MOAH kinetic curves show that migration is a fast process, mostly influenced by temperature: in egg pasta (food in direct contact with paperboard), half of MOSH is transferred to food in a week at 40°C and in 8 months at 20°C. The internal plastic bag present in müesli slowed down the startup of migration, creating a “lag time” in the curves.

Kitāb Ṭabaqāt al-aqṭāb fī dhikr awliyāʼ Allāh taʻālá wa-aqwālihim wa-aḥwālihim ilá intihāʼ ājālihim / taʼlīf al-Shaykh al-Imām al-ʻĀlim al-ʻAllāmah Taqī al-Dīn al-Subkī : manuscript, 1567

A biographical dictionary of sufis.

Lectures on phrenology : delivered before the Young men's association for mutual improvement of the city of Albany /

Purchased from Gilman, Crompond, N.Y.