任丽敏,王逢瑚,张利.包装用薄型稻草刨花板的制备工艺研究[J].包装工程,2013,34(11):10-15,76.
REN Li-min,WANG Feng-hu,ZHANG Li.Preparation Technology of Thin Rice-Straw Particleboard for Packaging[J].Packaging Engineering,2013,34(11):10-15,76. |
| 包装用薄型稻草刨花板的制备工艺研究 |
| Preparation Technology of Thin Rice-Straw Particleboard for Packaging |
| 投稿时间：2012-12-13 修订日期：2013-06-10 |
| DOI： |
| 中文关键词: 包装减量化 稻草刨花板 物理力学性能 制备工艺 |
| 英文关键词: packaging reduction rice-straw particleboard physical and mechanical properties production technology |
| 基金项目:黑龙江省教育厅科学技术研究项目(12523023) |
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| 中文摘要: |
| 从包装减量化设计理念出发,探索了薄型稻草刨花板的制备工艺,为绿色包装设计提供材料支撑。 首先在 2% 的 MDI 施胶量水平下,探索了热压温度、热压时间、酚醛胶施胶量对板材物理力学性能的影响,但在最佳工艺条件下板材的内结合强度和吸水厚度膨胀率都没有达标。 将 MDI 的使用量提高到 3% ,并在热压温度为150 ℃ 、热压时间为 2. 0 min/ mm、酚醛胶施胶量为 14% 、石蜡用量为 1% 的最佳工艺条件下,制备的薄型稻草刨花板的各种性能都达到了标准的要求。 |
| 英文摘要: |
| Based on the design concept of packaging reduction, the preparation technology of thin rice-straw particleboard was studied to provide material support for green packaging design. The effects of hot pressing temperature, hot pressing time and resin content of phenol formaldehyde resin (PF) on the physical and mechanical properties of the particleboard were studied under the condition of 2% MDI resin content. The internal bonding strength and thickness swelling of the thin rice-straw particleboard manufactured using the best production technology did not meet the national standard. When MDI resin content increases to 3% , the physical and mechanical properties of particleboard manufactured using the best production technology, which is the hot pressing temperature of 150 ℃ , the hot pressing time of 2. 0 min/ mm, the PF resin content of 14% , and the liquid paraffin content of 1% , meets the requirements of the national standard. |
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