The evaluation of the fruit bag property (I) - Property of the oil coated paper (pear bag paper)

초록

In this study, physical properties of seven kinds of the conventional pear bag papers and two kinds of the oil coated papers were evaluated. It seemed that air and water vapour permeability of the pear bag paper was influenced by the pore structure of base paper and dried oil film property of the paper surface. It was believed that the pear bag paper sample (the water vapour mass flux: 1.5 mg/cm2/hr) took a relatively long time (225 sec) to measure the air permeability of the paper, when it compared with the pear bag paper sample with 4 mg/cm2/hr. Two kinds of blended vegetable oil were used for oil coating of the base paper (Oil-A: 75 wt% safflower and 25 wt% tung oil; Oil-B: 25 wt% safflower and 75 wt% tung oil). It was found out that because dried oil film property of vegetable oil such as strength, continuous film forming ability was largely influenced by the iodine value of the vegetable oil, two kinds of the oil coated paper with Oil-A and Oil-B showed different results of the air permeability, tensile strength, and burst strength although the same weight of the vegetable oil was applied on the surface of the pear bag paper.

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