Análise e melhoria da cola utilizada no processo de produção do papelão ondulado
The corrugated cardboard industry has been evolving rapidly in recent years. Packaging made from corrugated cardboard is considered ecologically correct and sustainable, including replacing plastic. Currently, the vast majority of production of corrugated cardboard sheets is glued using starch glue,...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/50144 |
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| Resumo: | The corrugated cardboard industry has been evolving rapidly in recent years. Packaging made from corrugated cardboard is considered ecologically correct and sustainable, including replacing plastic. Currently, the vast majority of production of corrugated cardboard sheets is glued using starch glue, which corresponds to a mixture of water, starch, caustic soda and decahydrated borax (Na2B4O7 10H2O). Better adhesion between papers has a favorable impact on the quality of the final product. One of the challenges in the market is the viability of producing the glue with adequate starch gelatinization temperature (gel point), because, during the application on the cardboard, the glue has to reach the necessary temperature so that it is possible to glue the layers, forming the corrugated cardboard sheet. The objective of this work is to study the reduction of the starch glue gel point temperature, which directly influences the heat consumption, as well as the reduction of the glue production cost. The quality control of the tests and the analysis of the effectiveness of the starch glue in the production of corrugated cardboard were carried out, and, for this, three different samples of the glue were manufactured and analyzed. The physical-chemical analyzes carried out aimed at determining the pH, viscosity, gel point and temperature. The results obtained are in accordance with the range indicated by the award-winning work at ABTCP 2013 (RODRIGUES et al., 2014), which is 58 to 63 ºC for the gel point and 30 to 60 seconds for the viscosity measured by the Stein- Hall. Therefore, the viability of the glue production cost was verified, reducing it by up to 57%, as well as savings in energy consumption for the glue to reach its gelatinization point, while guaranteeing the quality of the glue and the effectiveness of its use. |
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