Excipient influence on whiteness and opacity of writing paper

Authors

  • Svitlana STRETOVYCH Kyiv National University of Trade and Economics

Keywords:

paper, sulphite and sulphate cellulose of softwood and hardwood timber, opacity fillers, whiteness, kaolin, titanium dioxide

Abstract

Background. Major factors of formation of papers properties are raw materials and parameters of technological process of its manufacturing. The most important esthetic indicators for writing paper are whiteness and opacity.
The aim of this article is searching of ways of increasing opacity of writing paper with the maximal preservation of indexes of whiteness and mechanical strength without using an optical whitening agents.
Material and methods. The complex of researching exemplars of paper from different types of cellulose and extents of its grind with excipients of various degree of dispersion on indexes is carried out: the mass of paper of 1 m², breaking length, opacity, whiteness using reference techniques.
Results. Result is achieved due to creation of compositions using sulphitic and sulphatic bleached cellulose from coniferous breeds of wood, sulphatic bleached cellulose from deciduous breeds of wood at the corresponding freeness and ratios in paper stock. As an excipient mix of dioxide of titanium and kaolinum in various ratios gives the chance to provide the best consumer properties of writing paper and printed materials for children at slight expenses in comparison with kaolinum.
Conclusion. Using the ground cellulose fibers and mix of an excipient of dioxide of a titanium and kaolinum provide writing paper with optimum indexes of opacity and whiteness saving strength characteristics.

Author Biography

Svitlana STRETOVYCH, Kyiv National University of Trade and Economics

Assistance Lecturer

References

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Published

2015-12-15

How to Cite

STRETOVYCH С. (2015). Excipient influence on whiteness and opacity of writing paper. "INTERNATIONAL·SCIENTIFIC-·PRACTICAL·JOURNAL·COMMODITIES·AND·MARKETS", 20(2), 105–111. etrieved from https://journals.knute.edu.ua/commodities-and-markets/article/view/1254

Issue

Section

IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODS