Studies On Disposable Degradable Environmentally Friendly Fast-food Container Products

With the improvement of living standards, as the service industry fast-foodindustry gradually developed, leading to the use of disposable fast-food containers iswidely, and come with it "white pollution" inevitable worsening, the ecologicalenvironment for human survival is destroyed, so study on disposable degradableenvironmentally friendly fast-food containers are very important. This paper studiedfrom the formula materials, scrap and defective recycling, molding and processingtechnology, focusing on the influence of calcium carbonate filler masterbatch andantifoaming agent content on mechanical properties and thermal performance ofPP/calcium carbonate filler masterbatch composites, while studying the co-extrusionlamination molding process on the effect of health, physical and chemical propertiesof disposable fast-food containers.Using twin-screw extruder produce PP/calcium carbonate filler masterbatchcomposites, research on flexural behavior, tensile properties, and notched impactstrength of composites. Thermal properties were studied by Different ScanningCalorimeter (DSC) and Thermogravimetry (TG). The results showed that with thecontent of calcium carbonate filler masterbatch increasing, tensile strength, flexuralstrength and notched impact strength of composites reduced, but the elongation atbreak is first increased and then decreased. When the content of calcium carbonatefiller masterbatch was60%, the maximum vale of46.6%.Melting point and meltingenthalpy of composites decreased, crystallinity increase and thermal stability improve.Combine with economic and environmental, recycling the scrap and defective ofdisposable fast-food containers. Study on the effects of antifoaming agent content tomechanical and thermal properties of composites. Results indicate that withantifoaming agent joined, the tensile strength and flexural strength of composites areincreased. When added2%antifoaming agent, it reached the maximum value, tensilestrength for16.6MPa, flexural strength for37.8MPa.It did not affect the crystallineand melting temperature, Tc around in116℃, Tm around in162℃. When thecontent of antifoaming agent was6%, Xc reached maximum value of37.2%, directlyadded drying back material, Xc minimum, Only31.3%. The initial decompositiontemperature T-5%of composites increased, when antifoaming agent content for2%,reached the maximum vale of353.7℃,it increased33.8℃compared with noantifoaming agent added. Using CBL-ZF80/65double layer composite extrusion molding machineprepared laminating and non-laminating disposable fast-food containers, according tothe national standard GB18006.1-2009, testing the health, physical and chemicalproperties. The results showed that the two types of fast-food containers can reach theloading change rate (≤5%), laminating fast-food containers lower than non-laminating significantly, both water leakage and temperature resistance are good. thehexane levels in evaporation of non-laminating disposable fast-food containers reached84.0mg/L, exceeding the national standards, so it can not be put into production.Theothers indicators of laminating is lower than non-laminating, contents of heavy metalsboth smaller than1mg/L, the test results of bleaching experiment are negative, thenon-laminating permanganate consumption is2.2times to laminating fast-foodcontainers.