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Microfibrillated Cellulose (MFC) coatings for compostable food packaging, TAPPICon26

Optimizing Soybean Wax Emulsion Coatings for the Development of Sustainable Hydrophobic and Oil-Resistant Paper: A Comparative Study of Surfactant and Pickering-Stabilized Systems, TAPPICon26

Control of continuous digester kappa number using generalized model predictive control, TAPPICon26

Grade Change Performance Assessment through Digital, Persona-Centric Dashboards, TAPPICon26

Process and Results for Edge AI Safety Programs Incorporating Sub-Second Machine Control, TAPPICon26

Simplified Automatic Nonlinear Grade Change Control for Paper Machines, 19PaperCon

Simplified Automatic Nonlinear Grade Change Control for Paper Machines, 19PaperCon

Incorporation of post-consumer pizza boxes in the recovered fiber stream: Impacts of grease on finished product quality, TAPPI Journal March 2021

ABSTRACT: Grease and cheese contamination of used pizza boxes has led to misunderstanding and controversy about the recyclability of pizza boxes. Some collection facilities accept pizza boxes while others do not. The purpose of this study is to determine whether typical grease or cheese contamination levels associated with pizza boxes impact finished product quality. Grease (from vegetable oil) and cheese are essentially hydrophobic and in sufficiently high concentration could interfere with interfiber bonding, resulting in paper strength loss.Findings from this study will be used to determine the viability of recycling pizza boxes at current and future con-centrations in old corrugated containers (OCC) recovered fiber streams. These findings will also be used to inform the acceptability of pizza boxes in the recycle stream and educate consumers about acceptable levels of grease or cheese residue found on these recycled boxes.

Development of converging-diverging multi-jet nozzles for molten smelt shattering in kraft recovery boilers, TAPPI Journal March 2021

ABSTRACT: The effective shattering of molten smelt is highly desired in recovery boiler systems. Ideally, shatter jet nozzle designs should: i) generate high shattering energy; ii) create a wide coverage; and iii) minimize steam consumption. This study proposes a novel converging-diverging multi-jet nozzle design to achieve these goals. A laboratory setup was established, and the nozzle performance was evaluated by generating jet pressure profiles from the measurement of a pitot tube array. The results show that the shatter jet strength is greater with a large throat diameter, high inlet pressure, and a short distance between the nozzle exit and impingement position. Increasing the number of orifices generates a wider jet coverage, and the distance between the orifices should be limited to avoid the formation of a low-pressure region between the orifices. The study also demonstrates that an optimized converging-diverging multi-jet nozzle significantly outperformed a conventional shatter jet nozzle by achieving higher energy and wider coverage while consuming less steam.

Quantification of vegetable oil in recycled paper, TAPPI JOURNAL September 2020

ABSTRACT: Vegetable soybean oil is commonly used in cooking foods that are packaged in takeaway paper-board containers. Vegetable oil is hydrophobic, and in sufficiently high concentration, could interfere with interfiber bonding and result in paper strength loss. In order to quantify the effect of oil on the resulting paperboard strength, it is necessary to quantify the oil content in paper. A lab method was evaluated to determine the soybean oil content in paper. Handsheets were made with pulps previously treated with different proportions of vegetable oil. Pyrolysis gas chromatography-mass spectrometry (pyGCMS) was used to quantify the amount of oil left in the handsheets. The results revealed a strong correlation between the amount of oil applied to the initial pulp and the amount of oil left in the handsheets.In addition, the effect of vegetable oils on paper strength may be affected by the cooking process. Vegetable oil is known to degrade over time in the presence of oxygen, light, and temperature. The vegetable oil was put in an oven to imitate the oil lifecycle during a typical pizza cooking process. The cooked oil was then left at room temperature and not protected from air (oxygen) or from normal daylight. The heated, then cooled, oil was stored over a period of 13 weeks. During this time, samples of the aged oil were tested as part of a time-based degradation study of the cooked and cooled oil.

Celebrating 100 Issues of Paper360°, Paper360º September/October 2020

Celebrating 100 Issues of Paper360°, Paper360º September/October 2020