Printer Friendly

Factors affecting fatty acid oxidation and the formation of odorous aldehydes during TMP production.

Application: Food products should never be tainted by the paper used as packaging. It is important to understand the aspects of thermomechanical pulping that could affect foods wrapped in it.

Volatile compounds that originated from wood may taint food packaged in paper and paperboard products. Unsaturated wood fatty acids may form odorous aldehydes by autoxidation. Factors that affect the formation of odorous aldehydes during TMP production include storage time and temperature, wood species, dithionite bleaching, EDTA treatment, and the presence of lime in the pulp.

In this study, the author compared the contents of odorous aldehydes and fatty acids in dithionite-bleached TMP made from spruce, pine, and a mixture of the two. Overall, dithionite bleaching reduced the formation of odorous aldehydes. Although less effective than hydrogen peroxide as a bleaching agent, dithionite may be better as a bleaching agent for TMP intended for packaging foods.

In regard to other factors, the aldehyde concentration was higher in pulps that contained lime than in pulps with no lime. Pine TMP is lower than spruce TMP in the amount of odorous aldehydes formed, and EDTA-treated pulps are lower than untreated pulps in odorous aldehydes. The formation of odorous aldehydes increases when TMP is stored, more so at a higher storage temperature (20[degrees]C) than at a lower temperature (12[degrees]C).

Karin Oyaas is with the Norwegian Pulp and Paper Research Institute, N-7491 Trondheim, Norway. Email Oyaas at karin.oyaas@pfi.no.
COPYRIGHT 2003 Paper Industry Management Association
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2003, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Odor Reduction
Author:Oyaas, Karin
Publication:Solutions - for People, Processes and Paper
Date:Jul 1, 2003
Words:240
Previous Article:Offset ink tack and rheology correlation Part 2: determining in real time the solids content of ink-on-paper using the ink tack force-time integral.
Next Article:Deinking of recycled mixed office paper using two endo-glucanases, CelB and CelE, from the anaerobic fungus Orpinomyces PC-2.


Related Articles
The thermal decomposition of fats and oils not only affects product safety.
Formation of strong airway irritants in mixtures of isoprene/ozone and isoprene/ozone/nitrogen dioxide. (Articles).
What's that smell? (Indoor Air Quality).
Structured lipids replace oil in functional beverages.
Examine oxidation properties of structured lipids.
Electronic nose can detect light-oxidized off-flavors in reduced-fat milk.
Vacuum, aerobic packaging, antioxidants control off-flavors, color changes in irradiated meat.
Determine what influences bioactive constituents in products.
Emulsions inhibit lipid oxidation in surimi.
Ascorbic acid, antioxidants optimize irradiated beef quality.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters