EFFECT OF HEMP NANOCELLULOSE ON THE QUALITY INDICATORS OF FOOD PACKAGING PAPER.

An environmentally safe process for preparing cellulose from hemp fibers and nanocellulose by acid hydrolysis of organosolv hemp cellulose was described. It was shown that nanocellulose had a density of 1.56 g/cm³, a tensile strength of 66.7 MPa, and a transverse size of nanoparticles from 8 nm to 23 nm. Ten options for adding nanocellulose to the fibrous mass of food packaging paper or to its surface were studied. It was established that the addition of nanocellulose improves the quality of paper. To meet the requirements of the standards, it was recommended to add 2% nanocellulose to the mass or 3 g/m² to the surface of the paper. It was shown that the addition of 2% nanocellulose to the mass increases the destructive force of paper by 47.9% and the absolute resistance to pressing by 49.7%. It was determined that the application of 3 g/m² of nanocellulose on the surface increases the destructive force of paper by 70.5% and the absolute resistance to paper crushing by 67.1%. The data of scanning electron microscopy confirmed that the addition of nanocellulose to the paper surface leads to the closing of the voids between the cellulose fibers and the irregularities of the paper surface structure, which increases its grease resistance. It was stated that hemp nanocellulose allows reducing by 50% the consumption of phenoprint synthesized from oil and obtaining paper for packaging food products with less environmental impact. [ABSTRACT FROM AUTHOR]