Incorporation of post-consumer pizza boxes in the recovered fiber stream: Impacts of grease on finished product quality

Ashoka Ghosh, P. Hart, Adele Panek, T. Nguyen, Meredith Dooley
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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 concentrations 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.
在回收纤维流中加入消费后披萨盒:油脂对成品质量的影响
用过的披萨盒被油脂和奶酪污染导致了对披萨盒可回收性的误解和争议。一些收集设施接受披萨盒,而另一些则不接受。本研究的目的是确定与披萨盒相关的典型油脂或奶酪污染水平是否会影响成品质量。油脂(来自植物油)和奶酪本质上是疏水性的,如果浓度足够高,可能会干扰纤维间的粘合,导致纸张强度损失。本研究的结果将用于确定当前和未来在旧瓦楞容器(OCC)回收纤维流中回收披萨盒的可行性。这些发现还将用于告知比萨盒在回收流中的可接受性,并教育消费者这些回收盒上发现的油脂或奶酪残留物的可接受水平。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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