巧克力包装隔热性能改进方案

Improvement Scheme of Heat Insulation Properties of Chocolate Packaging

目的 提高现有巧克力包装材料的隔热降温能力。方法 利用隔热降温涂料,采用涂布形式复合在巧克力包装材料中（150 g/m2白卡纸）,将隔热降温涂料与巧克力包装材料复合在一起,以提高其隔热降温效果,缓解巧克力高温易融化的问题。结果 涂布后白卡纸的隔热效果优于未涂布白卡纸的隔热效果,且前者是后者的4～5倍。附着力测试等级为1～2级,满足实际使用。结论 利用涂布复合技术将隔热降温涂料涂布在纸质材料（白卡纸）上来提高隔热降温效果是可行的。

Objective To improve the heat insulation and cooling capacity of the existing chocolate packaging materials. Methods The cooling insulation coatings were composited in the chocolate packaging materials （150 g/m2） by coating to improve their insulation cooling capacity, and to relieve the problem that chocolate is easy to melt at high temperature. Results The insulation performance of the coated white cardboards was better than the uncoated white cardboards by 4-5 folds. The adhesion level determined in the adhesion test was 1-2, which met the requirement of actual use. Conclusion The results showed： it was feasible to improve the insulation cooling capacity of chocolate packaging materials （white cardboards） by composite insulation coating.