1. Challenges in Raw Material Ratio and Mold Design

Problem Analysis:

According to the requirements of GB/T 38082-2021 standard, the raw material ratio for corn starch-based tableware needs to be precisely controlled. In actual production, the content of corn starch usually needs to reach 70%-90%, along with additives such as plasticizers and enhancers. The mold design must take into account the rheological properties of the raw materials to avoid defects such as insufficient filling or flash.

Solution:

• Utilize computer-aided engineering (CAE) for optimizing the mold flow channels
• Establish a raw material database and dynamically adjust the ratios based on the product structure
• Introduce a high-precision temperature control system to regulate the phase transformation behavior during the molding process

2. Post-processing Technical Challenges

Problem Analysis:

During the cooling and shaping stage after hot pressing for the corn starch-based tableware, warping deformation is prone to occur. Research shows that when the cooling rate exceeds 3℃/s, the internal stress of the product will lead to a 15%-20% decrease in dimensional stability.

Solution:

• Adopt the segmented cooling process and control the cooling rate at 1-2℃/s
• Utilize the mold compensation technique to predict and counteract shrinkage deformation
• Introduce an online monitoring system to adjust the process parameters in real time

3. Production Equipment Blockage and Cleaning Maintenance

Problem Analysis:

The corn starch raw material is prone to undergo gelatinization and residue formation under high temperature and high pressure, which causes blockage in the mold flow channels. Experimental data shows that after continuous production for 8 hours, the equipment efficiency can decrease by up to 25%.

Solution:

• Conduct preventive cleaning maintenance every 4 hours
• Utilize anti-stick coating technology to reduce residue adhesion
• Develop a dedicated cleaning agent to increase cleaning efficiency by 30%

4. Enhancement of Product Structural Strength and Thermal Resistance

Problem Analysis:

The mechanical strength of corn starch-based tableware is 20%-30% lower than that of traditional plastics, and the upper limit of its thermal resistance is 120℃.

Solution:

• Add nanocellulose reinforcing material to increase the tensile strength to 35 MPa
• Apply cross-linking modification technology to raise the heat distortion temperature to 130℃
• Optimize the product structure design by adding reinforcing ribs to enhance the overall stiffness

5. Standardization of Raw Material Composition and Ratio

Standard Ratio (in accordance with GB 4806.7-2023):

• Corn Starch: 70% - 85%
• Poly(lactic acid) (PLA): 10% - 20%
• Plasticizer: 3% - 5%
• Other Additives: 2% - 5%

Quality Control:

Establish a raw material traceability system to ensure that the purity of corn starch is ≥ 99%

6. Product Quality Certification System

Required Certifications:

• ISO 9001 Quality Management System Certification
• GB 4806.7 Certification for Food Contact Materials
• OK compost INDUSTRIAL Industrial Composting Certification
• FDA 21 CFR 175.300 Food Contact Materials License
• China Environmental Label Product Certification

7. Product Identification and Printing Technology

Printing Options:

• Screen Printing: Suitable for simple patterns, with an increase in cost of 5% - 8%
• Digital Printing: Achieves full-color patterns, with an increase in cost of 10% - 15%
• Laser Marking: Permanent identification, with an increase in cost of 3% - 5%

Technical Requirements:

Use food-grade ink that complies with the GB 9685 standard

8. Comparison and Improvement of Mechanical Properties

Improvement Direction:

Enhance toughness through blending modification, aiming to increase the impact strength to 6-8 kJ/m²

9. Enhanced Waterproof and Oil-Resistant Properties

Technical Solution:

• Surface Coating Technology: Apply PLA coating with a contact angle of ≥ 95°
• Add Food-grade Waterproof Agent: Usage range 0.5% - 1.0%
• Plasma Treatment: Enhance surface hydrophobicity

Test Standard:

According to GB/T 22805-2008, the determination of the resistance to fat of paper and paperboard

10. Breakthrough in Fluorine-Free Technology

Current Situation:

• Risk of fluorine-containing compounds from traditional waterproofing agents migrating
• New fluorine-free waterproofing agents are 30%-40% more expensive

Solution:

• Develop a fluorine-free waterproof system based on silicone
• Enhance surface density through physical modification
• Project to achieve large-scale application of the fluorine-free technology by 2025

11. Degradation Cycle and Environmental Impact

Degradation Data:

• Industrial composting conditions: 90-180 days, degradation rate ≥ 90%
• Natural soil environment: 12-24 months
• Saltwater environment: 24-36 months

Environmental Safety:

The ecological toxicity test of degradation products complies with GB/T 27855-201

12. Temperature Range and Safety

Temperature Performance:

• Microwave Usage: ≤ 3 minutes, Power ≤ 800W
• Refrigeration Temperature: -25℃
• Maximum Operating Temperature: 120℃ (Short Duration)

Safety Verification:

Passed the migration test for food contact materials in accordance with GB 31604.1-2015

13. Product Color and Bleaching Process

Process Selection:

• Hydrogen peroxide bleaching: White degree 85%-90%
• Physical purification method: White degree 75%-80%, but high retention rate of strength
• Prohibition of using chlorine-containing bleaching agents

14. Cost Analysis and Market Competitiveness

Cost Composition (Data for 2024):

• Raw material cost: 55% - 60%
• Production cost: 25% - 30%
• Other expenses: 15% - 20%

Cost Reduction Paths:

• Scale-up production: Increased production capacity leads to a 20% reduction in costs
• Process optimization: Energy consumption decreases by 15%
• Local sourcing of raw materials: Transportation costs are reduced by 8%

15. Market Acceptance Research

Consumer Research (Sample size: 5,000 people):

• Environmental awareness: 78%
• Usage intention: 65%
• Price acceptance premium: 15%-20%
• Performance satisfaction: 70%

Key Improvements:

Enhance product performance and strengthen environmental education

16. Artistic Design and Brand Value

Design Innovation:

• Biomimetic Design: Enhances visual appeal
• Color Palette: Utilizes natural plant pigments
• Structural Aesthetics: Combines functionality with beauty

Value Enhancement:

Artistic design increases the product's price by 25% - 30%