淀粉基食品包装材料的生命周期评价
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

国家重点研发计划项目(2018YFC1603204);国家粮食行业重大急需关键项目;江苏省农业科技自主创新资金项目(CX(17)2022)


Comparative Life Cycle Assessment of Starch-based Food Packaging Materials
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    为了比较石油基材料和淀粉基材料的环境绩效,采用生命周期评价(LCA)方法分析两种材料对环境指标的影响,以及在原材料获取阶段、产品生产阶段的碳排放当量。通过环境评估软件,建立两种材料的生命周期评估模型。结果表明,淀粉基材料对环境的主要影响指标如气体排放、能耗和水耗均比纯石油基聚丙烯明显减少了27.79%,27.55%,21.29%;碳排放当量在原材料获取阶段影响最大,其次是产品生产阶段。说明选取淀粉基代替材料设计食品包装能有效减轻环境污染,助力双碳目标实现。

    Abstract:

    In order to compare the environmental performance of fossil-based materials and starch-based materials with different formulations, the life cycle assessment(LCA) method was used to analyze the impact of the two materials on environmental indicators, as well as the carbon emission equivalents during the raw material acquisition stage and product production stage. Through the environmental assessment software, the life cycle assessment models of the two materials are established. The results show that the main environmental impact indicators of starch-based materials such as gas emissions, energy consumption and water consumption are significantly reduced by 27.79%, 27.55% and 21.29% compared to pure fossil-based polypropylene; the carbon emission equivalent has the greatest impact during the raw material acquisition stage, the second is the product production stage. Therefore, choosing starch instead of polypropylene can effectively reduce environmental pollution for peaking carbon dioxide emissions by 2030 and achieving carbon neutrality by 2060.

    参考文献
    相似文献
    引证文献
引用本文

王艳丽;李玉坤;支朝晖;金征宇;缪铭.淀粉基食品包装材料的生命周期评价[J].中国食品学报,2021,21(12):277-282

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2022-01-05
  • 出版日期:
文章二维码
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知


×
《中国食品学报》杂志社招聘编辑