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Bioplastic - food packaging
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Bioplastic - food packaging
Scientific article
"Development and characterization of food packaging bioplastic film from cocoa pod husk cellulose incorporated with sugarcane bagasse fibre"
November 2020, Journal of bioresources and bioproducts
I. Objectives
10% of household waste
Landfill
Incineration
Objectives
Loss of chemical and energy content
Increase heart disease risk, cause rashes, nausea, headaches, damages the nervous system
1. Create the bioplastic
- Reduce impact on environment and health
- Reduce waste by using CPH and sugarcane bagasse
Create bioplastic
2. Physicochemical properties
Physicochemical properties
Combination of cellulose and fibre in bioplastic production helps in improving bioplastics physicochemical properties
II. Materials and methods
Material and methods
Material
--> Chemical contents :
- NaOH - glycerol
-H2O2 - Distilled water
-Vinegar - Sorbitol
-NaCl
--> Technical :
- Oven - Desiccator
- Bleaker
- Hot plate
- Glass petri dish
1. Collect products
Collect products
2. Cellulose extraction
Cellulose extraction
40g CPH + NaOH
Washed and filterd
Dried
Bleached
Washed again
Dried
Ground and sieved
3. Fibers extraction
Fibers extractions
100g sugarcane bagasse + NaOH
Washed and filterd
Dried
Bleached
Washed again
Dried
Ground and sieved
4. Making bioplastic
1,5g of our products + 1mL Glycerol + 40mL distilled water + 0,5 g sorbitol
stirred on the hot plate
poured and spread into glass petri dish dried
Bioplastic
100/0
75/25
50/50
25/75
0/100
5. Characteristics and measurement
Characteristics and measurement
- Drying time
- Water absorption
- Moisture content
- Water vapor permeability
III. Results and discussion
Results
1. Sensory evaluation
Sensory evaluation
2. Drying time
Drying time
3. Moisture content
Moisture content
4. Water absorption
Water absorption
5. Water vapor permeability
Water vapor permeability
Conclusion
Topic
Winner is.... 75:25