TY - GEN
T1 - Planchas biodegradables a base de almidón de Pituca y cáscara de Cacao
T2 - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
AU - Tantarico, Jeferson
AU - Rojas, Meliza Lindsay
AU - Pagador, Sandra
AU - Vega, Alexander
AU - Lescano, Leslie
AU - Sanchez-Gonzalez, Jesús
AU - Linares, Guillermo
N1 - Publisher Copyright:
© 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2021
Y1 - 2021
N2 - In the present study, biodegradable plates were made based on pituca starch with partial replacement by cocoa shell flour. The plates were processed using different formulations of cocoa shell (0%-15%, w/w) then their physical-mechanical characteristics (humidity, color, density, water absorption capacity and mechanical resistance) and degradation were evaluated. The substitution of pituca starch for cocoa shell generated a brown color with less luminosity, and water absorption capacity, compared to the control. It was found that, by adding more fiber, the density and humidity decreased. In addition, the formulation with 10% substitution presented higher mechanical resistance. Finally, the plates presented a low rate of degradation by microorganisms and fungi in a period of 40 days, however, using the substitution treatments, an increase of up to 9% in the percentage of degradation was obtained. It is recommended to apply the plates to make trays and study their application in the storage of fruits and/or vegetables.
AB - In the present study, biodegradable plates were made based on pituca starch with partial replacement by cocoa shell flour. The plates were processed using different formulations of cocoa shell (0%-15%, w/w) then their physical-mechanical characteristics (humidity, color, density, water absorption capacity and mechanical resistance) and degradation were evaluated. The substitution of pituca starch for cocoa shell generated a brown color with less luminosity, and water absorption capacity, compared to the control. It was found that, by adding more fiber, the density and humidity decreased. In addition, the formulation with 10% substitution presented higher mechanical resistance. Finally, the plates presented a low rate of degradation by microorganisms and fungi in a period of 40 days, however, using the substitution treatments, an increase of up to 9% in the percentage of degradation was obtained. It is recommended to apply the plates to make trays and study their application in the storage of fruits and/or vegetables.
KW - Biodegradable plates
KW - Colocasia esculenta
KW - Starch
KW - Theobroma cacao L
UR - http://www.scopus.com/inward/record.url?scp=85121999387&partnerID=8YFLogxK
U2 - 10.18687/LACCEI2021.1.1.112
DO - 10.18687/LACCEI2021.1.1.112
M3 - Contribución a la conferencia
AN - SCOPUS:85121999387
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
A2 - Larrondo Petrie, Maria M.
A2 - Zapata Rivera, Luis Felipe
A2 - Aranzazu-Suescun, Catalina
Y2 - 19 July 2021 through 23 July 2021
ER -