Details

Autor(en) / Beteiligte

• Kurdekar, Rahul
• Banapurmath, N. R.
• Hallad, S. A.
• Patil, Arun Y.
• Guttal, Ravi
• Shettar, Ashok S.
• Arakeri, Sachin

Titel

Development of Bio-Material (Tiger Grass-Reinforced Gaur Gum Matrix Composite) for an Alternative Bio-Based Cutlery for Food Service Applications

Ist Teil von

• Advances in Mechanical Processing and Design, p.247-259

Ort / Verlag

Singapore: Springer Singapore

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Conventional cutleries used in restaurants, food chains and catering services have major drawbacks as they involve petroleum-based chemicals whose disposal has been associated with a widespread harmful effects on environment and its lives. Hence, the use of natural fibre and natural matrix to build an alternative and feasible bio-composite is the need of hour. In view of this, a bio-material consisting of tiger grass fibre and gaur gum powder was prepared by optimizing the filler concentrations in the holding gaur gum powder matrix. Six specimens of bio-specimens were prepared as per ASTM standard D638. The developed bio-composites were characterized in terms of mechanical properties, such as tensile strength and impact strength. Further, the specimens were tested for moisture absorption properties. Mechanical properties of developed bio-composite were comparable to their conventional counter parts. However, further work needs to be done to improve mechanical properties of developed novel bio-composites for practical realization.