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Biodegradable Laminated Paper from Cocoa Pod Husk for Bakery Containers |
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| รหัสดีโอไอ | |
| Creator | Kanoksak Loiloes |
| Title | Biodegradable Laminated Paper from Cocoa Pod Husk for Bakery Containers |
| Contributor | Prayoon Enmak, Napatsorn Leabwan, Sukanya Nitiyon, Siwat Plaisen |
| Publisher | Department of Agriculture |
| Publication Year | 2569 |
| Journal Title | Thai Agricultural Research Journal |
| Journal Vol. | 44 |
| Journal No. | 1 |
| Page no. | 75-88 |
| Keyword | bakery products, cocoa pod husk, paper, packaging, polybutylene adipate-co-terephthalate |
| URL Website | tci-thaijo.org/index.php/thaiagriculturalresearch |
| Website title | Thai Agricultural Research Journal |
| ISSN | 3027-7272 |
| Abstract | Paper derived from cocoa pod husk generally exhibits limited mechanical durability. This research investigates the use of cocoa pod husk, a waste material, to produce disposable paperboard containers for bakery products. The chemical pulping process utilized sodium hydroxide-anthraquinone (SAQ) for pulping cocoa pod husks. The resulting cocoa pod husk pulp, referred to as SAQ5, displayed the best overall properties for paper production. The characteristics of the SAQ5 pulp included a yield of 77.87?2.57%, a kappa number of 26.0?0.1, a lignin content of 3.38?0.01%, and a freeness of 802.67?63.79 CSF. Subsequently, modified starch was added to the paper as a binding material. The paper produced, known as pulp 10 g and modified starch 0.25 g, exhibited the best overall properties for paper formation. The paper had an air permeability of 12.6?3.3 Pa?s/m, and a basis weight of 67.33?12.92 g/m?. Laminating paper with polybutylene adipate-co-terephthalate (PBAT) film improved its resistance to water and oil. Among the samples tested, the paper laminate (PBAT 4-layer/paper/PBAT 4-layer) exhibited improved resistance to water and oil. It had a basis weight of 119.70?7.94 g/m? and a density of 1.40?0.20 g/cm?. When formed into containers for bakery products, such as sausage and mayonnaise-filled bread, butter cake, almond mixed butter cookies, and milk-flavored croissants, demonstrated resistance to fats and oils after 180 minutes. |
