An Evaluation of the Quality and Microstructure of Biodegradable Composites as Contribution towards Better Management of Food Industry Wastes

Paulina Zdanowska, Iwona Florczak, Jacek Słoma, Karol Tucki, Olga Orynycz, Andrzej Wasiak and Antoni Świć
Additional contact information
Paulina Zdanowska: Department of Organization and Production Engineering, Warsaw University of Life Sciences, Nowoursynowska Street 164, 02-787 Warsaw, Poland
Iwona Florczak: Department of Organization and Production Engineering, Warsaw University of Life Sciences, Nowoursynowska Street 164, 02-787 Warsaw, Poland
Jacek Słoma: Department of Organization and Production Engineering, Warsaw University of Life Sciences, Nowoursynowska Street 164, 02-787 Warsaw, Poland
Karol Tucki: Department of Organization and Production Engineering, Warsaw University of Life Sciences, Nowoursynowska Street 164, 02-787 Warsaw, Poland
Olga Orynycz: Department of Production Management, Bialystok University of Technology, Wiejska Street 45A, 15-351 Bialystok, Poland
Andrzej Wasiak: Department of Production Management, Bialystok University of Technology, Wiejska Street 45A, 15-351 Bialystok, Poland
Antoni Świć: Faculty of Mechanical Engineering, Institute of Technological Information Systems, Lublin University of Technology, 20-618 Lublin, Poland

Sustainability, 2019, vol. 11, issue 5, 1-12

Abstract: Biowastes from the food industry can be applied as a usable material after appropriate treatment (i.e., agglomeration). Biowastes are materials that could have better properties if they are mixed. Brewery and oilseed wastes were compressed and evaluated by their quality and microstructure. This article presents the influence of food wastes’ type on their biodegradable composite properties. Rapeseed cake and brewer’s threshing were used separately and mixed in three different proportions: 30:70, 50:50, 70:30. The data were obtained by mechanical testing on the Instron machine with different pressure forces of 30,000 N and 50,000 N. Strength and elasticity parameters, expansion after the test and in 24 h were estimated. The characteristics such as density, relaxation and compaction after the agglomeration process of biomass allows the selection of the best material and method for optimal composite quality. The results show an upward trend in composite density with decreasing content of brewery waste in a sample. Rapeseed cake can be considered as the material more susceptible to the compaction process. In addition to material properties and its lower density, the reason may be due to the granulometric composition of particles, density and particle size which was confirmed by SEM structure observations. Images of composites were analyzed on the basis of morphological plant tissue structures.

Keywords: agglomeration; food wastes; composites; relaxation; expansion; microstructure (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:11:y:2019:i:5:p:1504-:d:213283

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