1Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302, West Bengal, India
*Email: gmeswaran@kgpian.iitkgp.ac.in
Online published on 6 December, 2022.
Research and development of compostable and biodegradable tableware has predominant positive approach to environment by reducing the use of disposable tableware made out of plastic. The aim of this research is to develop a biodegradable cutlery using guava pomace (waste generated from guava fruit juice processing industry) with better physical, thermal and mechanical properties. The resultant developed cutlery is found to have good nutritional profile wiz vitamins, proteins, lipids, minerals, fiber, phenolic compounds, textural properties and flexural strength. The developed cutlery took 30 days to complete degradation when tested under soil burial test.
Guava pomace, Cutlery, Biodegradable, Mechanical properties, Flexural strength
