EXPLORATION OF THE POSSIBILITIES FOR THE PRODUCTION OF TABLEWARE FROM THE BRAN OF VARIOUS CEREALS

  • Jüri Olt Estonian University of Life Sciences
  • Kaarel Soots
  • Andres Olt
  • Vahur Rooni
Keywords: cereal milling by-products, bran, compostable tableware, mechanical properties, flexural strength

Abstract

Biodegradable and compostable tableware is significantly more environment and nature friendly than disposable tableware and drinkware made of plastic. Tableware made of wheat bran, but also corn and rice bran is already commercially available. It is reasonable to use the by-products of the milling of also other cereals, like rye bran, barley bran and oat bran, for the production of tableware. The aim of this research was to explore the possibilities for the production of tableware and drinkware from the by-products of the milling of wheat and also other cereals like rye and oat bran. In order to achieve the aim, compacts were moulded from rye bran and oat bran and mixtures of bran (wheat bran and rye bran) using various work modes. The moulding of the compacts included different temperatures of the mould, moulding durations and compressive forces. The mechanical properties like density and flexural strength of the compacts were determined and the compostability of the compacts was studied. The test bodies were placed inside a compost bin to check their compostability and to determine the duration of composting.Biodegradable and compostable tableware is significantly more environment and nature friendly than disposable tableware and drinkware made of plastic. Tableware made of wheat bran, but also corn and rice bran is already commercially available. It is reasonable to use the by-products of the milling of also other cereals, like rye bran, barley bran and oat bran, for the production of tableware. The aim of this research was to explore the possibilities for the production of tableware and drinkware from the by-products of the milling of wheat and also other cereals like rye and oat bran. In order to achieve the aim, compacts were moulded from rye bran and oat bran and mixtures of bran (wheat bran and rye bran) using various work modes. The moulding of the compacts included different temperatures of the mould, moulding durations and compressive forces. The mechanical properties like density and flexural strength of the compacts were determined and the compostability of the compacts was studied. The test bodies were placed inside a compost bin to check their compostability and to determine the duration of composting.

Published
2019-12-11
Section
Biosystems Engineering and Environment Integrity