Residuos vegetales para la fabricación de utensilios a base de bagazo de caña de azúcar (Saccharum officinarum), cascara de plátano (Musa x paradisiaca) y cascara de yuca (Manihot esculenta)
| dc.contributor.advisor | Rodríguez Gómez, Pedro | |
| dc.contributor.author | Márquez Jiménez, Nagelly Jamilec | |
| dc.date.accessioned | 2024-09-05T14:11:30Z | |
| dc.date.available | 2024-09-05T14:11:30Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17191 | |
| dc.description | The use of sugarcane bagasse, banana peel and cassava peel in the manufacture of single-use utensils has a positive environmental impact. By using these byproducts, dependence on non biodegradable plastics is reduced, which contributes to the reduction of solid waste and pollution. The information obtained was paraphrased, summarized and analyzed in order to obtain relevant information on the use of plant residues for the manufacture of utensils based on sugar cane bagasse (Saccharum officinarum), banana peel (Musa x paradisiaca) and banana peel. yucca (Manihot esculenta). Through the analysis of the information, criteria were established that from a physical and chemical point of view, whole sugarcane bagasse is composed of the following parameters: fiber 45%, soluble and insoluble solids 2-3%, humidity 50%, cellulose 46.6, pentosans 25.2%, cellulases 38.3% and ashes 2.6%. Cassava peel represents between 15 and 20% of the total mass of the root, with a lignocellulosic structure where cellulose predominates in the form of starch 89.57%, pH 6.23, amylose 30.73%, Amylopectin 69.71%. From a physical chemical point of view, banana peel consists of the following parameters: humidity 10.43%, ash 0.59%, pH 7.81. For the manufacture of utensils for various uses such as plates, glasses, containers, spoons, you must have molds of the corresponding size, where they are given the required molding with the paste obtained from banana peel, cassava peel and cane bagasse. . . Starch utensils made from banana peel, cassava peel and sugarcane bagasse offer many benefits to people looking for a disposable solution for food consumption | es_ES |
| dc.description | The use of sugarcane bagasse, banana peel and cassava peel in the manufacture of single-use utensils has a positive environmental impact. By using these byproducts, dependence on non biodegradable plastics is reduced, which contributes to the reduction of solid waste and pollution. The information obtained was paraphrased, summarized and analyzed in order to obtain relevant information on the use of plant residues for the manufacture of utensils based on sugar cane bagasse (Saccharum officinarum), banana peel (Musa x paradisiaca) and banana peel. yucca (Manihot esculenta). Through the analysis of the information, criteria were established that from a physical and chemical point of view, whole sugarcane bagasse is composed of the following parameters: fiber 45%, soluble and insoluble solids 2-3%, humidity 50%, cellulose 46.6, pentosans 25.2%, cellulases 38.3% and ashes 2.6%. Cassava peel represents between 15 and 20% of the total mass of the root, with a lignocellulosic structure where cellulose predominates in the form of starch 89.57%, pH 6.23, amylose 30.73%, Amylopectin 69.71%. From a physical chemical point of view, banana peel consists of the following parameters: humidity 10.43%, ash 0.59%, pH 7.81. For the manufacture of utensils for various uses such as plates, glasses, containers, spoons, you must have molds of the corresponding size, where they are given the required molding with the paste obtained from banana peel, cassava peel and cane bagasse. . . Starch utensils made from banana peel, cassava peel and sugarcane bagasse offer many benefits to people looking for a disposable solution for food consumption | es_ES |
| dc.description.abstract | El uso del bagazo de la caña de azúcar, cascara de plátano y cascara de yuca en la fabricación de utensilios de un solo uso tiene un impacto ambiental positivo. Al utilizar estos subproductos, se reduce la dependencia de plásticos no biodegradables, lo que contribuye a la disminución de desechos sólidos y la contaminación. La información obtenida fue parafraseada, resumida y analizada a fin de obtener información relevante sobre el uso de residuos vegetales para la fabricación de utensilios a base de bagazo de caña de azúcar (Saccharum officinarum), cascara de plátano (Musa x paradisiaca) y cascara de yuca (Manihot esculenta). Mediante el análisis de la información se determinó que desde el punto de vista físico químico, el bagazo de caña integral se compone de los siguientes parámetros: fibra 45 %, solidos solubles e insolubles 2-3%, humedad 50 %, celulosa 46.6, pentosanas 25.2 %, celulasas 38.3 % y cenizas 2.6 %. La cascara de yuca representa entre el 15 y el 20 % de la masa total de la raíz, con una estructura lignocelulósica donde predomina la celulosa en forma de almidon 89.57 %, pH 6.23, amilosa 30.73 %, Amilopectina 69.71 %. Desde el punto de vista físico químico, la cascara de plátano se compone de los siguientes parámetros: humedad 10.43 %, ceniza 0.59 %, pH 7.81. Para la fabricación de utensilios de uso variado como platos, vasos, contenedores, cucharas, se deben tener los moldes al tamaño correspondiente, donde se les da la moldura requerida con la pasta obtenida de la cascara de plátano, cascara de yuca y bagazo de caña. Los utensilios de almidón de cascara de plátano, cascara de yuca y bagazo de caña de azúcar ofrecen muchos beneficios a las personas que buscan una solución desechable para el consumo de alimentos. | es_ES |
| dc.format.extent | 28 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo, Ecuador | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Residuos orgánicos | es_ES |
| dc.subject | Bioplásticos | es_ES |
| dc.subject | Almidón | es_ES |
| dc.subject | Propiedades | es_ES |
| dc.title | Residuos vegetales para la fabricación de utensilios a base de bagazo de caña de azúcar (Saccharum officinarum), cascara de plátano (Musa x paradisiaca) y cascara de yuca (Manihot esculenta) | es_ES |
| dc.type | bachelorThesis | es_ES |
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