An innovative and sustainable packaging solution designed for producing biodegradable trays from agricultural by-products like sugarcane and bamboo. This formulation offers flexible shape and size options, maintaining structural integrity while reducing environmental impact, making it ideal for fresh produce packaging.
Technical Specifications
pH Level: Neutral
Shelf Life: 12 months in dry, cool conditions away from direct sunlight
Batch Size: 1000 trays per batch
Processing Time: Approximately 3 hours including all phases
Storage: Store in a dry area with temperatures between 15-25°C and humidity below 40%
Viscosity: Uniform pulp mixture with a consistency akin to thick oatmeal
Certification: Complies with ASTM D6868 for biodegradable packaging, FSC certified wood fiber sources
Ingredients
Ingredient
Percentage
Function
Sugarcane Bagasse
40.0%
Primary fibrous material providing structural strength and durability
Ground Bamboo Fiber
30.0%
Reinforcing fiber enhancing rigidity and supporting biodegradability
Starch Binder
10.0%
Natural adhesive binding fibers together to form a cohesive matrix
Natural Additives
1.0%
Provides antimicrobial properties to enhance shelf life of packed produce
Water
19.0%
Solvent and plasticizer facilitating the mixing and molding process
Manufacturing Process
Primary Mixing Phase
Combine sugarcane bagasse and ground bamboo fiber in a large industrial mixer.
Gradually add water at 50°C to ensure even distribution, mixing for 30 minutes.
Monitor fiber dispersion using a sieve test to confirm uniform size and consistency.
Binder Addition Phase
Slowly incorporate the starch binder into the fiber mixture.
Maintain a temperature of 40°C, ensuring even distribution by mixing for an additional 20 minutes.
Conduct a viscosity check to ensure proper binding characteristics.
Additives Integration Phase
Introduce natural additives, ensuring they are evenly distributed across the mixture.
Continue mixing at a lowered temperature of 30°C for 10 minutes.
Verify antimicrobial distribution using sample microbial growth tests.
Molding and Curing Phase
Transfer the homogenized mixture into trays using an automatic molding machine.
Heat press each tray at 80°C for 5 minutes to achieve desired shape and firmness.
Allow trays to cure under controlled humidity (30%) to ensure dryness and stability.
Usage Instructions
Use trays to package fresh vegetables and fruits, ensuring trays are dry and intact before placing produce. Trays can be customized in size and shape for various types of produce packaging.