Food packaging represents a large fraction of municipal solid waste, contributing to the expansion of landfill sites. Expanded polystyrene packaging trays are recognised amongst food packaging for their inability to biodegrade. A potential alternative to this product is biodegradable/edible soy-based packaging trays.; Soy-based trays formulation and fabrication were examined using process condition and ingredient factorial design experiments. Resultant mechanical properties from 3-point flexural testing were used as the basis for process/ingredient selection.; Ingredient factorials dictated that soy protein isolate (SPI), glycerol (GLY) would be used in optimization experiments. Gellan gum (GG) and kappa-carrageenan (CARR) were both considered suitable for optimization.; Regression analysis of response surface designs were conducted and models relating ingredient levels to mechanical properties were obtained.
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