Food waste: potential bioresource for the colour of polymers
Keywords:Food waste, Organic colour, Bioresource, Sustainable product design, Digital manufacturing
The paper proposes the results of the research carried out by the authors on the theme of sustainable product design starting from the material component. In this context, there is a significant link between bio-materials and their chromatic value, originated by the pigment of natural origin, which is mainly responsible for the aesthetic characterization of the product. To support this thesis, a methodological approach has been adopted, developed in two phases: the first is critical - analytical (desk) and identifies the framework of the research and the state of the art; the second is applicative - experimental (field) and proposes some original experiments that include both the definition of new polymeric materials, obtained by adding waste coffee and sea urchins, and the characterization of optical and chromatic qualities, also conducted through technical tests instrumental mechanical strength.
The results of the research arrive at hypotheses of mechanical and optical characterization, however the scalability of the results to the industry would require the use of appropriate instrumentation in the preparation phase of the materials (in this phase of study they were composed through an artisanal approach).
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The "Cultura e Scienza del Colore - Color Culture and Science" journal is registered at the Court of Milan at n.233 of 24.06.2014.
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