Abstract

Taking into account the circular economy guidelines and results of life cycle analyses of various materials, it was proposed to use a blackcurrant pomace filler in the production process of viscoelastic polyurethane (PUR) foams intended for application as mattresses, pillows, or elements for orthopedics. Open-cell viscoelastic PUR foams containing 10–60 per hundred polyols (php) blackcurrant pomace were prepared. It was found that after introducing the filler to the PUR foam formulation, the speed of the first stage of the foaming process significantly decreases, the maximum temperature achieved during the synthesis drops (by 30 °C for the foam containing 40 php of filler compared to unfilled foam), and the maximum pressure achieved during the synthesis of foam containing 20 php is reduced by approximately 57% compared to the foam without filler. The growth time of the foams increases with increasing the amount of introduced filler; for the foam containing 60 php, the time is extended even by about 24%. The effect of the filler on the physical, morphological, mechanical, and functional performances of PUR foam composites has been analyzed. The use of 60 php as the filler reduced the hardness of the foams by approximately 30% and increased their comfort factor from 3 to 5.

Highlights

  • The amount of waste resulting from various types of production is a growing problem both in Europe and worldwide [1]

  • The increasing amount of processed fruit and vegetables means a greater amount of postproduction waste, which is a problem for this industry sector

  • The latest economic model promoted by the European Union is the circular economy, which assumes that production residues should be the raw material for another technology

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Summary

Introduction

The amount of waste resulting from various types of production is a growing problem both in Europe and worldwide [1]. The dynamic increase in the production of fruit and vegetable preserves, whose average annual rate was 4.8% in the years 2011–2016, resulted in the formation of more waste from fruit and vegetable processing [3,4,5]. In the 2018/2019 season, as a result of a record harvest, the production of fruit preserves increased by 45% and reached a record level of 1.3 million tons [6]. The increasing amount of processed fruit and vegetables means a greater amount of postproduction waste, which is a problem for this industry sector. The management of these residues is a significant challenge, as it is associated with high disposal costs due to EU requirements in the field of environmental protection. The aim should be to minimize the amount of generated waste

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