Evaluation of Commercially Available Plant-based Food Serving Disposable Crockery for Quality Standards

Abstract

Biomass-based disposable crockery products are in high demand as an alternative to the plastic-based products considering negative effects of plastic-based products on environment. Biomass-based cutleries are being made from locally available different sources such as leaves, sheaths, straws and other plant fibres. A study was conducted to assess the quality of the biomass-based utensil product and provide the standard technical requirements of selected biomass-based disposable products. The plant-based utensils made from corn starch, sugarcane bagasse, areca, paper and Sal (Shorea robusta) leaves were selected for this study. The available standard methods such as International Organization for Standardization (ISO), Technical Association of the Pulp and Paper Industry (TAPPI), National Standard of the People’s Republic of China, and Bureau of Indian Standards (BIS) were adapted, with suitable modifications wherever required, for conducting the experiment. The test included measurement of dimensional specifications, grammage, moisture content, temperature resistance test, load bearing test, high heat performance test, drop test, tensile test and three point bending rig test. The plant-based utensils were classified as very strong, strong and weak based on the strength characteristics test. The utensils made from sugarcane bagasse fall in all three categories (very strong, strong and weak), whereas areca-based lies between very strong and strong while corn starch- based fall between strong and weak category. Overall, the results showed a lot of variation in strength characteristics of biomass-based disposable crockery products. The data of this study can serve as a valuable information for manufacturers and suppliers of plant-based utensils to ensure and improve product quality while maintaining the technical standards.