Influence of process variables on shoe polish viscosity

Abstract

Valourisation of non-biodegradable wastes into value added products like shoe polish can indeed be an effective tool for waste management and climate change mitigation. However, having appropriate shoe polish viscosity is important for customer satisfaction as too thick or too thin shoe polish may not result in desired customer satisfaction. The aim of this study was to investigate the effects of process variables (water repellant nature, process temperature, carbon black source and particle size, as well as, composition type and quantity) on shoe polish viscosity. The viscosity values of the various samples of shoe polish produced using carbon black pigments from batteries, pyrolytic rubber tyres, plastic bottle and water sachets wastes were determined. From the results obtained, it could be observed that shoe polish samples that had almost the same value of dynamic viscosity (η = 0.2389) with that of the commercial Kiwi shoe polish included the shoe polish with used vegetable oil as water repellant and the shoe polish with dye sourced from discarded batteries and plastic bottle wastes but with particle sixe of 0.80 mm. On comparison of the viscosity values of other shoe polish samples with that of the Kiwi shoe polish, it was observed that all shoe polish samples evaluated for all the distinctive process variables except temperature had comparable viscosity with that of Kiwi shoe polish. The real difference in viscosities of the shoe polish samples was observed when the process temperature was below 60 °C. This indicates that temperature as a process variable is the main determining factor regarding the viscosity of the shoe polish samples.