Abstract
New fiberboards were manufactured from a coriander cake through thermo-pressing, and the influence of thermo-pressing conditions (temperature, pressure and time) on the boards’ mechanical properties, their thickness swelling and their water absorption was evaluated. Because the protein glass transition systematically occurred during molding, this resulted in effective wetting of the fibers. Consequently, all boards were cohesive, with proteins and fibers acting as binder and reinforcing fillers, respectively. Flexural properties were influenced by all tested conditions, and the optimal board was molded at 200 °C temperature, 36.8 MPa pressure and 180 s time. Its flexural strength at break and its elastic modulus were 11.3 MPa and 2.6 GPa, respectively, with the highest surface hardness of the entire study. Simultaneously, thickness swelling and water absorption were low: 51% and 33%, respectively. This board would be applicable as pallet interlayer sheeting for the manufacture of containers or furniture or in the building trade.
Highlights
Coriander (Coriandrum sativum L.) is an annual herb, commonly used as a condiment or a spice
This study aimed to evaluate the influence of the thermo-pressing conditions on the mechanical properties, the thickness swelling and the water absorption of fiberboards made from a coriander press cake produced in a single-screw extruder
New renewable and biodegradable fiberboards were manufactured from a coriander press cake by thermo-pressing
Summary
Coriander (Coriandrum sativum L.) is an annual herb, commonly used as a condiment or a spice. A Université de Toulouse, INP, Laboratoire de Chimie Agro-industrielle, ENSIACET, Toulouse, France b INRA, Laboratoire de Chimie Agro-industrielle, Toulouse, France c Ghent University, Department of Sustainable Organic Chemistry and Technology, SynBioC, Ghent, Belgium * E-mail address (presenting author): Philippe.Evon@ensiacet.fr
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