Open Access

ARTICLE

New Renewable and Biodegradable Fiberboards from a Coriander Press Cake

Evelien Uitterhaegen^1,2, Quang Hung Nguyen^1,2, Othmane Merah^1,2, Christian V. Stevens³, Thierry Talou^1,2, Luc Rigal^1,2, Philippe Evon^1,2*
1 University of Toulouse, INP, Laboratory of Agro-Industrial Chemistry, ENSIACET, 4 Allée Emile Monso, BP 44362, 31030 Toulouse Cedex 4, France
2 INRA, Laboratory of Agro-Industrial Chemistry, 31030 Toulouse Cedex 4, France
3 SynBioC, Department of Sustainable Organic Chemistry and Technology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
*Corresponding author:

Journal of Renewable Materials 2016, 4(3), 225-238. https://doi.org/10.7569/JRM.2015.634120

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.

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Keywords

Coriander press cake, fiberboard, lignocellulosic fibers, proteins, thermo-pressing

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