The study of the factors affecting density of locally made bio-resin from raw banana peels

Abstract

Density measurements are very useful for identification and characterization of different substances. It is a very important physical parameter in polymer engineering affecting production cost and profitability of the manufacturing process. A reduction in density reduces the raw material cost hence decreases the manufacturing costs. Therefore, the aim of this research was to study the factors affecting density of locally made bio-resin from raw banana peels. The raw banana peels were washed, boiled, pureed and treated with various ratios of glycerin to obtain a thermoplastic bio-resin. The effect of temperature, time, resin quantity, glycerin and water on bio- resin density were studied through use of the central composite rotatable experimental design and regression analysis. Second order polynomial regression equation for density was fitted and exhibited an R 2 value of 83.4%. From the predictive model, it was evident that to obtain the objective of density minimization, temperature , time, resin and water ratios needed to be increased up to optimal values. However, glycerin ratio required to be eliminated from the model since increase led to increase in density. However, the top five density alternative solutions presented in this research paper permitted room for particular glycerin ratios to be maintained. The developed banana peels resin had a density of 0.83g/cm 3 . This density value is above that of tapioca as a bio-resin and close to that of polypropylene as a synthetic resin, both commercially used in bio- composites development.