RESEARCH ON TURMERIC RESIDUE TREATMENT USING FOR FOOD PACKAGING

Abstract

Producing materials from waste by-products of the agricultural product processing industry to replace synthetic plastics is becoming a trend recently. In this study, turmeric residue - a by-product of the processing of turmeric products was used as the main raw material. With the goal of determining the appropriate processing conditions for turmeric residues to create food packaging films, the parameters of mechanical and chemical processing of turmeric residues were investigated. The results show that, mechanically treating turmeric residue with a ball mill at 4 h - 600 rpm, then chemically treating with NaOH 2,5% for 4 h and bleaching with NaClO 3,3% at 25ºC for 4 h will obtain products used to form films with the characteristics of thickness of 71 µm, tensile strength of 18.85 MPa, elongation at break 2.54%, moisture content 14.6% and solubility 36.43%.