• Sachini Madumali
• Choshani Dalukdeniya

Coconut (Cocos nucifera) is a dominant crop which is widely used for culinary purposes in household and industrial level. After extracting the coconut milk, the residue is most probably discarded. The present study is based on developing a biodegradable container using coconut residue flour. Coconut residue was subjected to blending, squeezing or pressing, drying at 110oC for 2 h and grinding to make a coconut flour. The obtained yield of coconut flour was 68% and white in color. Commercially available pectin was used as a binding agent mixing in the ratio 10:3 (coconut flour: pectin). The mixture was put into the mold and dried at 110oC for 3 h. The moisture content and permeability coefficient of biodegradable cup were 14.36% at 91oC and 5.17 x 10-9 cm2Pa-1 s-1 respectively. In relation to visual observation of the Soil Burial Test, high biodegradation rate was observed and it completely biodegraded within 150 days period.

Biodegradable, Coconut flour, Pectin, Permeability co-efficient , Soil Burial Test

"DEVELOPMENT OF A BIO-BASED CONTAINER USING COCONUT (Cococus nucifera) FLOUR AND DETERMINATION OF ITS TECHNO-FUNCTIONAL PROPERTIES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.46-49, June 2019, Available :http://www.jetir.org/papers/JETIR1907N45.pdf

"DEVELOPMENT OF A BIO-BASED CONTAINER USING COCONUT (Cococus nucifera) FLOUR AND DETERMINATION OF ITS TECHNO-FUNCTIONAL PROPERTIES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp46-49, June 2019, Available at : http://www.jetir.org/papers/JETIR1907N45.pdf