Molded Articles from Fruit Residues

This method enables the residues to be effectively re-utUized by producing therefrom molded articles which can be used in a variety of fields. As being biodegradable, the molded article also permits an easy disposal without creating an environmental problem. Some Formulations are shown in Table 10.8. 

The mixtures from Table 10.8 were poured into a mold which had been heated to 130-150°C, and molded under the pressure of 50 kp cm for 30-60 s. Then, the product was taken out from the mold, and then cooled off at room temperature, thereby obtaining the molded article (14). 

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Biodegradable molded articles can be produced from residues obtained from lees, i.e. residual yeast of Sake (Sake kasu), c.f. Figure 10.2, further squeezed and strained lees of fruits (14). 

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