Diseño y construcción de un equipo de moldeo térmico para la elaboración de platos biodegradables a partir del bagazo de la Caña de azúcar (Saccharum officinarum)

Abstract

The purpose of this research work is to design and build a thermal molding equipment for the elaboration of biodegradable dishes from the bagasse of sugarcane fully functional. The same one that is suitable for use as a container and respectful with the environment. The work began through the bibliographic review of previous equipment, followed by the design chosen through simulation with the help of the ANSYS platform and the engineering calculations could be carried out, as well as the creation, development, and simulation of the thermal molding equipment. Using the Key shot software, it was possible to move to a more real plane with 3D images and a better resolution. A maximum deformation of 0.045691 mm was obtained. Then proceeded to the obtaining the materials for the assembly of the equipment and preliminary tests. Regarding raw material, the sugarcane bagasse residues were obtained, to subsequently eliminate the moisture it contained by drying in an oven at 50 ° C for 24 hours. Once the bagasse is removed, the grinding of this is continued until a flour-like consistency is obtained. The last stage consisted of preliminary tests to determine the best formulation, obtaining the following compositions (14,1%) of sugarcane bagasse, (14,1%) wheat Semitic, (28,2%) cassava starch, (8,5%) glycerin and (35,2%) water. The characterization of the biodegradable plate was carried out, being this waterproof for 5 minutes, for the biodegradability test. The dish was exposed to the elements where it tends to decompose in a month, unlike in an aqueous medium which disintegrates in 3 days. The total number of dishes obtained is 12/ hour. Through an automatic system you can increase the production of dishes and decrease time.