(570l) Utilization of Pistachio Shell Powder As an Additive in Pulp Molded Food Trays: Industrial-Scale Trials

This study investigates the potential of pistachio shell powder (PSP) as an additive in the production of pulp molded products, offering a sustainable solution for waste management while enhancing product properties. Industrial-scale trials incorporated PSP concentrations of up to 30 wt% into pulp molded trays without affecting machine runnability, utilizing both impact milling and cryo-grinding methods. Physical properties such as basis weight, thickness, density, and water absorptiveness were evaluated, alongside mechanical tests including tensile strength, bending resistance, and short-span compressive strength. Trays containing cryo-crushed PSP exhibited a tensile index similar to the control (38.84 Nm/g), while those with impact-milled PSP showed an 11.3% increase (I-20: 43.27 Nm/g). Bending moments and resistance increased with PSP incorporation, particularly in trays with impact-milled PSP (I-20: 17.7 mN and 353.2 mN, respectively). Short-span compressive strength showed a 13.5% increase in trays with impact-milled PSP (I-20: 5.56 kN/m) compared to the control (4.90 kN/m). A thorough characterization of the PSP and resulting trays was undertaken through laser diffraction, SEM-EDS, XRD, FTIR, and CHNO analysis. Overall, this study underscores the potential of PSP as an additive in pulp molded products, providing valuable insights for sustainable packaging development.