Application of the D-optimal design of experimental for determining parameters in compression molding of banana leaf cup containers
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Abstract
This research aims the optimal forming parameters for producing cup-shaped containers from banana leaves using the thermoforming process. The study focuses on three main conditions: the number of banana leaf layers, forming temperature, and forming time. A D-optimal experimental design was applied to reduce the number of experimental runs while ensuring analytical reliability. The effects of these parameters on the mechanical strength and water absorption of the containers were analyzed. The experimental results indicate that the optimal forming parameters comprises four layers of banana leaves, a forming temperature of 140 °C, and a forming time of 2 minutes. Under this setting, the containers achieved an average compression strength of 9.12 kN and a water absorption rate of 15.02%. Compared with commercial molded pulp containers, which showed an average strength of 13.61 kN and water absorption of 16.63%, the banana leaf containers exhibited statistically significant differences as confirmed by a two-sample t-test at the 95% confidence level. Although the banana leaf containers showed lower compression strength, the values remained within the requirements of ISO 3037:2022 (minimum 8 kN), and their water absorption met the criteria of ISO 535:2014 (not exceeding 17%). These findings support the suitability of banana leaf containers for practical applications and highlight their potential as biodegradable and environmentally sustainable packaging alternatives.
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