Cooling Packs from Rice Flour in Wastewater from Rice Noodle Factory
Description: In the process of producing the rice noodles in the factory, there will be wastewater and food waste remaining after production. The starch from wastewater in the production process is not utilized. The goal of this study is to develop starch from wastewater into a product in the form of a cooling pack. Including the use of a cooling pack, bring a cooling pack soaked in the freezer for 12 hours. Then, use a cooling pack on a strained muscle. About putting a cooling pack into the foam box for chilling frozen food instead of using ice. Because ice is melting, which creates a risk of microorganisms contaminating the food. Cause a decrease in the quality of food. Using a cooling pack is more efficient than using ice. The experiment that studied the efficiency of keeping temperatures cool found that a cooling pack has a higher efficiency than ice. Regarding using cooling packs for pharmaceutical transport instead of transporting them in refrigerated containers, after finishing using the cooling pack, clean it and bring it to the freezer until it is used. Our cooling pack could keep temperatures cool for up to 10 hours. It can be reused many times, and the cooling pack can degrade naturally. A cooling pack made from rice flour has advantages over a cooling pack from the market. Because the gel texture from a cooling pack on the market is made from synthetic polymers, it is dangerous when the gel texture from a cooling pack on the market is contaminated with food or drugs that need to be transported. Then, a cooling pack made from rice flour has been adapted for medical or frozen food logistics.
Organisation: Saint Louis School Chachoengsao
Innovator(s): Pawitporn Poto, Jantarat Siriphasert, Tipachai Tongpeng, Suwatchai Praparn, Pongprom Ponpermpoon
Category: Zero Waste Technologies
Country: Thailand
