Concept Paper
Version 1
Preserved in Portico This version is not peer-reviewed
Development of Novel Construction Material from Food Waste
Version 1
: Received: 29 May 2021 / Approved: 31 May 2021 / Online: 31 May 2021 (11:01:15 CEST)
(This article belongs to the Research Topic Ecofriendly Materials)
How to cite: Machida, K.; Sakai, Y. Development of Novel Construction Material from Food Waste. Preprints 2021, 2021050740. https://doi.org/10.20944/preprints202105.0740.v1 Machida, K.; Sakai, Y. Development of Novel Construction Material from Food Waste. Preprints 2021, 2021050740. https://doi.org/10.20944/preprints202105.0740.v1
Abstract
Highlights: A new material with a bending strength higher than that of concrete was developed using vegetable or fruit waste. The new material maintains the color, taste, and flavor of the original vegetable or fruit. Without water resistant treatment, the material is edible and can be conditioned with seasonings
Supplementary and Associated Material
https://www.iis.u-tokyo.ac.jp/en/news/3567/: Press release
Keywords
Food waste, recycling, construction materials
Subject
Engineering, Architecture, Building and Construction
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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