外卖餐具外文翻译文献编辑Word下载.docx

1、Study, design and analysis of sustainable alternatives to plastic takeaway cutlery and crockery（塑料外卖餐具和器皿的可持续替代品的研究、设计和分析）国外作者：AM Gautam，N Caetano文献出处：Energy Procedia,2017,136:507-512字数统计：英文1972单词，10294字符；中文3385汉字外文文献：Study, design and analysis of sustainable alternatives to plastic takeaway cutlery

2、 and crockeryAbstractMost of the take away materials used today is made of plastic. This presents a huge challenge in terms of waste management and pollution. It is widely known that plastic takes several hundred to thousand years to decompose, releasing toxic substances in the process. Therefore, t

3、he aim of this work was to analyze alternatives to plastic takeaway cutlery, crockery from areca palm and coconut tree by products. This focuses on reviving the methods and knowledge that existed in the southern and central parts of the Indian subcontinent for making sustainable cutlery and crockery

4、 products used in everyday life. A market analysis, design, life cycle analysis and deeper research on the fabrication will be briefly presented.Keywords: disposable cutlery and crockery; eco friendly products; sustainable cutlery and crockery.1.IntroductionIn the last few decades, the plastic indus

5、try has taken us by storm and most things are packed and processed in plastic containers. One of the most important example is that of the take-away industry and of the disposable cutlery/crockery industry.Apart from polluting, plastic waste is dangerous to the environment and can cause adverse heal

6、th issues. It is also clear that the plastic waste patch in the middle of the ocean is posing a big threat to us in terms of ecosystem and micro plastics accumulation.It is estimated that billions of Styrofoam coffee cups are thrown away every year. The huge issue facing us is recyclability. It is e

7、stimated that close to 40 billion individual plastic utensils are produced every year. About 64 billion paper and 73 billion Styrofoam & plastic cups and plates were thrown away in 2003 in the USA, single-use food/drink containers disposal is at about 140,000 each second. These end up in the oceans

8、and landfills/dumping sites.Per a 2009 survey conducted by IPSOS, 79% of consumers would rather buy from companies doing their best to reduce their impact on the environment with a competitive price. It is evident that a rising number of consumers judge a business based on how green they feel it is.

9、 This presents a huge opportunity for establishing a sustainable solution. This work will focus on using the knowledge of sustainable product design and raw material usage from the Indian subcontinent and other Asian countries.2.Raw materials and extraction methodsThe materials discussed for making

10、sustainable take-away containers are Areca palm （Areca catechu） sheaths, Sal （Shorea robusta Gaertn. f.）, leaves, Bauhinia vahlii leaves, coconut （Cocos nucifera） fiber/coconut shells and banana fibers （Musa acuminata）. Most of the material is extracted manually, hence the energy and the impact invo

11、lved is minimal. Palm Areca sheaths, coconuts and Sal leaves are primarily extracted by hand. Extracting the fibers involves dehusking, followed by natural retting or mechanical drawing. Most energy is spent in transportation materials for processing and people for extraction.2.1.Areca nutThe Areca

12、trees are cultivated extensively for beetle nut production. The sheath that cover the leaves are extracted by hand and used as a base for making several products like bags, plates, cups and wrapping. The sheath is attached to the leaves, once collected they are generally dried in shade to remove exc

13、ess moisture and sent for processing.2.2.Sal leavesSal forests cover over 11 million ha in India, Nepal and Bangladesh, and these forests are conventionally managed for timber. During the peak season of May to July, leaves are collected by tribal communities （Fig. 1）. Only the leaves that are mature

14、 are collected by hand by the tribal communities in the forests, hence making the process sustainable. The picked leaves are then sent to nearby homes for being stitched, or undergo pressing in a heated press and sold.Fig. 1. （a） Extracted Areca palm sheaths; （b） A tribal woman picking Sal leaves; （

15、c） Bundled Sal leaves for plates2.3.Coconut fibresCoconuts that fall or picked coconuts can be used to extract fibre, green coconuts that are picked are the best for making fibre coir. The outer layers covering the coconut seed are processed and spun into fibres commonly known as coir （Fig. 2）. Ripe

16、 coconuts are husked immediately, but unripe coconuts may be seasoned for a month by spreadingthem in a single layer on the ground and keeping them dry. To remove the fruit from the seed, the coconut is impaled on a steel-tipped spike to split the husk. The husk is then sent for retting or fibre drawing or pressing.2.4.Coconut shellOnce the nuts are dehusked, water and whites are extracted from the nuts, they can be