Research on Sustainable Furniture Design Based on Waste Textiles Recycling
Abstract
:1. Introduction
2. Methods
2.1. Design Method Process
2.2. Experimental Equipment and Steps
2.3. Paste and Gelation of Starch
2.4. Microwave Puffing Technology
2.5. Effect of Microwave on Starch
3. Results
3.1. Study of Starch Composites
3.1.1. Study on the Change of Material Heating State
3.1.2. The Effect of Different Kinds of Starch on Waste Textiles-Starch Composites
3.1.3. Influence of Material Composition Ratio on Waste-Textiles Starch Mixture
3.1.4. Effect of Different Waste Textile on Starch Composites
3.1.5. Study of Different Forms of Waste Textile-Starch Mixtures
3.1.6. Mechanical State Assessment of Waste Textile-Starch Blends
3.1.7. Testing of Additional Properties of Waste Textile-Starch Composites by Mixing Other Auxiliary Materials
3.1.8. Sustainability Analysis
3.2. Furniture Design Applications
3.2.1. Exploring How to Achieve Sustainable Furniture Design According to the Material Properties
3.2.2. Sustainable Furniture Design Sketches and Final Solutions
3.3. Discussion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Scissor | Stirred Vessel | Muddler | Container | Heated Container | Electronic Scale | High Speed Blender | Microwave Oven | Durometer |
---|---|---|---|---|---|---|---|---|
Time | Status Change |
---|---|
1 min | The starch gelatinizes, and the outside of the wrapped fabric begins to dry. |
2 min | The starch gel becomes translucent, starts to expand, gets larger, and still has much water in it. |
3 min | As the mixture continues to grow, the surface becomes essentially dry, soft, and elastic, with many tiny bubbles. |
4 min | The mixture stops getting more extensive and basically dries and hardens. |
5 min | The mixture is dry and firm. |
6 min or more | The water has evaporated, and continued heating will start to scorch from the middle and bottom. |
Pea Starch | Corn Starch | Mung Bean Starch | Wheat Starch | Cassava Starch | Potato Starch | Sweet Potato Starch | Glutinous Rice Flour | |
---|---|---|---|---|---|---|---|---|
Types of Starch | ||||||||
Textile Pieces | ||||||||
Hybrid Materials | ||||||||
Characteristic | Slightly inflated, tasteless and expensive | Slightly swollen, a little odor, smooth sides | Dilation, tasteless, smooth on the sides, expensive | Slightly inflated, tasteless | Large expansion, bottom center depression, tasteless, porous | Large expansion, bottom center depression, tasteless, porous, a little odor | Large expansion, bottom center depression, tasteless, porous | Large expansion, odorless, porous, enquiring more moisture and heating time |
Weight | 34.1 g | 34.7 g | 34.7 g | 34.0 g | 35.2 g | 35.1 g | 34.8 g | 34.6 g |
Ratio | 1:1:2 | 1:2:3 | 1:3:3 | 2:1:3 | 2:2:3 | 1:4:4 | 1:5:5 | 1:7:7 |
---|---|---|---|---|---|---|---|---|
Mixture | ||||||||
Characteristic | Slightly loose edges, no expansion | Sturdy and firm, no expansion | Sturdy and firm, slightly expanded | Loose edges, no expansion | The edges are not firm, no expansion | Sturdy and strong, Inflation | Firm, Inflation, slightly hollow at the bottom, starchy on the outside | Large expansion, slightly hollow at the bottom, too much starch on the outside |
Weight | 9.2 g | 15.5 g | 26.0 g | 13.9 g | 13.3 g | 28.6 g | 34.8 g | 45.2 g |
A | B | C | D | E | F | G | H | I | |
---|---|---|---|---|---|---|---|---|---|
Textile | |||||||||
Broken | |||||||||
The top of the mixture | |||||||||
The bottom of the mixture | |||||||||
Charact-eristic | Easy decomposition into fibers, uniform distribution of starch in the mixed material, flat bottom | Easy decomposition into fibers, uniform distribution of starch in the mixed material, flat bottom | Easy decomposition into fibers, uniform distribution of starch in the mixed material, flat bottom | Not easily decomposed into fibers, uneven distribution of starch in the mixed material, concave in the middle of the bottom | Not easily decomposed into fibers, uneven distribution of starch in the mixed material, concave in the middle of the bottom | Not easily decomposed into fibers, slightly uneven distribution of starch in the mix, slightly concave in the middle of the bottom | Not easily decomposed into fibers, uneven distribution of starch in the mixed material, concave in the middle of the bottom | Easy decomposition into fibers, uniform distribution of starch in the mixed material, flat bottom | Not easily decomposed into fibers, slightly uneven distribution of starch in the mix, slightly concave in the middle of the bottom |
Weight | 26.4 g | 27.6 g | 28.3 g | 24.6 g | 25.1 g | 26.4 g | 25.7 g | 25.2 g | 35.3 g |
Samples | Form | Manufacture Method | Characteristic | Availability |
---|---|---|---|---|
Irregular arcs | Mold shaping | Simple shape, easy to shape | High | |
Multiple arcs | Mold shaping | Simple shape, easy to shape | High | |
Arc + straight shape | Mold shaping + cutting | Secondary processing after forming | High | |
Arc bottom columnar | Cling film + mold shaping | Shape can be controlled, easy to shape | High | |
Rod-like | Mold shaping | Shape is not easy to control, can be out of shape | Low | |
Cylindrical, cup-shaped | Double mold shaping | Easy to form | Medium |
Only Starch | Pea Starch Mixture | Corn Starch Mixture | Mung Bean Starch Mixture | Wheat Starch Mixture | Cassava Starch Mixture | Potato Starch Mixture | Sweet Potato Starch Mixture | Glutinous Rice Flour Mixture | Mixture of Fibers | Flaky Mixture | |
---|---|---|---|---|---|---|---|---|---|---|---|
Hardness (HC) | 85.5 | 79.5 | 93 | 102.5 | 94 | 97.5 | 90 | 94 | 90.5 | 109 | 99 |
93.5 | 105.5 | 95.5 | 92.5 | 95 | 100 | 97 | 101.5 | 104 | 96 | 97 | |
87.5 | 90.5 | 107.5 | 97.5 | 92 | 92.5 | 100.5 | 93.5 | 97.5 | 99 | 99.5 | |
90.5 | 104.5 | 102.5 | 99 | 96.5 | 103.5 | 108 | 100 | 96.5 | 103 | 95.5 | |
91.5 | 105 | 110 | 108.5 | 102.5 | 94 | 100 | 105.5 | 95 | 105 | 94 | |
Mean Value (HC) | 89.7 | 97 | 101.7 | 100 | 96 | 97.5 | 100.9 | 98.9 | 96.7 | 102.4 | 97 |
Start of Soaking | Soaking 12 h | Soaking 24 h (Squeezing) | Drying | |
---|---|---|---|---|
Soak in cold water (20 °C) | ||||
Soaking in hot water (100 °C) |
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Wang, Y.; Liu, C.; Zhang, X.; Zeng, S. Research on Sustainable Furniture Design Based on Waste Textiles Recycling. Sustainability 2023, 15, 3601. https://doi.org/10.3390/su15043601
Wang Y, Liu C, Zhang X, Zeng S. Research on Sustainable Furniture Design Based on Waste Textiles Recycling. Sustainability. 2023; 15(4):3601. https://doi.org/10.3390/su15043601
Chicago/Turabian StyleWang, Yaolin, Chenyang Liu, Xi Zhang, and Shaoting Zeng. 2023. "Research on Sustainable Furniture Design Based on Waste Textiles Recycling" Sustainability 15, no. 4: 3601. https://doi.org/10.3390/su15043601
APA StyleWang, Y., Liu, C., Zhang, X., & Zeng, S. (2023). Research on Sustainable Furniture Design Based on Waste Textiles Recycling. Sustainability, 15(4), 3601. https://doi.org/10.3390/su15043601