The almond skin powder is one of the biodegradable and biocompatible food wastes that can be used as reinforcement in polylactic acid (PLA) for preparation of biomedical scaffolds/implants (for high mechanical performance) by fused filament fabrication. The present study deals with the melt processing of almond skin powder as reinforcement from 0 wt% to 5 wt% in the PLA matrix by twin-screw extrusion process. The results of the study suggested that reinforcing the almond skin powder as 2.5 wt% in the PLA matrix mechanically strengthens the feedstock filaments but the increase in the proportion up to 5 wt% reduces the mechanical strength to a significant level. A similar trend has been observed in differential scanning calorimeter observations for thermal stability analysis. As regard to the rheological property is concerned, the melt flow index shows a significant reduction with reinforcement of almond skin powder in PLA. The results are also supported by photomicrographic analysis (for surface properties) and Taguchi-based optimization of twin-screw extrusion process parameters (for multifactor optimization).

A processedpaste with a total solidr andpH value of 33% and 4.1, respectively was preparedfiom fiesh garlic by addition of 10% sodium chloride (w/w) and citric acid. Appearance of green pigment (in terms of the Hunter color -a* value) was noticed in the product during preparation. Paste was thermally processed at 70,80 or 90C, respectively for 15 min. Greening ofpaste decreased with increase in temperature. Rheological data revealed that garlic paste behaved as a psuedo-plastic fluid with afrow behavior and consistency index of 0.14 and 279 Pa.s", respectively. The paste was analyzed periodically for color and microbiological counts. The product was found to be shelfstable at 25C for a period of at least 6 months. The green coloration decreased sign@cantly ( p C 0.05) during storage.