After producing bagasse tableware for a long time, some tableware will become slightly yellow possible factors:
1.The characteristics of the raw material bagasse itself is one of the key influences. Some organic substances naturally contained in sugarcane bagasse, such as lignin, may occur during the long-term production, processing and storage process. The oxidation of these organic substances will gradually change their chemical structure, producing some colored oxidation products, which causes the tableware to turn yellow. Moreover, sugarcane bagasse in the process of collection and early treatment, may be mixed with some other impurities, these impurities with the passage of time and the influence of production links, may also cause color changes, prompting the tableware to lose the original white color.
2.In the molding process of tableware, some additives may be added to improve its performance, but if the stability of these additives is not good or the compatibility with sugarcane bagasse is not good, under the long-term use and environmental influence, the chemical reaction may occur to cause the tableware to turn yellow. For example, some additives may decompose or deteriorate under conditions such as light and heat, producing colored substances attached to the surface of tableware. In addition, improper temperature and pressure control in the production process may also affect the molecular structure of sugarcane bagasse, making it more vulnerable to external factors and discoloration.
3.The storage environment is also a significant factor. If bagasse tableware is placed in high temperature, high humidity or strong light for a long time, it will accelerate the process of yellowing. High temperature will promote the chemical reaction of various components in tableware, high humidity environment may lead to the breeding of microorganisms such as mold, the metabolites of these microorganisms may also make tableware discoloration. And the ultraviolet light in the light also has a strong energy, can destroy the chemical bonds in the bagasse, causing color change.
4.Long-term use and cleaning process can also affect the color of bagasse tableware. In the process of use, tableware will be in contact with a variety of food, drinks and detergent. The pigment, oil and other substances in some food may penetrate into the tableware material inside, it is difficult to completely clean, over time will lead to the tableware to turn yellow. Some detergents, if they are highly corrosive or contain some special ingredients, may also react with the tableware to change their color.
