Make a product from kombucha mat that normally goes unused.
Create cellulose spheres that will appeal to consumers

Bitterman, Laurel

Martinez, Adolfo

Mulholland, Grace

Prieto, Dario

Somerville, Tyler

Zodrow, Katherine R

English

Digital Commons @ Montana Tech

Montana Tech Library Digital Commons @ Montana Tech TECHxpo Student Scholarship Spring 4-13-2020 Growing Cellulose Spheres for Consumption & Encapsulation Laurel Bitterman Montana Technological University Adolfo Martinez Montana Technological University Grace Mulholland Montana Technological University Tyler Somerville Montana Technological University Dario Prieto Montana Technological University See next page for additional authors Follow this and additional works at: https://digitalcommons.mtech.edu/techxpo Recommended Citation Bitterman, Laurel; Martinez, Adolfo; Mulholland, Grace; Somerville, Tyler; Prieto, Dario; and Zodrow, Katherine R., "Growing Cellulose Spheres for Consumption & Encapsulation" (2020). TECHxpo. 7. https://digitalcommons.mtech.edu/techxpo/7 This Poster is brought to you for free and open access by the Student Scholarship at Digital Commons @ Montana Tech. It has been accepted for inclusion in TECHxpo by an authorized administrator of Digital Commons @ Montana Tech. For more information, please contact sjuskiewicz@mtech.edu. Authors Laurel Bitterman, Adolfo Martinez, Grace Mulholland, Tyler Somerville, Dario Prieto, and Katherine R. Zodrow This poster is available at Digital Commons @ Montana Tech: https://digitalcommons.mtech.edu/techxpo/7 Growing Cellulose Spheres for Consumption & EncapsulationLaurel Bitterman, Adolfo Martinez, Grace Mulholland, Tyler Somerville, Dario Prieto, & Katherine ZodrowEnvironmental Eng Petroleum Eng.             Environmental Eng.          Met. & Materials Eng.    Mechanical Eng.      Environmental Eng.SCOBY Sphere Uses• Boba tea pearls• Encapsulation• Timed-release fertilizerFuture Research• Ability to encapsulate• Improve edibility• Marketing approachReferences1. Toyosaki, Naritomi, et al. BBB. 2020, 59:8, 1498-1502.2. Eggensperger Giagnorio, et al. Environ. Sci. Technol. Lett. 2020, 7:3, 213-218.3. Goh, Rosma, et al. Int. Food Research J. 2012. 19:1, 153-158.03060900 2 4 6% yes on tastinesspHThis is SCOBY!Kombucha Mixture is Most Tasty at a pH of 4SCOBY Spheres at a Size Range from 1-1.2 cm are Most AbundantSCOBY Spheres are Largest on Day 8SCOBY Spheres Appear Most Tasty at 7 DaysSCOBY Spheres Appear Least Appetizing after 13 DaysVariable ValuesAgitation method Stir vs. shakeShake speed 42, 100, 120, 140, 156 [rpm]Flask type Smooth vs. baffledSugar amount 7.3, 10.8 [mass % of soln.]Hotel liquid amount 16.7, 28.6, 33.8 [m % of soln.]012345670 5 10 15Average tastiness rating (1-10)Time (days)80 8010020 207 10 13Willingness to eatTime (days)yesnoAbout the TeamThe RAMPer’s are all engineering students from different backgrounds. Tyler’s major is MET/MME, Grace and Laurel both study environmental, and Adolfo's focus is in petroleum. We have enjoyed bringing our different areas of expertise together to create SCOBY spheres!Goals• Make a product from kombucha mat that normally goes unused• Create cellulose spheres that will appeal to consumers

Growing Cellulose Spheres for Consumption & Encapsulation

https://digitalcommons.mtech.edu/cgi/viewcontent.cgi?article=1006&context=techxpo

Growing Cellulose Spheres for Consumption & Encapsulation

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