• ISSN: 2010-0248 (Print)
    • Abbreviated Title: Int. J. Innov.  Manag. Technol.
    • Frequency: Quarterly
    • DOI: 10.18178/IJIMT
    • Editor-in-Chief: Prof. Jin Wang
    • Managing Editor: Ms. Nancy Y. Liu
    • Abstracting/ Indexing: Google Scholar, CNKI, Ulrich's Periodicals Directory,  Crossref, Electronic Journals Library.
    • E-mail: ijimt@ejournal.net
HOME > Archive > 2013 > Volume 4 Number 2 (Apr. 2013) >
IJIMT 2013 Vol.4(2): 296-299 ISSN: 2010-0248
DOI: 10.7763/IJIMT.2013.V4.410

Consumer Acceptance of Innovative Water Repellent Pineapple Fiber Papers

Jarinya Wuttitien and Kawee Srikulkit

Abstract— Thailand is one of the famous agricultural countries in South – East Asia because of the geographical location, rich in a variety of crops. Pineapple is one of the major agricultural products that mostly are grown in Prachuapkirikan, Petchaburi, Chanthaburi and Trad provinces. Pineapple fruit is the main product in the view of farmers. Nowadays, pineapple leaf considered as a waste is a good and valuable source of fiber for textile and paper products. Particularly, pineapple fiber paper is easily prepared. However, the main problem of pineapple paper is its ease of deformation arising from its wettability. Therefore, innovative water repellent pineapple paper was developed using [1] sol-gel technology. Successfully, the water repellent pineapple paper led to a variety of paper products which potentially could allure consumer attraction.

Index Terms— Pineapple fiber paper, water repellent paper, consumer acceptance.

Jarinya Wuttitien is with Technopreneurship and Innovation Management program, Chulalongkorn University, Thailand (e-mail: chillin_sagay@hotmail.com). Kawee Srikulkit is with Department of Material Science, Chulalongkorn University, Thailand (e-mail: kawee@sc.chula.ac.th).

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Cite: Jarinya Wuttitien and Kawee Srikulkit, " Consumer Acceptance of Innovative Water Repellent Pineapple Fiber Papers," International Journal of Innovation, Management and Technology vol. 4, no. 2, pp. 296-299, 2013.

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