Chemical composition and methane potential of commercial food wastes.

Autor: Lopez VM; Department of Civil, Construction, and Environmental Engineering, NC State University, 2501 Stinson Drive, Raleigh, NC 27695, USA., De la Cruz FB; Department of Civil, Construction, and Environmental Engineering, NC State University, 2501 Stinson Drive, Raleigh, NC 27695, USA., Barlaz MA; Department of Civil, Construction, and Environmental Engineering, NC State University, 2501 Stinson Drive, Raleigh, NC 27695, USA. Electronic address: barlaz@ncsu.edu.
Jazyk: angličtina
Zdroj: Waste management (New York, N.Y.) [Waste Manag] 2016 Oct; Vol. 56, pp. 477-90. Date of Electronic Publication: 2016 Aug 06.
DOI: 10.1016/j.wasman.2016.07.024
Abstrakt: There is increasing interest in anaerobic digestion in the U.S. However, there is little information on the characterization of commercial food waste sources as well as the effect of waste particle size on methane yield. The objective of this research was to characterize four commercial food waste sources: (1) university dining hall waste, (2) waste resulting from prepared foods and leftover produce at a grocery store, (3) food waste from a hotel and convention center, and (4) food preparation waste from a restaurant. Each sample was tested in triplicate 8L batch anaerobic digesters after shredding and after shredding plus grinding. Average methane yields for the university dining, grocery store, hotel, and restaurant wastes were 363, 427, 492, and 403mL/dry g, respectively. Starch exhibited the most complete consumption and particle size did not significantly affect methane yields for any of the tested substrates. Lipids represented 59-70% of the methane potential of the fresh substrates.
(Copyright © 2016 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: