Optimizing hydrothermal treatment for sustainable valorization and fatty acid recovery from food waste.

Autor: Rasaq WA; Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland. Electronic address: waheed.rasaq@upwr.edu.pl., Thiruchenthooran V; Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland. Electronic address: thiruchenthooran.vaikunthavasan@upwr.edu.pl., Telega P; Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland. Electronic address: pawel.telega@upwr.edu.pl., Bobak Ł; Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 51-630, Wrocław, Poland. Electronic address: lukasz.bobak@upwr.edu.pl., Igwegbe CA; Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland; Department of Chemical Engineering, Nnamdi Azikiwe University, P.M.B. 5025, Awka 420218, Nigeria. Electronic address: chinenye.igwegbe@upwr.edu.pl., Białowiec A; Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland. Electronic address: andrzej.bialowiec@upwr.edu.pl.
Jazyk: angličtina
Zdroj: Journal of environmental management [J Environ Manage] 2024 Apr; Vol. 357, pp. 120722. Date of Electronic Publication: 2024 Apr 03.
DOI: 10.1016/j.jenvman.2024.120722
Abstrakt: This study employs response surface methodology and a central composite design (CCD) to optimize hydrothermal treatment (HTT) conditions for the valorization of food waste (FW). Lab-scale pressure reactor-based HTT processes are investigated to detect the effects of temperature (220-340 °C) and resident time (90-260 min) on elemental composition and fatty acid recovery in the hydrothermal liquid. Central to the study is the identification of temperature as the primary factor influencing food waste conversion during the HTT process, showcasing its impact on HTT product yields. The liquid fraction, rich in saturated fatty acids (SFA), demonstrates a temperature-dependent trend, with higher temperatures favoring SFA recovery. Specifically, HTT at 340 °C in 180 min exhibits the highest SFA percentages, reaching up to 52.5 wt%. The study establishes HTT as a promising avenue for nutrient recovery, with the liquid fraction yielding approximately 95% at optimized conditions. Furthermore, statistical analysis using response surface methodology predicts the optimal achievable yields for hydrochar and hydrothermal liquid at 6.15% and 93.85%, respectively, obtained at 320 °C for 200 min.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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