Effect of carbon dioxide on thermal treatment of food waste as a sustainable disposal method

2020 ◽  
Vol 36 ◽  
pp. 76-81 ◽  
Author(s):  
Younghyun Lee ◽  
Soosan Kim ◽  
Eilhann E. Kwon ◽  
Jechan Lee
Keyword(s):  
Carbon Dioxide ◽  
Thermal Treatment ◽  
Food Waste

The volatilization of heavy metals during co-combustion of food waste and polyvinyl chloride in air and carbon dioxide/oxygen atmosphere

2017 ◽  
Vol 244 ◽  
pp. 1024-1030 ◽  
Author(s):  
Chuncheng Ke ◽  
Xiaoqian Ma ◽  
Yuting Tang ◽  
Weihua Zheng ◽  
Zhendong Wu
Keyword(s):  
Heavy Metals ◽  
Carbon Dioxide ◽  
Polyvinyl Chloride ◽  
Food Waste ◽  
Oxygen Atmosphere

Industrially Important Enzymes Production From Food Waste

2019 ◽  
pp. 31-42
Author(s):  
Madhuri Santosh Bhandwalkar
Keyword(s):  
Carbon Dioxide ◽  
Global Warming ◽  
Food Waste ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Value Added ◽  
Oil Products ◽  
Food Demand ◽  
Food Processing Waste ◽  
Land Filling

To link food demand and reduction in food waste, proactive approaches should be taken. Perishable food is mainly fruits and vegetables, waste from different processing industries like pulses, meat products, oil products, dairy products, and fishery byproducts. Conventional food waste management solution is land filling which is not sustainable as it generates global warming gases like methane and carbon dioxide. To reduce food waste, the process known as “food valorization” has become another solution to landfilling, the concept which is given by European Commission in 2012, meaning food processing waste conversion to value-added products. In this chapter the study focuses on production of industrially important enzymes from food waste which could be one of the reactive solutions. Different enzymes like pectinase, peroxidase, lipase, glucoamylase, and protease can be produced from food waste.

scholarly journals Electrohydrodynamic, oven and natural drying of mint leaves and effects on the physiochemical indices of the leaves

2020 ◽  
Vol 66 (No. 3) ◽  
pp. 89-96
Author(s):  
Chibuzo Nwankwo ◽  
Chigozie Francis Okoyeuzu ◽  
Ikpeama Ahamefula
Keyword(s):  
Carbon Dioxide ◽  
Food Waste ◽  
High Efficiency ◽  
Biogas Production ◽  
Chemical Properties ◽  
Oxygen Demand ◽  
Liquefied Petroleum Gas ◽  
Physico Chemical ◽  
Efficiency Performance ◽  
Natural Drying

The efficiency of three modified plastic digesters (3.6 m<sup>3</sup> each) using food waste for biogas generation in cooking food was evaluated. The experiment was laid out based on a completely randomised design. A plastic tank was modified as a biodegradation system for food waste digestion to generate a biogas. The biochemical and chemical oxygen demand ranged from 44.58 to 49.62% and 130.42 to 139.20%, respectively, before digestion, but decreased significantly (P &lt; 0.05) after digestion. The pH of the fermenting slurry fluctuated (6.24–6.86) and an average biogas of 0.574 m<sup>3</sup> (505–601 L·day<sup>–1</sup>) per day was generated from the three experimental waste proportions which would be sufficient to cook three meals per day for 3 to 4 people. The methane gas significantly increased (P &lt; 0.05) while the carbon-dioxide significantly decreased (P &lt; 0.05) at the peak of the biogas production. The generated biogas significantly cooked (P &lt; 0.05) faster than kerosene, but not faster than liquefied petroleum gas. The flammable biogas generation and high significant (P &lt;0.05) percentage change in the physico-chemical properties of the wastes after digestion implied high efficiency performance of the digesters modified from the plastic tanks.

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