Discussion on the methodology for determining food waste in household waste composition studies

In Malaysia, waste management via recycling is highly promoted, however, recycling bins are not fully utilized as almost all the recycling bins provided are filled with other wastes. As institutional waste is a part of municipal solid waste (MSW), this composition study will be crucial to obtain a conventional management of the waste. In other words, waste composition studies are vital for a more effective and proper management of the waste generated. Hence, the objectives of the research are to analyse the trend of the recycle waste composition obtained during both semester session and semester break and to determine the recycle waste composition collected at UiTM engineering complex. Sorting of the solid wastes from the recycle bins are done manually before weighing of each waste category. The trend shows that paper has the highest composition both during semester session and semester break which is at 65% and 84% respectively followed by plastic bottle with 25% and 13% and aluminum can at 10% and 3%. A sample of recyclable wastes is taken from each recycle bins to the instrumental analysis laboratory for ultimate analysis. The ultimate analysis result shows 43.68% carbon and 1.27% nitrogen for paper wastes, which give a C/N ratio of 34.67. This indicates that paper wastes are compostable when mixed with yard wastes. In determining the economic benefits of recycling, potential revenue of RM78.37 can be obtained from a 10-week period of study and hence, if recycling practice is made compulsory, the revenue can be increased.

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A convenient method to determine recycling boundary for low-value materials in household waste: A case study of compostable food waste in Taichung City

Journal of Cleaner Production ◽

10.1016/j.jclepro.2020.124349 ◽

2021 ◽

Vol 280 ◽

pp. 124349

Author(s):

Sandhya Rijal ◽

Hung-Yueh Lin

Keyword(s):

Food Waste ◽

Convenient Method ◽

Household Waste ◽

Taichung City

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Production and Optimization of Hermetia illucens (L.) Larvae Reared on Food Waste and Utilized as Feed Ingredient

Sustainability ◽

10.3390/su12239864 ◽

2020 ◽

Vol 12 (23) ◽

pp. 9864

Author(s):

Anton Gligorescu ◽

Christian Holst Fischer ◽

Peter Foged Larsen ◽

Jan Værum Nørgaard ◽

Lars-Henrik Lau Heckman

Keyword(s):

Food Waste ◽

Management Practices ◽

Feeding Strategy ◽

Pilot Scale ◽

Household Waste ◽

Feed Conversion ◽

Feed Ingredient ◽

Hermetia Illucens ◽

Waste Management Practices ◽

Feed Conversion Rate

The feed sector requires new sustainable sources of protein, and at the same time better waste management practices are required to decrease and upcycle post-consumers’ food waste (catering and organic household waste), which is currently used for energy production or discharged as waste. The production of Hermetia illucens larvae (L.) (BSFL) was conducted in 15 batches at pilot scale. Furthermore, a feeding strategy experiment was conducted to optimize feedings and decrease handling, followed by a digestibility study for assessing the applicability of BSFL as a feed ingredient. About 190 kg of food waste was used to produce 79 kg of BSFL. The bioconversion of food waste into BSFL was found to be highly efficient, with feed conversion rate (FCR) values ranging between 1.7 and 3.6, when assessed on dry matter. The feeding experiment showed similar BSFL and insect frass production as well as similar FCR, revealing that a decrease in handling can be obtained if two feeding episodes are used. The digestibility of protein and fat was high at 86.2 and 90.4% and revealed that BSFL meal can be successfully used as a protein and fat source in feed for carnivore animals outside the food chain (e.g., pet food).

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RESEARCHES OF ODOUR EMITTED BY HOUSEHOLD WASTE / MAISTO ATLIEKŲ SKLEIDŽIAMŲ KVAPŲ TYRIMAI IR VERTINIMAS

Mokslas - Lietuvos ateitis ◽

10.3846/mla.2015.815 ◽

2015 ◽

Vol 7 (4) ◽

pp. 413-417 ◽

Cited By ~ 1

Author(s):

Eglė Marčiulaitienė ◽

Tadas Lukauskas

Keyword(s):

Food Waste ◽

Hydrogen Sulphide ◽

Household Waste ◽

Animal Origin ◽

Fish Waste ◽

Ammonia Gas ◽

Decomposition Of Organic Matter ◽

Environment Temperature ◽

Unpleasant Smell ◽

Dynamic Olfactometry

The article deals with odour emitted by household waste, the chemical composition of household waste. The experiment was made with food waste (1000 g) placed in 5 litter containers. Food waste was containing products of animal origin (meat, fish, dairy products) and plant origin (vegetables, fruit) waste. Time of the experiment was 14 days 19±3 °C at environment temperature. Odour concentration is determined by dynamic olfactometry method. Studies have shown that the strongest odour of all household waste used in this experiment was emitted by meat and fish waste (76 444 OUE/m3). Meat and fish waste emits the strongest odour as waste contains proteins, their decomposition releases into the environment a strong unpleasant odour, hydrogen sulphide and ammonia. Protein degradation releases into the environment are, characterized by a strong unpleasant smell of hydrogen sulphide and ammonia gas. During the anaerobic decomposition of organic matter a variety of other fragrant compounds: alcohols (e.g., ethanol and methanol), vinegar, formic acid, etc. is found. Straipsnyje nagrinėjami eksperimentiniai tyrimai, susiję su kvapų išsiskyrimu iš biologiškai skaidžių maisto (virtuvės) atliekų. Eksperimentas atliekamas maisto atliekas (po 1000 g) sudėjus į 5 litrų talpas. Maisto atliekas sudaro gyvūninės (mėsa, žuvis, pieno produktai) ir augalinės (daržovės, vaisiai) kilmės atliekos. Eksperimentas vyko 14 parų 19±3 °C aplinkos temperatūroje. Kvapo koncentracija nustatoma dinaminės olfaktometrijos metodu. Tyrimais nustatytos stipriausią kvapą skleidžiančios virtuvės atliekos: mėsos ir žuvies atliekos (76444 OUE/m3). Mėsos ir žuvies atliekos skleidžia stipriausią kvapą, nes šių atliekų sudėtyje yra daug baltymų. Skylant baltymams į aplinką išsiskiria stipriu nemaloniu kvapu pasižyminčios sieros vandenilio ir amoniako dujos. Vykstant anaerobiniam organinių medžiagų skaidymui, taip pat susidaro daug kitų kvapnių junginių: alkoholiai (pvz., etanolis ir metanolis), actas, skruzdžių rūgštis ir kt.

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