Food waste from restaurant sector - Characterization for biorefinery approach

被引：56

作者：

Carmona-Cabello, M. ^{[1
]}

Garcia, I. L. ^{[1
]}

Saez-Bastante, J. ^{[1
]}

Pinzi, S. ^{[1
]}

Koutinas, A. A. ^{[2
]}

Dorado, M. P. ^{[1
]}

机构：

[1] Univ Cordoba, Dept Phys Chem & Appl Thermodynam, EPS, Edificio Leonardo da Vinci,Campus Rabanales, Cordoba 14071, Spain

[2] Agr Univ Athens, Dept Food Sci & Human Nutr, Iera Odos 75, Athens 11855, Greece

来源：

BIORESOURCE TECHNOLOGY | 2020年 / 301卷

关键词：

Restaurant and catering waste; Waste classification; Statistical analysis; Valorization; Biorefinery development; MUNICIPAL SOLID-WASTE; ANAEROBIC BIODEGRADABILITY; BIOGAS PRODUCTION; VALORISATION; FERMENTATION; STRATEGY; RECOVERY;

D O I：

10.1016/j.biortech.2020.122779

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

The aim of this study is the analysis of food waste (FW) composition from local catering services to assess potential biorefinery development. Moisture content of different FW samples showed that 27-47% (w/w) was organic material. Main components were lipids (25.7-33.2, w/w), starch (16.2-29.4%, w/w) and proteins (23.5-18.3%, w/w) on a dry basis. A metal profile with Na and Mg as main components, followed by trace elements, i.e. Zn or Fe, was also found in food waste samples. Statistical tests in combination with principal component analysis provides an efficient methodology to establish specific composition variations between FW from different catering services, while relating them to FW typology. The combination of chemical characterization with statistical study constitutes a promising decision-making tool for FW processing and valorization. The innovative methodology presented in this study provides systematic evaluation of FW composition and variability to allow selection of the most appropriate valorization paths.

引用

页数：11

共 40 条

[1] Promoting circular economy in the surroundings of an organic fraction of municipal solid waste anaerobic digestion treatment plant: Biogas production impact and economic factors [J].