Effects of lipid on water removing efficiency of bio-drying of food waste

ZHANG Kui; LIU Xujie; TANG Kaiyan; DENG Jie; WANG Haihou; TAO Yueyue; SHI Xiong; WEI Yuquan; LI Ji

doi:10.13205/j.hjgc.202505018

Volume 43 Issue 5

May 2025

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ZHANG Kui, LIU Xujie, TANG Kaiyan, DENG Jie, WANG Haihou, TAO Yueyue, SHI Xiong, WEI Yuquan, LI Ji. Effects of lipid on water removing efficiency of bio-drying of food waste[J]. ENVIRONMENTAL ENGINEERING , 2025, 43(5): 160-169. doi: 10.13205/j.hjgc.202505018

Citation:

ZHANG Kui, LIU Xujie, TANG Kaiyan, DENG Jie, WANG Haihou, TAO Yueyue, SHI Xiong, WEI Yuquan, LI Ji. Effects of lipid on water removing efficiency of bio-drying of food waste[J]. ENVIRONMENTAL ENGINEERING , 2025, 43(5): 160-169. doi: 10.13205/j.hjgc.202505018

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Effects of lipid on water removing efficiency of bio-drying of food waste

doi: 10.13205/j.hjgc.202505018

ZHANG Kui^1,2,
LIU Xujie^1,2,
TANG Kaiyan^1,2,
DENG Jie^2,3,
WANG Haihou⁴,
TAO Yueyue⁴,
SHI Xiong⁵,
WEI Yuquan^1,2,
LI Ji^{1,2
,
,}

1. College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China;
2. Organic Recycling Research Institute(Suzhou), China Agricultural University, Suzhou 215100, China;
3. College of Resources and Environmental Sciences, Yunnan Agricultural University, Kunming 650201, China;
4. Jiangsu Taihu Regional Institute of Agricultural Sciences, Suzhou Academy of Agricultural Sciences, Suzhou 215155, China;
5. Yangtze River Ecological Protection Group Company of Limited Liability, Wuhan 430000, China

Received Date: 2024-06-19
Accepted Date: 2024-08-01
Rev Recd Date: 2024-07-18

Available Online: 2025-09-11

Abstract

Abstract

Bio-drying is an effective way for the rapid dehydration of food waste， but the effect of lipid degradation on the bio-drying of food waste is still unclear. Therefore， this study utilized synthetic food waste to exogenously regulate the type and content of lipid within food waste， aiming to explore the effects and mechanisms of different types and contents of lipid degradation on the dehydration efficiency of food waste during bio-drying processes. The results indicated that during the 15-day bio-drying process， from the perspective of lipid types， piles with added lard generated more heat but increased the obstruction to water mobility and inhibited extracellular enzyme activity by 22%. Piles with added soybean oil exhibited a looser physical structure， which was more conducive to water removal. Throughout the reaction， multilayer water continuously transformed into stagnant water， and starch-like substances provided the main source of bio-heat （accouting for 44.2% to 49.7%）， which was primarily used for heating water and evaporating water （43.6% to 55.5%）. From the perspective of lipid adding amount， as the lipid dosage increased， the pile's temperature rose higher， and a 6% fat addition achieved the highest dehydration efficiency of 68%. Correlation analysis revealed that the effect of lard degradation was more significant than that of soybean oil degradation and miltilayer water， indicating that it posed a stronger obstacle to water flow. At high fat contents （9% and 12%）， there was a significant negative correlation between fat and amylase activity， as well as a significant positive correlation with entrapped water， indicating that fats inhibit microbial activity and the loss of free water. In this paper， the influence of lipd on bio-drying efficiency of food waste was analyzed， which could provide theoretical support for pretreatment of food waste to regulate the de-oiling level.
- kitchen waste,
- bio-drying,
- lipid,
- water composition,
- water removal efficiency

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References(33)

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