EFFECT OF HYDROTHERMAL TREATMENT ON DEGREASING PROPERTY AND PHYSICAL AND CHEMICAL PROPERTIES OF FOOD WASTE

CUI Ruoqi; CHE Xiangqian; LU Zhen; LI Yingnan; WANG Pan; REN Lianhai

doi:10.13205/j.hjgc.202404024

Volume 42 Issue 4

Apr. 2024

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Article Navigation > ENVIRONMENTAL ENGINEERING > 2024 > 42(4): 204-211

CUI Ruoqi, CHE Xiangqian, LU Zhen, LI Yingnan, WANG Pan, REN Lianhai. EFFECT OF HYDROTHERMAL TREATMENT ON DEGREASING PROPERTY AND PHYSICAL AND CHEMICAL PROPERTIES OF FOOD WASTE[J]. ENVIRONMENTAL ENGINEERING , 2024, 42(4): 204-211. doi: 10.13205/j.hjgc.202404024

Citation:

CUI Ruoqi, CHE Xiangqian, LU Zhen, LI Yingnan, WANG Pan, REN Lianhai. EFFECT OF HYDROTHERMAL TREATMENT ON DEGREASING PROPERTY AND PHYSICAL AND CHEMICAL PROPERTIES OF FOOD WASTE[J]. ENVIRONMENTAL ENGINEERING , 2024, 42(4): 204-211. doi: 10.13205/j.hjgc.202404024

Citation:

CUI Ruoqi, CHE Xiangqian, LU Zhen, LI Yingnan, WANG Pan, REN Lianhai. EFFECT OF HYDROTHERMAL TREATMENT ON DEGREASING PROPERTY AND PHYSICAL AND CHEMICAL PROPERTIES OF FOOD WASTE[J]. ENVIRONMENTAL ENGINEERING , 2024, 42(4): 204-211. doi: 10.13205/j.hjgc.202404024

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EFFECT OF HYDROTHERMAL TREATMENT ON DEGREASING PROPERTY AND PHYSICAL AND CHEMICAL PROPERTIES OF FOOD WASTE

doi: 10.13205/j.hjgc.202404024

1. School of Ecology and Environment, Beijing Technology and Business University, State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University,Beijing 100048, China;
2. Lukong Environmental Protection Technology Co., Ltd.,Suzhou 215000, China;
3. Lukong Environmental Protection (Suzhou) Co., Ltd.,Suzhou 215000, China

Received Date: 2023-03-22
Available Online: 2024-06-01

Abstract

Abstract

The mechanism of the effect of hydrothermal treatment conditions on the degreasing properties and physical and chemical properties of food waste was investigated by varying the heating temperature (80, 100, 120, 140 ℃), heating time (50, 70, 90, 110 min) and centrifugal speed (3000, 5000, 7000, 9000 r/min). The results showed that the hydrothermal process was found to improve the oil extraction rate of food waste, which reached a maximum of 95.37% at a heating temperature of 120 ℃, a heating time of 90 minutes and a centrifugal speed of 9000 r/min; meanwhile, the hydrothermal process increased the concentration of SCOD and VFAs by up to 49.01% and 110.27% compared to the blank group, which promoted the hydrolysis of organic matter. In addition, the gas chromatography/mass spectrometry revealed that the hydrothermal process promoted the production of long-chain fatty acids, which increased by 77.18% to 149.14% compared with the blank group, improving the potential of kitchen grease as a biodiesel feedstock; the three-dimensional fluorescence spectroscopy analysis also showed that the transformation trend of dissolved organic matter after hydrothermal treatment was to degrade soluble microbial by-products into stable humic acid-like substances, which was conducive to the subsequent composting of food waste. It indicates that moderate hydrothermal treatment of food waste can effectively improve the oil extraction rate, organic matter hydrolysis capacity and bioavailable efficiency.
- hydrothermal treatment,
- kitchen waste,
- oil extraction rate,
- fatty acid,
- three-dimensional fluorescence

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References(41)

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