Abstract
Using laboratory experiments, the authors investigated the impact of dry-heat and moist-heat treatment processes on hazardous trace elements (As, Hg, Cd, Cr, and Pb) in food waste and explored their distribution patterns for three waste components: oil, aqueous, and solid components. The results indicated that an insignificant reduction of hazardous trace elements in heat-treated waste—0.61–14.29% after moist-heat treatment and 4.53–12.25% after dry-heat treatment—and a significant reduction in hazardous trace elements (except for Hg without external addition) after centrifugal dehydration (P < 0.5). Moreover, after heat treatment, over 90% of the hazardous trace elements in the waste were detected in the aqueous and solid components, whereas only a trace amount of hazardous trace elements was detected in the oil component (<0.01%). In addition, results indicated that heat treatment process did not significantly reduce the concentration of hazardous trace elements in food waste, but the separation process for solid and aqueous components, such as centrifugal dehydration, could reduce the risk considerably. Finally, combined with the separation technology for solid and liquid components, dry-heat treatment is superior to moist-heat treatment on the removal of external water-soluble ionic hazardous trace elements.Implications: An insignificant reduction of hazardous trace elements in heat-treated waste showed that heat treatment does not reduce trace elements contamination in food waste considerably, whereas the separation process for solid and aqueous components, such as centrifugal dehydration, could reduce the risk significantly. Moreover, combined with the separation technology for solid and liquid components, dry-heat treatment is superior to moist-heat treatment for the removal of external water-soluble ionic hazardous trace elements, by exploring distribution patterns of trace elements in three waste components: oil, aqueous, and solid components.
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