Mechanism insights into hydrothermal dewatering of food waste digestate for products valorization

Abstract

Poor dewaterability is a bottleneck of the disposal of digestate from food waste (DFW). However, the dewatering mechanism remains unclear due to the complex composition of DFW. Understanding the dewatering mechanism, as well as the transformation of organic/inorganic matters is essential for the DFW management and valorization. In this study, the distribution, transformation, and complex interplay of organic and inorganic matters at different Hydrothermal treatment (HTT) temperatures were comprehensively analyzed to explore the hydrothermal dewatering mechanism of DFW. When HTT was conducted in the temperature range of 120–180 °C, the interstitial water was released as surface or free water because of membrane breaking and size reduction of the solid substrate. Releasing divalent cations increased the Zeta potential of the bulk solution. The weaker electrostatic repulsion between suspended particles made them easier to settle as the centrifugation cake. When the temperature of HTT was above 180 °C, polymerization and aromatization reactions took place gradually for organic matters, and the bound water was further removed. The generated humic substances were more hydrophobic than the raw material. In addition, the humic substance could combine with cationic metals, which decreased the zeta potential of the bulk solution but promoted the aggregation of nanoparticles and enhance the dewaterability of DFW.