Optimizing decomposition of food wastes using response surface methodology

Abstract

The present study aimed to optimize the decomposition of food wastes based two independent factors on effective microorganisms (EM) dose (0–50 mL) and temperature (40–50 °C) using Response Surface Methodology (RSM). The dependent variable included total nitrogen (TN) and total phosphorus (TP) increment. The results revealed that EM dose improved the TN increment while temperature was more significant on the TP increment. The interaction between EM dose and temperature has improved the decomposition process. The maximum increment of TN was recorded with 25 mL of EM solution and at 45 °C where 23.3% of TN was reduced. In contrast, the highest increment of TP was 84.3% recorded with 50 mL of EM solution and at 40 °C. These findings indicated that the decomposition process was effective in increment of TP in the food wastes.