Kitchen Garbage Research Articles

A comparative life cycle assessment of kitchen garbage utilization approaches in China

A comparative life cycle assessment of kitchen garbage utilization approaches in China

Enhanced ethanol production from kitchen food waste: Addressing challenges through comprehensive characterization

Enhanced ethanol production from kitchen food waste: Addressing challenges through comprehensive characterization

Combined bioprocess for fermentative hydrogen production from food waste: A review

Bio hydrogen is a cheaper, sustainable and safer source to produce fuel comparable to energy obtained from fossil fuels. There are many experimental methods to produce bio hydrogen using food wastes as substrates that are acted upon by specific bacterial and fungal strains. Some of the methods include batch-dark fermentation, solid-state dark fermentation, dark-anaerobic hydrogen fermentation and integrated light-dark fermentation. Different food wastes are used in these fermentation processes such as kitchen food waste, potatoes peels, sugary waste water, fish, meats, grains, cassava residues, corn pulp and starchy solution etc. These food wastes are rich source of main raw materials that are required for bio hydrogen production such as cellulose, carbohydrates, fats, proteins, lipids, starch, phosphorus, volatile solids, Published experimental and research approaches revealed that the use of mixed dark-photo fermentative bacterial consortium in flat photo bioreactors and fermenters resulted in higher yield. Combined dark-photo fermentation is an advanced and promising strategy for increasing overall yield of bio hydrogen.

Using Household Fruit and Vegetable Waste in Recipes to Reduce Kitchen Food Waste and their Nutritional and Functional Values

The formation of food waste brings numerous issues such as inefficient use of nutrients, social injustice, and economic and ecological losses. The aim of this study is to reduce fruit and vegetable waste, which are among the most common kitchen wastes, with new recipes, and to explore the advantages they provide to human health. The study developed 20 different recipes using parts typically considered waste in the kitchen, like stems, stalks, and peels from 11 fruits and 9 vegetables, and calculated their nutritional values using the BEBIS program (Nutrition Information System). Additionally, the functional properties of the fruit and vegetable waste used in the study were examined in light of scientific literature. Results showed that parts of fruits and vegetables considered as waste might have valuable nutritional properties, such as being a good source of dietary fiber, antioxidants, vitamins, and minerals. Among the recipes created with fruit waste, the chocolate balls with pomegranate peel powder had the highest energy value (4255.3 kcal), the sweet chicken with orange flavor had the highest protein content (122.1 g), and the watermelon dessert had the highest fiber content (25.3 g). Among the recipes made with vegetable waste, the puff pastry with leek leaves had the highest energy value (2740 kcal), and the savory cake with cauliflower and potatoes contained the most protein (222.2 g) and fiber (184.1 g). Using parts like stems, peels, and leaves considered food waste in recipes also imparts functional properties to the recipes. The food waste used in this study possesses properties in the literature such as anti-cancer, antimicrobial, antiviral, anti-inflammatory, prevention of neurological disorders, and anti-obesity, anti-diabetes, and anti-aging effects.

Explorations of Integrated Multi-Energy Strategy under Energy Simulation by DeST 3.0: A Case Study of College Dining Hall

Buildings characterized by high energy consumption necessitate the implementation of efficient multi-energy complementary systems to achieve energy conservation and emission reduction objectives. College dining halls use a lot more electricity than typical residential buildings, despite their relatively small size. The dining hall at the Dongshan Campus of Shanxi University is employed as a representative case study in this research. By utilizing DeST 3.0 software, a comprehensive dynamic load analysis is conducted to estimate the annual energy consumption of the dining hall, with the ultimate goal of an energy-saving system being proposed based on the analysis results. Leveraging DeST 3.0 software, dynamic load characteristics were assessed, revealing an annual energy consumption of 2.39 × 106 kWh for the dining hall. Cooling accounted for 0.91 × 106 kWh, while heating requirements amounted to 0.24 × 106 kWh. These findings illustrate peak power consumption trends, seasonal variations, and potential avenues for energy conservation. To satisfy the heating, cooling, and electricity demands of the dining hall, an integrated energy system incorporating solar and wind energy, as well as utilizing restaurant kitchen garbage as a biomass source, was proposed. This study compares two solar energy utilization systems: photothermal and photovoltaic, with total capacities of 2.375 × 106 kWh and 2.52 × 106 kWh, respectively. The research outcomes underscore that Strategy 2, which integrates a photovoltaic system with wind and biomass energy, emerges as the optimal approach for load management. Ultimately, this investigation demonstrates the feasibility and promise of constructing a hybrid renewable energy system within a college dining hall setting, aligning with sustainability objectives and global trends toward environmentally responsible energy solutions.

Prefeasibility Analysis of Different Anaerobic Digestion Upgrading Pathways Using Organic Kitchen Food Waste as Raw Material

Anaerobic digestion (AD) is a widely applied technology for renewable energy generation using biogas as energy vector. The existing microbial consortium in this technology allows for the use of several types of biomass as substrates. A promising alternative for the production of high-value products (e.g., mixed volatile fatty acids–VFAs, hydrogen) is the use of modified AD. There are several techniques to achieve this objective by modifying the operating conditions of the process. The literature has described the best AD routes for generating renewable energy or high-value products based on specific substrate types and operating conditions. Few studies have reported the integral fraction valorization of the AD process applying the biorefinery concept. This article provides an analysis of the different routes that favor the production of energy carriers and high-value products involving key issues related to operating conditions and substrates. Moreover, AD is addressed through the biorefinery concept. Finally, a case study is presented where renewable energy and mixed VFAs are generated by applying the biorefinery concept in a number of proposed scenarios using organic kitchen food waste (OKFW) as feedstock. The case study involves an experimental and simulation stage. Then, the economic feasibility of the proposed scenarios is evaluated. In conclusion, AD is a promising and economically feasible technology to produce valuable products from several types of waste materials.

Diet and Feeding Behavior of the South Polar Skuas Stercorarius maccormicki in the Haswell Islands, East Antarctica

The diet and feeding behavior of South Polar Skuas (Stercorarius maccormicki) are well studied within the species’ breeding range but are poorly understood on the Haswell Islands. The aim of this study was to determine how South Polar Skuas use available resources during the pre-breeding and breeding periods at the Haswell Archipelago (66°31′ S, 93°01′ E, Davis Sea, Southern Ocean) under conditions of prolonged human activity. I studied pellets, spontaneous regurgitation, and stomach contents of feathered birds to study the diet of skuas and used direct observations of their feeding behavior. South Polar Skuas at the Haswell Islands fed primarily on the Emperor Penguin (Aptenodytes forsteri) colony and on terrestrial resources in the Adélie Penguin (Pygoscelis adeliae) and fulmarine petrel colonies. The dominant prey of skuas were breeding Antarctic penguins. Emperor Penguins and Adélie Penguins make up the bulk of the skuas’ diet in the pre-breeding and breeding periods. Surface feeding at sea was observed in the post-breeding period. In recent decades, kitchen waste supported the skua population. Scavenging (placenta and feces of Weddell seals [Leptonychotes weddellii], frozen eggs, chicks and adults of breeding bird species, kitchen refuse) is the dominant strategy for obtaining food. Adélie Penguin eggs and chicks were the main food items of the South Polar Skuas in the Haswell Archipelago. Skua predation could potentially influence the breeding success of Adélie Penguins and fulmarine petrels, but the extent of the impact is unknown. The impact of the South Polar Skua on Emperor Penguins is negligible because skuas feed mainly on frozen chicks and eggs of the species.

Knowledge regarding Disposal of Kitchen Garbage among Housewives: A Descriptive Design

Background: A descriptive study was conducted to assess the knowledge regarding the disposal of kitchen garbage among housewives in selected community areas, in Kanakapura, Bangalore, Karnataka. A total sample of 100 housewives was selected using the non-probability purposive sampling technique. The objectives of the study were to assess the knowledge regarding the disposal of kitchen garbage among housewives. The final objective was to find out the association between knowledge regarding the disposal of kitchen garbage and selected demographic variables. Materials and Methods: A descriptive design was used to conduct the study. A sample comprising 100 housewives was enrolled using a non-probability purposive sampling technique. The conceptual framework used in the study was based on the Modified Health Belief Model by Becker and Rosenstock (1974). Results: Data analysis was done using descriptive and inferential statistics. The findings of the study revealed that the knowledge score about the disposal of kitchen garbage was 46.89% and the mean knowledge score regarding disposal of kitchen garbage among housewives was 13.13±1.52. A significant association at 0.05 levels was observed between knowledge about educational status. Conclusion: The findings of the study confirmed that the knowledge regarding disposal of kitchen garbage is average among housewives.

Production of Bio-Energy and Organic Fertilizer Using Canteen and Kitchen Waste

The use of renewable energy sources are becoming very necessary due to the limited reserves of fossil fuels and global environmental concerns for the production of electrical power generation and utilization. In remote areas, villages, rular areas it is easy to get more amount of biomass. Hence by the use of these systems consisting of Biomass to generate methane gas and electrical energy in these remote areas canbe more economical and commercial. Kitchen waste (food waste can be collected from different hostels, mess; homes can feed to reactor which works as aerobic and anaerobic digester system to produce biogas energy. In College campuses by utilizing the hostels (mess) food waste and other biomass residues can be utilizedfor better purposes. Biogas production requires anaerobic digestion. This paper will gives an analysis on how Kitchen food waste can be converted into biogas and its utilization for daily utilization. Key Words: Biogas, Kitchen food waste, Environment, Anaerobic digestion.

Supplementation of Kitchen Food Waste on Growth Performance, Carcass Characteristics and Haematology of Weaner Rabbits

Supplementation of Kitchen Food Waste on Growth Performance, Carcass Characteristics and Haematology of Weaner Rabbits

Microwave co-pyrolysis of kitchen food waste and rice straw: Effects of susceptor on thermal, surface, and fuel properties of biochar

In this research, microwave co-pyrolysis of kitchen food waste and rice straw under no susceptor, biochar susceptor, and ZnCl2 susceptor was undertaken to investigate the synergistic effects on biochar properties for energy application. The results showed that co-pyrolysis and the addition of susceptors significantly positively affected the thermochemical, fuel, thermal, and surface properties of biochar. Regardless of the susceptor conditions, blending kitchen food waste with rice straw effectively decreased the biochar yield (up to 2.14% and 6% for biochar and ZnCl2 susceptors, respectively) and abundance of –OH functional groups, but improved the chars’ thermal stability and surface area. Biochar produced at a ratio of 1:1 under ZnCl2 exhibited acceptably low ash content coupled with high higher heating value (20.550 MJ/kg), high energy yield (55.944%), and high fuel ratio (≤5.267) thereby demonstrating excellent fuel properties. These findings highlight the exceptional potential of co-pyrolytic biochar as a sustainable and eco-friendly energy source.

Sustainability Assessment of Food Waste Biorefineries as the Base of the Entrepreneurship in Rural Zones of Colombia

The sustainability of food value chains is affected by the large amounts of waste produced with a high environmental impact. Food waste valorization applying the biorefinery concept has emerged as an alternative to reduce the generation of greenhouse gases and to promote the socio-economic development of value chains at local, regional, and national levels. This paper analyzes the sustainability of food waste biorefineries designed for boosting rural economic development in Colombia. These biorefineries were designed following a strategy based on a portfolio of bioprocesses involving fractions based on the composition of the raw materials. The valorization of six food residues produced in three representative rural areas of Colombia (i.e., Chocó, Caldas, and Sucre) was analyzed. Acai, annatto, sugarcane bagasse, rejected plantain and avocado, and organic kitchen food waste (OKFW) were selected as food wastes for upgrading. The biorefinery design strategy comprised five steps for filtering the most promising bioprocesses to be implemented. The OKFW was analyzed in detail, applying the design strategy to provide a step-by-step guide involving a portfolio of bioproducts, the technological maturity index, and the socio-economic context. This strategy implementation for OKFW valorization resulted in a scenario where biorefineries with levulinic acid production were the most feasible and sustainable, with high techno-economic performances and low environmental impacts. For the valorization of the other food residues, the processes with the greatest feasibility of being implemented in rural areas were bioactive compounds, oil, flour, and biogas production.

Techno-economic assessment of co-pyrolyzed kitchen waste and rice straw for co-generation of heat and power

Increasing concerns relating to depletion of fossil fuels and global warming coupled with significant growth in waste-to-energy markets have propelled the need for ingenious and flexible technologies that can effectively transform waste biomass into fuels and power at high efficiency. In this study, a comprehensive techno-economic investigation was undertaken to investigate the economic potential of utilizing co-pyrolyzed kitchen food waste and rice straw in a waste to heat and power facility based on microwave pyrolysis and a combined heat and power system. The study involved microwave pyrolysis experiments to investigate the effects of blending proportions of kitchen food waste and rice straw on the evolution of synthetic gas components based on gas chromatography analysis. The optimal blending proportion was then used to run the Aspen Plus heat and power plant simulation. Boiler efficiency, steam cycle thermal efficiency, electrical efficiency, and overall system efficiency were 96.30 %, 36.46 %, 41.61 %, and 35.11 %, respectively. The model had an estimated annual power production of 744,576 kWh/year, hot water production capacity of 1,727,649 L/year, and annual biochar production of 162,045 kg/year. A positive net present value was observed for the project after the second year, coupled with an internal rate of return of 0.62 and a profitability index of 3.85 over ten years. The heat generated can meet rapidly increasing urban heating needs and the power will contribute to grid stabilization. Sensitivity analysis revealed that the greatest potential performance improvements can be achieved by increasing biochar selling price and reducing total investment costs and total annual operating costs. Overall, the study shows scaled-up microwave-based heat and power technology to be a profitable and effective waste management and renewable energy solution.

Design Synthesis of ZnO Tube Bundles Rich in Oxygen Vacancies Assembled by Nanorods/Quasi-Nanospheres for Enhanced Sensing to NO/NO2

How to in situ construct homo-nanostructures assembled from diverse nanobuilding blocks and achieve high sensing of NO/NO2 gases is still challenging. To this end, two biomorphic ZnO materials cross-linked by nanorods and quasi-nanospheres were obtained through facile zinc nitrate solution infiltration and calcination using kitchen garbage of a discarded loofah sponge as the biotemplate. Among the tube bundles obtained by calcination at 600 °C, ZnO-6 possesses good crystallinity, small-sized mesopore distribution, and large specific surface area, as well as abundant oxygen vacancies. The synergy of the aforementioned microstructural features can improve electron transport efficiency, promote fast gas diffusion, increase the content of adsorbed oxygen species, and expose more surface active sites, thereby efficiently improving its sensing properties toward nitrogen oxides. At 92 °C, the ZnO-6 sensor simultaneously achieves large response values from 100 to 10 ppm of NO and 342 to 10 ppm of NO2, and their recovery times are reduced to 12 and 15 s, respectively. These indicators have apparent superiority over most reported corresponding metal oxide-based sensors. In addition, the sensor can apply the detection of trace NOx in real environments.

Different ratios of raw material triggered composting maturity associated with bacterial community co-occurrence patterns

Exploring the ecological function of potential core bacteria for high-efficiency composting can provide a fundamental understanding of the role of composting bacterial communities. Mushroom residue and kitchen garbage at different ratios (N1: 1/1, N2: 1/2) of dry weight were tested to investigate the key ecological role of the core bacteria responsible for producing mature compost. N1 had a peak temperature of 75.0 °C which was higher than N2 (68.3 °C). Other key composting parameters (carbon to nitrogen ratio (C/N) and germination index (GI)) also indicated that N1 achieved higher compost maturity. Rice seedlings experiments also further validated this conclusion. Putative key bacterial taxa (Thermobifida, Luteimonasd, Bacillus, etc.) were positively associated with the GI, indicating a substantial contribution to composting maturity. Co-occurrence network analysis revealed the ecological function of potentially beneficial core bacteria promoted cooperation among the bacterial community. The putative core bacteria in N1 may affect composting efficiency. Our findings reveal the mechanism of potential core bacteria throughout the compost maturity phases.

Yam (Dioscorea rotundata) tuber waste as feed for poultry production: An alternative kitchen garbage waste management

High cost of feedstuff especially maize and its major contribution of energy source between man and livestock. The study assessed the effect of yam tuber waste meal on broiler bird performance and as an alternative kitchen garbage waste. Specific objectives determined the growth performances, carcass parameters and cost benefits. The experiment lasted for 8 weeks and was conducted at the Poultry Unit of the Teaching and Research Farm, Michael Okpara University of Agriculture Umudike, Abia State, Nigeria. A total of 220day old broiler chicks (mixed sexes) of Agric-tech were selected for the study. The diets consist of Diet 1 = 44% maize and 0% yam tuber waste meal, Diet 2 = 32% maize and 12% yam tuber waste meal, Diet 3 = 22% maize and 22% yam tuber waste meal and Diet 4 = 12% maize and 32% yam tuber waste meal, where palm kernel cake, wheat offal, soybean meal, local fish meal, limestone, vitamin premix, lysine, methionine and salt were used to balance the diets. The feed intake was measured daily, while the weight gain, feed efficiency, efficiency of feed utilization, cost benefits and feed conversion ratio were calculated at the end of the study. The result of the weight gain, the efficiency of feed utilization, feed conversion ratio and average daily weight gain had the same significance level (p0.05) on Diets 3 and 4, respectively, higher than those fed to the other Diets. While the total feed intake and cost benefits analysis showed significance (p0.05) among each other, the average daily feed intake and feed efficiency were not significant (p0.05) among treatments. The dress percentage, dress weight and liveweight were significant (p0.05) across the treatments. Conclusively, using yam tuber waste meal in replacement for maize in broiler diets revealed no adverse effect; and could serve as an alternative for kitchen garbage waste. The study, therefore, recommends that; yam tuber waste meal be included at 22 – 32% in broiler diets without deleterious effects in all parameters studied.

Food waste valorization applying the biorefinery concept in the Colombian context: Pre-feasibility analysis of the organic kitchen food waste processing

Food waste has been profiled as a potential source of added-value products and energy vectors. Nevertheless, the non-standard composition of food waste has been a bottleneck in proposing different biorefinery configurations. This paper aims to analyze organic kitchen food waste (OKFW) as a source of valuable products by applying the biorefinery concept. A compositional model was proposed considering seven food groups and the consumption trends in Colombia. Biogas and fermentable sugars were produced experimentally. Sugars were considered as feedstock for simulating two scenarios for producing bioethanol and polylactic acid. Finally, a techno-economic assessment was done. As a result, the liquid hot water treatment increases the crystallinity index by 30%, obtaining a fermentable sugar yield of 0.37 kg/kg of dry OKFW. The exhausted solid after saccharification produced 0.42 m3 of biogas/kg of exhausted OKFW. Ethanol and polylactic acid yields were 0.14 kg/kg of dry OKFW and 0.12 kg/kg of dry OKFW. Biogas use in cogeneration units can provide 13.49% and 4.29% of the total plant energy demand. Sugars concentration and downstream processing were the highest energy-demanding sections in the proposed scenarios. In conclusion, OKFW is a promising feedstock to produce added-value products in Colombia. However, biorefineries should be optimized to be robust regardless of the OKFW composition but considering the most representative fractions.

Design strategy of food residues biorefineries based on multifeedstocks analysis for increasing sustainability of value chains

Food residues (FR) have caused economic, environmental, and social issues. Few studies have integrated the biorefinery and value chain concepts for increasing FR valorization opportunities in a real context. This paper proposes a FR biorefineries design strategy involving limiting factors of the Food Value Chain (FVC). The strategy integrates key points such as links and actors, generation cycles, FR composition, and residues integration. Two case studies were analyzed by applying the proposed design strategy. The first case study valorizes rejected avocado and plantain generated in the producers link. The second case valorizes organic kitchen food waste (OKFW) into added-value products. The proposed design strategy introduces value chain analysis as a tool for designing feasible and reliable biorefineries. A possible integration mass ratio of 22:13:65 was identified considering rejected avocado, rejected plantain, and plantain pseudostem, respectively. The most promising alternative to upgrading the FR generated in the producers link is related to avocado oil and biogas production. The best results obtained for upgrading OKFW is to produce levulinic acid since low capital and operational expenditures are required compared with other bulk products. When involving context variables and a complete value chain analysis the opportunities to enhance sustainability and close open loops are increased.

CONVERSION OF KITCHEN FOOD WASTE TO HALAL ORGANIC FERTILIZERS

Food produced for human consumption can be wasted up to one-third of the time, causing economic, social, and environmental harm. The value of kitchen food waste is being increasingly recognised, and Brunei Darussalam ranks among the highest in the region, with a solid waste output of 1.4 kg per capita per day. However, just 11.3% of food waste is estimated to have been recycled, with the remainder ending up in landfills. In this context, the purpose of this paper is to provide recommendations for the most environmentally friendly means of disposing of kitchen food waste, with composting providing natural, halal, eco-friendly fertiliser. Thus, a two-month experiment was conducted to produce compost-based fertilizer from kitchen food waste. The nutritional value of the plant was then ascertained by fertilizing one plant of bird’s eye chillies (Capsicum frutescens L) with compost-based fertilizer (CBF) and another plant with clay-based soil (CBS). The results of this study showed that almost all the macronutrients in CBF plants are in the accepted range and show good compost fertilisation. Thus, it demonstrates how composting food waste from households can aid in the management of waste reduction for sustainable and a healthy environment, and nutrient recycling in agriculture.

Усть-Ёдарма II – опорное многослойное геоархеологическое местонахождение в Северном Приангарье (по результатам работ 2009–2012 гг.)

The article presents the results of studying the material culture of the ancient population of the Northern Angara region from the multilayered geoarchaeological site of Ust-Yodarma 2. The site was located on the right cape of the Yodarma River at its confluence with the Angara River. Excavations were carried out in 2009–2012. As a result, 12 cultural levels were identified on the site in the chronological range from the beginning of the Upper Paleolithic to the ethnographic modernity (17th–20th centuries). The work was carried out on 4 excavations (more than 5 thousand square meters). A correlation was made between cultural levels from different excavations. Holocene deposits are most fully and clearly represented in excavation 1 in area A. Level 0 contains artifacts from the time of the development of the region by Russian pioneers in the 17th and 18th centuries to the modern stage of the existence of the Village Yodarma. Cultural levels 1–4 date from the Middle Ages, the Early Bronze Age, and the Final Neolithic. Levels 5– 8 contain only Neolithic artifacts, while materials from levels 9 and 10 are associated with the Mesolithic. In excavation 1 in area B, an Upper Paleolithic horizon was recorded. Neolithic and Mesolithic levels, as well as Bronze Age burials, have been radiocarbon dated. The total collection of artifacts includes more than 70 thousand finds. A technical and morphological analysis of ceramics, stone and bone tools was carried out. The collection of stone products is represented by products of primary knapping, facial processing, and finished tools (more than 40 thousand finds). Pottery was found in the form of separate fragments and vessels with different decoration techniques. The remains of at least 350 ceramic vessels (more than 14 thousand fragments) have been found. Artifacts made of bone and horn are represented by blanks, finished tools and their fragments, and a sculpture in the form of a moose head. Fire pits of different shapes and designs were recorded. A large number of fauna bones (hunting remains and kitchen refuse) were found. The analysis of artifacts in combination with stratigraphy and radiocarbon data makes it possible to identify the UstYodarma 2 site as a reference object for studying ancient cultures of the Late Pleistocene and Holocene of BaikalYenisei Siberia.