Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste
Copyright © 2014 Elsevier Ltd. All rights reserved.
| Publié dans: | Waste management (New York, N.Y.). - 1999. - 35(2015) vom: 19. Jan., Seite 187-90 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2015
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| Accès à la collection: | Waste management (New York, N.Y.) |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't Ammonia Food waste Odour Sodium bicarbonate Volatile acid Fatty Acids, Volatile Waste Products 7664-41-7 plus... |
| Résumé: | Copyright © 2014 Elsevier Ltd. All rights reserved. Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue |
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| Description: | Date Completed 31.08.2015 Date Revised 25.11.2016 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1879-2456 |
| DOI: | 10.1016/j.wasman.2014.09.017 |