Chemical composition and methane potential of commercial food wastes
Copyright © 2016 Elsevier Ltd. All rights reserved.
| Veröffentlicht in: | Waste management (New York, N.Y.). - 1999. - 56(2016) vom: 14. Okt., Seite 477-90 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2016
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| Zugriff auf das übergeordnete Werk: | Waste management (New York, N.Y.) |
| Schlagworte: | Journal Article Anaerobic digestion Biochemical methane potential Food waste Air Pollutants Solid Waste Methane OP0UW79H66 |
| Zusammenfassung: | Copyright © 2016 Elsevier Ltd. All rights reserved. There is increasing interest in anaerobic digestion in the U.S. However, there is little information on the characterization of commercial food waste sources as well as the effect of waste particle size on methane yield. The objective of this research was to characterize four commercial food waste sources: (1) university dining hall waste, (2) waste resulting from prepared foods and leftover produce at a grocery store, (3) food waste from a hotel and convention center, and (4) food preparation waste from a restaurant. Each sample was tested in triplicate 8L batch anaerobic digesters after shredding and after shredding plus grinding. Average methane yields for the university dining, grocery store, hotel, and restaurant wastes were 363, 427, 492, and 403mL/dry g, respectively. Starch exhibited the most complete consumption and particle size did not significantly affect methane yields for any of the tested substrates. Lipids represented 59-70% of the methane potential of the fresh substrates |
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| Beschreibung: | Date Completed 14.04.2017 Date Revised 14.04.2017 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1879-2456 |
| DOI: | 10.1016/j.wasman.2016.07.024 |