Search results for "Food Waste"
showing 10 items of 63 documents
Modeling solid waste decomposition.
2004
The hydrolysis rate coefficients of sorted municipal waste were evaluated from the biochemical methane potential tests using non-linear regression. A distributed mathematical model of anaerobic digestion of rich (food) and lean (non-food) solid wastes with greatly different rates of polymer hydrolysis/acidogenesis was developed to describe the balance between the rates of hydrolysis/acidogenesis and methanogenesis. The model was calibrated using previously published experimental data [Biores. Technol. 52 (1995) 245] obtained upon various initial food waste loadings. Simulations of one- and two-stage digestion systems were carried out. The results showed that initial spatial separation of fo…
Effect of substrate improvement on optimising biogas yield from anaerobic digestion
2014
Masteroppgave i fornybar energi ENE 500 Universitetet i Agder 2014 The anaerobic digestion process involves the decomposition of the organic matter to yield biogas; gas that is mainly composed of methane and carbon dioxide with traces of some other gases. This process is used for different purposes including municipal waste treatment, wastewater treatment, fertilizer production, and farm wastes disposal as well as energy production. It is accomplished in three main stages; hydrolysis, acidogenesis and methanogenesis with each of the stages achieved by specific microorganisms that are active in limited ranges of operational and environmental conditions. These conditions are controlled to ach…
Phenol profiling and nutraceutical potential of Lycium spp. Leaf extracts obtained with ultrasound and microwave assisted techniques
2019
In recent years, agricultural and industrial residues have attracted a lot of interest in the recovery of phytochemicals used in the food, pharmaceutical, and cosmetic industries. In this paper, a study on the recovery of phenol compounds from Lycium spp. leaves is presented. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) have been used with alcoholic and hydroalcoholic solvents. Methanolic UAE was the most successful technique for extracting phenols from Lycium leaves, and we used on leaves from L. barbarum and L. chinense cultivated in Italy. The extracts were then characterized as regards to the antioxidant properties by in vitro assays and the phenol profil…
COVID-19 Drives Consumer Behaviour and Agro-Food Markets towards Healthier and More Sustainable Patterns
2020
This study examines the extant state of research into our understanding of the impact of the coronavirus pandemic in its early stages on food-purchasing behaviour. As such, it includes a summary and categorisation of the findings, extending to consumption preferences worldwide. After the indiscriminate stockpiling of food, which was witnessed in many countries following the implementation of the lockdown, the impact of COVID-19 (COronaVIrus Disease-2019) on consumer habits has inversely varied in function of personal attitudes, individual and household experiences, and characteristics. Specific contexts, and the financial, economic, and logistic nature of these contexts, have also been foun…
Over-ordering and food waste: The use of food delivery apps during a pandemic
2021
There is a paucity of research on the role of food delivery apps (FDAs) in food waste generation. This gap needs to be addressed since FDAs represent a fast-growing segment of the hospitality sector, which is already considered to be a key food waste generator globally. Even more critically, FDAs have become a prominent source of ordering food during the COVID-19 pandemic. In addition, the growing usage of FDAs warrants an improved understanding of the complexities of consumer behavior toward them, particularly during a health crisis. The present study addresses this need by examining the antecedents of FDA users’ food ordering behavior during the pandemic that can lead to food waste. The s…
Banal Sustainability : Renewing the Cultural Norm of Not Wasting Food
2022
Recently food waste has been raised as a major sustainability problem: roughly one third of the food produced globally ends up lost or wasted. This article investigates how people attach meaning to food waste reduction, based on eight individual interviews conducted with people met at a consumer education event in Helsinki in 2017. It is shown how the traditional cultural norm of not wasting food is reproduced in discourse on thrift and frugality and renewed by research-based arguments from circular economy discourse and environmental and sustainability discourse. It is proposed that the interplay of discourses merge into what Lars Kaijser calls banal sustainability: the complicated issue o…
Energy recovery from Municipal Solid Waste in EU: proposals to assess the management performance under a circular economy perspective
2017
In 2015 the European Commission issued a package of documents on Circular Economy concerning an integrated revision of legislative proposals on waste management. The aim was to stimulate a European transition towards a circular economy concept, which is expected to foster competitiveness, sustainable economic growth and new jobs generation. Three indicators are proposed in this paper to contribute to the assessment of the energy recovery management performance from MSW in a scenario of circular economy: a) referring to MSW directly used (RMSW) or indirectly used (SRF) as input of thermochemical plants, an indicator can be the percentage of waste having LHV > 13MJ/kg; b) referring to the MSW…
Recent advances on intelligent packaging as tools to reduce food waste
2018
[EN] Food waste is one of the main issues for international organisms. It is not only an ethical and economic issue but it also depletes the environment of limited natural resources. Among strategies suitable for fighting such challenge, intelligent packaging is an interesting tool to reduce waste derived from households and retailers. A revision of 45 recent advances in the area of optical systems for freshness monitoring is reported herein. The study covers fruits, vegetables, fish products and meat since they are the most representative fields of application. Furthermore, a discussion about the main research challenges and opportunities that will be faced by intelligent packaging in the …
Application of Pulsed Electric Field Treatment for Food Waste Recovery Operations
2016
International audience; Food industry is generating annually huge quantities of by-products and waste, which are generally considered as problem, as their disposal is associated with environmental and health related issues. During the last decade, numerous research groups and industries have been interested in valorizing these by-products by extracting valuable compounds and incorporating them generally in food and/or cosmetic products, which enhances the profitability of the process. Conventional extraction methods (i.e., maceration, thermal extraction) are exten- sively used for such purposes and showed high yields in many cases. However, the need to replace toxic organic solvents, shorte…
Anaerobic on-site treatment of kitchen waste in combination with black water in UASB-septic tanks at low temperatures.
2006
Anaerobic on-site treatment of a mixture of black water and kitchen waste (BWKW) was studied using two-phased upflow anaerobic sludge blanket (UASB) septic tanks at the low temperatures of 20 and 10 degrees C. Black water (BW) was also treated alone as reference. The two-phased UASB-septic tanks removed over 95% of total suspended solids (TSS) and 90% of total chemical oxygen demand (COD(t)) from both BWKW (effluent COD(t) 171-199mg/l) and BW (effluent COD(t) 92-100mg/l). Also, little dissolved COD (COD(dis)) was left in the final effluents (BW 48-70mg/l; BWKW 110-113mg/l). Part of total nitrogen (N(tot)) was removed (BW 18% and BWKW 40%) and especially at 20 degrees C ammonification was ef…