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Optimizing hydrothermal treatment for sustainable valorization and fatty acid recovery from food waste.
Rasaq, Waheed A; Thiruchenthooran, Vaikunthavasan; Telega, Pawel; Bobak, Lukasz; Igwegbe, Chinenye Adaobi; Bialowiec, Andrzej.
Afiliación
  • Rasaq WA; Department of Applied Bioeconomy, Wroclaw University of Environmental and Life Sciences, 37a Chelmonskiego Str., 51-630 Wroclaw, Poland. Electronic address: waheed.rasaq@upwr.edu.pl.
  • Thiruchenthooran V; Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland. Electronic address: thiruchenthooran.vaikunthavasan@upwr.edu.pl.
  • Telega P; Department of Applied Bioeconomy, Wroclaw University of Environmental and Life Sciences, 37a Chelmonskiego Str., 51-630 Wroclaw, Poland. Electronic address: pawel.telega@upwr.edu.pl.
  • Bobak L; Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland. Electronic address: lukasz.bobak@upwr.edu.pl.
  • Igwegbe CA; Department of Applied Bioeconomy, Wroclaw University of Environmental and Life Sciences, 37a Chelmonskiego Str., 51-630 Wroclaw, Poland; Department of Chemical Engineering, Nnamdi Azikiwe University, P.M.B. 5025, Awka 420218, Nigeria. Electronic address: chinenye.igwegbe@upwr.edu.pl.
  • Bialowiec A; Department of Applied Bioeconomy, Wroclaw University of Environmental and Life Sciences, 37a Chelmonskiego Str., 51-630 Wroclaw, Poland. Electronic address: andrzej.bialowiec@upwr.edu.pl.
J Environ Manage ; 357: 120722, 2024 Apr.
Article en En | MEDLINE | ID: mdl-38569260
ABSTRACT
This study employs response surface methodology and a central composite design (CCD) to optimize hydrothermal treatment (HTT) conditions for the valorization of food waste (FW). Lab-scale pressure reactor-based HTT processes are investigated to detect the effects of temperature (220-340 °C) and resident time (90-260 min) on elemental composition and fatty acid recovery in the hydrothermal liquid. Central to the study is the identification of temperature as the primary factor influencing food waste conversion during the HTT process, showcasing its impact on HTT product yields. The liquid fraction, rich in saturated fatty acids (SFA), demonstrates a temperature-dependent trend, with higher temperatures favoring SFA recovery. Specifically, HTT at 340 °C in 180 min exhibits the highest SFA percentages, reaching up to 52.5 wt%. The study establishes HTT as a promising avenue for nutrient recovery, with the liquid fraction yielding approximately 95% at optimized conditions. Furthermore, statistical analysis using response surface methodology predicts the optimal achievable yields for hydrochar and hydrothermal liquid at 6.15% and 93.85%, respectively, obtained at 320 °C for 200 min.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Eliminación de Residuos / Alimento Perdido y Desperdiciado Idioma: En Revista: J Environ Manage Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Eliminación de Residuos / Alimento Perdido y Desperdiciado Idioma: En Revista: J Environ Manage Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido