A review of food waste characterization and treatment in anaerobic digestion

Abstract

Anaerobic digestion is one of the main biological techniques to convert organic waste to energy. The resulting biogas can be harvested as renewable energy and as a nutrient rich compound that can be converted to soil conditioner. Food waste varies seasonally and geographically. It is resulting in a multiple potential for biogas between different studies. This article studies the anaerobic digestion of food waste in two sections, which are food waste characteristics and mono digestion of food waste. The purpose of this review is to connect the features of food waste to the biogas potential and to propose improved method to increase biogas production. It was concluded that, in terms of physical and biochemical properties, the variation in food waste characteristics would affect the efficiency of the process, including nutrient balance, mechanical treatment, thermal treatment and two-stage configuration. Thermal treatment can increase biogas production but unnecessary treatment can decrease the biodegradability of food waste.

Insights into the management of food waste in developing countries: with special reference to India

“…The use of solids abundant in organic matter is based on their solubilization and consequent microbiological biodegradation. Total solids content estimated was about 20% in household waste (Izhar et al 2021 ) and less than 10% estimated in garbage collection companies (Kawai et al 2014 ) and institute dinner hall (Wu et al 2016 ). The wet bulk density increases significantly from June to August, as compared to May of the FW (Adhikari et al 2008 ).…”

“…Food waste has a low C/N ratio and pH, compared to fruit-vegetable waste due to its high lignocellulose content (Izhar et al 2021 ). A balanced C/N ratio showed pellets produced from wheat bran, chopped hay, and leftover cattle feed and neutral pH values indicated for pellets of wheat straw, wheat residue, chopped hay, and cardboard.…”

Making a Decision Using Analytical Hierarchy Process (Ahp) in Selecting Suitable Food Waste Management Method: A Conceptual Framework

“…Food waste is known as organic waste as it has properties that can biodegrade easily. It has the characteristics of being readily degradable, high moisture content, high solubility and low pH value, this reflects that it has a higher energy content per dry mass (Izhar et al, 2021). As it degrades, it produces methane gas and carbon dioxide, which is one of the greenhouse gases.…”

Insights into the management of food waste in developing countries: with special reference to India

“…Food waste has a low C/N ratio and pH, compared to fruit-vegetable waste due to its high lignocellulose content (Izhar et al 2021). A balanced C/N ratio showed pellets produced from wheat bran, chopped hay, and leftover cattle feed and also neutral pH values indicated for pellets of wheat straw, wheat residue, chopped hay, and cardboard.…”

“…2017). Waste can be originated from food preparation or as fruitvegetable waste, agriculture waste, pulses, and cereals are characterized as readily degradable, and this rapid biodegradability of volatile solids in the different types of food waste results in the acidi cation and volatile fatty acids accumulation(Izhar et al 2021).…”