Integrating Life Cycle Assessment and Machine Learning to Enhance Black Soldier Fly Larvae-Based Composting of Kitchen Waste

Abstract

Around 40% to 60% of municipal solid waste originates from kitchens, offering a valuable resource for compost production. Traditional composting methods such as windrow, vermi-, and bin composting are space-intensive and time-consuming. Black soldier fly larvae (BSFL) present a promising alternative, requiring less space and offering ease of handling. This research encompasses experimental data collection, life cycle assessment, and machine learning, and employs the Levenberg–Marquardt algorithm in an Artificial Neural Network, to optimize kitchen waste treatment using BSFL. Factors such as time, larval population, aeration frequency, waste composition, and container surface area were considered. Results showed that BSFL achieved significant waste reduction, ranging from 70% to 93% by weight and 65% to 85% by volume under optimal conditions. Key findings included a 15-day treatment duration, four times per day aeration frequency, 600 larvae per kilogram of waste, layering during feeding, and kitchen waste as the preferred feed. The larvae exhibited a weight gain of 2.2% to 6.5% during composting. Comparing the quality of BSFL compost to that obtained with conventional methods revealed its superiority in terms of waste reduction (50% to 73% more) and compost quality. Life cycle assessment confirmed the sustainability advantages of BSFL. Machine learning achieved high accuracy of prediction reaching 99.5%.

Influence of Thermal and Chemical Treatment on Biosorbent from Rice Husk and Its Application in Removal of Resorcinol from Industrial Wastewater

“…It is evident from the above discussion that each isotherm model was followed by the type of rice husk that had a greater value of R 2 . The Langmuir isotherm is best followed by thermally treated rice husk, the Freundlich isotherm is best followed by chemically treated rice husk, and the Temkin is best followed by both raw and chemically treated rice husk [3,53]. We can also draw conclusions from the sorption capacity from the above plots.…”

“…Phenolic compounds are classified on the basis of the number of phenol units in the molecule, e.g., simple phenol, polyphenol, etc. These compounds are produced by plants and microorganisms with variations between species and are synthesized in industries [1][2][3]. Phenolic compounds possess a diverse range of physiological properties, including anti-allergenic, anti-atherogenic, anti-inflammatory, anti-microbial, antioxidant, anti-thrombotic, cardio-protective, and vasodilatory effects [1][2][3].…”

“…These compounds are produced by plants and microorganisms with variations between species and are synthesized in industries [1][2][3]. Phenolic compounds possess a diverse range of physiological properties, including anti-allergenic, anti-atherogenic, anti-inflammatory, anti-microbial, antioxidant, anti-thrombotic, cardio-protective, and vasodilatory effects [1][2][3]. These compounds, found in fruits and vegetables, contribute to the antioxidant potential of foods and serve as natural sources of antioxidants [4].…”