Investigation of the aerobic biochemical treatment of food waste: A case study in Zhejiang and Jiangsu provinces in China

Innovating Household Food Waste Management: A User-Centric Approach with AHP-TRIZ Integration

Food waste management remains a paramount issue in the field of social innovation. While government-led public recycling measures are important, the untapped role of residents in food waste management at the household level also demands attention. This study aims to propose the design of a smart system that leverages sensors, mobile terminals, and cloud data services to facilitate food waste reduction. Unlike conventional solutions that rely on mechanical and biological technologies, the proposed system adopts a user-centric approach. By integrating the analytical hierarchy process and the theory of inventive problem solving, this study delves into users' actual needs and explores intelligent solutions that are alternatives to traditional approaches to address conflicts in the problem solving phase. The study identifies five main criteria for user demands and highlights user-preferred subcriteria. It determines two physical conflicts and two technical conflicts and explores corresponding information and communications technology (ICT)-related solutions. The tangible outcomes encompass a semi-automated recycling product, a mobile application, and a data centre, which are all designed to help residents navigate the challenges regarding food waste resource utilisation. This study provides an approach that considers users' genuine demands, empowering them to actively engage in and become practitioners of household food waste reduction. The findings serve as valuable references for similar smart home management systems, providing insights to guide future developments.

Production of activated carbon from food wastes (chicken bones and rice waste) by microwave assisted ZnCl2 activation: an optimized process for crystal violet dye removal

A major worldwide challenge that presents significant economic, environmental, and social concerns is the rising generation of food waste. The current work used chicken bones (CB) and rice (R) food waste as alternate precursors for the production of activated carbon (CBRAC) by microwave radiation-assisted ZnCl2 activation. The adsorption characteristics of CBRAC were investigated in depth by removing an organic dye (crystal violet, CV) from an aquatic environment. To establish ideal conditions from the significant adsorption factors (A: CBRAC dosage (0.02-0.12 g/100 mL); B: pH (4-10); and C: duration (30-420), a numerical desirability function of Box-Behnken design (BBD) was utilized. The highest CV decolorization by CBRAC was reported to be 90.06% when the following conditions were met: dose = 0.118 g/100 mL, pH = 9.0, and time = 408 min. Adsorption kinetics revealed that the pseudo-first order (PFO) model best matches the data, whereas the Langmuir model was characterized by equilibrium adsorption, where the adsorption capacity of CBRAC for CV dye was calculated to be 57.9 mg/g. CV adsorption is accomplished by several processes, including electrostatic forces, pore diffusion, π-π stacking, and H-bonding. This study demonstrates the use of CB and R as biomass precursors for the efficient creation of CBRAC and their use in wastewater treatment, resulting in a greener environment.

Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility

BACKGROUND

Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive to reincorporate food waste still useful and safe into the production chain of food for human consumption. This work aims to contribute to the study of the feasibility of recycling stale bread waste flour (BWF) into fresh oven-baked white bread, by replacing 0, 20, 40, 60, 80, and 100 g/100 g of the wheat flour with BWF.

RESULTS

Storage and loss moduli increased as the BWF content increased. The baked loaf exhibited decreased lightness and yellowness but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. Fourier-transform infrared analysis showed that the BWF addition induced important changes in the water, protein, and starch molecular organization. Therefore, starch digestibility showed reductions in both rapidly and slowly digestible starch fractions. Principal component analysis revealed that replacements of up 20 g/100 g can produce white bread with textural, colour, and starch digestibility characteristics like that of the control bread.

CONCLUSION

The fresh oven-baked white bread variation produced by replacing 20 g/100 g of the wheat flour with BWF exhibited comparable colour, volume, texture, and starch digestibility features as a control bread did made with 0 g/100 BWF. Higher replacement percentages of wheat flour by stale BWF produced unsuitable drawbacks in the white bread characteristics, but those might be deemed as convenient in other types of bakery products. © 2023 Society of Chemical Industry.

Influence of Pretreatment System on Inorganic Suspended Solids for Influent in Wastewater Treatment Plant

In order to investigate the cause of accumulation of the inorganic suspended solid (ISS) in biochemical tank for wastewater treatment plant (WWTP) in recent years, the influent quality of one WWTP in Chongqing was monitored in one year, and the removal efficiency of ISS during the pretreatment process was studied. Results showed that the low removal efficiency of ISS (<7%) was ascribed to the weak removal efficiency of sand in the grit chamber. The primary sedimentation tank showed a good removal efficiency of ISS up to 69% and also had a good removal efficiency of COD up to 70%. The annual variation rule of MLVSS/MLSS for mixed liquor varied in contrast to the influent quality, ranging from 0.24 to 0.57, much lower than the normal value of 0.7. In order to maintain the normal function of activated sludge, it is necessary to retain the primary sedimentation tank to remove ISS.

Community scale in-situ rapid biological reduction and resource recovery of food waste

In this study, a community-scale in-situ rapid biological reduction (IRBR) system was applied to achieve the rapid disposal and resource recovery of food waste (FW). A total of 5263 kg FW was processed in the 35 days of stably operation, during which 84.37% total mass reduction and 43.30% volatile solid removal were achieved, and the odor had been effectively controlled. Microbial sequencing results showed that aerobic and facultative thermophilic bacteria were major bacterial community, and vigorous metabolism of both carbohydrate and amino acid were maintained during the IRBR process. The final products have the potential to be recycled as organic fertilizers or bio-solid fuel to realize resource recovery. The results of economic analysis showed that the IRBR system had lower FW disposal costs due to the high automation. These results suggested that the IRBR system was an environmentally friendly, economical and practical method for the FW rapid treatment.