食物垃圾
废物管理
环境科学
表征(材料科学)
环境工程
工程类
材料科学
纳米技术
作者
Abdulmoseen Segun Giwa,Huiying Cai,Abdul Ghaffar Memon,Bamidele Segun,Gilbert U. Adie,Emmanuel Alepu Odey,Baozhen Wang,Alam MD Shahin,Xinyi Xiong,Ndungutse Jean Maurice
出处
期刊:Environmental Engineering and Management Journal
[OAIMDD - EcoZone Publishing House]
日期:2022-01-01
卷期号:21 (1): 137-144
被引量:2
标识
DOI:10.30638/eemj.2022.013
摘要
Effective kitchen-waste management has become a challenging task because of the unabated population growth, rapid urbanization, and inherent limitations of traditional recycling technologies.The downstream application of food-waste disposer devices is a necessity, but their potential environmental impacts are of concern.This study characterized Chinese kitchen-waste fractions that were separated from the source and evaluated their physicochemical properties at the pollutant-distribution level.The samples of kitchen waste collected from households primarily comprised degradable vegetable waste, fruit, fish, bone, and meat.They had a chemical oxygen demand-total nitrogen-total phosphorus ratio of 376.2:47:1 and a high carbon-nitrogen ratio.Their biochemical oxygen demand-chemical oxygen demand ratio of ~0.5 indicated that an appropriate portion of organic matter was prone to biodegradation.An average wet weight of 160 g/(person/day) of kitchen wastes with >75% moisture content was generated.The household water consumption via food-waste disposer reached 1215 mL/(capita/day), with a crushing time between 1 and 3.5 min for 1800 g of kitchen wastes.Overall, this study revealed the potential of integrating food-waste disposers as alternative solutions to traditional kitchen-waste-disposal techniques without adverse environmental impacts.
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