Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis

Cleaner Materials Pub Date : 2024-09-01 DOI:10.1016/j.clema.2024.100269

Payam Torabi , Nasser Hamdami , Nafiseh Soltanizadeh , Omidvar Farhadian , Alain Le-Bail

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Abstract

Annually, a substantial volume of food waste is being released into the environment. Restaurant food waste (RFW) valorization using microwave-assisted hydrolysis (MAH) is a sustainable approach to produce fermentable sugars. However, RFW is composed of different foodstuffs with different physicochemical, nutritional, and degradation rates. This study explored the typological, chemical, and elemental analysis of RFW. Results revealed that the four main types of RFW were vegetable (33.2 %), meat (19.3 %), rice (15.2 %), and bread waste (11.0 %). The key parameters impacting the MAH of typologically sorted RFW were identified using the Plackett–Burman design (PBD). Then the central composite design (CCD) with 30 runs was used to increase reducing sugar content (RSC). The optimized condition was as follows: temperature 96.0 °C, microwave power 340 W, HCl concentration of 1.45 %, and microwave heating time 11.1 min. The derived hydrolysates were characterized for their biochemical and monosaccharide composition.

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通过微波辅助水解实现餐厅厨余垃圾的价值化：优化、类型学和生化分析

每年都有大量食物垃圾被排放到环境中。利用微波辅助水解（MAH）对餐厅厨余（RFW）进行增值是一种生产可发酵糖的可持续方法。然而，餐饮厨余由不同的食品组成，其物理化学、营养和降解率各不相同。本研究探讨了 RFW 的类型、化学和元素分析。结果显示，四种主要的 RFW 类型分别是蔬菜（33.2%）、肉类（19.3%）、大米（15.2%）和面包废料（11.0%）。采用普拉克特-伯曼设计（PBD）确定了影响按类型分类的射频废物 MAH 的关键参数。然后采用中央复合设计（CCD）（30 次运行）来提高还原糖含量（RSC）。优化条件如下：温度 96.0 °C，微波功率 340 W，盐酸浓度 1.45 %，微波加热时间 11.1 分钟。所得水解物的生化成分和单糖成分进行了表征。

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Cleaner Materials

CiteScore

9.20

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0.00%

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