Sustainable humification of food waste slurry through thermally activated persulfate oxidation

Abstract

This study introduces a thermoanalytical approach utilizing sodium persulfate (PS) to expedite the humification of food waste (FW) through advanced oxidation processes (AOPs). The method harnesses heat-induced free radicals to break down complex organic compounds into simpler forms, leading to the formation of humic substances. We conducted an analysis of changes in soluble chemical oxygen demand (SCOD), dissolved organic carbon (DOC), ammonia nitrogen, soluble proteins, and sugars, employing advanced techniques such as three-dimensional fluorescence spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, and scanning electron microscopy (SEM). The findings indicate that the activation of PS at 70 °C effectively increases SCOD and DOC levels, converts proteins into soluble forms, and enhances NH₄⁺-N content. This study, which focuses on the utilization of thermal methods, affirms that the thermal activation of persulfate (PS) significantly boosts the humification of food waste (FW), presenting a sustainable approach for waste management and resource recovery.