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.
Oil-contaminated water from oil and gas exploration remains the industry’s primary waste stream. The common method of using chemical coagulation/flocculation followed by air flotation has drawbacks such as generating non-biodegradable and toxic sludge and high operational costs. This study presents an eco-friendly alternative utilizing chitosan and beach sand to remove emulsified oil from water. Chitosan acts as a biodegradable flocculant, while beach sand aids in high-density floc formation and accelerates settling velocity. This approach achieved up to 94 % oil removal efficiency and reduced settling time from 90 to 15 min by using 100 mg/L chitosan and 500 mg/L beach sand with a particle size distribution of 50–100 μm. Shorter settling time reduces capital expenditure compared to conventional methods. Additionally, using natural materials like chitosan and beach sand minimizes toxic sludge generation. This eco-friendly approach offers a promising alternative to conventional methods for treating oily wastewater.