Depletion Efficiency of Selected Expired Food Products in the Process of Methane Fermentation

Joanna Kazimierowicz

Abstract

In the retail chains 1 to 3% of food production, i.e. thousands of tons every year, is perished or expired. Improper waste management poses a threat for human health and pollutes the environment. This waste may be successfully neutralised in the process of methane fermentation.The conducted research was to determine the depletion efficiency of selected expired food products depending on the composition of the mix as well as the manner of conducting fermentation and therefore duration time and the process temperature.
Author Joanna Kazimierowicz (FCEE / DTSEE)
Joanna Kazimierowicz,,
- Department of Technologies and Systems in Environmental Engineering
Journal seriesJournal of Ecological Engineering, [Inżynieria Ekologiczna], ISSN 2299-8993, (N/A 40 pkt)
Issue year2019
Vol20
No1
Pages132-137
Publication size in sheets0.5
Keywords in Englishexpired food products, neutralising organic waste, mesophilic fermentation, thermophilic fermentation, depletion efficiency
DOIDOI:10.12911/22998993/93865
URL http://www.jeeng.net/Depletion-Efficiency-of-Selected-Expired-Food-Products-in-the-Process-of-Methane,93865,0,2.html
Internal identifier000044815
Languageen angielski
LicenseJournal (articles only); published final; Uznanie Autorstwa (CC-BY); after publication
Score (nominal)40
Score sourcejournalList
ScoreBUT score = 12.0
Ministerial score = 40.0, 18-02-2020, ArticleFromJournal
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