Depletion Efficiency of Selected Expired Food Products in the Process of Methane Fermentation
AbstractIn 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.
|Journal series||Journal of Ecological Engineering, [Inżynieria Ekologiczna], ISSN 2299-8993, (N/A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||expired food products, neutralising organic waste, mesophilic fermentation, thermophilic fermentation, depletion efficiency|
|License||Journal (articles only); published final; ; after publication|
|Score|| = 12.0|
= 40.0, 18-02-2020, ArticleFromJournal
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.