Repozytorium publikacji - Politechnika Gdańska

More than 30% of worldwide food consumption is thrown out as food wastes causing serious environmental, economic, and social problems. Therefore, it is required to develop sustainable food waste management methods leading to an enhancement in social and economic benefits and mitigation of environmental impacts. Anaerobic digestion can be regarded as one of those effective methods that can be employed for the conversion of food waste to value-added products. Food wastes are normally resistant towards hydrolysis (the first stage of anaerobic digestion), leading to a reduction in the formation of desired products. Cavitation is one of the useful pretreatment methods that can mitigate this problem and also increase mass transfer, which is a severe barrier to the reaction producing biodiesel (transesterification), leading to high rates of hydrolysis and transesterification. Cavitation is the formation, growth, and collapse of bubbles formed in the solution. Considering the subsequent effect of the collapse of generated bubbles (ability to disintegrate solid material, turbulence, high temperature and pressure, and radical formation), cavitation can be considered an efficient technique for minimizing the time and optimizing the generation of valuable products from food wastes. This technology can cause microbes to easily access substrates, resulting in an enhancement in microbial growth and the formation of products. Additionally, it can increase mass transfer between reactants, decreasing the time required in transesterification for producing biodiesel.

Autorzy

• Zahra Askarniya link otwiera się w nowej karcie ,
• Xun Sun,
• Chongqing Wang,
• dr hab. inż. Grzegorz Boczkaj link otwiera się w nowej karcie