Energy balance and biodegradability assessments for food waste composting under various c:n ratios and air flow rates

Download

index.pdf

Date

2015

Author

Gökbel, Fuat

Metadata

Show full item record

Item Usage Stats

126
views

51
downloads

During composting process, there are various factors(C:N ratio, air flow rate, temprature, moisture, etc.) which affect the active phase of composting process and thus the biodegradability of organic wastes. The objective of this study was to examine the effect of different C:N ratios and air flow rates on in-vessel food waste composting. The temperature profile, moisture, organic matter loss, C:N ratio and biodegradability were measured. Energy balance was examined around the reactor, the heat loss and daily microbial heat generation were quantified. The maximum average temperature and the highest heat energy generation were obtained under the conditions of 20:1 C:N ratio and 3 L/min aeration rate, 46.7°C and 2.6 MJ respectively. The daily maximum biodegradation rate constant 0.088 d-1 and the highest energy generation per kg volatile solid (VS) 20.0 MJ/kg VS were reached under the conditions of 30:1 C:N ratio and 3 L/min aeration rate. All the experimental results and calculated variables showed that the optimum level of C:N ratio and airflow rate during food waste composting with forced aeration were 20:1 and 3 L/min, respectively.

Subject Keywords

Food waste., Biodegradation., Organic wastes.

URI

http://etd.lib.metu.edu.tr/upload/12618917/index.pdf
https://hdl.handle.net/11511/24780

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Preservation and shelf life extension of anchovy (Engraulis encrasicolus) and haddock (Gadus merlangus euxinus) by high hydrostatic pressure Akhan, Ceyda; Alpas, Hami; Department of Food Engineering (2012) High Hydrostatic Pressure (HHP) application, alone or in combination with refrigeration, ambient or moderate heating temperatures; inactivates pathogenic and spoilage microorganisms and conserves the product „„freshness‟‟ with fewer changes when compared to conventional food preservation processes. During handling and frozen storage, quality deterioration of seafood brings the risk of contamination, quality loss and a potential threat to food safety and human health. In this respect, the aim of this study w...
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study Akkaya, Sinem; Özel, Barış; Öztop, Halil Mecit; YANIK, DERYA KOÇAK; GÖĞÜŞ, FAHRETTİN (Wiley, 2020-12-01) Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at ...
EFFECTIVE THERMAL CONDUCTIVITY OF POTATO DURING FRYING: MEASUREMENT AND MODELING Şahin, Serpil; Bayindirli, L. (Informa UK Limited, 1999-01-01) The effective thermal conductivities of potato were measured at various stages of the frying process. Samples were taken at 30 s intervals during frying, and two different methods (line heat source and modified Fitch method) were used to measure the effective thermal conductivity. An iterative Kopelman model was used for the prediction of thermal properties. The effective thermal conductivity decreased as frying time increased. The variation of experimental measurements by both methods and modeling were wit...
Heat transfer during frying of potato slices Şahin, Serpil; Bayindirli, L (Elsevier BV, 1999-01-01) The convective heat transfer coefficient during deep-fat-frying of potatoes was determined at different temperatures. The temperature, 0.1 cm below the top and bottom surfaces of a 0.05 x 0.05 x 0.005 m potato sample was monitored over rime. The thermal conductivity and specific heat of the sample were expressed as a function of rime, and the data were analyzed using the heat transfer equation with an explicit finite difference method. Crust formation occurred primarily at the bottom surface of the potato s...
Remote sensing of leaf equivalent water thickness and vegetation water content using shortwave infrared reflectances Hunt, Er; Yılmaz, Mustafa Tuğrul; Jackson, Tj (null; 2008-04-28) Vegetation water content is an important biophysical parameter for estimation of soil moisture from microwave radiometers. One of the objectives of the Soil Moisture Experiments in 2004 (SMEX04) and 2005 (SMEX05) were to develop and test algorithms for a vegetation water content data product using shortwave infrared reflectances. SMEX04 studied native vegetation in Arizona, USA, and Sonora, Mexico, while SMEX05 studied corn and soybean in Iowa, USA. The normalized difference infrared index (NDII) is defined...

Citation Formats

F. Gökbel, “Energy balance and biodegradability assessments for food waste composting under various c:n ratios and air flow rates,” M.S. - Master of Science, Middle East Technical University, 2015.