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

• Autorzy: Kazimierowicz Joanna

Identyfikatory

DOI

10.12911/22998993/93865

• Języki publikacji: EN

Abstrakty

EN

In 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.

Słowa kluczowe

EN

expired food products; neutralising organic waste; mesophilic fermentation; thermophilic fermentation; depletion efficiency

• Wydawca: Polskie Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology
• Czasopismo: Journal of Ecological Engineering
• Rocznik: 2019
• Tom: Vol. 20, nr 1
• Strony: 132--137
• Opis fizyczny: Bibliogr. 19 poz., rys., tab.

Twórcy

autor

Kazimierowicz Joanna

• Faculty of Civil and Environmental Engineering, Białystok University of Technology, ul. Wiejska 45A, 15-351 Białystok, Poland

Bibliografia

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Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2019).