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《工程(英文)》 >> 2018年 第4卷 第3期 doi: 10.1016/j.eng.2018.05.010

工业食品废物资源最终利用潜力的比较

a Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907-2093, USA
b Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, IN 47907-2022, USA
c Division of Environmental and Ecological Engineering, Purdue University, West Lafayette, IN 47907-2022, USA

收稿日期: 2017-12-04 修回日期: 2018-03-27 录用日期: 2018-05-15 发布日期: 2018-05-21

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摘要

全球大约有四分之一的可食用的食品被浪费。粮食浪费的驱动因素可以发生在生产、收获、分销、加工和消费者之间的任何阶段。尽管全球各地的驱动因素不同,但在北美、欧洲和亚洲的工业化地区有着相类似的情况。在这些地区,食物浪费最严重的情况发生在消费者环节,他们产生了大约51%的食品废物。因此,处理垃圾的重点就落在了处理城市固体废物上。在美国,食物垃圾占固体废物流重量的15%,产生二氧化碳当量排放量多达3.4×107 t,其处置费用高达19亿美元。利用食物垃圾中含有的碳、营养物和水分含量使垃圾转化成为高附加值产品,这是一种吸引人的减少浪费的方法。提取食物垃圾中的营养物质和生物活性物质,或者把两者转化为各种挥发性酸碱——包括乳酸、乙酸和丙酸,便可以利用这些机会回收废物并将产品出售以获得利润。废物转化为挥发性酸的过程可以与生物能源(如氢气和沼气)生产相结合。本文将工业食品废物升级的潜能比作特殊产品或者甲烷。高价值利用食品垃圾可以减轻大约1.9×108 t二氧化碳当量排放。以马铃薯皮为例,通过发酵技术将其转化为乳酸可每年节省56亿美元,也可以通过厌氧消化转化为甲烷,每年曾收9亿美元。回收食品废物潜在价值巨大,而食品废物价值化将有助于在各种食品工业的循环中形成回路。

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