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Power-to-chemicals: sustainable liquefaction of food waste with plasma-electrolysis

《化学科学与工程前沿（英文）》 2023年 第17卷 第5期   页码 594-605 doi: 10.1007/s11705-022-2255-y

摘要： The increasing amount of food waste from various industrial, agricultural, and household sources is an environmental burden if managed inappropriately. Numerous waste management approaches have been developed for the disposal of food waste, but still suffer from either high cost, production of toxic by-products, or secondary environmental pollutions. Herein, we report a new and sustainable plasma electrolysis biorefinery route for the rapid and efficient liquefaction of food waste. During the plasma electrolysis process, only the solvent is added to liquefy the waste, and anions in the waste can contribute to catalyzing the biowaste conversion. While liquefying the waste, the highly reactive species produced in the plasma electrolysis process can efficiently reduce the content of O, N, and Cl in the liquefied products and oxidize most of the metals into solid residues. Especially, the removal rate of Na and K elements was greater than 81%, which is significantly higher than using the traditional oil bath liquefaction, resulting in a relatively high-quality biocrude oil with a high heating value of 25.86 MJ·kg–1. Overall, this proposed strategy may provide a new sustainable and eco-friendly avenue for the power-to-chemicals valorization of food waste under benign conditions.

关键词： plasma electrolysis     food waste     liquefaction     resource recovery    

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FACTORS INFLUENCING FOOD-WASTE BEHAVIORS AT UNIVERSITY CANTEENS IN BEIJING, CHINA: AN INVESTIGATION BASED

《农业科学与工程前沿（英文）》 2023年 第10卷 第1期   页码 83-94 doi: 10.15302/J-FASE-2022472

摘要：

● Investigate the actual situation of food waste at university canteens in Beijing, China.

关键词： university students     food waste behavior     theory of planned behavior     university canteen    

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Co-fermentation of waste activated sludge with food waste for short-chain fatty acids production: effect

Leiyu FENG, Yuanyuan YAN, Yinguang CHEN

《环境科学与工程前沿（英文）》 2011年 第5卷 第4期   页码 623-632 doi: 10.1007/s11783-011-0334-2

摘要： Effect of pH ranging from 4.0 to 11.0 on co-fermentation of waste activated sludge (WAS) with food waste for short-chain fatty acids (SCFAs) production at ambient temperature was investigated in this study. Experimental results showed that the addition of food waste significantly improved the performance of WAS fermentation system, which resulted in the increases of SCFAs production and substrate reduction. The SCFAs production at pH 6.0, 7.0, 8.0, and 9.0 and fermentation time of 4 d was respectively 5022.7, 6540.5, 8236.6, and 7911.7 mg COD·L , whereas in the blank tests (no pH adjustment, pH 8.0 (blank test 1), no food waste addition, pH 8.0 (blank test 2), and no WAS addition (blank test 3)) it was only 1006.9, 971.1, and 1468.5 mg COD·L , respectively. The composition of SCFAs at pH from 6.0 to 9.0 was also different from other conditions and propionic acid was the most prevalent SCFA, which was followed by acetic and n-butyric acids, while acetic acid was the top product under other conditions. At pH 8.0 a higher volatile suspended solids (VSS) reduction of 16.6% for the mixture of WAS and food waste than the sole WAS indicated a synergistic effect existing in fermentation system with WAS and food waste. The influence of pH on the variations of nutrient content was also studied during anaerobic fermentation of the mixture of WAS and food waste at different pH conditions. The release of increased with fermentation time at all pH values investigated except 4.0, 5.0 and in blank test one. The concentrations of soluble phosphorus at acidic pHs and in the blank test one were higher than those obtained at alkaline pHs. Ammonia and phosphorus need to be removed before the SCFAs-enriched fermentation liquid from WAS and food waste was used as the carbon source.

关键词： waste activated sludge (WAS)     food waste     co-fermentation     short-chain fatty acids (SCFAs)     pH     synergistic effect    

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Economics analysis of food waste treatment in China and its influencing factors

Ting Chen, Yingying Zhao, Xiaopeng Qiu, Xiaoyan Zhu, Xiaojie Liu, Jun Yin, Dongsheng Shen, Huajun Feng

《环境科学与工程前沿（英文）》 2021年 第15卷 第2期 doi: 10.1007/s11783-020-1325-y

摘要： Abstract • Economics of food waste treatment projects at 29 pilot cities in China was examined. • Roles of location, population size, processing technique, and income were studied. • Economic benefits were limited with a profit to cost ratio of 0.08±0.37. • Service population size affects construction economics significantly (P = 0.016). • Choice of food waste processing technique affects operating economics notably. This study examines the economic benefits of food waste treatment projects in China and factors affecting them. National-level pilot projects for food waste treatment located in 29 cities were selected as samples. The economics of food waste recycling from the investors’ perspective, in terms of investment during the construction phase and cost and benefit during the operation phase, was assessed. Results indicate that the average tonnage investment of food waste treatment projects was RMB 700.0±188.9 thousand yuan, with a profit to cost ratio of 0.08±0.37. This ratio increased to 0.95±0.57 following the application of government subsidies. It highlights the limited economic benefits of food waste treatment facilities, which rely on government subsidies to maintain their operations in China. Further analysis using a multi-factor analysis model revealed that regional location, service population size, processing techniques, and urban income exerted varying impacts on the economy of food waste treatment. Population size exerted the highest impact (P = 0.016) during the construction stage, and processing techniques notably influenced the project economy during the operation stage. The study highlights the need to prioritize service population size and processing techniques during economic decision-making and management of food waste recycling projects. The results of this study can serve as a valuable practical reference for guiding future policies regarding food waste treatment and related planning.

关键词： Recycling economics     Cost-benefit     Food waste treatment     Subsidy     Food waste economy     Circular economy    

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The role of lipids in fermentative propionate production from the co-fermentation of lipid and food waste

《环境科学与工程前沿（英文）》 2023年 第17卷 第7期 doi: 10.1007/s11783-023-1686-0

摘要：

● Lipid can promote PA production on a target from food waste.

关键词： Acidogenic fermentation     Microbial community     Volatile fatty acid     Propionate     Food waste     Lipid    

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Distribution of PCDD/Fs in a food waste anaerobic digestion process with biogas utilization

《环境科学与工程前沿（英文）》 2023年 第17卷 第11期 doi: 10.1007/s11783-023-1736-7

摘要：

● The PCDD/F distribution patterns of the FW-AD process were investigated.

关键词： Biological treatment     MSW classification     Mass balance     Solid digestate    

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工业食品废物资源最终利用潜力的比较 Review

Raymond RedCorn, Samira Fatemi, Abigail S. Engelberth

《工程（英文）》 2018年 第4卷 第3期   页码 371-380 doi: 10.1016/j.eng.2018.05.010

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。

关键词： 工业食品废弃物     食品废物价值化     废物回收价值增值    

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community, and enzymatic activities related with the nutrient quality of product during the composting of foodwaste

《环境科学与工程前沿（英文）》 2023年 第17卷 第3期 doi: 10.1007/s11783-023-1635-y

摘要：

● The highest seed germination index was achieved at 0.3 g/g total solids of food waste.

关键词： Composting     Food waste     Amino acids     Microbial community     Enzymatic activity     Nutrient quality    

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烘焙对厨余垃圾堆肥特性影响

杨秋,顾菁,王亚琢,袁浩然,何明阳,孙富安

《中国工程科学》 2018年 第20卷 第3期   页码 109-116 doi: 10.15302/J-SSCAE-2018.03.016

摘要：

厨余垃圾数量的不断增加对环境造成了严重影响，目前厨余垃圾堆肥化产生的厨余垃圾堆肥品质较差，并且易对土壤造成污染。本文探讨厨余垃圾堆肥在五个不同烘焙温度（250 ℃、300 ℃、350 ℃、400 ℃和450 ℃）、停留时间30 min 条件下获得固体产物的燃料品质和燃烧特性。结果表明，烘焙对厨余垃圾堆肥样品燃料品质（元素分析、工业分析、热值、Cl含量、质量产率和能量产率）和燃烧特性有明显影响。随着烘焙温度的升高，烘焙固体产物的固定碳和C 含量、热值等提高；Cl 含量降低，可以有效抑制燃烧过程中二噁英前驱体的生成，减少二次污染。烘焙后的厨余垃圾堆肥的燃烧放热主要在固定碳燃烧阶段，总体燃烧放热量增加，燃烧特性改善。厨余垃圾堆肥的烘焙温度宜选择250~300 ℃。烘焙预处理对厨余垃圾堆肥燃料特性有明显的改善作用，可以实现厨余垃圾堆肥无害化、减量化和资源化利用。

关键词： 烘焙     厨余垃圾堆肥     生物质     燃料品质     燃烧特性    

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Process stability and microbial community composition in pig manure and food waste anaerobic co-digesters

Conor Dennehy, Peadar G. Lawlor, Gillian E. Gardiner, Yan Jiang, Paul Cormican, Matthew S. McCabe, Xinmin Zhan

《环境科学与工程前沿（英文）》 2017年 第11卷 第3期 doi: 10.1007/s11783-017-0923-9

摘要： This study assessed the effects of reducing hydraulic retention times (HRTs) from 21 days to 10.5 days when anaerobically co-digesting pig manure and food waste. Continuously stirred tank reactors of 3.75 L working volume were operated in triplicate at 42°C. Digester HRT was progressively decreased from 21 to 15 days to 10.5 days, with an associated increase in organic loading rate (OLR) from 3.1 kg volatile solids (VS)·m ·day to 5.1 kg VS·m ·day to 7.25 kg VS·m ·day . Reducing HRT from 21 days to 15 days caused a decrease in specific methane yields and VS removal rates. Operation at a HRT of 10.5 days initially resulted in the accumulation of isobutyric acid in each reactor. High throughput 16S rRNA gene sequencing revealed that this increase coincided with a shift in acidogenic bacterial populations, which most likely resulted in the increased isobutyric acid concentrations. This may in turn have caused the increase in relative abundance of bacteria, which syntrophically degrade non-acetate volatile fatty acids (VFAs) into H and CO . This, along with the increase in abundance of other syntrophic VFA oxidizers, such as suggests that VFA oxidation plays a role in digester operation at low HRTs. Reducing the HRT to below 21 days compromised the ability of the anaerobic digestion system to reduce enteric indicator organism counts below regulatory limits.

关键词： Biogas     Sequencing     Clocamonaceae     Spiorchatetes     Isobutyrate     Biosafety    

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TRANSFORMING CHINESE FOOD AND AGRICULTURE: A SYSTEMS PERSPECTIVE

《农业科学与工程前沿（英文）》 2023年 第10卷 第1期   页码 4-15 doi: 10.15302/J-FASE-2023493

摘要：

● The goals of Chinese food and agriculture have shifted from grain self-sufficiency to diversified goals, including protecting natural resources, reducing pollution and greenhouse gas emissions, and improving food safety and nutrition.

关键词： food systems     food security     nutrition     climate change    

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Soil security and global food security

《农业科学与工程前沿（英文）》 doi: 10.15302/J-FASE-2023530

摘要：

● Much of the world’s agricultural land has been degraded through soil loss and degradation of soil organic matter.

关键词： Agriculture     soil security     food security     regenerative    

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Review on drivers, trends and emerging issues of the food wastage in China

Lin MA,Wei QIN,Tara GARNETT,Fusuo ZHANG

《农业科学与工程前沿（英文）》 2015年 第2卷 第2期   页码 159-167 doi: 10.15302/J-FASE-2015066

摘要： China has successfully achieved food self-sufficiency over the past 50 years, however, with large inputs and losses. To meet the challenge of feeding a growing population with limited resources, many studies have explored options for improving productivity and efficiency of the food production. However, there have been few studies into the potential of reducing food loss along the whole food production-consumption chain. Here we review the literature on food waste in China. We briefly analyze (1) the drivers that influence levels of food waste in the food chain, (2) examine trends in the volumes and types of food wasted at different stages in the food chain, (3) assess the environmental and resource consequences of food waste in the food chain, and (4) evaluate the policy and stakeholder responses to the emerging challenges. It is concluded that reducing food loss and meeting food security in China requires a coherent institutional structure that promotes the synergistic outcomes of research, policy and education. Suggested key actions include (1) improving machinery and facility for sowing, harvesting, transportation and storage, which can reduce food loss by up to 50%, and (2) improving food waste recycling management, based on coupled food production and consumption systems.

关键词： food security     food chain     food wastes and losses     environmental impacts    

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Development and challenges of green food in China

Mahmood ul HASSAN, Xin WEN, Jiuliang XU, Jiahui ZHONG, Xuexian LI

《农业科学与工程前沿（英文）》 2020年 第7卷 第1期   页码 56-66 doi: 10.15302/J-FASE-2019296

摘要：

Green food in China refers to a wide array of primary and processed agricultural products that are safe, nutritious and of high quality for human consumption. Green food has been certified and produced following the principle of sustainability since the 1990s, making historic achievements in providing quality food, protecting the environment, increasing farmer income, and nurturing agricultural brands over the past 30 years in China. Today, the green food industry enters a steady-growth stage in terms of cultivation area, product number and sales. This article summarizes the history of the development of green food in China and current achievements, analyze major challenges that may hamper further development of the industry, and propose strategies to address these challenges, i.e., optimization of the food supply chain, deep food processing, and utilization of food wastes.

关键词： green food     food losses     storage     processing     transportation     sustainability    

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Global challenges of food safety for China

Joseph J. JEN

《农业科学与工程前沿（英文）》 2018年 第5卷 第3期   页码 291-293 doi: 10.15302/J-FASE-2017167

摘要：

Ever since the Melamine event, China has faced challenges of food safety both domestically and globally. With the economic development, the Chinese consumers are demanding high quality, nutritious, and safe foods from the food industry but are not willing to pay higher prices. The Chinese food chain system of mostly small and medium enterprises presents challenges to the government to monitor and implement food safety laws and regulations. The academia and media are learning to take on their responsibilities with some success. Discussions and potential solutions of the global challenges of the five pillars for the food safety in China are presented here.

关键词： food safety     challenges     food industry     government     academia     media     consumer    

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标题 作者 时间 类型 操作

Power-to-chemicals: sustainable liquefaction of food waste with plasma-electrolysis

期刊论文

FACTORS INFLUENCING FOOD-WASTE BEHAVIORS AT UNIVERSITY CANTEENS IN BEIJING, CHINA: AN INVESTIGATION BASED

期刊论文

Co-fermentation of waste activated sludge with food waste for short-chain fatty acids production: effect

Leiyu FENG, Yuanyuan YAN, Yinguang CHEN

期刊论文

Economics analysis of food waste treatment in China and its influencing factors

Ting Chen, Yingying Zhao, Xiaopeng Qiu, Xiaoyan Zhu, Xiaojie Liu, Jun Yin, Dongsheng Shen, Huajun Feng

期刊论文

The role of lipids in fermentative propionate production from the co-fermentation of lipid and food waste

期刊论文

Distribution of PCDD/Fs in a food waste anaerobic digestion process with biogas utilization

期刊论文

工业食品废物资源最终利用潜力的比较

Raymond RedCorn, Samira Fatemi, Abigail S. Engelberth

期刊论文

community, and enzymatic activities related with the nutrient quality of product during the composting of foodwaste

期刊论文

烘焙对厨余垃圾堆肥特性影响

杨秋,顾菁,王亚琢,袁浩然,何明阳,孙富安

期刊论文

Process stability and microbial community composition in pig manure and food waste anaerobic co-digesters

Conor Dennehy, Peadar G. Lawlor, Gillian E. Gardiner, Yan Jiang, Paul Cormican, Matthew S. McCabe, Xinmin Zhan

期刊论文

TRANSFORMING CHINESE FOOD AND AGRICULTURE: A SYSTEMS PERSPECTIVE

期刊论文

Soil security and global food security

期刊论文

Review on drivers, trends and emerging issues of the food wastage in China

Lin MA,Wei QIN,Tara GARNETT,Fusuo ZHANG

期刊论文

Development and challenges of green food in China

Mahmood ul HASSAN, Xin WEN, Jiuliang XU, Jiahui ZHONG, Xuexian LI

期刊论文

Global challenges of food safety for China

Joseph J. JEN

期刊论文