Characterization of Nutrients and Pilot Biofertilizer Production from Food Waste and Dairy Manure Digestates

2021 ◽  
Vol 64 (4) ◽  
pp. 1153-1164
Author(s):  
Tyler J. Barzee ◽  
Abdolhossein Edalati ◽  
Joshua L. Rapport ◽  
Hamed M. El-Mashad ◽  
Ruihong Zhang

HighlightsN, P, Ca, and Mg were mainly localized to fine digestate solids (0.45 µm to 1 mm).50% to 60% of NH4+-N was found in digestate solids between 0.45 and 75 µm.K and Na were mainly transferred to the ultrafiltration permeate (<0.45 µm).Mixing of coarse and fine solids can optimize nutrient and salt ratios in products.Abstract. Food waste and dairy manure digestates from commercial digesters were characterized in the lab for particle and nutrient distributions before pilot-scale processing (vibratory screen, ultrafiltration, sun drying) to produce solid and liquid biofertilizer products. Experimental results showed that the elemental compositions of the two digestates were different but shared similarities. The coarse solids of both digestates had lower concentrations of nutrients than the liquid fractions, which contained most of the K and Na. The dairy manure digestate had a higher amount of fine solids between 0.4  and 75 µm than the food waste digestate, but the majority of TKN was contained in the fine solids of both digestates. An optimization analysis concluded that optimal combinations of digestate fractions included over 70% coarse solids to obtain desired nutrient and salt ratios. The solid and liquid fertilizer products derived from the pilot-scale processing were similar to those expected from the lab-scale investigation. Keywords: Biofertilizer formulation, Digestate, Nutrient distribution, Pilot-scale processing, Ultrafiltration, Value-added products.

Author(s):  
Baban Baburao Gunjal

Food waste is the most challenging issue humankind is facing worldwide. Food waste, which consists of carbohydrates, proteins, lipids, and inorganic compounds, is a biodegradable waste discharged from food processing industries, households, and hospitality sectors. The management of food waste is very important. The food waste generated is usually incinerated or dumped in open areas which may cause severe health and environmental issues. The management of food waste can be done by conversion to different value-added products, for example, phytochemicals, bioactive compounds, food supplements, livestock feed, dietary fibers, biopigments and colorants, emulsifiers, edible and essential oils, biopreservatives, biofertilizers, biofuels, and single cell proteins. The value-added products from food waste will be very eco-friendly. The chapter will focus on different value-added products from food waste.


2021 ◽  
pp. 91-126
Author(s):  
M. Subhosh Chandra ◽  
M. Srinivasulu ◽  
P. Suresh Yadav ◽  
B. Ramesh ◽  
G. Narasimha ◽  
...  

2017 ◽  
Vol 61 ◽  
pp. 455-460 ◽  
Author(s):  
Yi Niu ◽  
Dong Zheng ◽  
Binghua Yao ◽  
Zizhe Cai ◽  
Zhimin Zhao ◽  
...  

2015 ◽  
Vol 18 (3) ◽  
pp. 192-198 ◽  
Author(s):  
Liliana SERNA-COCK ◽  
Diana Patricia VARGAS-MUÑOZ ◽  
Carlos Andrés RENGIFO-GUERRERO

Summary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements.


2013 ◽  
Vol 103 ◽  
pp. 149-158 ◽  
Author(s):  
Andrea Undri ◽  
Stefano Meini ◽  
Luca Rosi ◽  
Marco Frediani ◽  
Piero Frediani

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 707
Author(s):  
Jasmine Hadj Saadoun ◽  
Gaia Bertani ◽  
Alessia Levante ◽  
Fabio Vezzosi ◽  
Annalisa Ricci ◽  
...  

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.


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