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vol. 20, 1, 2019
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Depletion Efficiency of Selected Expired Food Products in the Process of Methane Fermentation
Joanna Kazimierowicz 1
 
 
 
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Politechnika Białostocka
 
 
Data publikacji: 01-01-2019
 
 
Autor do korespondencji
Joanna Kazimierowicz   

Politechnika Białostocka, Wiejska, 45 A, 15-351 Białystok, Poland
 
 
J. Ecol. Eng. 2019; 20(1):132-137
DOI: https://doi.org/10.12911/22998993/93865
 
 
Artykuł (PDF, 1.09 MB)
 
SŁOWA KLUCZOWE
expired food products
neutralising organic waste
mesophilic fermentation
thermophilic fermentation
depletion efficiency
 
DZIEDZINY
 
STRESZCZENIE
In the 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.
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ARTYKUŁ POWIĄZANY
Legal Regulations and Methods Neutralising Expired Food Products
BIOGAS ACQUISITION FROM SELECTED MIXTURES OF EXPIRED FOOD PRODUCTS
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