Depletion Efficiency of Selected Expired Food Products in the Process of Methane Fermentation
1
Politechnika Białostocka
Publication date: 2019-01-01
Corresponding author
J. Ecol. Eng. 2019; 20(1):132-137
KEYWORDS
expired food productsneutralising organic wastemesophilic fermentationthermophilic fermentationdepletion efficiency
TOPICS
ABSTRACT
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.
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
