69 / 2023-05-31 20:46:05

Effect of lipid on water state and organic component degradation in food waste bio-drying process

food waste; bio-drying; lipid; water state; dehydration efficiency.

Bio-drying is an effective way for the rapid dehydration of food waste, but at present, the effect of lipid degradation on the bio-drying of food waste is still unclear. The purpose of this study is to explore the impact of lipid type and lipid content on bio-drying water removal. The results showed that the addition of lard produced more heat than that of soybean oil, but the disturbance of water fluidity and the activity of extracellular enzymes (22%) were increased and inhibited. The addition of soybean oil was looser and more beneficial to water removal. With the increase of lipid addition, the reactor volume temperature was higher, but the highest dehydration efficiency of 6% oil was 68%. In the reaction, multilayer water was constantly transformed into stagnant water, and starches provided the primary biological heat (44.2%~49.7%), mainly used for water heating and evaporation (43.6%~55.5%). Correlation analysis showed that at high oil content (9% and 12%), oil inhibited microbial activity and increased the fluidity of water. The research results can guide the pretreatment and deoiling of food waste and improve the water removal efficiency of bio-drying.