Food Waste Properties

Ammaiyappan Selvam; Petchi Muthu K. Ilamathi; Muthulingam Udayakumar; Kumarasamy Murugesan; Jeyakumar Rajesh Banu; Yukesh Khanna; Jonathan Wong

doi:10.1016/B978-0-12-819148-4.00002-6

Food Waste Properties

Ammaiyappan Selvam, Petchi Muthu K. Ilamathi, Muthulingam Udayakumar, Kumarasamy Murugesan, Jeyakumar Rajesh Banu, Yukesh Khanna, Jonathan Wong

Research output: Chapter in book/report/conference proceeding › Chapter › peer-review

18 Citations (Scopus)

Abstract

Nearly 1.3 billion tonnes of food is lost or wasted across the food supply chain. Of this, nearly 46% are generated during the processing, distribution, and consumer levels and are often designated as food waste. Because of the difficulty in identifying virgin finite natural resources, food waste is considered to be an alternative source and has been the focus of intensive research over the last two decades. The efficient utilization of food waste in different treatment technologies such as composting and anaerobic digestion is highly influenced by the physicochemical properties of the waste. The high moisture, rapid degradable nature of food waste initiates a cascade of events, for example, during composting, ultimately affecting the rate of degradation and/or stabilization. To overcome these limitations, an understanding of the properties of food waste is key. This chapter analyses the properties of food waste reported in the literature and their implications to different treatment technologies are highlighted.

Original language	English
Title of host publication	Current Developments in Biotechnology and Bioengineering
Subtitle of host publication	Sustainable Food Waste Management. Resource Recovery and Treatment
Editors	Jonathan Wong, Guneet Kaur, Mohammad Taherzadeh, Ashok Pandey, Katia Lasaridi
Publisher	Elsevier
Chapter	2
Pages	11-41
Number of pages	31
Edition	1st
ISBN (Electronic)	9780128191491
ISBN (Print)	9780128191484
DOIs	https://doi.org/10.1016/B978-0-12-819148-4.00002-6
Publication status	Published - 25 Nov 2020

Scopus Subject Areas

General Engineering
General Chemical Engineering

User-Defined Keywords

Anaerobic digestion
Composting
Elemental composition
Food waste
Physicochemical properties

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/B978-0-12-819148-4.00002-6

Cite this

Selvam, A., Ilamathi, P. M. K., Udayakumar, M., Murugesan, K., Banu, J. R., Khanna, Y., & Wong, J. (2020). Food Waste Properties. In J. Wong, G. Kaur, M. Taherzadeh, A. Pandey, & K. Lasaridi (Eds.), Current Developments in Biotechnology and Bioengineering: Sustainable Food Waste Management. Resource Recovery and Treatment (1st ed., pp. 11-41). Elsevier. https://doi.org/10.1016/B978-0-12-819148-4.00002-6

@inbook{8887ca8cb2e84576a80a48d121b2e7d1,

title = "Food Waste Properties",

abstract = "Nearly 1.3 billion tonnes of food is lost or wasted across the food supply chain. Of this, nearly 46% are generated during the processing, distribution, and consumer levels and are often designated as food waste. Because of the difficulty in identifying virgin finite natural resources, food waste is considered to be an alternative source and has been the focus of intensive research over the last two decades. The efficient utilization of food waste in different treatment technologies such as composting and anaerobic digestion is highly influenced by the physicochemical properties of the waste. The high moisture, rapid degradable nature of food waste initiates a cascade of events, for example, during composting, ultimately affecting the rate of degradation and/or stabilization. To overcome these limitations, an understanding of the properties of food waste is key. This chapter analyses the properties of food waste reported in the literature and their implications to different treatment technologies are highlighted.",

keywords = "Anaerobic digestion, Composting, Elemental composition, Food waste, Physicochemical properties",

author = "Ammaiyappan Selvam and Ilamathi, {Petchi Muthu K.} and Muthulingam Udayakumar and Kumarasamy Murugesan and Banu, {Jeyakumar Rajesh} and Yukesh Khanna and Jonathan Wong",

year = "2020",

month = nov,

day = "25",

doi = "10.1016/B978-0-12-819148-4.00002-6",

language = "English",

isbn = "9780128191484",

pages = "11--41",

editor = "Jonathan Wong and Guneet Kaur and Mohammad Taherzadeh and Ashok Pandey and Katia Lasaridi",

booktitle = "Current Developments in Biotechnology and Bioengineering",

publisher = "Elsevier",

address = "United States",

edition = "1st",

}

Selvam, A, Ilamathi, PMK, Udayakumar, M, Murugesan, K, Banu, JR, Khanna, Y & Wong, J 2020, Food Waste Properties. in J Wong, G Kaur, M Taherzadeh, A Pandey & K Lasaridi (eds), Current Developments in Biotechnology and Bioengineering: Sustainable Food Waste Management. Resource Recovery and Treatment. 1st edn, Elsevier, pp. 11-41. https://doi.org/10.1016/B978-0-12-819148-4.00002-6

Food Waste Properties. / Selvam, Ammaiyappan; Ilamathi, Petchi Muthu K.; Udayakumar, Muthulingam et al.
Current Developments in Biotechnology and Bioengineering: Sustainable Food Waste Management. Resource Recovery and Treatment. ed. / Jonathan Wong; Guneet Kaur; Mohammad Taherzadeh; Ashok Pandey; Katia Lasaridi. 1st. ed. Elsevier, 2020. p. 11-41.

Research output: Chapter in book/report/conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Food Waste Properties

AU - Selvam, Ammaiyappan

AU - Ilamathi, Petchi Muthu K.

AU - Udayakumar, Muthulingam

AU - Murugesan, Kumarasamy

AU - Banu, Jeyakumar Rajesh

AU - Khanna, Yukesh

AU - Wong, Jonathan

PY - 2020/11/25

Y1 - 2020/11/25

N2 - Nearly 1.3 billion tonnes of food is lost or wasted across the food supply chain. Of this, nearly 46% are generated during the processing, distribution, and consumer levels and are often designated as food waste. Because of the difficulty in identifying virgin finite natural resources, food waste is considered to be an alternative source and has been the focus of intensive research over the last two decades. The efficient utilization of food waste in different treatment technologies such as composting and anaerobic digestion is highly influenced by the physicochemical properties of the waste. The high moisture, rapid degradable nature of food waste initiates a cascade of events, for example, during composting, ultimately affecting the rate of degradation and/or stabilization. To overcome these limitations, an understanding of the properties of food waste is key. This chapter analyses the properties of food waste reported in the literature and their implications to different treatment technologies are highlighted.

AB - Nearly 1.3 billion tonnes of food is lost or wasted across the food supply chain. Of this, nearly 46% are generated during the processing, distribution, and consumer levels and are often designated as food waste. Because of the difficulty in identifying virgin finite natural resources, food waste is considered to be an alternative source and has been the focus of intensive research over the last two decades. The efficient utilization of food waste in different treatment technologies such as composting and anaerobic digestion is highly influenced by the physicochemical properties of the waste. The high moisture, rapid degradable nature of food waste initiates a cascade of events, for example, during composting, ultimately affecting the rate of degradation and/or stabilization. To overcome these limitations, an understanding of the properties of food waste is key. This chapter analyses the properties of food waste reported in the literature and their implications to different treatment technologies are highlighted.

KW - Anaerobic digestion

KW - Composting

KW - Elemental composition

KW - Food waste

KW - Physicochemical properties

UR - http://www.scopus.com/inward/record.url?scp=85126760584&partnerID=8YFLogxK

U2 - 10.1016/B978-0-12-819148-4.00002-6

DO - 10.1016/B978-0-12-819148-4.00002-6

M3 - Chapter

AN - SCOPUS:85126760584

SN - 9780128191484

SP - 11

EP - 41

BT - Current Developments in Biotechnology and Bioengineering

A2 - Wong, Jonathan

A2 - Kaur, Guneet

A2 - Taherzadeh, Mohammad

A2 - Pandey, Ashok

A2 - Lasaridi, Katia

PB - Elsevier

ER -

Food Waste Properties

Abstract

Scopus Subject Areas

User-Defined Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this