Assessment of Dehydration as a Commercial-Scale Food Waste Valorization Strategy
1
Golisano Institute for Sustainability, Rochester Institute of Technology, Rochester, NY 14623, USA
2
New York State Pollution Prevention Institute, Rochester Institute of Technology, Rochester, NY 14623, USA
*
Author to whom correspondence should be addressed.
Sustainability 2020, 12(15), 5959; https://doi.org/10.3390/su12155959
Received: 8 June 2020 / Revised: 17 July 2020 / Accepted: 21 July 2020 / Published: 24 July 2020
(This article belongs to the Special Issue Value-Added Products from Food Supply Chain Waste Streams)
Using a commercially available dehydration unit, this study aimed to valorize various food waste streams from different sources in the Rochester, New York area. Dehydration of the food waste collected for the study helped reduce the weight of the feedstock by 70–90%, as the incoming waste streams were relatively wet. The output was materially characterized against end uses such as cattle feed, fish feed, and compost. The results demonstrated that, other than fertilizer, the remaining five end uses (compost, fish feed, cattle feed, pyrolysis, and pelletized fuel) were potentially compatible with varying waste feedstocks based on the parameters analyzed. Fish feed in particular was found to be the most compatible end use, as a number of attributes, including protein, fell within the optimal range of values. Pelletized fuel was also determined to be a viable application, as six out of eight sources of dehydrated food waste had higher heating values above the minimum U.S. standard level of 18.61 MJ/kg. Ultimately, this analysis showed that the composition of the food waste needs to be matched to an end-use application and sale of the product for dehydration to be a worthwhile valorization strategy.
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Keywords:
food waste; dehydration; valorization; compost; fish feed; cattle feed; biochar
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MDPI and ACS Style
Schroeder, J.T.; Labuzetta, A.L.; Trabold, T.A. Assessment of Dehydration as a Commercial-Scale Food Waste Valorization Strategy. Sustainability 2020, 12, 5959. https://doi.org/10.3390/su12155959
AMA Style
Schroeder JT, Labuzetta AL, Trabold TA. Assessment of Dehydration as a Commercial-Scale Food Waste Valorization Strategy. Sustainability. 2020; 12(15):5959. https://doi.org/10.3390/su12155959
Chicago/Turabian StyleSchroeder, Jon T., Ava L. Labuzetta, and Thomas A. Trabold 2020. "Assessment of Dehydration as a Commercial-Scale Food Waste Valorization Strategy" Sustainability 12, no. 15: 5959. https://doi.org/10.3390/su12155959
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