Biodegradable component of municipal solid waste (MSW) may vary but generally is about 60 %, and food waste is about 60 % of the biodegradable component. In a city like Delhi, a total of 8000 MT day -1 MSW is generated (CPCB 2012) and food waste may account for about 2700 MT. Food waste is generated by households, hotels and restaurants etc, and market places. Due to deficient collection and ineffective monitoring and control, food waste is thrown on the street and footpaths, eventually being swept away in drains causing choking of drains and eutrophication. Cooked food to the extent of 40 – 60 % is wasted in different countries, and India is no exception. Putrefying food waste attracts flies, rodents, rats, dogs, birds, and all sorts of scavengers, emit foul smell, and causes environmental degradation. Flies are a known vector of many communicable diseases. Birds get attracted to the putrefying waste by itself, as well by the maggots which may breed in the putrefying food waste. Bird hits are a common cause of aircraft disability, including disasters. Current system of collection transportation and disposal by composting has not been successful in any urban locality in India. Composting require large area of land (not easily available). Treated compost by compost machines also require storage for curing for a period, at least for 7-10 days before it can be used as manure. Energy recovery requires sophisticated equipment, and transfer of the waste in shortest possible time so that energy content in food waste does not get dissipated, and may be a factor for climate change. As per Indian rules (MSW Rules 2000), food waste is to be composted and not sent to landfill. Considering the inadequacy in proper food waste management, and its damaging fallout on the environment and human health, a system of food waste management by application of thermal energy, a non- burn process has been developed and tested. Putrefaction process in the food waste is arrested by destroying the enzymes, and the end product can be used as manure or source of fuel, as the treated waste retains nutrients and calorific value. Advantages are that it is environment friendly process; end products are reusable, and the saves on carbon dioxide and methane emission, essential part of burn technology. Being non- burn process it qualifies for carbon credit.
Table of Contents
EXECUTIVE SUMMARY
INTRODUCTION
CONCEPT
MATERIAL AND METHOD
FINDINGS AND DISCUSSION
CONCLUSION
Objectives and Topics
The primary objective of this research is to address the inefficient management of biodegradable municipal solid waste, specifically food waste, by introducing an innovative, decentralized thermal treatment approach. The paper investigates the environmental and public health risks associated with current waste disposal methods and evaluates a prototype machine that stabilizes food waste through controlled thermal denaturation to prevent putrefaction.
- Analysis of environmental degradation caused by mismanaged food waste, including drain choking and eutrophication.
- Evaluation of the limitations of conventional composting and landfill-based waste management systems in urban settings.
- Technical design and operational methodology of the VEGMA FOODSTER prototype.
- Comparative economic assessment between current transportation-heavy disposal methods and the proposed decentralized system.
- Quantification of potential environmental benefits and economic offsets such as manure, fuel pellets, and distilled water production.
Excerpt from the Book
CONCEPT
Considering the inadequacy in proper food waste management, and its damaging fallout on the environment and human health, a machine for food waste management by application of thermal energy under controlled condition based on non- burn process has been fabricated (VEGMA FOODSTER), and tested. Putrefaction process in the food waste is arrested by destroying the enzymes, and proteins get stabilized by denaturing -an irreversible process (www.friedli.com); and the end- product can be used as manure, or source of fuel as the treated waste retains all ingredients, including calorific value. Advantages are that it is rendered non- attractive to flies, birds, and other scavengers and is environment friendly process. The end products are treated food waste which can be used as manure or fuel pallets, and steam/water which may be used as distilled water for commercial purposes, and the process qualifies for carbon credit.
The technology offered works at the doorstep of waste generation, thus ensuring 100 % collection of waste. It can work in close proximity to the households through Resident Welfare Associations (RWA), and market places, eating joints, hotels and cafeteria etc, thus eliminating the requirement of transportation. Power Consumption would be about 3-4 KW /hr, and cost would be about INR 250 per day assuming that the machine runs 16 cycles day-1.
Summary of Chapters
EXECUTIVE SUMMARY: Provides an overview of the challenges associated with food waste in urban environments and introduces the proposed non-burn thermal treatment process as an environmentally friendly solution.
INTRODUCTION: Details the global problem of food waste, highlighting its environmental impacts such as eutrophication and methane production, and critiques the inadequacy of existing collection and composting systems.
CONCEPT: Describes the development of the VEGMA FOODSTER, a machine designed to halt putrefaction through protein denaturation and provide a decentralized, sustainable waste management alternative.
MATERIAL AND METHOD: Outlines the physical components of the fabricated prototype and the systematic methodology used to process food waste samples under controlled temperatures.
FINDINGS AND DISCUSSION: Presents laboratory test results comparing the composition of inlet and outlet samples and provides a comprehensive economic comparison between the current waste management system and the proposed model.
CONCLUSION: Summarizes the advantages of the innovative approach, emphasizing its alignment with the principles of decentralization and its potential to improve public health and environmental quality.
Keywords
Municipal Waste, Non Burn Technology, Carbon Credit, Food Waste, Putrefaction, Eutrophication, Thermal Energy, Protein Denaturation, Waste Management, Environment Friendly, Sustainability, Urban Waste, Decentralization, Manure Production, Fuel Pellets.
Frequently Asked Questions
What is the core focus of this research paper?
The paper focuses on addressing the mismanagement of municipal food waste in urban India by proposing a new, decentralized thermal treatment process that replaces traditional composting and landfill disposal.
What are the central themes of the study?
The central themes include the environmental hazards of untreated food waste, the failures of current centralized waste transportation and disposal systems, and the potential for technological innovation to enable on-site waste processing.
What is the primary goal of the proposed food waste management system?
The primary goal is to arrest the putrefaction of food waste at the source, prevent environmental pollution, and transform waste into valuable end products like manure, fuel pellets, and distilled water.
Which scientific method is utilized in this study?
The study employs an engineering design approach involving the fabrication of the VEGMA FOODSTER machine, followed by empirical testing and laboratory analysis to verify that thermal energy can denature proteins and enzymes, thereby stabilizing the waste.
What topics are covered in the main section of the paper?
The main sections cover the technical specifications of the prototype, the methodology of the heat-treatment process, and a comparative economic analysis examining capital and recurring costs versus potential revenue offsets.
What are the defining keywords of the work?
The work is characterized by terms such as Municipal Waste, Non Burn Technology, Carbon Credit, Food Waste, Putrefaction, and Eutrophication.
How does the VEGMA FOODSTER achieve the stabilization of food waste?
The machine stabilizes waste by applying controlled thermal energy (130-135 degrees Celsius), which destroys enzymes and denatures proteins in an irreversible process, rendering the waste unattractive to pests and scavengers.
How does the proposed system compare to the current waste management practice in terms of cost?
The proposed system is significantly more cost-effective over a 5-year period because it eliminates the expensive second and third stages of waste transportation and utilizes the commercial value of treated end products to offset operating expenses.
- Arbeit zitieren
- Laljee Verma (Autor:in), 2017, Food Waste Management. An Innovative Approach, München, GRIN Verlag, https://www.hausarbeiten.de/document/369733
