With the continuous increase in the world's population there is a developing need for control and utilization of the large amounts of food waste that is being produced.  In 2006 250 million tons of municipal solid waste was produced in the United States. Food waste composes 25 to 38% of the municipal solid wastes.  The majority of the food waste is landfilled, but has potential to be used commercially for fuels, chemicals and power production through gasification and pyrolysis. However, the food wastes differs dramatically based on its constituents � which makes it difficult to optimize reaction conditions and predict products resulting from conversion of the food wastes.  The goal of this study was to investigate thermal devolatilization of food waste components such as fats, carbohydrates and proteins. Thermogravometric analyzer with FTIR and pyroprobe with GC-MS were used to investigate products, reaction mechanisms and degradation kinetics. Results showed that the primary peak of rate of weight loss with temperature for vegetable oil, butter and animal fat was at 475 �C and complete removal of volatiles occurred at 600 �C.  Protein, from egg and beef steak, showed the main peak of weight loss at 375 �C and complete removal of volatiles occurred at 600 �C.  Carbohydrates also follow this trend, but with a rate of weight loss peak at only 275 �C and complete removal at 375 �C. Additional results will show the effects of heating rates, temperature and food waste components on product distribution and thermal degradation kinetics.

Biofuels from food wastes: Thermal degradation properties of fats, carbohydrates, and proteins

247th National Meeting (2014)

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