Browse by author
Lookup NU author(s): Dr Sing Ng,
Dr John Lamont-Black,
Dr Jean Hall,
Professor Stephanie Glendinning
Full text for this publication is not currently held within this repository. Alternative links are provided below where available.
Increasing volumes of food waste, intense environmental awareness, and stringent legislation have imposed increased demands upon conventional food waste management. Food by-products that were once considered to be without value are now being utilized as reusable materials, fuels, and energy in order to reduce waste. One major barrier to the valorization of food by-products is their high moisture content. This has brought about the necessity of dewatering food waste for any potential re-use for certain disposal options. A laboratory system for experimentally characterizing electro-kinetic dewatering of food by-products was evaluated. The bench scale system, which is an augmented filter press, was used to investigate the dewatering at constant voltage. Five food by-products (brewer's spent grain, cauliflower trimmings, mango peel, orange peel, and melon peel) were studied. The results indicated that electro-kinetic dewatering combined with mechanical dewatering can reduce the percentage of moisture from 78% to 71% for brewer's spent grain, from 77% to 68% for orange peel, from 80% to 73% for mango peel, from 91% to 74% for melon peel, and from 92% to 80% for cauliflower trimmings. The total moisture reduction showed a correlation with electrical conductivity (R-2 = 0.89). The energy consumption of every sample was evaluated and was found to be up to 60 times more economical compared to thermal processing.
Author(s): Ng SK, Plunkett A, Stojceska V, Ainsworth P, Lamont-Black J, Hall J, White C, Glendenning S, Russell D
Publication type: Article
Publication status: Published
Journal: Drying Technology
Print publication date: 29/08/2011
ISSN (print): 0737-3937
ISSN (electronic): 1532-2300
Publisher: Taylor & Francis Inc.
Altmetrics provided by Altmetric