Study on Kitchen Waste Characteristics of Different Catering Types in Shanghai

Abstract:

The increasing amount of kitchen waste (KW) has raised great concerns for the environmental risk and health issues. It is necessary that some technologies are utilized for managing and treating KW. For proper technology and operation of treating KW, the general composition characteristics of KW were investigated in accordance with different catering types. KW from different catering types (Restaurant, Noshery, Snack bar and Canteen) in Shanghai was sampled for each season in a year. All sampling was carried out 3 days repeatedly and performed after pre-treatment in order to obtain more homogeneous and representative samples. The moisture and VS/TS ratio of KW for different catering types is more than 70% and 89%, respectively. High VS/TS value indicates that KW is suitable for composting and biodegradation. The pH value of KW is lower than 7 for each catering type and drink shop gets the lowest pH (3.47). The total amount of fat, protein and carbonhydrate is over 90% for all the samples and high content of fat and protein indicates that KW can be used as the raw materials for feed process.

• Periodical: Advanced Materials Research (Volume 878)
• Pages: 427-432
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.878.427
• Online since: January 2014
• Authors: Ying An, Wen Qing Wu, Wen Zhi He, Jing Cheng Xu, Jing Jing Chen, Guang Ming Li
• Keywords: Catering Type, Characteristic, Kitchen Waste, Shanghai

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