Characteristics of Food Residue in Accordance with Catering Habits

Abstract:

Food residue is receiving increasing attention because of its large quantity of production, wide generation and potential environmental hazards. The characteristics of food residue vary greatly with catering habits. In order to study the composition characteristics of food residue, and to determine the reasonable treatment technologies, ten types of catering habits in Shanghai were sampled, and experimental research was conducted by means of analyzing the variation of moisture content, volatile solid, C/N ratio, salt content and metal elements. The results showed that moisture content varied greatly in accordance with catering habits, while VS/TS ratio was comparatively stable, ranging from 90.60% to 96.17%. The C/N ratio and salt content fluctuated with the change of catering habits, and the highest value was from Sichuan cuisine restaurants and local cuisine restaurants, respectively. Among the four metal elements, Mg had the highest content, followed by Al, and both Fe and Zn accounted for little content in food residue.

• Periodical: Advanced Materials Research (Volume 878)
• Pages: 459-465
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.878.459
• Online since: January 2014
• Authors: Fei Li, Ying An, Hao Chen Zhu, Ju Wen Huang, Xiang Shi, Guang Ming Li
• Keywords: Catering Habits, Composition Characteristics, Food Residue

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