Ryan Graunke Interdisciplinary Ecology Seminar February 1, Advisor: Dr. Ann C. Wilkie Soil and Water Science Department
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1 Ryan Graunke Interdisciplinary Ecology Seminar February 1, 2011 Advisor: Dr. Ann C. Wilkie Soil and Water Science Department
2 Food waste: a global problem produced locally 32 million tons produced annually in the US 1.7 million tons generated annually in Florida Currently only 1% is recycled
3 Food waste is everywhere Grocery stores Supermarkets Restaurants Schools Hotels Prisons Households Food processors
4 Food waste audits at local schools and restaurants Schools Restaurants Daily per capita food waste g g Annual per capita food waste 5 15 kg kg Daily food waste/location 8 37 kg kg Annual food waste/location 2 7 Mg 7 17 Mg
5 Problems with landfilling food waste Methane emissions Leachate problems Transportation Land requirement Nutrient lock-up Aesthetics (odors, vermin) Florida has a 75% recycling goal by 2020
6 Closed-loop food waste diversion
7 Anaerobic digestion of food waste Anaerobic digestion is the microbial decomposition of organic material to methane under anaerobic conditions Digesters harness natural microbial consortia, which also occur in wetlands, lakebeds, and ruminant animals
8 Digesters: all shapes and sizes
9 Food waste to energy Biogas: a methane-rich gas produced from organic material Used as an alternative to natural gas for: Cooking Heating Electricity Vehicle fuel
10 Food waste to fertilizer Nutrients converted to plant-available form Liquid fertilizer can be used in fertigation systems Organic replacement for synthetic fertilizer Fresh food waste 1% Biofertilizer 5% 99% NH 4 -N Organic N 95%
11 Bioresources available in Florida s food waste 1.7 million tons of food waste per year could generate: 189 million m 3 of methane 14,300 Mg of nitrogen 2,100 Mg of phosphorous
12 So what are we waiting for? While food waste digestion is possible, optimization is key to implementation Food waste is different substrate than manure or wastewater The rate of digestion is limited by hydrolysis Improving hydrolysis will facilitate food waste digestion.
13 Mixed microbial metabolism Carbohydrates, lipids, proteins 1. Hydrolysis Sugars, fatty acids, amino acids 2. Acidogenesis Long chain fatty acids, intermediates 3. Acetogenesis 4. Methanogenesis Acetate H 2, CO 2 Methane, CO 2
14 Mixed microbial metabolism Carbohydrates, lipids, proteins 1. Hydrolysis Sugars, fatty acids, amino acids 2. Acidogenesis Long chain fatty acids, intermediates 3. Acetogenesis 4. Methanogenesis Acetate H 2, CO 2 Methane, CO 2
15 Hydrolysis of organic macromolecules Microbes require organic molecules to be solubilized for assimilation to occur Hydrolysis is facilitated by extracellular enzymes produced by microbes in the digester 1. Hydrolysis Carbohydrates, lipids, proteins Sugars, fatty acids, amino acids
16 Hydrolysis of organic macromolecules Different microbes and enzymes hydrolyze different macromolecules Starch Legumin Triglyceride Amylase Protease Lipase Glucose Glutaminyl Amino Acids Tyrosyl Fatty Acid
17 Hydrolysis of organic macromolecules Enzymes function through a lock-and-key mechanism Substrate Active Site Products Enzyme
18 How to improve hydrolysis Various methods have been studied to enhance food waste hydrolysis through pretreatment Freezing/thawing Heating (150 C) Enzyme cocktails Ball milling These methods are expensive and energy intensive Practical mechanical pretreatment may be more feasible
19 Research question How does mechanical pretreatment impact the anaerobic digestion of food waste? Hypothesis: Low-tech mechanical pretreatment will improve solubility and therefore methane production Objectives 1. Determine solubilization kinetics of pretreated food waste 2. Measure impacts of pretreatment on methane production
20 Development of methodology Key parameters Chemical oxygen demand (COD) measures organic strength of substrate Total COD (TCOD) COD of particulate and soluble material Soluble COD (SCOD) soluble organic matter; available for microbial growth Solubility SCOD/TCOD%
21 Development of methodology 1. Develop standard food waste as a representative substrate for experimental replication 2. Select hydrolytic enzymes to measure substrate availability for enzymatic hydrolysis after pretreatment 3. Choose suitable mechanical pretreatment method
22 1. Standard food waste Food waste is highly variable and heterogeneous Moisture content range: 45%-90% Standard food waste must capture this heterogeneity, while representing real food waste Macromolecule Composition Lipids Degradability composition Mineral Ash Proteins Slowly Degradable Particulate Soluble Carbohydrates Rapidly Degradable Particulate
23 1. Standard food waste Represents different organic macromolecules Food type % (wet weight) Macromolecule type Apple 24 Carbohydrate sugars, pectin Potato 24 Carbohydrate starch Bread 20 Carbohydrate starch Broccoli 12 Carbohydrate cellulose Beans 12 Protein Cheese 8 Protein, fat
24 1. Standard food waste Represents actual food waste Parameter Standard food waste School cafeteria waste (n=33) Restaurant dining waste (n=50) Moisture 70.1% % % VS/TS a 95.4% % % TCOD b Total nitrogen c 3.08% % % Total phosphorus c 0.32% % % a: volatile solids/total solids b: g COD/kg wet weight c: dry matter basis
25 2. Measure enzymatic hydrolysis Commercial digestive enzyme cocktail selected due to efficacy and suitability for experimental use Enzyme Macromolecule targeted Concentration (per 0.25 g) Amylase Carbohydrates (starch) 12,000 DU a Cellulase Carbohydrates (cellulose) 200 CU b Lactase Carbohydrates (lactose) 850 ALU c Pectinase Carbohydrates (pectin) 50 Endo-PGU d Protease Proteins 42,000 HUT e Lipase Lipids 500 FCC-LU f a: Dextrinizing units b: Cellulase units c: Acid Lactase units d: Endo-polygalacturonidase Units e: Hemoglobin Units in a Tyrosine base f: Food Chemical Codex - Lipase Units
26 3. Mechanical pretreatment selection Mechanical pretreatment method should be practical for a restaurant, school, or grocery store Manual meat grinder selected for ease of use and uniformity of pretreatment In-sink food disposal also tested
27 Objectives 1. Determine solubilization kinetics of pretreated food waste 2. Measure impacts of pretreatment on methane production
28 Objective 1: Solubilization kinetics Developed assay to determine solubilization over time SCOD measured as a proxy for hydrolysis Mechanical pretreatment vs. intact food waste Enzymes added to measure substrate availability Buffer added to prevent acidification Intact food waste Pretreated food waste Solubilizing food waste
29 SCOD/TCOD % 35 Solubilization without enzymes Grinder (0.5 cm plate) Grinder (1.0 cm plate) Disposal Intact Hours Pretreatment: 28% solubilization within 2 hours Intact food waste: 20% solubilization at 8 hours All pretreatments showed similar solubilization
30 SCOD/TCOD % Solubilization with enzymes Grinder (0.5 cm plate) Grinder (1.0 cm plate) Disposal Intact Hours Pretreatment: 60% solubilization within 4 hours Intact food waste: 40% solubilization at 8 hours Pretreatment significantly increased substrate availability
31 Objectives 1. Determine solubilization kinetics of pretreated food waste 2. Measure impacts of pretreatment on methane production kinetics
32 Objective 2: Methane production Biochemical methane potential (BMP) assay Batch assay measures ultimate methane yield of a substrate Inoculated with methanogenic culture Measures microbial methanogenesis Gas Meter Methanosarcina sp. BMP Vial
33 Objective 2: Methane production Pretreated food waste (meat grinder) vs. intact food waste Flushed dairy manure used as an inoculum Digested at mesophilic temperature (35 C) Methane generation measured daily Pretreated food waste Intact food waste
34 ml CH 4 / g COD 400 BMP Methane Production Intact Grinder (0.5 cm plate) Days Both pretreated and intact food waste reached nearly 100% conversion within 14 days Intact food waste slightly greater than pretreated food waste May be due to accumulation of organic acids through increased acidogenesis
35 Conclusions Mechanical pretreatment results in significantly faster solubilization than intact food waste Pretreatment did not lead to faster methane production May be limited by slower methanogenic rate in BMP assay Therefore a high-rate digester (e.g. fixed film or twophase) could be coupled with mechanical pretreatment to take full advantage of increased solubilization
36 Acknowledgements I would like to thank: Dr. Ann C. Wilkie - Advisor Soil and Water Science Department Committee Members Dr. George Hochmuth Soil and Water Science Deparment Dr. Kimberly Moore Environmental Horticulture Department This work is funded by a grant from the Hinkley Center for Solid and Hazardous Waste Management.
37 Questions? Contact: Website:
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