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Value recovery from food waste (FW) by hydrothermal carbonisation (HTC) process
Guanhua ChenSupervisors:
Prof. M SohailDr. OOD Afolabi Prof. CLP Thomas
Doctoral Seminar
Terms for this study
Biomass- organic matter from agricultural by-products and residues, woody waste or human waste for energy generation;
Food supply chain- describe the main stages and actors involving from producing food in the field to consuming food on our tables;
Food loss- refers to a decrease of food that was originally intended for human consumption, mainly taking place at production, postharvest and processing stages in the food supply chain;
Food waste- refers to a decrease of food that was originally intended for human consumption, mainly occurring at the end of the food chain (retail and final consumption);
Hydrothermal carbonisation (HTC)- a thermochemical process where biomass is treated under hot compressed water with applying elevated temperatures (180-250°C) to produce hydrochar.
Demand for water, food and energy is increasing.
Competition between food and energy sector
Is there any possible that food waste can be recovered as an energy resource?
Challenges
Findings in literature reviewBiomass – a promising renewable resource to produce energy…
Biomass Sources
Agricultural crops
Forestry residues
Industrial residues
Animal residues
Municipal solid waste
Sewage
Throughout the world, food losses and waste total 1.3 billion tons per year.278kg
90,767,556,000kg
123kg4,550,532,600kg
71kg14,808,044,000kg
56kg8,224,602,680kg
44kg61,107640,000kg
51kg67,693,940,000kg
95kg4,887,389,095kg
157kg19,874,630,000kg
361kg8,948,576,300kg
278kg90,767,556,000kg
165kg7,680,592,425kg
145kg8,772.749.110kg
106kg7,123,306,000kg
154kg12,708,334,562kg
Food waste per person, per year
National food waste per year
Findings in literature review
(Sources: FAO, 2013; WRAP, 2012; BCFN,2012 )
Food loss and waste Economic loss
30% of the world’s agricultural land is wasted
Water wasted in growing crops = all the world’s household water needs
8% of global greenhouse gas emissionsZambezi river Volga river
Findings in literature review
Food loss Food waste
Agricultural production
Institutional consumption
Distribution and Marketing
Post-harvest handling
Processing
Household consumption
Where food is lost or wasted and How it happens?
• Limitations on agricultural techniques• Climate and environmental factors • Compliance with regulations and standards
• Technical limits and limits on processing and production processes
• Limits on the distribution system• Deterioration of products and packaging • Marketing and sales strategies
• Excess purchases • Excess portions prepared • Errors in food storage
Findings in literature review
What can we do?
• Waste of raw materials, ingredients and product arising is reduced measured in overall reduction in waste.
Prevention
Optimisation• Redistribution to people• Sent to animal feed
Recycling• Waste sent to anaerobic digestion• Waste composted
Recovery• Treatment of waste with energy recovery
Disposal• Waste treatment without energy recovery • Waste sent to landfill• Waste ingredient/product going to sewer
Food material hierarchy
Findings in literature review
Thermochemical conversion technologies
Pyrolysis(450-600°C)
Biochar; Bio-oil
Gasification(600-1000°C)
Syngas
Hydrothermal process
Hydrothermal carbonisation
(180-250°C)
Hydrochar
Hydrothermal liquefaction
(300-350°C)
Biocrude
Hydrothermal gasification
(>500°C)
Hydrogen
DryWet
Findings in literature review
HTC is a thermochemical process where biomass is treated in hot compressed water at relatively mild temperature regimes (180-250°C) and autogenous pressure to produce hydrochar.
Hydrothermal Carbonisation (HTC)
Biomass
Hydrochar
Liquid
Gas
HTC
Process conditions:TemperatureResidence timeFeedstockPressure
BiofuelAdsorbentEnergy storageCatalyst
Application:
(Sources: Libra et al., 2011; Funke et al., 2009)
Findings in literature review
Knowledge gap
• Most studies involving the use of HTC on sewage sludge, lignin and cellulose. Adopting HTC on food waste with the final stages of the FSC are largely unknown.
• Knowledge gaps on the characteristics of both hydrochar and liquid fraction products produced after the HTC process of Chinese FW under different reaction parameters
• Limited studies on creating a simplified simulation model of HTC process using experimental results and optimal existing process conditions based on model results
Research Questions1.Does food waste have potential to generated value-added products by HTC
process?
2.What are the effects of operation conditions on product (hydrochar and liquid)characteristics generated by HTC of food waste?
3.What is the best reaction temperature and time for improved energy recoveryfor maximum hydrochar yield and energy content?
4.What are the effects of fruit and vegetable waste (FVW) moisture content (solidloading) on hydrochar formation?
5.What are the reaction kinetics of food waste by hydrothermal carbonisation?
Is there any possible that value-added products could be generated from HTC processing of food waste for energy application?
AimObjectives
1. Identify the extent, impacts and management of food waste.
2. Investigate reaction mechanisms of HTC on biomass and review effects of themost common operation parameters on processing products.
3. Investigate the effect of reaction temperature and time on product (hydrochar)characteristics to optimise the operating conditions for food waste HTC.
4. Investigate the effect of FVW moisture content on the hydrochar formation byoptimising the reaction temperature and time for greater solid yield.
5. Conduct detailed characterisation of products recovered from the HTC of FW toexplore potential applications.
6. Determine the kinetics and parameters to ascertain the reaction order relating toHTC of food waste and use these data to develop a model to link the formation ofthe solids (hydrochar) particles with the reaction rate kinetics.
To investigate the possibility of recovering value-added products in the form of solid fuel from HTC of FW for potential energy applications.
Methodology
Objective1: Food waste issue- literature review
Objective2: Mechanisms and operation conditions of HTC- literature review
Objective3: Effects of reaction temperature and time- Experiments
Objective4: Effects of moisture content- Experiments
Objective5: Products characterisation- Experiments & Statistical analysis
Objective6: Analysis- Statistical analysis & Simulation
Objective3&4&5Lab experiments-based on experiments in Water Lab
• Raw material- mainlyobtained from the canteen
Methodology
• Product characterisation
HTC Reactor
Parameter RegimesTemperature 180-240°CTime 30, 60 minsPressure Autogenous
Gantt Chart
1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 121st year
1.1 Literature review1.2 Research aim and objectives1.3 Training on lab skills1.4 Preliminary expeimental design1.5 1st year report
2nd year2.1 More specific literature review2.2 1st food waste collection2.3 Preliminary experiments in labA) Data collection and analysisB) Conference paper2.4 2nd food waste collection2.5 Optimal experiments in labA) Data collection and analysisB) Conference paperC) Publish early research result2.6 Validation experiments in labA) Data collection and analysisB) Simulation model2.6 2nd year report
3rd year3.1 Journal paper3.2 Writing thesis
2018 2019 2020
ReferenceAfolabi, O.O.D., Sohail (Khan), M. and Thomas. C.L.P., (2017). Characterization of solid fuel chars recovered from microwave hydrothermal carbonization of human biowaste. Energy, 134, pp. 74-89.
Afolabi, O.O.D., Sohail (Khan), M. and Thomas. C.L.P. (2015). Microwave Hyrdothermal Carbonization of Human Biowaste, Waste and Biomass Valorization, 6(2), pp.147-157.
Buchner, B. et al. (2012). Food waste: causes, impacts and proposals, Barilla Center for Food and Nutrition, pp. 53–61.
FAO (2011). Global food losses and food waste - Extent, causes and prevention., SAVE FOOD: An initiative on Food Loss and Waste Reduction.
FAO (2013). Food wastage footprint. Impacts on natural resources. Summary Report, Food wastage footprint Impacts on natural resources.
Funke, A. and Ziegler, F. 2009. Hydrothermal carbonization of biomass: A summary and discussion of chemical mecha- nisms for process engineering, Biofuels, Bioproducts and Biorefining, 6(3), pp. 246–256.
Libra, J. A. et al. (2011). Hydrothermal carbonization of biomass residuals: a comparative review of the chemistry, processes and applications of wet and dry pyrolysis, Biofuels, 2(1), pp. 71–106.
Lundqvist, J., Fraiture, C. De and Molden, D. (2008). Saving Water: From Field to Fork Curbing Losses and Wastage in the Food Chain, SIWI Policy Brief, (May), pp. 5–29.
Nizamuddin, S. et al. (2017). An overview of effect of process parameters on hydrothermal carbonization of biomass’, Renewable and Sustainable Energy Reviews, 73(December 2016), pp. 1289–1299.
Román, S. et al. (2018). Hydrothermal Carbonization: Modeling, Final Properties Design and Applications: A Review, Energies, 11(1), p. 216.
Tekin, K., Karagöz, S. and Bektaş, S. (2014). A review of hydrothermal biomass processing, Renewable and Sustainable Energy Reviews, 40, pp. 673–687.
WRAP (2012). Household Food and Drink Waste in the United Kingdom 2012, The Waste and Resources Action Programme.
Pham, T. P. T. et al. (2015). Food waste-to-energy conversion technologies: Current status and future directions, Waste Management. Elsevier Ltd, 38(1), pp. 399-408.
Thank you!
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