Microwave-assisted hydrolysis for the valorization of restaurant food waste: process optimization and biochemical characterization
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Nasser Hamdami*, Payam Torabi, Nafiseh Soltanizadeh, Omidvar Farhadian, Alain Le-Bail
Every year, a large quantity of food waste is generated and discharged into the environment. Converting restaurant food waste (RFW) into fermentable sugars through microwave-assisted hydrolysis (MAH) offers a sustainable valorization pathway. Since RFW consists of diverse food components with varying physicochemical properties, nutritional compositions, and degradation behaviors, identifying the key factors influencing its hydrolysis is essential. In this study, the significant parameters affecting the MAH of typologically categorized RFW were determined using the Plackett–Burman design (PBD). Subsequently, a central composite design (CCD) with 30 experimental runs was employed to maximize the reducing sugar content (RSC). The optimized conditions were found to be a temperature of 96.0 °C, microwave power of 340 W, HCl concentration of 1.45%, and a heating time of 11.1 minutes. The resulting hydrolysates were analyzed to determine their biochemical and monosaccharide compositions.
Keywords: Restaurant food waste; Microwave-assisted hydrolysis; Optimization; Fermentable sugars
Proscience vol. 10
Pp 41-46