2006 Volume 7 Issue 1 Pages 31-37
Freezing-thawing-dehydration technique is expected as a safe and energy-saving method for the treatment of food waste. A test apparatus was made by combining an electric cleaning machine with centrifuge and a refrigerator for the treatment of food waste in several kilogram scale. Food waste was frozen at -20°C, thawed at room temperature, and centrifuged at 142 xg. Twenty-five food waste samples, including vegetables and fruits with skins and cores, and gel materials, were treated by this apparatus. As a result, the average water content decreased from 88.38% to 74.57% to reduce the residual weight fraction down to 46.62%. In addition, food wastes and leftovers of 130 meals for 3 days in“Practice of Feeding Management II” a practical exercise in J women's university, were effectively dehydrated to reduce their average weight to 53% except 1 leftover. Freezing-thawing-dehydration treatment prevents decomposition of food waste free from offensive odor. Thus this method is expected to be applicable widely for recycle, transportation, and incineration of food wastes.
