Food waste from restaurant sector - Characterization for biorefinery approach.

The aim of this study is the analysis of food waste (FW) composition from local catering services to assess potential biorefinery development. Moisture content of different FW samples showed that 27-47% (w/w) was organic material. Main components were lipids (25.7-33.2, w/w), starch (16.2-29.4%, w/w) and proteins (23.5-18.3%, w/w) on a dry basis. A metal profile with Na and Mg as main components, followed by trace elements, i.e. Zn or Fe, was also found in food waste samples. Statistical tests in combination with principal component analysis provides an efficient methodology to establish specific composition variations between FW from different catering services, while relating them to FW typology. The combination of chemical characterization with statistical study constitutes a promising decision-making tool for FW processing and valorization. The innovative methodology presented in this study provides systematic evaluation of FW composition and variability to allow selection of the most appropriate valorization paths.

Ultrasound-assisted biodiesel production from Camelina sativa oil.

The main drawbacks of biodiesel production are high reaction temperatures, stirring and time. These could be alleviated by aiding transesterification with alternative energy sources, i.e. ultrasound (US). In this study, biodiesel was obtained from Camelina sativa oil, aided with an ultrasonic probe (20kHz, 70% duty cycle, 50% amplitude). Design of experiments included the combination of sonication and agitation cycles, w/wo heating (50°C). To gain knowledge about the implications of the proposed methodology, conventional transesterification was optimized, resulting in higher needs on catalyst concentration and reaction time, compared to the proposed reaction. Although FAME content met EN 14103 standard, FAME yields were lower than those provided by US-assisted transesterification. Energy consumption measurements showed that ultrasound assisted transesterification required lower energy, temperature, catalyst and reaction time.