Qamaruz-Zaman N, Kun Y, Rosli R-N
School of Civil Engineering, Engineering Campus, Universiti Sains Malaysia, 14300 Nibong Tebal, Pulau Pinang, Malaysia.
School of Civil Engineering, Engineering Campus, Universiti Sains Malaysia, 14300 Nibong Tebal, Pulau Pinang, Malaysia.
Waste Manag. 2015 Jan;35:187-90. doi: 10.1016/j.wasman.2014.09.017. Epub 2014 Oct 18.
Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.
水分和有机物含量高的食物垃圾在分解过程中很可能会散发气味。为了维持居民和地方议会对厨房垃圾源头分类的兴趣，需要对分解垃圾产生的气味进行管理。本研究调查了小苏打（每千克食物垃圾分别添加50克、75克和100克）控制储存七天的食物垃圾气味的潜力。研究发现，在8升食物垃圾桶底部撒上50克小苏打，可减少约70%的气味。不建议使用更高的量（超过100克），因为这可能会导致pH值高于9.0，从而导致有气味的氨挥发。这一研究结果有望使废物管理部门、食品加工业以及废物储存产生恶臭问题严峻的地方当局受益。
