Department of Chemical & Materials Engineering, Faculty of Engineering, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
Department of Chemical & Materials Engineering, Faculty of Engineering, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
Waste Manag. 2018 Jan;71:494-501. doi: 10.1016/j.wasman.2017.10.003. Epub 2017 Oct 7.
Food waste is gaining increasing attention worldwide due to growing concerns over its environmental and economic costs. Understanding the rheological behaviour of food waste is critical for effective processing so rheological measurements were carried out for different food waste compositions at 25, 35 and 45 °C. Food waste samples of various origins (carbohydrates, vegetables & fruits, and meat), anaerobically digested and diluted samples were used in this study. The results showed that food waste exhibits shear-thinning flow behaviour and viscosity of food waste is a function of temperature and composition. The composition of food waste affected the flow properties. Viscosity decreased at a given temperature as the proportion of carbohydrate increased. This may be due to the high water content of vegetable & fruits as the total solids fraction is likely to be a key controlling factor of the rheology. The Herschel-Bulkley model was used successfully to model food waste flow behaviour. Also, a higher strain was needed to break down the structure of the food waste as digestion time increased.
由于人们越来越关注食品浪费所带来的环境和经济成本，食品浪费问题引起了全球的关注。了解食品废物的流变行为对于有效处理至关重要，因此在 25、35 和 45°C 下对不同食品废物成分进行了流变测量。本研究使用了来自不同来源（碳水化合物、蔬菜和水果、肉类）的经厌氧消化和稀释的食品废物样本。结果表明，食品废物表现出剪切稀化流动行为，食品废物的粘度是温度和成分的函数。食品废物的成分影响其流动特性。在给定温度下，随着碳水化合物比例的增加，粘度降低。这可能是由于蔬菜和水果的高含水量所致，因为总固体分数可能是流变学的关键控制因素。成功地使用 Herschel-Bulkley 模型来模拟食品废物的流动行为。此外，随着消化时间的增加，需要更高的应变来破坏食品废物的结构。
