The Content Variation of Fat, Protein and Starch in Kitchen Waste Under Microwave Radiation
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- 作者：Fan Wang ; Chao Zhou ; Wenzhi He ; Haochen Zhu ; Juwen Huang ; Guangming Li ; ligm@tongji.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：kitchen waste ; content variation ; fat ; protein ; starch ; microwave radiation
- 刊名：Procedia Environmental Sciences
- 出版年：2016
- 出版时间：2016
- 年：2016
- 卷：31
- 期：Complete
- 页码：530-534
- 全文大小：247 K
文摘
Kitchen waste may cause the environment pollution and threaten the humans’ health. Simultaneously, it also has resourcing value. Fat, protein and starch are three main components in kitchen waste, which account for 80% in total. With the aim of facilitating the recycling of kitchen waste, it is important to effectively separate these three components from it. In this paper, microwave radiation has been used in the separation of these three components. The effects of time and temperature on the contents of these three components in kitchen waste were analyzed and the extraction process was discussed. The results showed that both time and temperature had significant influence on the contents of these three components. The content of fat was firstly increasing, then decreasing, and the contents of protein and starch were firstly decreasing, then increasing, which meant that protein and starch were firstly separated from the kitchen waste, followed by the separation of fat.