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Hydrothermal Oxidation of Waste Lipids, Protein, and Starch from New Zealand Meat‐ and Vegetable‐Processing Plants
Author(s) -
Richardson Michael J.,
Johnston James H.,
Northcote Peter T.
Publication year - 2006
Publication title -
water environment research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.356
H-Index - 73
eISSN - 1554-7531
pISSN - 1061-4303
DOI - 10.2175/106143006x101692
Subject(s) - chemical oxygen demand , starch , chemistry , lipid oxidation , biochemical oxygen demand , waste management , food waste , waste disposal , hydrothermal circulation , industrial waste , pulp and paper industry , environmental chemistry , environmental science , wastewater , chemical engineering , food science , environmental engineering , organic chemistry , antioxidant , engineering
Disposal of organic waste materials from the meat‐ and vegetable‐processing industries historically has been undertaken by dumping, drying followed by combustion, or biological oxidation. As a result of higher intensity processing rates and increasingly stringent legislation, these are no longer economical. Hydrothermal oxidation, also referred to as “wet” oxidation, has been used to lower the chemical and biological oxygen demand of waste samples from the above two industries. The starch‐based wastes were readily oxidized without a catalyst. For the lipid and protein‐based wastes, the use of copper calcium silicate and nitrate catalysts provided a significant reduction in oxygen demand at 230°C.