Characterization of energy content in food waste by using thermogravimetric analyser (TGA) and elemental analyser (CHNS-O)

Abstract

Food waste samples from various categories were examined for their energy content. In this work, the objective was to characterize the energy contents in food waste to assess their potential for renewable energy resources. The food waste samples that were analysed included tofu, carrot, corn, chicken, biscuit, rice and beef. The food wastes were characterized by proximate analysis using Thermogravimetric Analyser (TGA) and by ultimate analysis using Elemental Analyser (CHNS-O). The energy content in food waste was then evaluated using various higher heating value (HHV) correlations that were researched and established by many researchers. The results from both analyses demonstrated that the energy content from the higher heating value (HHV) calculated by using different equations indicated the food waste usage as an energy source. The highest HHV was found in the beef. Among the samples prepared, it can be observed that the most efficient ‘waste-to-energy’ sample is the protein-based food because this food has the highest amount of volatile matter with the lowest amount of ash content and fixed carbon content. Plus, protein food gives the highest percentages of carbon and hydrogen elements in order to help the combustion process going perfectly in order to convert it into an energy source.

An Experimental Study in Wild Wood Mice Testing Elemental and Isotope Analysis in Faeces to Determine Variations in Food Intake Amount

“…In this study, we used faecal samples non-invasively collected to test whether elemental and isotopic values observed in faeces are representative of the amount of food intake by wild wood mice. The toasted corn used as bait showed an elemental composition (percentages of carbon and nitrogen) like the available data reported for this food item and the corn plant [ 55 , 56 , 57 , 58 ]. Similarly, the isotopic composition of the bait, i.e., δ 13 C and δ 15 N, also matched values described in the literature for the plant and derived products, including this food type [ 30 , 56 , 59 ].…”

Determination of the chemical structure of diet biscuits with modern enstrumental techniques

“…According to this, it was determined that 46.06% C, 1.60% N, 0.12% S and 6.68% H in lemon-fiber diet biscuit structures. Wholemeal diet biscuit structures contain elements in the ratios of 45.51% C, 2.39% N, 0.15% S and 7.05% H. When these values are compared with the elemental analysis results of classical biscuit structures in the literature, it is seen that the N and S elemental content is high [25]. This situation is diet biscuits contain more bran and bran protein than normal biscuits.…”