Investigating the Impact of Aeration and Leachate Recirculation for Biodrying of Food and Vegetable Waste from the Market
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Abstract
The increasing production of waste from the market presents significant challenges for waste management, necessitating efficient treatment methods like biodrying. This study examines optimizing biodrying methodologies for the treatment of fruit and vegetable waste collected from market sources, emphasizing the nuanced impact of leachate recirculation within zero discharge systems. Aimed at bolstering the efficiency of converting market refuse into a biodried product suitable for integration into the waste-to-energy framework, our research meticulously assessed the performance of three lysimeters, arranged in parallel, under distinct aeration rates: Lysimeter 1 with an aeration rate of 0.2 m³/kg/day, followed by Lysimeters 2 and 3 with 0.4 m³/kg/day and 0.6 m³/kg/day respectively. Lysimeter 1 emerged as the front-runner, showcasing better performance metrics across CO2 concentration, weight reduction, leachate volume, and temperature profiles. Notably, it achieved a remarkable 5.97% moisture content (MC) reduction at the lowest aeration rate of 0.2 m³/kg/day. The controlled aeration strategy employed in Lysimeter 1 facilitated significant organic content transformation and led to an impressive 317% boost in heating value, surpassing the results of Lysimeters 2 and 3, which recorded MC losses of 7.97% and 2.47%, respectively. These findings highlight the critical importance of optimizing aeration rates and the detrimental effects of leachate recirculation on the biodrying process. They advocate for future research endeavors to refine aeration rates further and exclude leachate recirculation, aiming to produce a biodried product that meets the moisture loss and heating value requirements for the cement industry's RDF standards. This study contributes valuable insights towards enhancing biodrying efficiency, with significant implications for waste management and energy recovery practices.
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