Food Waste Composting at Faculty of Engineering …
189
3.4 Overall Mass Reduction
The change in the volume of waste in all the compartments was monitored at regular intervals. At the initial phase of the composting process, the volume reduction
was high due to the self-compaction of waste accompanied with the degradation of
biodegradable organic matter (Manu et al. 2017). At the middle stage of the composting process, volume reduction of the compost material started to slow down,
as the compost material becoming more compact. Turning process may result in
rapid increase of temperature and at the same time could enhance the activity of the
microorganism (Manu et al. 2017) thus facilitating the volume reduction. In terms of
mass reduction, the residual mass after 55 days of composting process is 124.99 kg
out of 232 kg, which is equivalent to 46.3% of mass reduction from the total weight
of the feedstock. The mass reduction was reported to be proportional to the initial
moisture content as most of the wet loss through evaporation of water and leaching.
About 20–86% mass loss reported for food waste consisting of vegetables and fruits
residues, with different bulking agents (Adhikari et al. 2009).
4 Conclusions
Waste generation from FKJ cafeteria, UMS was successfully determined. About
680.2 kg of waste was generated in 4 weeks, with average 170 kg per week, and
33.9 kg per day. From this figure, a total food waste generation per week is around
127.7 kg, and average food waste generation per day is around 25.5 kg. Food waste
is the major group of waste generated which is equivalent to 75% of total waste
collected. The moisture content and density of the food waste were in the range of
75.0–77.5% and 2733–3877 kg/m
3 , respectively. The food waste collected was combined with dry leaves and successfully used as feedstock for composting process over
55 days. The temperature and odour of the compost were carefully monitored during
the process. The highest temperature achieved was 57 °C on day 25 of composting.
The maximum intensity of the odour detected at 1 m distance from the composter is
at scale 2 indicating that odour is very weak. In terms of mass reduction, the residual
mass after 55 days of composting process is 124.99 kg out of 232 kg, which is equivalent to 46.3% of mass reduction from the total weight of the feedstock. Overall,
food waste generated from FKJ cafeteria was successfully turned into compost in
a locally fabricated composter with minimum emission of odour. The data on food
waste generation and characteristics can be used as a basis for better food waste
management in UMS.
189
3.4 Overall Mass Reduction
The change in the volume of waste in all the compartments was monitored at regular intervals. At the initial phase of the composting process, the volume reduction
was high due to the self-compaction of waste accompanied with the degradation of
biodegradable organic matter (Manu et al. 2017). At the middle stage of the composting process, volume reduction of the compost material started to slow down,
as the compost material becoming more compact. Turning process may result in
rapid increase of temperature and at the same time could enhance the activity of the
microorganism (Manu et al. 2017) thus facilitating the volume reduction. In terms of
mass reduction, the residual mass after 55 days of composting process is 124.99 kg
out of 232 kg, which is equivalent to 46.3% of mass reduction from the total weight
of the feedstock. The mass reduction was reported to be proportional to the initial
moisture content as most of the wet loss through evaporation of water and leaching.
About 20–86% mass loss reported for food waste consisting of vegetables and fruits
residues, with different bulking agents (Adhikari et al. 2009).
4 Conclusions
Waste generation from FKJ cafeteria, UMS was successfully determined. About
680.2 kg of waste was generated in 4 weeks, with average 170 kg per week, and
33.9 kg per day. From this figure, a total food waste generation per week is around
127.7 kg, and average food waste generation per day is around 25.5 kg. Food waste
is the major group of waste generated which is equivalent to 75% of total waste
collected. The moisture content and density of the food waste were in the range of
75.0–77.5% and 2733–3877 kg/m
3 , respectively. The food waste collected was combined with dry leaves and successfully used as feedstock for composting process over
55 days. The temperature and odour of the compost were carefully monitored during
the process. The highest temperature achieved was 57 °C on day 25 of composting.
The maximum intensity of the odour detected at 1 m distance from the composter is
at scale 2 indicating that odour is very weak. In terms of mass reduction, the residual
mass after 55 days of composting process is 124.99 kg out of 232 kg, which is equivalent to 46.3% of mass reduction from the total weight of the feedstock. Overall,
food waste generated from FKJ cafeteria was successfully turned into compost in
a locally fabricated composter with minimum emission of odour. The data on food
waste generation and characteristics can be used as a basis for better food waste
management in UMS.