Advances in environmental research

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Digestate residues analysis under elevated heat regime by using DNS method

  • Hanif, Mohamad Haziq (Environmental Technology Division, School of Industrial Technology, Universiti Sains Malaysia) ;
  • Kamaruddin, Mohamad Anuar (Environmental Technology Division, School of Industrial Technology, Universiti Sains Malaysia) ;
  • Norashiddin, Faris Aiman (Environmental Technology Division, School of Industrial Technology, Universiti Sains Malaysia) ;
  • Zawawi, Mohd Hafiz (Department of Civil Engineering, College of Engineering, Universiti Tenaga Nasional (UNITEN) Putrajaya Campus)
  • Received : 2019.06.15
  • Accepted : 2020.03.27
  • Published : 2020.03.25
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Abstract

The problems with unsorted municipal waste are always associated with disposal issues as it requires a large area for landfilling or high energy used for incineration. In recent years, an autoclaving technique has been considered a promising approach which could minimize the volume of organic waste from being directly disposed or incinerated. In this work, an attempt was done to study the saccharification potential of organic residues under elevated temperature Thermal treatment involving hot water bath was applied to treat the organic residue ranging from 60℃ to 100℃ for 30 and 60 minutes. The result obtained showed an increasing trend for the concentration of glucose and carbohydrate. However, the result for lignocellulose content which contains various component includes extractive, holocellulose, hemicellulose, cellulose and lignin show variation. Based on the thermal treatment carried out, the result indicated that the trend of glucose and carbohydrate content. The highest percentage of glucose that can be obtained 978.602 ㎍/ml which could be obtained at 90℃ at 60 minutes. The carbohydrate also shows an increasing trend with 0.234 mg/ml as the highest peak achieved at 80℃ for 30 minutes treatment. However, it was found that the lignocellulose content varies with temperature and time. The statistical analysis was carried out using two-ways ANOVA shows an interaction effect between the independent variables (temperature and contact time) and the saccharification effects on the food wastes. The result shows a variation in the significant effect of independent variables on the changes in the composition of food waste.

Keywords

Acknowledgement

Supported by : Universiti Sains Malaysia

Authors gratefully acknowledge the financial support received under Research University Grant for Short Term Scheme from Universiti Sains Malaysia that enabled this work to be carried out (304/PTEKIND/6315062).

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