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

• Published in: Journal of Physics: Conference Series
• Main Author: Ahmad N.; Sahrin N.; Talib N.; Abdul Ghani F.S.
• Format: Conference paper
• Language: English
• Published: Institute of Physics Publishing 2019
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85077803353&doi=10.1088%2f1742-6596%2f1349%2f1%2f012140&partnerID=40&md5=da55326a8829232f69ecc2d2d7fa3f4a

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. © Published under licence by IOP Publishing Ltd.