The aim of this study is the analysis of food waste (FW) composition from local catering services to assess potential biorefinery development. Moisture content of different FW samples showed that 27–47% (w/w) was organic material. Main components were lipids (25.7–33.2, w/w), starch (16.2–29.4%, w/w) and proteins (23.5–18.3%, w/w) on a dry basis. A metal profile with Na and Mg as main components, followed by trace elements, i.e. Zn or Fe, was also found in food waste samples. Statistical tests in combination with principal component analysis provides an efficient methodology to establish specific composition variations between FW from different catering services, while relating them to FW typology. The combination of chemical characterization with statistical study constitutes a promising decision-making tool for FW processing and valorization. The innovative methodology presented in this study provides systematic evaluation of FW composition and variability to allow selection of the most appropriate valorization paths.

中文翻译：

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餐饮业的食物垃圾——生物精炼方法的表征


本研究的目的是分析当地餐饮服务的食物垃圾 (FW) 成分，以评估生物精炼厂的发展潜力。不同 FW 样品的水分含量表明，27-47% (w/w) 是有机物质。以干基计，主要成分为脂质（25.7-33.2，w/w）、淀粉（16.2-29.4%，w/w）和蛋白质（23.5-18.3%，w/w）。食物垃圾样本中还发现了以Na和Mg为主要成分，其次是微量元素，即Zn或Fe的金属剖面。统计检验与主成分分析相结合，提供了一种有效的方法来确定不同餐饮服务的 FW 之间的具体成分差异，同时将它们与 FW 类型相关联。化学表征与统计研究的结合构成了用于固件处理和增值的有前途的决策工具。本研究中提出的创新方法提供了对 FW 组成和变异性的系统评估，以便选择最合适的增值路径。