Food waste has a high utilization value, but its high moisture content brings more disadvantages to its storage, transportation and energy utilizations. Dehydration of food waste is conducive to subsequent treatment, and herein, the effects of ionizing radiation pretreatment on the dehydration performance of tofu protein waste were examined. The mechanical centrifugation dehydration, moisture distribution, bond energy (Hb), drying time, and drying rate indicated that ionizing radiation pretreatment significantly enhanced the supernatant volume, free water content, and drying rate, while reducing Hb and drying time. Moreover, the mechanism underlying the enhanced dehydration performance was discussed based on particle size analysis, Scanning electron microscope, UV–vis spectroscopy and pH value.

中文翻译：

---

电离辐照预处理提高豆腐蛋白脱水性能

餐厨垃圾虽然具有较高的利用价值，但其含水量较高，对其贮藏、运输和能源利用等方面的不利因素较多。餐厨垃圾脱水有利于后续处理，本文考察了电离辐射预处理对豆腐蛋白垃圾脱水性能的影响。机械离心脱水、水分分布、键能 (Hb)、干燥时间和干燥速率表明，电离辐射预处理显着提高了上清液体积、游离水含量和干燥速率，同时降低了 Hb 和干燥时间。此外，基于粒度分析、扫描电子显微镜、紫外-可见光谱和pH值讨论了增强脱水性能的机制。