CHARACTERIZATION OF ORGANIC WASTES FROM RESTAURANTS TO PRODUCE METHANE IN A SMALL SCALE ANAEROBIC DIGESTOR

摘要

In order to evaluate the production of organic waste with high potential for biogas production were sampled several restaurants including hotels. Most of the restaurants in Mexico handling wastes is easy because everything goes to the dumpster. It was found that the main waste streams produced are mostly fruits and vegetables and food cooked waste. The waste produced by establishments maintains a daily steady output of these. These residues have the characteristics suitable for use in anaerobic fermentation process in order to generate biogas for use at the establishment. The selection of sites for sampling was carried out based on various considerations and business characteristics such as: the scale of operations, the amount and type of organic waste resulting available space to characterize the waste in place, the previous management regarding existing waste separation. Sampling was performed in situ by separating the whole vegetables and vegetable waste, fruit, citrus, coffee, bones and meat products, egg shells, grains and seeds, flour (bread, omelet and potatoes) and various others wastes.