Laboratory comparison of odour control techniques for separated residential food waste

摘要

With a moisture content of 75-85% and organic matter content over 80%, food residues can be amajor source of odour during storage. A series of laboratory tests were conducted to compare odourcontrol techniques for separated residential food waste under controlled conditions. A subjectiveodour intensity scale was used to monitor performance. The results indicate the importance ofmoisture absorption to control odours from food waste storage containers. Of the four additivesconsidered, newspaper seemed to be the most effective because of its high moisture absorptivecapacity and its ability to wrap the food wastes. Additives that would be expected to absorb orneutralise volatile, odour-causing compounds-- baking soda, EM Bokashi, and cat litter-- were notas effective, and neither was an additive that was expected to change the decomposition process andso change the odour production (EM Bokashi). Baking soda and EM Bokashi did not enhance waterabsorption when added to the waste. On the other hand, water absorption capability of cat littervaried depending on the placement method used and the form/size of the material.