Optimization of aerobic fermentation for organic waste: Key factors and their impact on the quality of the final product
Year: 2025
Type: article
Abstract: In modern economic conditions, waste management and food security are important areas of sustainable development. Currently, there are many technologies for organic waste recycling. One common method of processing is aerobic fermentation. Food waste is difficult to process due to its physicochemical and organoleptic characteristics, unstable composition, high moisture, and various pH values. This significantly limits the choice of processing technologies. One way to improve efficiency is by combining different types of waste. This article analyzes the process of aerobic fermentation of mixed organic waste, and determines the parameters influencing the fermentation process (optimal temperature, presence of oxygen, and microorganisms). The key factors (moisture, acidity, carbon, and nitrogen ratio) influencing the production of a high-quality secondary product with high added value are defined, and the optimal ranges of these factors and methods for improving the conditions for starting the fermentation process of food waste in combination with other organic waste are determined. The scientific research has been conducted since the 1996 study to the present, with particular emphasis on the period 2012–2024. The main results of the study are confirmation that the optimal values of the initial criteria for food waste differ from the acceptable values of other organic waste. The key task in the preparation of organic mass is to determine the optimal ranges of factors and the content of various types of waste depending on the final goal and the choice of secondary product. The key task in preparing organic matter is to determine the optimal ranges of factors and the content of various types of waste depending on the final goal and the choice of secondary product. Information on the optimal indicators of the resulting product is provided. In addition, fermentation patterns and quality requirements for the final product, as well as six basic principles of this process, are found based on the analysis of factors.
Source: Food systems
Authors: R. A. Uvarov, A. I. Ermochenko
Institution: ITMO University
Language: English
Subfield: Soil Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409808802