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Degradation of Fats during Thermophilic Composting of Organic Waste

Department of Material Sciences and Chemical Engineering, Shizuoka University, 3-5-1 Johoku, Hamamatsu 432-8561, Japan, tcknaka{at}ipc.shizuoka.ac.jp

Kazuki Nagasaki

Department of Material Sciences and Chemical Engineering, Shizuoka University, 3-5-1 Johoku, Hamamatsu 432-8561, Japan

Osamu Ariga

Department of Environmental Systems Engineering, Kochi University of Technology, Tosayamada, Kochi 782-8502, Japan

The degradation of fats during thermophilic composting was investigated by adding lard of four different mixing ratios (0, 33.3, 42.9 and 50% on a dry weight basis) to dog food used as a model substrate for organic waste. The lard added at the mixing ratio of 33.3% did not inhibit the decomposition of organic matter in the dog food, with lard itself beginning decomposition after decay of more easily decomposable organic compounds of the dog food, 84 h from the start of composting. The percentage of lard decomposition reached as high as 29.3% by the end of 8 days of composting. By contrast, the decomposition of organic matter in the processed dog food was apparently inhibited when the portion of lard was greater than 33.3%, especially at the earliest stage of composting. It is possible, however, that lard would decompose vigorously once decomposition has begun, even when the ratio of lard is as high as 50%. The percentages of lard decomposition in composting mixtures with 42.9 and 50% lard were 15.7 and 9.50%, respectively, thus the higher the mixing ratio of lard, the lower the percentage of lard decomposition. However, it was found that the maximum decomposition rate of the lard was similar for all of the ratios tested; that is, approximately 5.0 x 10^-3 g carbon h^-1.

Key Words: Composting • fats • lard • microorganisms • organic wastes • waste • wmr 718-6

Waste Management & Research, Vol. 22, No. 4, 276-282 (2004)
DOI: 10.1177/0734242X04045430


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