Food waste treatment The methods mainly include physical method, chemical method, biological method, etc; The technology includes landfill, incineration, composting, microbial degradation, fermentation and other methods. When designing the food waste treatment project, the emphasis is on the selection of process. There are many factors to be considered for model selection. Only economically feasible and technologically feasible can the project be operated reasonably.

Kitchen waste, commonly known as swill, also known as swill and hogwash, is the household waste formed by residents in the process of living consumption. It is perishable, gives off foul smell, and spreads bacteria and viruses. The main components of kitchen waste include rice and flour food residues, vegetables, animal and vegetable oils, meat bones, etc. In terms of chemical composition, there are starch, cellulose, protein, lipids and inorganic salts. The main characteristics of kitchen waste are rich organic matter, high moisture content and easy to rot. Its nature and smell will have a negative impact on environmental health, easy to breed pathogenic microorganisms, mycotoxins and other harmful substances.

Food waste treatment equipment According to different application scope and actual situation, the appropriate process method was selected. The methods mainly include physical method, chemical method, biological method, etc; The technology includes landfill, incineration, composting, microbial degradation, fermentation and other methods. When designing the food waste treatment project, the emphasis is on the selection of process. There are many factors to be considered for model selection. Only economically feasible and technologically feasible can the project be operated reasonably.