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Title: Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste

Highlights: • Approximately 50 g baking soda reduced odour concentration by 70%. • Reducing volatile acid concentration reduces odour concentration. • Ammonia has less effect on odour concentration. - Abstract: Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100 g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8 l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100 g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.
Authors:
; ;
Publication Date:
OSTI Identifier:
22443609
Resource Type:
Journal Article
Resource Relation:
Journal Name: Waste Management; Journal Volume: 35; Other Information: Copyright (c) 2014 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.; Country of input: International Atomic Energy Agency (IAEA)
Country of Publication:
United States
Language:
English
Subject:
54 ENVIRONMENTAL SCIENCES; 12 MANAGEMENT OF RADIOACTIVE WASTES, AND NON-RADIOACTIVE WASTES FROM NUCLEAR FACILITIES; AMMONIA; CONCENTRATION RATIO; CONTROL; EMISSION; FOOD INDUSTRY; FOOD PROCESSING; MOISTURE; ODOR; ORGANIC MATTER; ORGANIC WASTES; PH VALUE; SODIUM CARBONATES; VOLATILITY; WASTE STORAGE