Profiling Of Volatile Organic Compounds (Vocs) Released During Storage Of Local Household Food Waste Under Different Temperature

  • Siti Rohana Mohd Yatim, Ku Halim Ku Hamid, Kamariah Noor Ismail, Zulkifli Abdul Rashid, Alia Azmi

Abstract

 Putrescible nature of food wastes and its high moisture content meant that it is more easily degraded than any other types of wastes. The degradation process, which involves breakdown of organic material, releases various harmful gases and causes nuisance to humans and the environment. Therefore, the aim of this study is to investigate volatile organic compounds (VOCs) profiles from storage of local household food waste at different temperature setting. Food waste was collected from household area and stored in self-made bioreactor. The purpose of the bioreactor is to simulate the real process of waste storage and decomposition in the field. The temperature within the bioreactor was kept at 20°C, 30°C, 40°C and 50°C for 21 days. VOCs samples were collected from every level of sampling point at bioreactor and analyzed using TD-GC/MS. Findings showed that various VOCs were released during the decomposition process. Compounds produced were influenced by various abiotic factors (time, temperature, relative humidity and moisture contents) and the characteristics of the compounds. Data showed significant association between the temperature of waste sample collected and the level of VOCs produced (p-value < 0.05). The most abundant compound released were from sulfur compounds, acid, terpenes and alcohol.

Published
2020-05-06
How to Cite
Siti Rohana Mohd Yatim, Ku Halim Ku Hamid, Kamariah Noor Ismail, Zulkifli Abdul Rashid, Alia Azmi. (2020). Profiling Of Volatile Organic Compounds (Vocs) Released During Storage Of Local Household Food Waste Under Different Temperature. International Journal of Advanced Science and Technology, 29(9s), 1673 - 1681. Retrieved from https://sersc.org/journals/index.php/IJAST/article/view/13806