How to benefit from the food waste in the era of global warming
Yazarlar (4)
Dr. Öğr. Üyesi Serap NAZIR İstanbul Aydın Üniversitesi, Türkiye
Prof. Dr. Mustafa Özilgen Yeditepe Üniversitesi, Türkiye
Sungur Kaan Gökbulak Yeditepe University
Sena Tunçel Yeditepe University
| Makale Türü | Özgün Makale (ESCI dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Global Warming | ||
| Dergi ISSN | 1758-2083 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | ESCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2020 |
| Cilt / Sayı / Sayfa | 20 / 3 / 216–236 | DOI | 10.1504/IJGW.2020.106595 |
| Makale Linki | https://doi.org/10.1504/ijgw.2020.106595 | ||
| UAK Araştırma Alanları |
Gastronomi ve Mutfak Sanatları
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| Özet |
| Global warming increases the food waste; in return, the food waste causes further increase in global warming. Finding a secondary use for the food waste in the kitchen or burning it for recovering energy are among the remedies recommended. Thermodynamic analyses showed that 1 t of fast food restaurant waste (FFRW), after pressing its water out and pre-drying, would be capable of producing approximately 3.5 GW electricity. Finding a way for the secondary use in the kitchen for the entire waste of 18 fruits or vegetables in Turkey may recover 7.2 GJ y-1 of energy. This would be equivalent to that of electric power production with the FFRW in Rankine with regeneration cycle in less than three seconds. Analyses indicated that electric power generation from the FFRW in a Rankine cycle would be feasible and reduce its global warming potential, but trying to find a secondary use for the kitchen waste is not. |
| Anahtar Kelimeler |
| fast food restaurant waste | kitchen waste | energy and exergy savings | cumulative degree of perfection |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 6 |
| Scopus | 6 |
| Google Scholar | 7 |