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Analýza a optimalizácia procesu kompostovania biologicky rozložiteľného kuchynského a reštauračného odpadu (gastroodpadu)
Maxiánová, Alžbeta
This doctoral thesis called Analysis and optimization of the process of composting biodegradable kitchen and restaurant waste (gastro waste) deals with composting of gastro waste. Gastro waste is defined as waste comes from kitchens and canteens in this thesis. This waste primarily consists of waste from food preparation but also contains food that has not been consumed. The work deals with the testing of 6 devices that are designed to process this waste. These are manual and electrical devices. The devices and experiments were evaluated among themselves. The final products were also evaluated. Physicochemical, microbial and biological properties were monitored. The final products were tested for physicochemical properties like temperature, pH, electrical conductivity and particle size determination. Microbial analysis monitored possible pathogens that may occur in the final compost. Biological properties were also tested, which mainly monitored the potential toxicity to plants, but also the maturity of the final product. These parameters were chosen because they are essential for the result of composting. These parameters showed that the best process and product is from manual devices. However, these devices are difficult to operate and present risks to environment. They release gaseous and liquid substances that are not trapped during their process. Electrical devices that did not confirm the optimal results of the monitored parameters proved the stability of the final product.
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Navržení vhodného bakteriálního inokula pro podporu procesu kompostování gastroodpadu
Malinová, Lucie
Composting of food waste is an increasingly studied branch of waste management. Many works deal with the microbial composition of food waste itself and methods that would speed up the whole process. We tried to design a bacterial inoculum that would support the composting process in this study. We focused on bacteria of genes Lacto-bacillus, primarily on Lactobacillus acidophilus (CCM 4833), Ligilactobacillus salivarius (CCM 7274), and Limosilactobacillus fermentum (CCM 91). The bacterial inoculum was added during the mesophilic phase of food waste composting, where it was confirmed that the pH decreased in the initial phases. In another experiment, the adaptation of bacteria to an acidic environment was investigated, so that acidic compost juices were added to the liquid nutrient medium with bacteria of the genus Lactobacillus. The results showed that getting used to an acidic environment helps the bacteria to survive such extreme conditions and Lactobacillus bacteria can be a suitable inoculum to promote composting.
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Kompostování jako způsob zpracování gastroodpadů
Zelená, Kateřina
This master thesis depicts process of composting of food waste using an electric composter. Electric composters are eligible solution for waste management of catering facilities, that are in accordance with current legislation. The problematics of the food waste is being described using the literature review. The main goal of this thesis is quality evaluation of the final product of the composting process. The main focus is on evaluation of enzymatic activity of compost named arylsulfatase, which corelate with sulphur cycle. The enzymatic activity itself is being measured by spectrophotometer UV/VIS Lambda 25 (Perkin-Elmer, Shelton, CT, USA) using 5 mMp -Nitrophenyl sulfate as a substrate. Thesis also studies pH values of compost and phototoxicity (by Phytotoxkit test), that demonstrate an effect of final product of composting on white mustard seeds (Sinapis alba L.).
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Zpracování a využití gastroodpadu
Dufková, Tereza
Regarding the production of big amount of food waste, the composting could be a very useful way for using these leftovers appropriately by applying compost to improve agricultural land. In this thesis composting of food waste was monitored by using commercial equipment – electric composter. The influence of additives (biochar and biochar together with Devonian dolomite) was evaluated. These additives were added at the beginning of the mature phase in amount of 5 % of the organic matter. During the process of food waste composting, proteolytic activity of the compost samples was analysed. Moisture content, pH and the C/N ratio were further assessed. The final product was also tested for the presence of Escherichia coli and Salmonella. The results showed a favourable effect of the combination of biochar with Devonian dolomite on pH and increase of proteolytic activity using biochar alone. There was not noticed the presence of pathogenic microorganisms too. The composting was affected by the additives, but the results were not always satisfactory. Entire process was also influenced by electric composter, which did not provide optimal conditions for food waste degradation.
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