Effects of ultrasound pre-treatment on the amount of dissolved organic matter extracted from food waste

This paper describes a series of studies on the effects of food waste disintegration using an ultrasonic generator and the production of volatile fatty acids (VFAs) by anaerobic hydrolysis. The results suggest that ultrasound treatment can significantly increase COD [chemical oxygen demand], proteins and reducing sugars, but decrease that of lipids in food waste supernatant. Ultrasound pre-treatment boosted the production of VFAs dramatically during the fermentation of food waste. At an ultrasonic energy density of 480 W/L, we treated two kinds of food waste (total solids (TS): 40 and 100 g/L, respectively) with ultrasound for 15 min. The amount of COD dissolved from the waste increased by 1.6–1.7-fold, proteins increased by 3.8–4.3-fold, and reducing sugars increased by 4.4–3.6-fold, whereas the lipid content decreased from 2 to 0.1 g/L. Additionally, a higher VFA yield was observed following ultrasonic pre-treatment.