Emission Characteristics of Pollution Gases from the Combustion of Food Waste

The emission characteristics of pollution gases produced via the combustion of food waste were studied through a laboratory-scale electrically heated tube furnace. The results showed that the pollution gases generated from the combustion of food waste were CO, H-2 and NOx. Each emission curve of CO had a peak. When the combustion temperature rose from 400 & DEG;C to 1000 & DEG;C, the peak first increased (from 400 & DEG;C to 700 & DEG;C) and then decreased (from 800 & DEG;C to 1000 & DEG;C). However, the burnout time shortened with the increase in temperature. Therefore, food waste should be combusted at a higher temperature than 700 & DEG;C from the perspective of reducing CO emissions. The emissions of H-2 were similar to those of CO. In other words, if CO emissions increased, H-2 emissions also increased in the same temperature range. Some NOx emission curves had two peaks (the combustion of cooked rice at 1000 & DEG;C; the combustion of vegetable leaves in the temperature range of 600 & DEG;C to 1000 & DEG;C). The higher the combustion temperature, the higher the second NOx emission peak. NOx emissions from the combustion of cooked rice were greater in the temperature range of 400 & DEG;C to 500 & DEG;C, whereas for vegetable leaves, that temperature range was from 600 & DEG;C to 700 & DEG;C. Hence, from the viewpoint of reducing pollution gases, food waste should be combusted at a higher temperature than 700 & DEG;C.

Automated summary

The study found that pollution gases produced by the combustion of food waste mainly include CO, H-2, and NOx, with higher emissions at higher temperatures. During combustion, both CO and H-2 emissions showed a trend of increasing first and then decreasing as temperature rises, while NOx emissions exhibited two peaks.