بررسی مشخصات کمی و کیفی پسماند غذایی رستوران شرکت پالایش گاز ایلام و ارائه راهکارهای مدیریتی
فصلنامه علمی پژوهشی بهداشت در عرصه,
دوره 13 شماره 1 (1404),
1 مهر 2025
,
صفحه 47-57
https://doi.org/10.22037/jhf.v13i1.47286
چکیده
زمینه و اهداف: اتخاذ رویکرد مدیریتی مناسب برای کاهش بار آلودگی پسماند غذایی رستورانها به علت احتمال بروز مشکلات محیط زیستی و زیانهای اقتصادی امری ضرروی است. در این مطالعه به بررسی وضعیت تفکیک پسماند در رستوران شرکت پالایش گاز ایلام و ارزیابی مشخصات کمی و کیفی پسماند تولیدی پرداخته شده است.
مواد و روشها: تفکیک پسماند و مقدار کل پسماند تولیدی در طی 7 روز کاری و در دو فصل در سال ارزیابی شد. در راستای تعیین مشخصات پسماند غذایی رستوران، روزانه و به روش مرکب نمونهگیری انجام و آنالیزهای فیزیکوشیمیایی براساس روش استاندارد انجام شد. رعایت ملاحظات اخلاقی در اجرای مطالعه در نظر گرفته شد.
یافتهها: مقدار پسماند تولیدی روزانه رستورانkg 200/7 بود که شامل 50/32 درصد پسماند غذایی و 49/68 درصد پسماند قابل بازیافت بود. سرانه کل پسماند تولیدی، پسماند غذایی و پسماند خشک به ترتیب 167، 84 و 83 گرم در روز به ازای هر فرد بدست آمد. آنالیز کیفی پسماند غذایی نشان داد که رطوبت 70/5%، موادآلی 84%، کربن آلی 58/8 %، کل نیتروژن 2/1 %، چربی و روغن 7/6 %، اکسیژن مورد نیاز شیمیایی 68/68 %، C/N معادل 28، pH 4/9 و چگالی kg/m3 624 بوده است.
نتیجهگیری: نتایج این مطالعه نشان دادکه تفکیک در مبدا به خوبی انجام شده و مقادیر پسماند تولیدی رستوران بسیار پایین است. مشخصات کیفی پسماند غذایی نشاندهنده قابلیت استفاده آن بهعنوان خوراک اولیه در فرآیندهای تخمیر تاریک، هضم بیهوازی برای تولید انرژی و کمپوستسازی، ورمیکمپوست و پرورش لارو مگس سرباز سیاه برای تولیدکود و خوراک دام و طیور است.
- پسماند رستوران
- مشخصات کمی و کیفی
- مدیریت پسماند
ارجاع به مقاله
مراجع
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- چکیده مشاهده شده: 166 بار