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Food loss and waste valorization through sustainable biorefineries

dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacional
dc.contributor.advisorCardona Alzate, Carlos Ariel
dc.contributor.authorOrtiz-Sanchez, Mariana
dc.date.accessioned2023-10-06T19:30:37Z
dc.date.available2023-10-06T19:30:37Z
dc.date.issued2023
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/84780
dc.descriptiongraficas, tablas
dc.description.abstractFood residues have generated several issues at an economic, environmental, and social level. the Food and Agriculture Organization (FAO) has established the concept of Food Loss and Food Waste based on the links of the value chain. The first is generated in the agricultural production, transportation, and processing stages, while the second is generated in the retail and consumption stage. Food Losses have been investigated from different perspectives to determine potential applications through the implementation of biotechnological processes. The main advantage of this raw material is related to the uniform composition. On the other hand, food waste recovery has been studied to generate value-added products and energy vectors. However, problems related to the standardization have been identified as the composition varies depending on the generation site. Therefore, there are a series of methodological and research gaps that must be studied before proposing transformation routes for both food losses and food waste. Then, the recovery of this waste is a potential alternative to help mitigate the impact caused by the high generation in recent years. In this way, the objetictive of this doctoral thesis was to evaluate the potential of Food Losses and Food Waste for the generation of added-value products through the biorefinery concept. The raw materials analyzed were orange peels, sugar cane bagasse, organic kitchen food waste and organic retail food waste. First, a strategy was proposed to define biomass valorization routes considering restrictions such as the industrial context and the technological readiness level of the bioprocess, among others. For the selection of valorization routes, a portfolio of 33 bioprocesses based on the main biomass fractions (i.e., extractives, fat, cellulose, hemicellulose, lignin, pectin, starch) was proposed, where technical, economic, and environmental indicators were evaluated. The bioprocess strategy and portfolio were carried out considering the experience in biomass recovery of the Chemical, Catalytic, and Biotechnological Processes Research Group (PQCB). Due to the complexity of food waste, other aspects were included to propose different biorefinery schemes. Some factors considered were the link and the actor of the value chain that generates the waste, the raw materials integration, the temporality of waste generation, and the heterogeneity of food waste. In this sense, two composition models were proposed for organic kitchen and retail food waste, considering government statistics on food consumption in Colombia. The four raw materials were characterized by chemical composition, proximal analysis, and total and volatile solids content. The biorefinery design strategy was applied to the four raw materials to define the biorefinery configurations with the highest feasibility. The biorefineries were experimentally evaluated up to the fermentable sugar production stage. According to the results obtained in the design strategy, the levulinic acid, polylactic acid, ethanol, butanol, and lactic acid production for using fermentable sugars were evaluated. The Aspen Plus v.9.0 software simulated the process for obtaining these products. The material and energy balances were used to estimate technical, economic, environmental, and social indicators that allowed for estimating the sustainability index of the proposed biorefinery configurations for each raw material. In conclusion, the contributions of this doctoral thesis were: (i) Establishing a biorefinery design strategy for food losses and waste recovery. (ii) A composition model for organic kitchen and retail food waste. (iii) Comprehensive analysis of the sustainability of different configurations of biorefineries. (Texto tomado de la fuente)
dc.description.abstractLos residuos de alimentos han generado diversas problemáticas a nivel económico, ambiental y social. La Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO) ha establecido el concepto de pérdida y desperdicios de alimentos según el eslabón de la cadena de valor que lo genera. El primero se genera en las etapas de producción agrícola, transporte y producción, mientras que el segundo se genera en la etapa de venta y consumo. Las pérdidas de alimentos han sido investigadas desde diferentes perspectivas con el fin de determinar aplicaciones potenciales a través de la implementación de procesos biotecnológicos. La principal ventaja de este tipo de materia prima está relacionada con su composición homogénea. Por otro lado, la valorización de los desperdicios de alimentos ha sido estudiado para generar vectores energéticos (principalmente biogás). No obstante, problemas relacionados con la estandarización de la materia prima han sido identificados pues está varía dependiendo del contexto socio-económico y cultural. Por tanto, existen una serie de vacíos metodológicos e investigativos que deben ser estudiados antes de proponer rutas de transformación tanto para las pérdidas de alimentos como los residuos de alimentos. Además, el estudio de aplicaciones potenciales es clave para determinar el portafolio de productos que pueden ser generados a partir de las pérdidas y residuos de alimentos. De esta forma, el objetivo de esta tesis doctoral fue evaluar el potencial de la perdida y desperdicios de alimentos considerando su composición para la generación de bioproductos a través del concepto de biorrefinería. Las materias primas analizadas fueron cáscaras de naranja, bagazo de caña panelera, residuos orgánicos de cocina y residuos de centrales de abastecimiento orgánicos. En primer lugar, se propuso una estrategia para definir las rutas de valorización de biomasa considerando restricciones como la industrialización del contexto, el índice de madurez tecnológica del bioproceso, entre otras. Para la selección de las rutas de valorización se propuso un portafolio de 33 bioprocesos basados en las principales fracciones de la biomasa (i.e., extractivos, grasa, celulosa, hemicelulosa, lignina, pectina, almidón) donde se evaluaron indicadores técnicos, económicos y ambientales. La estrategia y el portafolio de bioprocesos se realizó considerando la experiencia en valorización de biomasa del Grupo de Investigación de Procesos Químicos, Catalíticos y Biotecnológicos (PQCB). Debido a la complejidad de los residuos de alimentos, se incluyeron otros aspectos para proponer diferentes esquemas de biorrefinerías. Algunos factores considerados fueron el eslabón y el actor de la cadena de valor que genera el residuo, la integración de materias primas, las etapas de generación del residuo y la heterogeneidad de los desperdicios de alimentos. En este sentido, se propusieron dos modelos de composición para los residuos orgánicos de cocina y residuos orgánicos de centros de abastecimiento considerando las estadísticas gubernamentales de consumo de alimentos en Colombia. Las cuatro materias primas fueron caracterizadas en términos de composición química, análisis proximal y contenido de solidos totales y volátiles. La estrategia de diseño de biorrefinerías fue aplicada para las cuatro materias primas con el fin de definir las configuraciones de biorrefinerías con mayor viabilidad de ser analizadas. Las biorrefinerías fueron evaluadas experimentalmente hasta la etapa de producción de azucares fermentables. Según los resultados obtenidos en la estrategia de diseño se evaluó la obtención de ácido levulínico, ácido poli-láctico, etanol, butanol y ácido láctico para el uso de los azucares fermentables. Los procesos para la obtención de estos productos fueron simulados en el software Aspen Plus v.9.0. Los balances de materia y energía fueron empleados para la estimación de indicadores técnicos, económicos, ambientales y sociales que permitieron estimar el índice de sostenibilidad de las configuraciones de biorrefinerías propuestas para cada uno de las materias primas. En conclusión, los aportes de esta tesis doctoral fueron: (i) El establecimiento de una estrategia de diseño de biorrefinerías para la valorización de pérdidas y desperdicios de alimentos. (ii) Un modelo de composición para los residuos orgánicos de cocina y los residuos orgánicos de centros de abastecimiento. (iii) El análisis integral de la sostenibilidad de diferentes configuraciones de biorrefinerías.
dc.format.extent460 páginas
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherUniversidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.ddc660 - Ingeniería química
dc.titleFood loss and waste valorization through sustainable biorefineries
dc.typeTrabajo de grado - Doctorado
dc.type.driverinfo:eu-repo/semantics/doctoralThesis
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.publisher.programManizales - Ingeniería y Arquitectura - Doctorado en Ingeniería - Ingeniería Química
dc.contributor.researchgroupProcesos Químicos Catalíticos y Biotecnológicos
dc.description.degreelevelDoctorado
dc.description.degreenameDoctor en Ingeniería
dc.identifier.instnameUniversidad Nacional de Colombia
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourlhttps://repositorio.unal.edu.co/
dc.publisher.facultyFacultad de Ingeniería y Arquitectura
dc.publisher.placeManizales, Colombia
dc.publisher.branchUniversidad Nacional de Colombia - Sede Manizales
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.proposalFood losses
dc.subject.proposalFood waste
dc.subject.proposalBiorefinery
dc.subject.proposalSustainability
dc.subject.proposalBiocompounds
dc.title.translatedValorización de pérdida y desperdicios de alimentos a través de biorrefinerías sostenibles
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