Study On Analysis Of The Process Of Catering Waste Spoilage

Catering waste is organic waste generated from dining of living and consumption process. China’sannual catering waste is huge. Protein and carbohydrates in catering waste are energy-rich, which is animportant source of energy, so it needs to be re-utilized, in order to solve the energy shortage problemand the random emission. The main current resource utilization of catering waste disposal methods arepig-feed, biological oils and animal feed treatment technology. But the catering waste is easy spoilage,and evaluation of catering waste spoilage index is too simple in the utilization process, so it is notconducive to the promotion of the catering waste. Therefore, research and exploration of the cateringwaste spoilage have an important and far-reaching significance.(1) In this paper, the detection of biogenic amines was established in the catering waste. It waslinear in the range of concentrations between0.5and50μg/mL (R2＞0.994). Detection limit of biogenicamines: putrescine, cadaverine as0.1μg/mL, spermine, histamine, tyramine was0.5μg/mL. Therelative standard deviation (RSD) were less than6%. The average recovery ranged from67%to120%for all amines. The results showed that the method has high sensitivity, repeatability and accuracy,suitable for catering waste in the qualitative and quantitative analysis of biogenic amines.(2) Catering waste spoilage indicators and the degree of spoilage were determined. The cateringwaste was divided into rice-type, oil-type and meat-type. And it was studied through the changes ofbiogenic amines, peroxide value and nitrite in the process of spoilage. Through analysis of the changesof biogenic amines, cadaverine produced more and changed larger. So cadaverine can be used ascharacteristic index in the spoilage process of catering waste. Peroxide value increased gradually withtime, so you can choose the peroxide value as another characteristic index. But nitrite content decreasedgradually with time, so it can not be characteristic index. By the degree of spoilage in the meatevaluation and the results, it has spoiled when catering waste spoilage of biogenic amine contentreached the highest value of two-thirds. For example, when cadaverine in rice-type reached200mg/kg,oil-type reached270mg/kg and meat-type reached400mg/kg, the catering waste can’t be used. Byedible fats oxidation and the results of peroxide value, it was not used when peroxide value reaches10mmol/kg.(3) Winter and summer conditions and the storage containers with or without lid of catering wastein the spoilage process was be simulated. By the investigation, the temperature and the container with orwithout lid were selected as an important factor in the spoilage process of catering waste. Through theanalysis on the spoilage process of catering waste, cadaverine produced and peroxide value in thecontainer with lid condition slightly lower than the container without lid, and under the condition of10oC cadaverine produced and peroxide value significantly below30oC. Rice-based catering waste under30oC condition, already spoiled in12h, while at10oC to be postponed16hours to28h before spoilage.Oil-based catering waste under30oC condition, already spoiled in20h, while at10oC to be postponed8hours to28h before spoilage. Meat-based catering waste under30oC condition, already spoiled in12 h, while at10oC to be postponed16hours to28h before spoilage. High temperatures can accelerate thespoilage of catering waste. Therefore, the catering waste storage and transport time should be shortenedin summer and the container with lid can be used in the storage and transport of catering waste.