Laboratory comparison of odour control techniques for separated residential food waste

Abstract

With a moisture content of 75-85% and organic matter content over 80%, food residues can be a major source of odour during storage. A series of laboratory tests were conducted to compare odour control techniques for separated residential food waste under controlled conditions. A subjective odour intensity scale was used to monitor performance. The results indicate the importance of moisture absorption to control odours from food waste storage containers. Of the four additives considered, newspaper seemed to be the most effective because of its high moisture absorptive capacity and its ability to wrap the food wastes. Additives that would be expected to absorb or neutralise volatile, odour-causing compounds-- baking soda, EM Bokashi, and cat litter-- were not as effective, and neither was an additive that was expected to change the decomposition process and so change the odour production (EM Bokashi). Baking soda and EM Bokashi did not enhance water absorption when added to the waste. On the other hand, water absorption capability of cat litter varied depending on the placement method used and the form/size of the material.