Research was conducted to determine suitable chemical parameters as indicators of odor from decomposing food wastes. Prepared food scraps were stored in 18 l plastic buckets (2 kg wet weight each) at 20 °C and 8 °C to reproduce high and low temperature conditions. After 1, 3, 7, 10 and 14 days of storage, the odor from the buckets were marked to an intensity scale of 0 (no odor) to 5 (intense) and the corresponding leachate analyzed for volatile fatty acids, ammonia and total organic carbon. A linear relationship between odor intensity and the measured parameter indicates a suitable odor indicator. Odor intensified with longer storage period and warmer surroundings. The study found ammonia and isovaleric acid to be promising odor indicators. For this food waste mixture, offensive odors were emitted if the ammonia and isovaleric acid contents exceeded 360 mg/l and 940 mg/l, respectively.
Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.
Path analysis has been largely used in marketing research but has recently been applied in an environmental management context. This study evaluated the potential of path analysis in identifying the influence of moisture content on odor from decomposing food waste. Food waste with varying moisture content was monitored for odor concentration, microbial population density, oxygen uptake rate, volatile fatty acids, ammonia, and hydrogen sulfide. These various parameters were later analyzed using SmartPLS 3.0 software to produce the path analysis model using simultaneous equation modeling. Results indicate that odor concentration of food waste was not directly affected by moisture content (not significant, t-statistical 1.46 1.96) and subsequently odor. In order to manage food waste-related odors, it is recommended that the waste be kept at a moisture content lower than 40%. This is especially critical if prolonged storage is unavoidable.
Malaysia is the second-largest producer and exporter of palm oil amounting to 39% of world palm oil production and 44% of world exports (MPOB, 2014). An enormous amount of palm oil mill effluent is released during palm oil milling, and the effluent causes a major odor problem. Many methods, such as biofiltering, can be adopted to manage the malodor. However, these methods are expensive and require high maintenance. The separation distance method can be used as an alternative due to its low cost and effectiveness. This research was conducted to verify the performance of three different methods, namely, in-field monitoring by using an olfactometer, CALPUFF model, and Gaussian plume model. Given that no research has compared the three methods, this study examined the effectiveness of the methods and determined which among them is suitable for use in Malaysia. The appropriate separation distances were 1.3 km for in-field monitoring, 1.2 km for the CALPUFF model, and 0.5 for the Gaussian plume model. These different values of separation distance were due to the various approaches involved in each method. This research determined an appropriate means to establish a proper separation distance for reducing odor nuisance in areas around palm oil mills.