環保專案成果報告查詢系統

專案計畫編號
經費年度	112
計畫經費	9,790 千元
預算科目	科技發展-淨零排放科技
專案開始日期	2023/02/16
專案結束日期	2023/12/15
專案主持人	蔡孟貞
主辦單位	循環署循環處理組
承辦人	倪永婷
執行單位	財團法人食品工業發展研究所
專案分類	科技計畫
中文關鍵字	射頻乾燥、紅外線乾燥、衝擊流乾燥、食品加工廢棄物、生物轉化
英文關鍵字	Radio frequency drying, Infrared drying, Impingment drying, Food processing wastes, Biotransformation
協同主持人
共同主持人
計畫聯絡人	王淑親
計畫聯絡電話	03-5223191#752
計畫聯絡信箱	scw@firdi.org.tw

中文摘要	食品為重要民生產業，加工製程產生的豆渣、咖啡渣及茶渣等數量龐大食品廢棄物(>100萬噸/年)，受限於含水量高，不易保存，經濟價值不高且容易造成環保的問題，亟待具體解決方案。本年度計畫共有三個分項：(1)解構國內食品加工廢棄物問題，借鏡國際，研提減廢路徑及因應策略。(2)建立食品廢棄物高效節能之乾燥技術。(3)建立食品產業廢棄資材生物轉化微生物庫，提供國內環保生物處理產業優良菌組。本計畫目前已(1)彙整國內外食品加工廢棄物相關資料，完成1場廠商座談會以及增辦1場公協會座談會、發送調查問卷以及實地訪廠3家食品業者與2家再利用業者，了解食品廠商處理食品廢棄物的經驗，提出臺灣食品產業植物性廢渣減廢路徑及因應策略1份。(2)建立3種廢棄物渣(豆渣、咖啡渣及茶渣)之紅外線、射頻及衝擊流乾燥條件，乾燥豆渣、咖啡渣及茶渣之水活性皆≦0.6，水分含量為2.7~ 12.6%，單位能耗(specific energy consumption, SCE)為0.81~7.67kWh/kgH2O。根據試驗結果豆渣、咖啡渣及茶渣皆以衝擊流乾燥，乾燥條件為熱風溫度120-130℃為最適高效節能乾燥條件.與傳統熱風相比，可縮短83.7~86.7%乾燥時間，減少39.8%~57.5%能源損耗。(3) 建立廢棄資材生物轉化微生物，其中包括40餘株具生物質分解轉化潛力之菌株、除臭潛力菌株5株，及可產生香味成分的菌株1株。此外，本計畫結合除臭潛力菌T04及產香氣菌株SC3組成1組潛力菌組，進行茶渣固體發酵測試，結果顯示該菌組可延長濕茶渣不耐儲存及產生異味的問題。該菌組發酵的茶渣能降低茶渣處理成本及增添香氣，有利減少後續微生物貓砂的香氣物質添加。
中文關鍵字	射頻乾燥、紅外線乾燥、衝擊流乾燥、食品加工廢棄物、生物轉化

中文摘要

食品為重要民生產業，加工製程產生的豆渣、咖啡渣及茶渣等數量龐大食品廢棄物(>100萬噸/年)，受限於含水量高，不易保存，經濟價值不高且容易造成環保的問題，亟待具體解決方案。本年度計畫共有三個分項：(1)解構國內食品加工廢棄物問題，借鏡國際，研提減廢路徑及因應策略。(2)建立食品廢棄物高效節能之乾燥技術。(3)建立食品產業廢棄資材生物轉化微生物庫，提供國內環保生物處理產業優良菌組。本計畫目前已(1)彙整國內外食品加工廢棄物相關資料，完成1場廠商座談會以及增辦1場公協會座談會、發送調查問卷以及實地訪廠3家食品業者與2家再利用業者，了解食品廠商處理食品廢棄物的經驗，提出臺灣食品產業植物性廢渣減廢路徑及因應策略1份。(2)建立3種廢棄物渣(豆渣、咖啡渣及茶渣)之紅外線、射頻及衝擊流乾燥條件，乾燥豆渣、咖啡渣及茶渣之水活性皆≦0.6，水分含量為2.7~ 12.6%，單位能耗(specific energy consumption, SCE)為0.81~7.67kWh/kgH2O。根據試驗結果豆渣、咖啡渣及茶渣皆以衝擊流乾燥，乾燥條件為熱風溫度120-130℃為最適高效節能乾燥條件.與傳統熱風相比，可縮短83.7~86.7%乾燥時間，減少39.8%~57.5%能源損耗。(3) 建立廢棄資材生物轉化微生物，其中包括40餘株具生物質分解轉化潛力之菌株、除臭潛力菌株5株，及可產生香味成分的菌株1株。此外，本計畫結合除臭潛力菌T04及產香氣菌株SC3組成1組潛力菌組，進行茶渣固體發酵測試，結果顯示該菌組可延長濕茶渣不耐儲存及產生異味的問題。該菌組發酵的茶渣能降低茶渣處理成本及增添香氣，有利減少後續微生物貓砂的香氣物質添加。

中文關鍵字

射頻乾燥、紅外線乾燥、衝擊流乾燥、食品加工廢棄物、生物轉化

類型	檔名	檔案大小	說明	最新版公開日期
期末報告	食品產業廢棄物減量及循環利用技術開發計畫成果報告-最終版2023.12.25.pdf	9MB	成果報告	2024/2/26 上午 12:00:00

摘要	It's worth noting that over one million tons of food processing waste (FPW) are produced yearly in Taiwan, including soybean residues, spent coffee grounds, and tea leaf residues. These by-products have low economic value and high-water content, so proper disposal is critical to avoid environmental concerns. To tackle this issue, a project has been undertaken to develop strategies for reducing plant-based by-products of Taiwan's food industry. The project involves investigating and analyzing the core issues of domestic FPW and learning from world-leading companies. Two FPW reduction technologies will be developed, including an energy-efficient drying technology for FPW and a biotransformation microbial library for the domestic environmental protection industry to treat FPW. The project has already achieved notable milestones, such as (1) compiling relevant information on domestic and overseas FPW, conducting questionnaire research, and visiting food and beverage manufacturers and recycling companies to understand the current status and experience in dealing with FPW. As a result, we provided the report containing the roadmap and strategy for reducing plant-based by-products of Taiwan's food industry. (2) Additionally, the project has established three drying techniques for treating soybean residues, spent coffee grounds, and tea leaf residues. The water activity of dried soybean residues, spent coffee grounds, and tea leaf residues are all ≦0.6, and the moisture content is 2.7-12.6%; the specific energy consumption (SCE) is 0.81~7.67kWh/kgH2O. According to the test results, impingement flow drying is the most suitable high-efficiency and energy-saving drying technology for soybean residues, spent coffee grounds and tea leaf residues. The drying condition is a hot air temperature of 120-130°C. Compared with traditional hot air drying technology, it can shorten drying time by 83.7~86.7% and reduce energy consumption by 39.8%~57.5%. (3) Finally, a microbial resource bank with biotransformation of food processing wastes was established in the project. The bank involved more than 40 strains for degradation of biomass, 5 for deodorization and 1 for perfumed-producing ability. Moreover, A combination of strain T04, with its ability to convert the odour and another strain SC3, with perfumed-producing ability, were used to ferment wet tea dregs, which could solve the problem of prolonged storage and odour, on the other hand, reduce the cost of waste treatment and increase the fragrance, this technology is ideal for the application of cat litter products
英文關鍵字	Radio frequency drying, Infrared drying, Impingment drying, Food processing wastes, Biotransformation

摘要

It's worth noting that over one million tons of food processing waste (FPW) are produced yearly in Taiwan, including soybean residues, spent coffee grounds, and tea leaf residues. These by-products have low economic value and high-water content, so proper disposal is critical to avoid environmental concerns. To tackle this issue, a project has been undertaken to develop strategies for reducing plant-based by-products of Taiwan's food industry. The project involves investigating and analyzing the core issues of domestic FPW and learning from world-leading companies. Two FPW reduction technologies will be developed, including an energy-efficient drying technology for FPW and a biotransformation microbial library for the domestic environmental protection industry to treat FPW. The project has already achieved notable milestones, such as (1) compiling relevant information on domestic and overseas FPW, conducting questionnaire research, and visiting food and beverage manufacturers and recycling companies to understand the current status and experience in dealing with FPW. As a result, we provided the report containing the roadmap and strategy for reducing plant-based by-products of Taiwan's food industry. (2) Additionally, the project has established three drying techniques for treating soybean residues, spent coffee grounds, and tea leaf residues. The water activity of dried soybean residues, spent coffee grounds, and tea leaf residues are all ≦0.6, and the moisture content is 2.7-12.6%; the specific energy consumption (SCE) is 0.81~7.67kWh/kgH2O. According to the test results, impingement flow drying is the most suitable high-efficiency and energy-saving drying technology for soybean residues, spent coffee grounds and tea leaf residues. The drying condition is a hot air temperature of 120-130°C. Compared with traditional hot air drying technology, it can shorten drying time by 83.7~86.7% and reduce energy consumption by 39.8%~57.5%. (3) Finally, a microbial resource bank with biotransformation of food processing wastes was established in the project. The bank involved more than 40 strains for degradation of biomass, 5 for deodorization and 1 for perfumed-producing ability. Moreover, A combination of strain T04, with its ability to convert the odour and another strain SC3, with perfumed-producing ability, were used to ferment wet tea dregs, which could solve the problem of prolonged storage and odour, on the other hand, reduce the cost of waste treatment and increase the fragrance, this technology is ideal for the application of cat litter products

英文關鍵字

Radio frequency drying, Infrared drying, Impingment drying, Food processing wastes, Biotransformation