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Valorisation of vegetable waste streams

HOW CAN WE TACKLE THIS VERY BROAD RESEARCH QUESTION?

  • By betting on one particular residual flow?
  • Investing in multiple residual flows?
  • Which one(s)?
  • Valorise to which end product? (push)
  • For which products is there market demand? (pull)
  • How to execute?
  • Logistical organisation?
  • Legal conditions?
    => Many different aspects and preconditions

IDENTIFICATION OF CRUCIAL ASPECTS NECESSARY FOR SUCCESSFUL VALORISATION

Figure

TACKLING DIFFERENT PARTIAL ASPECTS

A. Characterisation of underexposed residual flow to explore valorisation options: Approximately 36,000 tonnes of forced chicory roots are produced every year, which currently mostly end up as animal feed. Like the chicory head, however, these roots contain bitter substances (sesquiterpene lactones) to which various biological and pharmacological properties have been attributed. More insight in the presence of these bioactive components is a first step in the evaluation of alternative valorizations in order to increase the added value of this residual flow.

B. Optimizing and analyzing the performance of a new technology that can be used to process a range of fruit and vegetable waste streams:
Because of the limited and dispersed amounts of residual flows in Flanders, a more generic valorisation strategy is recommended. Due to the high moisture content of vegetable and fruit residual flows, these can only be kept for a limited period of time. This is why fast processing is necessary. In view of the minimal amount of waste and optimal valorisation of all fractions of the residual flows, a spiral filtering technology is proposed that divides the fruit and vegetable residual flows into a liquid and a solid fraction with minimal impact on the composition of the residual flows. This pressing technology can also process different residual flows and thus deal with the limited quantities.

More information: lies.kips@ilvo.vlaanderen.be

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