Abstract
To maximize food waste utilization, it is necessary to understand the effect of process variables on product distribution. To this day, there is a lack of studies evaluating the effects of the multiple variables of HTC on food waste. A Design of Experiment (DoE) approach has been used to investigate the influence of three process variables on the product distribution and composition of process streams from the HTC of food waste. This work evaluates the effect of hydrothermal carbonization process conditions on the composition and utilization capabilities of hydrochar from food waste. Parametric analysis was carried out with a design of experiments of central composite rotatable design (CCRD) and response surface methodology (RSM). Derringer’s desirability function was employed to perform a multi-response evaluation. The optimized process conditions were 260.4 °C, 29.5 min reaction time, and 19.6% solid load. The predicted optimized responses were EMC = 2.7%, SY = 57.1%, EY = 84.7%, ED = 1.5, and HHV of 31.8 MJ/Kg, with a composite desirability of 0.68. Temperature and solid load had a significant effect on all evaluated responses, while reaction time was non-significant.