Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste

Waste Manag. 2015 Jan;35:187-90. doi: 10.1016/j.wasman.2014.09.017. Epub 2014 Oct 18.

Abstract

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.

Keywords: Ammonia; Food waste; Odour; Sodium bicarbonate; Volatile acid.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Ammonia / chemistry
  • Fatty Acids, Volatile / analysis
  • Fatty Acids, Volatile / chemistry
  • Food
  • Hydrogen-Ion Concentration
  • Odorants / analysis
  • Odorants / prevention & control*
  • Sodium Bicarbonate / chemistry*
  • Waste Management / instrumentation
  • Waste Management / methods*
  • Waste Products

Substances

  • Fatty Acids, Volatile
  • Waste Products
  • Ammonia
  • Sodium Bicarbonate