foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-1-36-41foodsyst-703Research ArticleСтатьиOptimization of aerobic fermentation for organic waste: Key factors and their impact on the quality of the final productОптимизация аэробной ферментации органических отходов: ключевые факторы и их влияние на качество конечного продуктаhttps://orcid.org/0000-0002-2792-0136УваровР. А.UvarovR. A.

Роман Алексеевич Уваров - кандидат технических наук, доцент, факультет экотехнологий

197101, Санкт-Петербург, Кронверкский пр., д. 49, лит. А

Тел.: +7–953–165–58–92

Roman A. Uvarov, Candidate of Technical Sciences, Docent, Faculty of Ecotechnologies

Kronverksky pr., 49, lit. A, St. Petersburg, 197101

Tel.: +7–953–165–58–92

rauvarov@itmo.ruhttps://orcid.org/0009-0000-2572-6551ЕрмоченкоА. И.ErmochenkoA. I.

Алена Игоревна Ермоченко - инженер, факультет экотехнологий

197101, Санкт-Петербург, Кронверкский пр., д. 49, лит. А

Тел.: +7–911–975–79–58

Alena I. Ermochenko, Engineer, Faculty of Ecotechnologies

Kronverksky pr., 49, lit. A, St. Petersburg, 197101

Tel.: +7–911–975–79–58

ale-ermak97@mail.ruУниверситет ИТМОРоссияITMO UniversityRussian Federation202525042025813641Copyright © Uvarov R.A., Ermochenko A.I., 20252025Уваров Р.А., Ермоченко А.И.Uvarov R.A., Ermochenko A.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/703

In modern economic conditions, waste management and food security are important areas of sustainable development. Currently, there are many technologies for organic waste recycling. One common method of processing is aerobic fermentation. Food waste is difficult to process due to its physicochemical and organoleptic characteristics, unstable composition, high moisture, and various pH values. This significantly limits the choice of processing technologies. One way to improve efficiency is by combining different types of waste. This article analyzes the process of aerobic fermentation of mixed organic waste, and determines the parameters influencing the fermentation process (optimal temperature, presence of oxygen, and microorganisms). The key factors (moisture, acidity, carbon, and nitrogen ratio) influencing the production of a high-quality secondary product with high added value are defined, and the optimal ranges of these factors and methods for improving the conditions for starting the fermentation process of food waste in combination with other organic waste are determined. The scientific research has been conducted since the 1996 study to the present, with particular emphasis on the period 2012–2024. The main results of the study are confirmation that the optimal values of the initial criteria for food waste differ from the acceptable values of other organic waste. The key task in the preparation of organic mass is to determine the optimal ranges of factors and the content of various types of waste depending on the final goal and the choice of secondary product. The key task in preparing organic matter is to determine the optimal ranges of factors and the content of various types of waste depending on the final goal and the choice of secondary product. Information on the optimal indicators of the resulting product is provided. In addition, fermentation patterns and quality requirements for the final product, as well as six basic principles of this process, are found based on the analysis of factors.

В современных экономических условиях важным направлением устойчивого развития является управление отходами и обеспечение продовольственной безопасности. В настоящее время существует множество технологий переработки органических отходов. Одним из распространенных методов переработки является аэробная ферментация. Пищевые отходы являются сложным для переработки материалом из-за своих физико-химических и органолептических характеристик, нестабильного состава, высокой влажности и различных значений pH. Это существенно ограничивает выбор технологий переработки. Одним из способов повышения эффективности является комбинирование различных видов отходов. В данной статье проанализирован процесс аэробной ферментации смешанных органических отходов и определены параметры, влияющие на процесс ферментации (оптимальная температура, наличие кислорода и микроорганизмов). Выявлены ключевые факторы (влажность, кислотность, соотношение углерода и азота), влияющие на получение высококачественного вторичного продукта с высокой добавленной стоимостью, установлены оптимальные диапазоны этих факторов и методы улучшения условий запуска процесса ферментации пищевых отходов в сочетании с другими органическими отходами. Научное исследование проводилось с 1996 года по настоящее время, с особым акцентом на период 2012–2024 гг. Основными результатами исследования являются подтверждение того, что оптимальные значения исходных критериев для пищевых отходов отличаются от допустимых значений других органических отходов. Ключевой задачей при подготовке органической массы является определение оптимальных диапазонов факторов и содержания различных видов отходов в зависимости от конечной цели и выбора вторичного продукта. Ключевой задачей при подготовке органического вещества является определение оптимальных диапазонов факторов и содержания различных видов отходов в зависимости от конечной цели и выбора вторичного продукта. Приведена информация об оптимальных показателях получаемого продукта. Кроме того, на основе анализа факторов выявлены закономерности ферментации и требования к качеству конечного продукта, а также шесть основных принципов этого процесса.

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The authors declare that there are no conflicts of interest present.