The Earth is alarmingly polluted, and the current economic model and population growth do not give a progressive expectation. Waste management has become an issue of global concern as industrialization and populations continue to rise. Rapid industrialization and urbanization have resulted in the generation of huge quantities of solid and liquid wastes. World produce enough food to feed twice of its population and 1.3 billion tones of food is wasted every year (FAO, 2011). India ranked 102 among 117 countries with a score of 30.3 in the Global Hunger Index (The Economic Times, 2019). India has serious levels of hunger where, About 1 lakh tonnes of municipal solid waste is generated in India every day. That is approximately 36.5 million tonnes annually. Per capita waste generation in major Indian cities ranges from 0.2 Kg to 0.6 Kg. Calorific value of Indian solid waste is between 600 and 800 K cal/Kg and the density of waste is between 330 and 560 Kg/m3. Out of the total municipal waste collected, on an average 94% is dumped on land and 5% is composted. Thousands of new chemical compounds are released every day into the environment, producing changes in the environment, particularly in microbial populations and global effects which still remain unknown. The environmental sustainability of the human society largely depends on our management of the natural environment and the ecosystems that constitute the platform upon which our civilization is based. Yet almost two-thirds of the world’s ecosystems are considered degraded as a result of damage, mismanagement and failure to look after these resources. In order to cope with this huge waste production, advanced and effective waste management systems are to be adopted that can overcome the gap between production and management of waste disposal. Therefore, in this view much technological advancement has occurred in the recent past which has proved to be useful for combating this problem. The knowledge of the microbial processes in the environment as well as microbial communities and their interactions with other living organisms and the environment are the basis of bioremediation. Microorganisms have long been the subject of bioremediation studies.

1. WELCOME
Orator:
Rajendra Bhatt

2. “A NOVEL APPROACH
TOWARDS THE
BIOREMEDIATION OF
VEGETABLE SPECIFIC
WASTES”
Waste is not waste until it’s wasted…..
Doctoral Seminar-II (APV-789) on

3. CONTENTS
Introduction
Vegetable wastage
 Properties
 Causes
Vegetable waste management
Wealth
Challenges
Initiatives by GOI
Event findings
Conclusion

4. INTRODUCTION
World produce enough food
to feed twice of its population.
1.3 billion tones of food is
wasted every year
(FAO, 2011)
India has serious levels of
hunger.
India ranked 102 among 117
countries with a score of 30.3 in
the Global Hunger Index
(The Economic Times, 2019)
About 1 lakh tonnes of
municipal solid waste is
generated in India every day
(approximately 36.5 million
tonnes annually).
Out of the total municipal waste
collected, on an average 94% is
dumped on land and 5% is
composted.

5. BETWEEN 2000 AND
2025 THE WASTE
COMPOSITION OF
INDIAN GARBAGE
WILL UNDERGO THE
FOLLOWING
CHANGES
Organic waste Will go up from 40 percent to
60 percent
Plastic will rise from 4% to 6%
Plastic Metal will escalate from 1% to 4%
Glass will increase from 2% to 3%
Paper will climb from 5% to 15%
http://indiatogether.org/environment/art
icles/wastefact.htm#sthash.nSIGhwAG.dp
uf

6. VEGETABLE WASTE
Sources of vegetable wastage:-
Domestic/ho
sehold wastes
Agricul
tural
wastes
Agro-
industrial
wastes
• Inedible parts discarded during
collection, handling,
transportation and
processing.(Chang, Tsai, & Wu,
2006)
• 44% post harvest losses in
vegetables. (Singh et al., 2011)
• Per capita waste generation in
major Indian cities:- 0.2 Kg to 0.6
Kg.
• Calorific value of Indian solid
waste:- 600 and 800 K cal/Kg.
• Density of waste:- 330 and 560
Kg/m3.

7. NATURAL PROPERTIES OF VEGETABLE
WASTE
Laufenberg et al.,
2003
Vegetablewaste
• Nutritionally acceptable
• Moderate taste & odor
• Balanced composition
• Bioactive compound
• Good shelf life
• Food processing
compatible
• Food processing
compatible
Foodingredient
• Vitamin & dietary fiber
content
• Texture/structure, mouth
feel
• Freshness
• Density, viscosity
• Porosity
• Water binding capacity
• Emulsifying properties
Natural properties of
vegetable waste
(average) and food
properties and quality
being influenced by
multifunctional food
ingredients

8. CAUSES OF VEGETABLE WASTAGE
• Pre consumer stage
• Post consumer stage
Panda et al., (2016)
• Agricultural production
• Postharvest handling
• Storage and
• Consumer phase
Galanakis (2012)
Generation of
vegetable
waste:

9. Sr.
No.
Product Grading Storage + Supply Packing
1 Lettuce
Quality (mainly weather related,
but also poor harvest
management)
Balancing supply and demand
Sales variability (mainly weather
related) Low forecasting accuracy
2 Tomato
Weather variability Product quality
during harvesting Product
deterioration Specifications –
colour, size, Brix (carbohydrate
levels)
Low forecasting accuracy
Temperature control (i. e. not
storing at low temperatures)
3 Onion
Quality (breakdown, rots, disease)
Down grades due to specification
Retail specifications – colour, size,
appearance, etc.(grade outs)
Storage – weight loss Destructive
testing for internal defects
4 Potato
Grading: down graded product –
skins Sprouting
Temperature control Balancing
supply and demand
Damage in
packaging
stage
5 Broccoli
Weather variations Harvesting
practice leads to damages
Balancing supply and demand
Inaccurate forecasting Storage
systems
Causes of
Vegetable
Waste during
Grading,
Storage and
Packing
Mena et al., 2014

10. CAUSES OF VEGETABLE WASTE (RETAIL)
Temperature management (in transport and store)
Management in-store (display and back-store)
Stock management (poor inventory records lead to higher orders)
Poor handling in store (by both consumers and staff)
Slow rate of sale
Seasonality of demand
Variability in ordering
Forecasting accuracy
Cannot repack if one item in the pack becomes diseased or out of specification,
whole pack is thrown away
Retailer inflexibility in promotions-cannot turn around quickly.
Mena et al., 2014

11. WASTE MANAGEMENT
• Collection, transport,
recovery and disposal of
waste, including the
supervision of such
operations
• Functions of waste
management:
TreatmentStorage
Production
Collection
Transfer
Utilization

12. WHAT IS BIOREMEDIATION?
• Means to use a biological remedy to abate or clean
up contamination.
• A waste management technique that involves the use
of organisms to remove or neutralize pollutants from
a contaminated site.
• Break down hazardous substances into less toxic or
non toxic substances.
• “Biodegradation initial process  bioremediation”
(Marshall, F. M., 2009).
means to solve a problem.
Bioremediate

13. CRITERIA FOR BIOREMEDIATION STRATEGIES
Organisms catabolic
activity required fast
rate degradation of
contaminant
The target
contaminant must
have bioavailability.
Soil conditions
favorable for
microbial/plant
growth and
enzymatic activity.
Less Cost of
bioremediation than
other technologies of
removal of
contaminants.

14. BIOREMEDIATION
TRIPLE CORNER
PROCESS
Pollutants
Inorganic
Organic (Solid,
Liquid, Gas)
Environment
Soil
Air
Water
Organism
Microorganisms
Plants
Enzymes

15. ESSENTIAL FACTORS FOR MICROBIAL
BIOREMEDIATION
Factor Desired Conditions
• Microbial population • Suitable kinds of organisms that can
biodegrade all of the contaminants
• Oxygen • Enough to support aerobic
biodegradation (about 2% oxygen in the
gas phase or 0.4 mg/liter in the soil
• Water • Soil moisture should be from 50–70% of
the water holding capacity of the soil
• Nutrients • Nitrogen, phosphorus, sulfur, and other
nutrients to support good microbial
growth
• Temperatures • (0–40˚C)
• pH • Best range is from 6.5 to 7.5

16. BIOREMEDIATION STRATEGIES
Bioremediation
In-situ
Intrinsic
Ex-situ
Engineered
Solid Liquid
Vapour
(Barathi S and Vasudevan
N, 2001)

17. IN SITU
BIOREMEDIATION
• Contaminated site is cleaned up exactly
where it occurred.
• In situ biodegradation involves supplying
oxygen and nutrients by circulating
aqueous solutions through contaminated
soils to stimulate naturally occurring
bacteria to degrade organic contaminants.
INTRINSIC BIOREMEDIATION
• uses microorganisms already present in the
environment to biodegrade harmful
contaminant.
• There is no human intervention.

18. ENGINEERED BIOREMEDIATION
• Accelerates the degradation process by
enhancing the physicochemical conditions
to encourage the growth of
microorganisms.
• Oxygen, electron acceptors and nutrients
(nitrogen and phosphorus) promote
microbial growth.
SOLID PHASE SYSTEM
• Composting  involves  contaminated
soil with organic compounds such as
agricultural wastes.
• Presence of these organic materials
supports the development of a rich
microbial population and elevated
temperature characteristic of composting.
(Source:
https://www.google.co.in/search?q=bioremediation

19. LAND FARMING OPERATION
• Simple technique  contaminated soil
is excavated and spread over a
prepared bed and periodically tilled
until pollutants are degraded.
• Practice is limited to the treatment of
superficial 10–35 cm of soil.
BIO-PILE SYSTEM
• Hybrid of land farming and composting.
• Provide a favorable environment for
indigenous aerobic and anaerobic
microorganisms.
• Used for treatment of surface
contamination with petroleum
hydrocarbons

20. Advantages
• Low cost.
• Minimal site disruption.
• Minimal exposure of public & site personnel.
• Useful for the complete destruction of a
wide variety of wastage.
• Can often be carried out on site, often
without causing a major disruption of
normal activities
• Can prove less expensive than other
technologies that are used for cleanup of
organic waste.
Disadvantages
• Time consuming.
• Seasonal variation.
• Problematic addition of additives.
• Limited to biodegradable compounds.
• Not all compounds are susceptible to
rapid and complete degradation.
• Biological processes are often highly
specific. microbial populations, suitable
environmental growth conditions, and
appropriate levels of nutrients and
contaminants.
ADVANTAGES & DISADVANTAGES OF
BIOREMEDIATION

21. WEALTH
FROM
VEGETABLE
WASTE
Bio-gas
Bio-fertilizer
Bio-fuel
Alcohol production
Bio active compounds
Enzyme production
Fodder/feed

22. MAIN
Energy from
vegetable
waste
Briquetting
Biogas
Nutrient
recycling from
vegetable
waste
Composting
Vermicompostin
g
Power alcohol
from vegetable
waste
Recovery of
different
compounds

23. BRIQUETTING
• Densification of
material for improving
its handling
characteristics and
enhancing the
volumetric calorific
value
• Thermo chemical
conversion of
vegetable wastes into
environmentally
friendly and low-cost
production of bio-fuel
• Lignin in biomass
assumed to be helpful
in binding particles
• Give flexibility in
All type of vegetable waste can be out into briquette
press to convert them into biomass briquettes

24. WASTE TO ENERGY CONVERSION AND
ENERGY USE PROCESS
Collection of
vegetable
waste
Power
generati
on
Cook
stove
Boiler/Stea
m
generator
Briquettin
g
Size
reduction
Dryin
g
Segregati
on
Small industries
Process heat
Cooking
Water heating
In-house
Grid
Power
generati
on
Cook
stove
Boiler/Stea
m
generator
Small industries
Process heat
Cooking
Water heating
In-house
Grid

25. BIOGAS
Produced by anaerobic digestion of
organic waste
India has second largest biogas program
in the world
Clean and efficient fuel
It is a mixture of
• Methane
• Carbon dioxide (30-40%)
• Hydrogen (5-10%) and Hydrogen
Sulphide (Trace)
• Nitrogen (1-2%)
• Water vapor (0.3%)
A biogas bus, Sweden
The biogas train, Sweden

26. Biogas
Thermal
application
Lighting
Lamps
Engine
Mechanical energy Electrical energy
Cooking Heating
APPLICATIONS OF BIOGAS

27. PROCESS OF
BIOGAS
PRODUCTION
Carbohydrates Fats Proteins
Sugars
Hydrogen, acetic acid,
carbon dioxide
Amino acidsFatty acids
Hydrogen, carbon
dioxide, ammonia
Carbonic acids and
alcohol
Biogas
Methane, carbon
dioxide
Hydrolys
is
Acidogenesis
Acetogen
esis
Methanoge
nesis
www.clarke-energy.com

28. BIOGAS PLANTS- REDUCTION IN
GLOBAL WARMING
• Smoke free gas emits less CO2 as compared to others
METHANE
• Contributes largely in global warming
• Traps 21 times more heat than CO2
• Over the 100 years- 25 times more temperature impact than that by CO2
Biogas
plant
Traps
methane
Fuel
Carbon
dioxide

29. COMPOSTING
Oldest and simplest method of organic waste stabilization
Natural process of rotting or decomposition of organic matter by microbes
HOW DOES COMPOSTING HAPPEN?
Organic matter
• Temp. 55-60°, Release heat
(Thermophilic state, which
helps to destroy pathogens)
Mesophilic state of
Organic matter
• Temp. 25-30°C , promote
mesophilic microbes for
rapid decomposition)
Compost

30. POWER ALCOHOL
 Mixture of ethyl alcohol and petrol  Ratio of 20:80 + small
quantity of Benzene.
 Raw material used: saccharine materials (such as Sugarcane,
molasses), starchy materials (potatoes, cereal grain etc.),
cellulose materials, and hydrocarbons
 Ethyl alcohol  main component  Power alcohol and its
main advantage is that it can also be prepared from the
agricultural waste.
ADVANTAGES
Power Alcohol has high octane number which possess better
antiknock properties
There is no starting difficulties with power alcohol
Air required for complete combustion is less
It has the ability to absorb trace of moisture
Ability to burn completely

31. ETHYL ALCOHOL FROM POTATO PEELS
Potatopeel
The peels
of potato
are taken
Milling
• Peels
washed, sun
dried and
powered
using food
processor
• The powder
collected and
stored in air
tight containers
Liquefaction
Distilled
water added
in powder
and cooked
for some
time in
autoclave
Solution
stirred well in
stirrer
Fermentatio
n
Content is
further
fermented
with the
addition of
the yeast
Distillation
After
fermentati
on
distillation
was carried
out around
70 C to
facilitate
the
evaporatio
n of
Ethyl
alcohol
After
distillation
Ethyl
alcohol is
obtained

32. ANTIOXIDANT COMPOUNDS
Rich source of antioxidants as phenolics, carotenoids, flavonoids and
vitamins
Can replace the synthetic food additives (preservatives, antioxidants,
colorants, aromas)
Waste source Antioxidant compounds
Onion waste Phenolics, flavonoids
Potato peels Phenolics, flavonoids, ferulic acid,
chlorogenic acid
Broccoli leaves Glucosinolates
Tomato waste (skin and seeds) Carotenoids (lycopene)
Artichoke waste (internal and external
bracts)
Phenolics

33. SOME OTHER PRODUCTS DEVELOPED FROM
VEGETABLE WASTE
Product Waste/substrate Microorganism used References
Flavors
Banana
(isoamyl
acetate)
Carrot pomace Ceratocystis
fimbriata
Fischbach et al., 2000
Vanillin Carrot pomace Pycnoporus
cinnabarius
Asther et al., 1996; Bonnin et al.,
1999; Laufenberg et al., 2003
Vanillin Sugar beet pulp Aspergillus
niger
Lesage-Meessen et al., 1999;
Laufenberg et al., 2003
Organic acids
Citric acid Cassava bagasse Aspergillus
niger
Vandenberghe et al., 2000
Lactic acid Cassava bagasse,
fibrous residue, green
peas, potato peel
Lactobacillus
delbrueckii,
L. plantarum
John et al., 2006; Krishnakumar
2013; Panda and Ray 2015

34. ENZYMES PRODUCED FROM VEGETABLE WASTE
USING MICROORGANISMS
Product Waste/substrat Microorganism used References
Amylases Cabbage waste
Cassava waste
Potato peel
Pseudomonas sp.
Bacillus sp.
Bacillus subtilis
Kunamneni et al., 2005
Selvama et al., 2016
Mushtaq et al., 2017
Cellulases Cabbage waste Pseudomonas sp. Kunamneni et al., 2005
Laccases Potato peelings Trametes hirsute Botella et al., 2007
Xylanases Melon peel
Watermelon
rind
Tomato waste
Trichoderma
harzianum
Trichoderma sp.
Aspergillus awamori
Seyis and Aksoz, 2005
Mohamed et al., 2013
Umsza-Guez et al., 2011

35. CHALLENGES IN VEGETABLE WASTE
MANAGEMENT
• Absence of segregation of waste at source
• Lack of technical expertise and appropriate institutional arrangement
• Unwillingness of LSGI to introduce proper collection, segregation, transportation and
treatment/disposal systems
• Lack of Management Information Systems
• Lack of planning for waste management while planning townships
• Indifferent attitude of citizens towards waste management due to
• Lack of awareness
• Lack of awareness creation mechanism
• Lack of community participation towards waste management and hygienic conditions
• Lack of funds

36. INITIATIVE BY GOI
Central Sector Scheme – Pradhan Mantri Kisan SAMPADA Yojana (PMKSY) implemented by
Ministry of Food Processing Industries (MoFPI)
Schemes under PMKSY:
• Mega food parks
• Integrated cold chain and value added infrastructure
• Creation/expansion of food processing/preservation capacities
• Infrastructure for agro-processing clusters
• Creation of backward and forward linkages
• Food safety and quality assurance infrastructure
• Human resources and institutions
• Operation greens
 National Biogas and Manure Management Programme (NBMMP): implemented by
Ministry of New and Renewable Energy

37. EVENT
FINDINGS

38. OPTIMIZATION OF A VEGETABLE WASTE COMPOSTING
PROCESS WITH A SIGNIFICANT THERMOPHILIC PHASE
Aim: to develop a composting system that showed a distinctive thermophilic
phase
Thermophilic phase: high microbial activity leads to accelerated degradation
organic matter and sanitizes the compost
Methods of Composting:
• In pits
• In earthen pots
• By piling or heaping
• For piling or heaping method, waste was air dried to a moisture content of
Sarkar et al.,
2016

39. COMPOSTING BY PILING OR HEAPING
METHOD
• Composting in pits and earthen
pots  high moisture content
of waste material  improper
aeration  no temperature
increase  no composting
Temperature Changes during
Composting
58.5°C
2nd Heating
phase
66.6°C
Sampling
days
Temperatu
e (°C)
pH %
content
C/N
ratio
Day 0 28 7.2 67 15
Day 1 65.9 7.2 69 14.5
Day 2 67 8.0 70 13.3
Day 3 66.6 8.1 72.5 12.1
Day 4 63.5 8.2 70.9 10.2
2nd heating
phase
58.5 8.2 65 7.5
Matured
compost
26.4 7.9 58 6.1
Changes in physic-chemical properties:-

40. INVESTIGATING ENERGY USE OF VEGETABLE MARKET
WASTE BY BRIQUETTING
Material used: vegetable market wastes (VMW)
Physical condition of VMW: Fairly clean, no further cleaning/segregation was required
1,850 kg of dried material from 8 tones of green waste material
Low lignin content but high starch, sugar and pectin content
Material
Before drying After drying
MC Bulk
density
(%wb) (kg m-
MC Bulk
density
(%wb) (kg m-3)
Cauliflower/cabbage leaves 85
221.2
9.18 44.2
Coriander stalks and leaves 87
282.4
9.78 50.4
Field beans 85
240.5
8.96 52.5
Srivastava et
al., 2014

41. Bulk density, true density and degree of densification of VMWs briquettes
Material Bulk density
(kg m-3)
True
density of
briquette
(g/cc)
Degree of
densification
(%)VMW VMW VMW
loose dry powder briquettes
Cauliflower/cabbage leaves 44.2 320 509 1.058 231
Coriander stalks and leaves 50.4 436 747 1.319 203
Field beans 52.5 425 685 1.285 202
Green pea pods 60.0 400 557 1.274 219
Parameters Cauliflower/cabbage
leaves
Coriander stalks
and leaves
Field beans Green pea pods
Calorific value
(Mj kg-1)
12.39 13.70 16.60 10.26
Calorific values of VMWs briquettes

42. • Degree of densification: percent increase in true
density over bulk density of powdered VMWs
• Grinding in more fine particles increases true
density that gives higher quality compaction
• Cost of briquetting (cauliflower/ cabbage leaves,
coriander stalk/leaves, field beans and green pea
pods was $ 24.68, $ 28.90, $28.87 and $28.82 per
ton of briquettes, respectively) was comparable
to the cost of wood available at market rate.
Conclusion:
• No use of any external binder
• Good and viable option to convert waste
material into useful energy
• Easy to handle, long
Dried VMW
powder
VMW briquettes

43. THE INFLUENCES OF STIRRING AND COW
MANURE ADDED ON BIOGAS PRODUCTION
FROM VEGETABLE WASTE USING
ANAEROBIC DIGESTER
• Variables used: stirring time and the effect of cow manure
• pH of vegetable waste was neutralized by using NaOH
S. No. Stirring time (%)
(A)
Cow manure
Total solid 10% Total solid 20%
(B1) (B2)
1 8 times (A1) A1B1 A1B2
2 4 times (A2) A2B1 A2B2
3 0 time (K) KK1 KK2
KK1 : control and without stirring times
KK2 : control stirring times
Abdullah and
Pandebesie,
2018
Research Variables:

44. EFFECT OF STIRRING TIME ON BIOGAS
VOLUME PRODUCTION
Total solid Reactor Stirring time Volume of biogas (mL)
10% A1B1
A2B1
KK1
8 times
4 times
0 time
5.407
4.192
2.471
20% A1B2
A2B2
KK2
8 times
4 times
0 time
8.743
7.403
3.841
More stirring time  complete homogenous of the digestion
materials  increased exposed surface area  increased
microbial growth  increase the totals methanoginic bacteria

45. CUMULATIVE
BIOGAS FORMED
BY THE ADDITION
OF COW MANURE
KK1
A1B2
Cow manure  bio-activator in the anaerobic  digester process  increased
activity of microbes decomposition of organic matter  production of
methane gas