A Review of the Current State and Future Prospects in Resource Recovery of Chinese Cereal Vinegar Residue

Vinegar residue (VR) is a typical organic solid waste in Chinese cereal vinegar production. It is characterized by high yield, high moisture and low pH and is rich in lignocellulose and other organic matter. To avoid the environmental pollution caused by VR, it should be properly treated. The indust...

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Bibliographic Details
Published in:Foods 2022-10, Vol.11 (20), p.3256
Main Authors: Wang, Ke, Yu, Yongjian, Liu, Shuangping, Zhu, Yuanyuan, Liu, Peng, Yu, Zhen, Wang, Yuqin
Format: Article
Language:English
Subjects:
Acidification
Alcohol
Anaerobic digestion
Biogas
Cellulose
Chemical properties
China
Economic models
Environment
feed
Fermentation
fertilizer
Food science
Grain
high-value products
Incineration
Landfills
Lignin
Lignocellulose
Methods
Microorganisms
Moisture effects
Organic matter
Organic wastes
Pollution
Recycling (Waste, etc.)
Refuse as fuel
Residues
Resource recovery
resource recovery technologies
Review
Soil remediation
Soil water
Solid wastes
Vinegar
vinegar residue
Waste disposal sites
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Summary:Vinegar residue (VR) is a typical organic solid waste in Chinese cereal vinegar production. It is characterized by high yield, high moisture and low pH and is rich in lignocellulose and other organic matter. To avoid the environmental pollution caused by VR, it should be properly treated. The industry's existing treatment processes, landfills and incineration, cause secondary pollution and waste of resources. Therefore, there is an urgent demand for environmentally friendly and cost-effective resource recovery technologies for VR. To date, a considerable amount of research has been performed in the area of resource recovery technologies for VR. This review summarizes the reported resource recovery technologies, mainly anaerobic digestion, feed production, fertilizer production, high-value product production and soil/water remediation. The principles, advantages and challenges of these technologies are highlighted. Finally, as a future perspective, a cascade and full utilization model for VR is proposed by considering the inherent drawbacks and economic-environmental feasibility of these technologies.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11203256