Claims:5. CLAIMS
WE CLAIM:
A method for processing kitchen food waste comprising:
collecting the whole kitchen waste from different restaurant and
preparing its mixture in water;
b) homogenizing said mixture in water at high speed to prepared first
slurry;
c) pre-treating said first slurry with alpha amylase enzyme to obtain a
first stream;
d) separating first solid fraction and first filtrate fraction from first
stream;
e) mixing first stream with water and glucoamylase enzyme to form
a fermentation medium;
f) fermenting said fermentation medium using yeast;
g) harvesting the cell from broth and preparing its mixture in water to
obtain second stream;
h) homogenizing said second stream in water and NaCl to form a
second slurry and incubating it at desired temperature for desired
time under constant mixing;
g) separating second solid fraction from second filtrate fraction;
h) collecting said solid fraction and spray drying it to get final product.

The method of claim 1, wherein
a) said kitchen waste containing about 8 % to about 12 % solids by
weight.
b) amount of water used is between 15 % to 50 % of said kitchen
waste.
c) homogenization is carried out in high speed shear mixer.

The method of claim1, wherein about 2.5mg to about 4 mg of amylase per kilogram of waste is mixed with first slurry and with fermentation medium.
The method of claim 1, wherein first and second slurry is incubated it at between 850C to 950C for 3 hours.
The method of claim 1, wherein chemical oxygen demand of first filtrate is between 65000-175000 mg/L.
6)The method of claim 1, wherein solid liquid separation is carried out by centrifugation, filter press or by decanter.
7)The method of claim 1, wherein fermentation is operated at temperature of 300C, pH between 5.5 to 6 for 24 to 48 hours in fed batch mode.
8) The method of claim 1, wherein about 2 % of NaCl is added for cell lysis.
9) The method of claim 1, wherein chemical oxygen demand of said second filtrate fraction is reduced up to 70 % in 24 hours.
10)The method of claim 1, wherein about 25-60% wet yeast cells (dry feedstock basis) are harvested having 30 % of total solids in it.
11) The process of claim 1, wherein between 3% to 9 % of yeast extract powder is obtained from the dry waste.
12) The method of claim 1, wherein said final product after spray drying is a yellow to light brownish free flowing yeast extract powder which is used for agriculture use, feed applications, food and pharmaceutical uses.

6. DATE AND SIGNATURE
Dated this 15th day of August 2018

Vaishali Sajjan [IN/PA-1980]
For Amusavi MTC Private Ltd. , Description:FORM 2

THE PATENT ACT 1970 & THE PATENTS RULES, 2003

COMPLETE SPECIFICATION
(See section 10 and rule 13)

TITLE OF THE INVENTION

A METHOD FOR PROCESSING KITCHEN FOOD WASTE

2. APPLICANT
(a) NAME: AMUSAVI MTC PRIVATE LIMITED
(b) NATIONALITY: Indian Company
(c) ADDRESS: C/O Shree Precision, S No. 135,
Near Santoshi Mata Mandir,
Chinchwad,
Pune - 411019, INDIA

3. PREAMBLE TO THE DESCRIPTION
The following specification describes the invention and the manner in which it is to be performed.
4. DESCRIPTION

FIELD OF THE INVENTION
The invention relates to a process for the processing the whole kitchen waste into the medium for production of yeast extract powder. More particularly to reduce the chemical oxygen demand of waste which helps in decreasing the load of waste content and reduces the time for bio methanation and gives extra revenue by producing yeast extract powder.

BACKGROUND
The accumulation of solid organic waste is considered to be reaching critical levels in almost all regions of the world, due to rapid increase of population and industrialization. In which kitchen waste is one of the waste which are often unscientifically dumped or discarded. Globally, there is a great variation in food production and food waste generation. And in India It is an alarming issue. Street and garbage bins, landfills have sufficient proof to prove it. Weddings, canteens, hotels, social and family functions, households spew out so much food. In fact, according to the agriculture ministry, Rs. 50,000 core worth of food produced is wasted every year in the country. These food wastes or organic wastes are required to be managed in a sustainable way to avoid depletion of natural resources, minimize risk to human health, reduce environmental burdens and maintain an overall balance in the ecosystem. These make the application of biomethanation, composting to gain interest in reduction of harmful effects of the waste generated in the environment as well as human health. Furthermore, it could play an important role to compensate the loss in food security by energy security.
During Biomethanation, In an anaerobic digester, bacteria break down the waste food and release methane which is used further as a renewable source of energy to power the treatment plant. After the digestion process, the leftover material can be composted and used as a natural fertilizer. Generally composting involves mixing food waste with garden waste in vessel then shredding and composting it in an enclosed system for around 2-4 weeks with specific temperature. The material is then left outside to mature for a further 1-3 months with regular turning and checks to ensure quality before going to be used as soil conditioner. This process cannot solve the odor problems of surroundings. With rapid urbanization, there is still some other application or technology required which enhances the use of waste and reduces the toxicity, odor and humidity from the environment.
The amount of food wasted is a waste of resources, wastage of energy, water and packaging used in food production, transportation and storage and very less alternative to use it in sustainable way to compensate the energy by producing some other value added product from food waste.
As per 2012 data from the solid waste management department of the Pune Municipal Corporation, around 140 tons of leftover food is collected daily from nearly 1,400 hotels and restaurants located in the city and sent to 11 bio-methanation plants. Pune’s current population is 40 lakh who generates about 1300-1400 metric tons of municipal solid waste per day. A biodegradable portion of the solid waste is 70 percent of its restaurants generate about 25 percent. The number of decentralized bio-methanation plants is increased to 20 with a total handling capacity of around 98 Tons/day. Rest of the waste is sent to treatment by gasification/pyrolysis. The bio-methanation plants generate revenue of Rs.193.45 Lacs/Year. But at present there is no serious attempt to process this solid kitchen waste and produce some other value added product from the same. Current invention gives a method for production of yeast extract using yeast and enhances the free available nitrogen and carbon source in the form of protein and sugars and reduces the chemical oxygen demand from effluent.

BRIEF DESCRIPTION OF THE INVENTION
A method for processing kitchen food waste comprising collecting the whole kitchen waste from different restaurant and preparing its mixture in water; homogenizing said mixture in water at high speed to prepare first slurry; pre treating said first slurry with alpha amylase enzyme to obtain a first stream; separating first solid fraction and first filtrate fraction from first stream; mixing first stream with water and gluco amylase enzyme to form a fermentation medium; fermenting said fermentation medium using yeast; harvesting the cell from broth and preparing its mixture in water to obtain second stream; homogenizing said second stream in water and NaCl to form a second slurry and incubating it at desired temperature for desired time under constant mixing; separating second solid fraction from second filtrate fraction; collecting said Liquid fraction and spray drying it to get final product.

DETAILED DESCRIPTION OF THE INVENTION
In one of embodiment of the invention, the method for processing kitchen food waste comprises following steps:
Collection of waste: Kitchen waste is collected from different nearby restaurant and stored it at about 4 0C. Average food composition from different hotels and restaurant of Pune city is provided in Table 1.
TABLE 1: Average food composition from different hotels and restaurant of Pune city
Components Average % fraction
Bakery 13.4%
Meat and Fish 8.4%
Dairy 3.5%
Dried Foods 2.5%
Fruits 16.4%
Salads 4.4%
Vegetables 25.8%
Confectionary 1.0%
Drinks 8.0%
Condiments 2.4%
Desserts 0.8%
Mixed Foods 10.5%
Other 3.0%

Inoculum preparation: A loop full of Commercial yeast/ acclimatized yeast culture obtained from the previous batch is inoculated to the 100 ml growth medium ( Yeast extract 1%, peptone 0.5%, NaCl 0.5% or Nutrient broth medium) and incubated it at about 30 0C at 250 rpm for 12-16 hrs to prepare seed. Said seed is further transferred to 1000 ml pretreated kitchen waste to grow and acclimatize. The volume of seed is about 10% of the volume of processed kitchen waste slurry for inoculum preparation. The culture is incubated for 16 hrs at 30-33 degrees.
Pretreatment of waste: said waste comprises about 8 % to about 12 % total solid. It is diluted with about 15 % to about 50 % water of the total quantity of waste and homogenized it for about 20-180 minutes with high speed shear mixer to form first slurry. Said first slurry is mixed with 2.5 mg to 4 mg alpha amylase enzyme of per kg of dry solid waste and incubated it at about 85 0C to about 90 0C for about 3 hrs. Said mixture is in constant stirring condition to prepare first slurry. Alpha amylase helps to liquefy the solids. Further, said sample is centrifuged to separate first solid fraction and first filtrate fraction from first slurry. Said first filtrate has between 65000 mg/L to 175000 mg/L COD which is used further for fermentation.
4) Fermentation of first filtrate: Said first filtrate is mixed with water and 2.5 mg to 4 mg (1000 IU/mg) gluco amylase enzyme of per kg of dry solid waste to form a fermentation medium. Gluco amylase enzyme used for conversion of soluble starch of waste into the glucose. Said medium is inoculated with about 2 % of inoculum. Said fermentation is carried out in fed batch mode for about 24 hours to about 48 hours at about 30 0C. pH is maintained at between 5.5 to 6 using liquor ammonia and HCL solution.
5) Harvesting of cell from cell broth: said fermented broth is harvested further using filtration, centrifugation or by decanter to separate second solid fraction and second liquid fraction. Said second liquid fraction was analyzed for COD. This process afforded up to 70 % reduction in COD of first filtrate in 24 hours. Said process produced about 25 % to 60 % wet yeast cells (weight feedstock basis) having about 30 % of total solids.
6) Preparation of second slurry: said second solid fraction is mixed with equal quantity of water and about 2 % NaCl of cell mass to prepare second slurry. Said slurry is homogenized with high speed shear mixer and incubated it for 95 0C for about 3 hours. NaCl is used as an aid during the process of cell lysis
7) Solid liquid separation and preparation of final product: said second slurry is further used for solid liquid separation using 0.22u filter to separate second filtrate fraction and second solid fraction. Said liquid fraction is spray dried to get final yeast extract powder.
8) Final Product: Said yeast extract is free flowing powder and yellow to light brownish in color and hygroscopic in nature. This process produced between 3 % to 9 % yeast extract powder having about 5 % amino nitrogen. Said yeast extract powder is analyzed and its composition are given in table 2.
Table 2: Composition of yeast extract powder
Parameter Value
1 Total Nitrogen 7.3 % to 9.3 %
2 Amino Nitrogen 4 % to 5 %
3 Sodium Chloride 1 % to 2 %
4 Loss on drying (LOD) 6 % to 8 %
5 Residue on Ignitation (Ash) 18 % to 20 %
6 pH of the 2 % solution 6 to7

In another embodiment of the present invention, baker’s yeast are used for fermentation which get acclimatize during first round of batch fermentation and can be repeated as an inoculum to reduce the total fermentation time.
In yet another embodiment of present invention, said final product is used for agriculture use, feed applications, food and pharmaceutical uses.

The several advantages of the disclosed invention are listed below:
The disclosed process is substantially more economical compared with earlier processes.
The disclosed process is very simple.
The disclosed process reduces COD up to 70 % in 24 hrs itself, which helps in decreasing the loads of waste content.
The disclosed process involves the certain pretreatment of whole raw material, which helps in reducing the time for bio-methanation of the material remaining after the fermentation.
This disclosed process produces the value added product from kitchen waste which gives extra revenue to bio-methanation plant.
The separation of the solids after first enzyme treatment, helps in grow and harvest pure culture after the fermentation.
Final product can be used easily for the high end application in feed, food and pharmaceutical applications.

EXAMPLES
Examples provided below give wider utility of the invention without any limitations as to the variations that may be appreciated by a person skilled in the art. A non-limiting summary of various experimental results is given in the examples, which demonstrate the advantages and novel aspects of the process for the preparation
EXAMPLE 1
Inoculum preparation: A loop full of Commercial yeast/ acclimatized yeast culture obtained from the previous batch is inoculated to the 100 ml growth medium ( Yeast extract 1%, peptone 0.5%, NaCl 0.5% or Nutrient broth medium) and incubated it at about 30 0C at 250 rpm for 12-16 hrs to prepare seed. Said seed is further transferred to 1000 ml pretreated kitchen waste to grow and acclimatize. the volume of seed is about 10% of the volume of processed kitchen waste slurry for inoculum preparation. The culture is incubated for 16 hrs at 30-33 degrees.
EXAMPLE 2
A batch of 40 kg of kitchen waste was collected from local restaurant and stored at 40C. It was used as a feed stock. Said waste comprises about 10% solids. It was mixed with about 10 kg of water (25% water of waste) and homogenized for about 20-180 minutes with high speed shear mixer to form first slurry. Next, said first slurry was mixed with about 10 mg of alpha amylase (2.5 mg/Kg of waste present in slurry) and incubated it at 90 0C for about 3 hrs under constant stirring. Said first slurry was used further for solid liquid separation to get first solid fraction and first filtrate fraction. About 25 liter of filtrate was collected having Chemical Oxygen demand (COD) of about 85000. The major fraction of the COD was carbohydrates in soluble form. About 10 mg gluco-amylase was added into the first filtrate fraction and used it for fermentation using fed batch mode. About 15 liter of filtrate and about 6 liter of water was added in a 40 liter fermentation vessel. Fermentation was carried out in fed batch mode for about 12 hours at about 30 0C and pH 6. Said pH was maintained to about 6 during complete fermentation using liquor ammonia and HCl solution. After initial 12 hrs of fermentation, remaining 10 liter of first filtrate was added in fed batch wise for about 10 hrs. Said batch was continued for next 8 hrs. After 40 hrs to 42 hrs the fermentation cell broth was harvested using high speed bowl centrifuge to separate second solid fraction and second liquid fraction. The second liquid fraction was analyzed for COD which was about 35500 mg/L. Said process gives about 1.2 kg of wet yeast cells having 29.6 % total solids. Said second solid fraction was re-suspended with 1.2 kg of water and 2 % NaCl and homogenized it with high speed shear mixer to form second slurry. Said second slurry was incubated at 950C for 3 hours under constant mixing. Next, said second slurry was used for solid liquid separation to get final filtrate. Said filtrate was collected and spray dried to get about 0.165 kg of yeast extract powder. The process afforded about 9 % of yield of yeast which was dried further to get dry yeast exyract powder having amino nitrogen of about 4.65 % w/w and pH was about 6.33.

Example 3
A batch of 30 kg of kitchen waste was collected from local restaurant and stored at 40C. It was used as a feed stock. Said waste comprises about 11.2% solids. Said waste was mixed with about 16 kg of water (40% water of waste) and homogenized for about 20-180 minutes with high speed shear mixer to form first slurry. Next, said first slurry was mixed with about 11.2 mg of alpha amylase (3.3 mg/Kg of waste present in slurry) and incubated it at 90 0C for about 3 hrs under constant stirring. Said first slurry was used further for solid liquid separation to get first solid fraction and first filtrate fraction. About 28.2 liter of filtrate was collected having Chemical Oxygen demand (COD) of about 160000. The major fraction of the COD was carbohydrates in soluble form. About 13.2 mg gluco amylase was added into the first filtrate fraction and used it for fermentation using fed batch mode. About 15 liter of filtrate and about 4.5 liters of water was added in a 40 liter fermentation vessel with 0.5 liter inoculum. Fermentation was carried out in fed batch mode for about 9 hours at about 32 0C and pH 6. Said pH was maintained to about 6 during complete fermentation using liquor ammonia and HCl solution. After initial 9 hrs of fermentation, remaining 11 liter of first filtrate was added in fed batch wise for about 8 hrs. Said batch was continued for next 12 hrs. After 30 hrs, the fermentation cell broth was harvested using high speed bowl centrifuge to separate second solid fraction and second liquid fraction. The second liquid fraction was analyzed for COD which was about 94000 mg/L. Said process gives about 1.87 kg of wet yeast cells having 29.6 % total solids. Said second solid fraction was re-suspended with 1.87 kg of water and 2 % NaCl and homogenized it with high speed shear mixer to form second slurry. Said second slurry was incubated at 950C for 3 hours under constant mixing. Next, said second slurry was used for solid liquid separation to get final filtrate. Said filtrate was collected and spray dried to get about 0.249 kg of yeast extract powder. The process afforded about 7.48 % of yield of yeast which was dried further to get dry yeast extract powder having amino nitrogen of about 4.65 % W/W and pH was about 6.33.

Example 4
A batch of 30 kg of kitchen waste was collected from local restaurant and stored at 40C. It was used as a feed stock. Said waste comprises about 8.7% solids. Said waste was mixed with about 6 kg of water (40% water of waste) and homogenized for about 20-180 minutes with high speed shear mixer to form first slurry. Next, said first slurry was mixed with about 10 mg of alpha amylase (3.83 mg/Kg of waste present in slurry) and incubated it at 90 0C for about 3 hrs under constant stirring. Said first slurry was used further for solid liquid separation to get first solid fraction and first filtrate fraction. About 23 liter of filtrate was collected having Chemical Oxygen demand (COD) of about 84667. The major fraction of the COD was carbohydrates in soluble form. About 10 mg gluco amylase was added into the first filtrate fraction and used it for fermentation using fed batch mode. About 10 liter of filtrate and about 9.5 litres of water was added in a 40 liter fermentation vessel with 0.5 liter inoculum. Fermentation was carried out in fed batch mode for about 9 hours at about 30 0C and pH 6. Said pH was maintained to about 6 during complete fermentation using liquor ammonia and HCl solution. After initial 9 hrs of fermentation, remaining 13 liter of first filtrate was added in fed batch wise for about 11 hrs. Said batch was continued for next 22 hrs. After 30 hrs, the fermentation cell broth was harvested using high speed bowl centrifuge to separate second solid fraction and second liquid fraction. The second liquid fraction was analyzed for COD which was about 35500 mg/L. Said process gives about 0.81 kg of wet yeast cells having 29.44 % total solids. Said second solid fraction was re-suspended with 0.81 kg of water and 2 % NaCl and homogenized it with high speed shear mixer to form second slurry. Said second slurry was incubated at 950C for 3 hours under constant mixing. Next, said second slurry was used for solid liquid separation to get final filtrate. Said filtrate was collected and spray dried to get about 0.107 kg of yeast extract powder. The process afforded about 3.2 % of yield having amino nitrogen of 4.65 % W/W and pH was about 6.33.

Example 5: To check the COD after every 6 hrs interval, Collected the kitchen waste and pretreated it as per above procedure Fermentation was carried out in fed batch mode . During fermentation fraction of it is collected for COD analysis. COD content during fermentation for after every 6 hours interval are given in TABLE 3
TABLE 3) COD content during fermentation after every 6 hours interval
Time (Hrs) COD (ppm)
Fermentation Medium 361667
6 160000
12 149333
18 101333
24 45333
30 78667
36 63333
42 55667
46 41333

Embodiment provided above give wider utility of the invention without any limitations as to the variations that may be appreciated by a person skilled in the art. A non-limiting summary of various embodiments is given above, which demonstrate the advantageous and novel aspects of the process disclosed herein.