Description
Zero‑Waste Cooking transforms kitchen by‑products into value‑added foods or safe compost through controlled thermal, fermentation, and dehydration processes.
Technical
The method relies on extracting soluble sugars and amino acids via mild heating, concentrating them by evaporation, and preserving polyphenols through low‑temperature dehydration. Lactic acid fermentation at 30 °C suppresses spoilage microbes while producing organic acids, and protein denaturation at 60 °C allows repurposing of scraps into new textures. Composting at 55–65 °C activates thermophilic microbes that break down organic matter into nutrient‑rich soil amendments.
Science
Primary Reaction
Thermal extraction, concentration, lactic acid fermentation, protein denaturation, thermophilic composting
Sensory Profile
Aroma ()