Research progress on hydrogen production from supercritical water gasification of food waste

As a solid waste with high moisture content and rich in organic matter, food waste holds significant importance for harmless treatment and resource recovery. Supercritical water gasification (SCWG) is an advanced thermochemical technology that can efficiently convert food waste without prior drying, offering advantages such as rapid reaction rates, high-quality gas production, and high hydrogen selectivity. In recent years, substantial research efforts have been devoted to the SCWG of food waste. This review systematically summarizes research progress, focusing on the effects of key process parameters, such as reaction temperature, residence time, feedstock concentration, and catalysts, on gasification efficiency and hydrogen yield. In addition, the carbon migration behavior among gas, liquid, and solid phases, and the reaction mechanisms of food waste during SCWG are discussed. Finally, future development directions of SCWG technology for food waste are discussed, providing theoretical guidance and technical support for the clean and efficient treatment of food waste.