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The influence of slaughterhouse waste on fermentative H2 production from food waste: Preliminary results

TitoloThe influence of slaughterhouse waste on fermentative H2 production from food waste: Preliminary results
Tipo di pubblicazioneArticolo su Rivista peer-reviewed
Anno di Pubblicazione2013
AutoriBoni, M.R., Sbaffoni Silvia, and Tuccinardi Letizia
RivistaWaste Management
Volume33
Paginazione1362-1371
ISSN0956053X
Parole chiaveAbattoirs, agricultural waste, Ammonia, Anaerobic digestion, Anaerobic microorganisms, Animals, anoxic conditions, article, Batch reactors, Bio-hydrogen, biofuel production, Biohydrogen, Bioreactor, Codigestion, controlled study, Different proportions, Equipment Design, fatty acid, Fatty acids, Fermentation, foam, Food, Food waste, Hydrogen, Long chain fatty acid, meat, Meats, microorganism, Non-homogenous condition, organic waste, pH, poultry, priority journal, protein content, Refuse Disposal, slaughterhouse, Slaughterhouse waste, stirred reactor, unclassified drug, volatile fatty acid, waste
Abstract

The aim of this study was to evaluate the influence of slaughterhouse waste (SHW; essentially the skin, fats, and meat waste of pork, poultry, and beef) in a fermentative co-digestion process for H2 production from pre-selected organic waste taken from a refectory (food waste [FW]). Batch tests under mesophilic conditions were conducted in stirred reactors filled with different proportions of FW and SHW. The addition of 60% and 70% SHW to a mixture of SHW and FW improved H2 production compared to that in FW only, reaching H2-production yields of 145 and 109mlgVS0-1, respectively, which are 1.5-2times higher than that obtained with FW alone. Although the SHW ensured a more stable fermentative process due to its high buffering capacity, a depletion of H2 production occurred when SHW fraction was higher than 70%. Above this percentage, the formation of foam and aggregated material created non-homogenous conditions of digestion. Additionally, the increasing amount of SHW in the reactors may lead to an accumulation of long chain fatty acids (LCFAs), which are potentially toxic for anaerobic microorganisms and may inhibit the normal evolution of the fermentative process. © 2013 Elsevier Ltd.

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cited By 6

URLhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84881233161&doi=10.1016%2fj.wasman.2013.02.024&partnerID=40&md5=c33e2e05f3eba77d82713358325dc4d9
DOI10.1016/j.wasman.2013.02.024
Citation KeyBoni20131362