Mesophilic and thermophilic methane fermentation ofEuphorbia tirucalli

1989 ◽  
Vol 5 (4) ◽  
pp. 547-550 ◽  
Author(s):  
D. Sow ◽  
B. Ollivier ◽  
P. Viaud ◽  
J. L. Garcia
Keyword(s):  
Methane Fermentation

INVESTIGATION OF ANAEROBIC MICROBES POTENCIALLY CONTRIBUTING TO OCTADECANE DEGRADATION IN METHANE FERMENTATION PROCESS

2019 ◽  
Vol 75 (7) ◽  
pp. III_145-III_151
Author(s):  
Akinori IGUCHI ◽  
Yuya KANO ◽  
Yuki IKARASHI ◽  
Ayaka KAINUMA ◽  
Saori HORI ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Methane Fermentation

scholarly journals Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Joanna Kazimierowicz ◽  
Marcin Zieliński ◽  
Marcin Dębowski
Keyword(s):  
Biogas Production ◽  
Food Products ◽  
Organic Load ◽  
Organic Substrates ◽  
Methane Fermentation ◽  
Anaerobic Reactors ◽  
Convection Heating ◽  
Load Rate ◽  
Biomethane Production ◽  
Positive Effect

The aim of the study was to determine the effect of heating with microwave electromagnetic radiation (EMR) on the efficiency of the methane fermentation (MF) of expired food products (EFP). The research was inspired by the positive effect of EMR on the production of biogas and methane from different organic substrates. The experiment was carried out on a laboratory scale in fully mixed, semi-continuous anaerobic reactors. The technological conditions were as follows: temperature, 35 ± 1 °C; organic load rate (OLR), 2.0 kgVS·m−3∙d−1; and hydraulic retention time (HRT), 40 days. The source of the EMR was a magnetron (electric power, 300 W). There was no statistically significant influence of the use of EMR on the achieved technological effects of MF. The efficiency of biogas production was 710 ± 35 dm3·kgVS−1 in the variant with EMR and 679 ± 26 dm3·kgVS−1 in the variant with convection heating (CH). The methane contents were 63.5 ± 2.4% (EMR) and 62.4 ± 4.0% (CH), and the cumulative methane production after 40 days was 271.2 and 288.6 dm3CH4, respectively.

scholarly journals Efficiency of sweet whey fermentation with psychrophilic methanogens

2021 ◽  
Author(s):  
Marcin Dębowski ◽  
Ewa Korzeniewska ◽  
Joanna Kazimierowicz ◽  
Marcin Zieliński
Keyword(s):  
Removal Efficiency ◽  
Natural Environment ◽  
Waste Product ◽  
Dairy Industry ◽  
Psychrophilic Bacteria ◽  
Methane Fermentation ◽  
Anaerobic Bioreactors ◽  
Type Flow ◽  
Sweet Whey ◽  
Flow Through

AbstractSweet whey is a waste product from the dairy industry that is difficult to manage. High hopes are fostered regarding its neutralization in the methane fermentation. An economically viable alternative to a typical mesophilic fermentation seems to be the process involving psychrophilic bacteria isolated from the natural environment. This study aimed to determine the feasibility of exploiting psychrophilic microorganisms in methane fermentation of sweet whey. The experiments were carried out under dynamic conditions using Bio Flo 310 type flow-through anaerobic bioreactors. The temperature inside the reactors was 10 ± 1 °C. The HRT was 20 days and the OLR was 0.2 g COD/dm3/day. The study yielded 132.7 ± 13.8 mL biogas/gCODremoved. The CH4 concentration in the biogas was 32.7 ± 1.6%, that of H2 was 8.7 ± 4.7%, whereas that of CO2 reached 58.42 ± 2.47%. Other gases were also determined, though in lower concentrations. The COD and BOD5 removal efficiency reached 21.4 ± 0.6% and 17.6 ± 1.0%, respectively.

Comparison of Anaerobic Methane Fermentation Performance and Ammonia Resistance with Different Inoculum Configurations

2019 ◽  
Vol 33 (9) ◽  
pp. 8711-8720 ◽  
Author(s):  
Ziyi Yang ◽  
Hangyu Sun ◽  
Yang Liu ◽  
Chao Liu ◽  
Ruihong Zhang ◽  
...  
Keyword(s):  
Fermentation Performance ◽  
Methane Fermentation

A dynamic simulation of methane fermentation process receiving heterogeneous food wastes and modelling acidic failure

2015 ◽  
Vol 18 (2) ◽  
pp. 239-247 ◽  
Author(s):  
Anh Van Ngo ◽  
Ha Thi Nguyen ◽  
Chieu Van Le ◽  
Rajeev Goel ◽  
Mitsuharu Terashima ◽  
...  
Keyword(s):  
Dynamic Simulation ◽  
Fermentation Process ◽  
Food Wastes ◽  
Methane Fermentation

Study of the significance of the ph of the substrate of the biogas installation during treating it with a low-frequency electromagnetic field

2021 ◽  
pp. 106-114
Author(s):  
M.M. Zablodsky ◽  
◽  
P.B. Klendiy ◽  
O. P. Dudar ◽  
◽  
...  
Keyword(s):  
Electromagnetic Field ◽  
Electromagnetic Induction ◽  
Ph Value ◽  
Low Frequency ◽  
Decisive Role ◽  
Methane Fermentation ◽  
Different Types ◽  
Substrate Ph ◽  
Fermentation Substrate ◽  
Industrial Frequency

The article considers the issue of studying the value of pH, substrate in the process of methane fermentation in the mesophilic regime and the influence of the electromagnetic field of industrial frequency. The aim is to investigate the influence of electromagnetic fields on the pH value of the substrate during fermentation. Different types of microorganisms are involved in the process of methanogenesis, and the decisive role in it is played by methane-forming archaea, which are most sensitive to pH and should be in the range of 6.5 - 8. Therefore, it is necessary to check the effect of low frequency electromagnetic field on substrate pH. The study was performed for 25 days on two substrates, one of which was exposed to a low-frequency electromagnetic field with an electromagnetic induction of 3.5 mT. The research results show that the pH value of the substrate exposed to the electromagnetic field during the methane fermentation process was within acceptable limits, and the second substrate decreased, that is, it was acidified. Key words: methane fermentation, substrate, pH value, electromagnetic field

Sign in / Sign up

Export Citation Format

Share Document