Generation and analysis of biogas from kitchen waste at a small scale

2020 ◽  
pp. 140-148
Author(s):  
Md. Kumail Naqvi ◽  
Mrinal Anthwal ◽  
Ravindra Kumar
Keyword(s):  
Food Waste ◽  
Total Solid ◽  
Small Scale ◽  
Cow Dung ◽  
Retention Period ◽  
Household Level ◽  
Replacement Model ◽  
The Everyday ◽  
Scale Experiment ◽  
Small Period

Biogas is the product of anaerobic vitiation of biodegradable matter. This paper focuses on the need of alternative and green sources of energy at a household level and how biogas produced from the everyday organic waste has the potential and possibility to replace LPG cylinders at houses, shops etc. and empower us to step towards an eco-friendly future. The purpose this small-scale experiment has been to find the perfect input matter that is easy to acquire and which produces the maximum amount of gas from minimum input and within small period of waste retention. Four different types of input waste material containing different quantities of cow dung and kitchen food waste were studied through individual experimental setups. Waste was mixed and kept at room temperature and the pH and total solid concentration of the samples were recorded on regular intervals. From the experiment it was found that the optimum yield of biogas at a small scale, based on the parameters such as retention period, pH and total solid con-centration can be obtained by the use of food waste form households and kitchens. The exact composition has been discussed in this paper. The energy generated by the small-scale generator has also been compared to that of an LPG cylinder and an LPG replacement model has also been presented.

scholarly journals Biogas Production from Anaerobic Digestion of Different Biodegradable Materials

2013 ◽  
Vol 13 (2) ◽  
pp. 123-128 ◽  
Author(s):  
Tika Sapkota ◽  
Jagannath Aryal ◽  
Samir Thapa ◽  
Amrit B Karki
Keyword(s):  
Water Hyacinth ◽  
Biogas Production ◽  
Total Solid ◽  
Gas Production ◽  
Maximum Temperature ◽  
Biodegradable Materials ◽  
Cow Dung ◽  
Kitchen Waste ◽  
Eupatorium Adenophorum ◽  
Household Level

This study presents the feasibility of different biodegradable materials such as kitchen wastes, water hyacinth (Eichhornia sp.), green garden grass, banana (Musa acuminate) bases, Banmara (Eupatorium adenophorum) and cabbage leaves (Brassica oleracea var. capitata) for biogas production. The experiment was conducted using 0.05 m3 anaerobic bioreactor of ARTI model compact biogas technology under ambient temperature condition in Kathmandu. The minimum and maximum temperature recorded during the study period (March 1 to July 1, 2009) was ranged from 10°C to 33°C. Total solid was found maximum (39.72 percent) in kitchen waste and minimum in cabbage leaves (8.36 percent). Volatile solid was more than 75 percent in all substrates. Organic matter ranged from 34.85 to 68.11 %. Similarly, C/N ratio was found maximum (22.57:1) in kitchen waste. Variations were observed in pH values. It was recorded between 5.7 and 6.8 in the first month but above 7 after second month of the plant installation. Burning of gas was detected after 42 days in cow dung, 52 days in water hyacinth, 80 days in kitchen waste and 70 days in banana base, Banmara, garden grass and cabbage leaves. Similarly, methane concentration after 105 days of plant installation was found to be 53 percent in cow dung, 48.8 percent in kitchen waste, 49.4 percent in water hyacinth, 24.5 percent in banana base, 38.5 percent in Banmara and 41.5 percent in garden grass. Total gas production in four months was found maximum in water hyacinth (45 l/kg TS) and minimum in cabbage (25.78 l/kg TS). The gas production in cow dung, Banana base, Banmara, garden grass and kitchen waste was therefore 41.12 l, 31.14 l, 34.02 l, 27.78 l and 32.12 l per kg of TS respectively. The purpose of designing this micro ARTI model plant was to test the feasibility of selected biodegradable materials for biogas production to be relevant in household level. Nepal Journal of Science and Technology Vol. 13, No. 2 (2012) 123-128 DOI: http://dx.doi.org/10.3126/njst.v13i2.7724

scholarly journals The Potential of Biogas Production with Co-Digestion between Food Waste and Cow Dung

2021 ◽  
Vol 18 (24) ◽  
pp. 1410
Author(s):  
Nisa Pakvilai
Keyword(s):  
Municipal Solid Waste ◽  
Solid Waste ◽  
Food Waste ◽  
Production System ◽  
Energy Production ◽  
Alternative Energy ◽  
Biogas Production ◽  
Scale Up ◽  
Small Scale ◽  
Cow Dung

The objective of this research was to analyze the potential of biogas production with co-digestion between food waste and cow dung. The experiment research was batched with small scale and scale up with semi-continuous, temperature was operated within 35 - 37 °C. The suitable condition for biogas production between food waste and cow dung was presented with 75:25 (T1). 55 mL of the biogas potential was obtained which is considered as small scale. Thus, the scale up was presented in 75:25 (T1) ratio. In term of scale up the biogas obtained from the production is 650 ml which is higher than small scale. The scale up reactor of biogas production was 100 liters. Chemical oxygen demand (COD) was reduced from 30,000 to 5,000 - 7,000 mL L-1. The efficiency of COD was obtained 76.67 - 83.3 %, respectively. In term of total solid, it was decreased from 19,000 to 16,500 mL L-1. Initial VFA was presented 4,000 mL L-1, and final was presented 3,800 mL L-1, respectively. However, the biogas production from food waste and cow dung can enhance the performance of municipal solid waste and alternative energy production. Finally, the finding of co-digestion in biogas production system suggested utilization in household and communities. HIGHLIGHTS Food waste is the major waste in household, and it has high potential for energy production Co-digestion in biogas production system that suggested utilization in household and communities The biogas production from food waste and cow dung can enhance the performance of municipal solid waste and alternative energy production GRAPHICAL ABSTRACT

scholarly journals Biogas Quantity and Quality from Digestion and Co-Digestion of Food Waste and Cow Dung

2021 ◽  
Vol 25 (7) ◽  
pp. 1289-1293
Author(s):  
O.M. Ojo
Keyword(s):  
Food Waste ◽  
Biogas Production ◽  
Cow Dung ◽  
Total Production ◽  
Retention Period ◽  
Digestion Process ◽  
Single Substrate ◽  
Cumulative Volume

The aim of this study is to assess the quantity and quality of biogas produced from single substrate digestion of food waste and cow dung as well as co-digestion of food waste and cow dung. Laboratory sized 25 litre plastic biodigesters were used in this study and the digestion processes was carried out for a 30 day retention period. The results revealed that the cumulative biogas production for the single substrate digestion of cow dung was 7,975 ml, the cumulative biogas produced for the single substrate digestion of food waste was 7,742.5 ml while the cumulative volume of biogas produced for the co-digestion of cow dung and food waste was 16,482.5 ml. The results also showed that the total volume of methane produced for the single substrate digestion of cow dung was 955 ml while the total methane produced for the single substrate digestion of the food waste was 765. The total production of methane for the co-digestion of cow dung and food waste was found to be 2,655 ml. This study revealed that though the co-digestion process improved biogas quantity and quality, the percentage methane present in the biogas very low. There would be a need to stimulate the digestion and co-digestion process in order to improve the quality of biogas produced.

scholarly journals Effect of Various Potential Additives on Hydrogen Fermentation During the Co-Digestion of Food Waste and Cow Dung

2020 ◽  
Author(s):  
Chinmay Deheri ◽  
Saroj Kumar Acharya
Keyword(s):  
Zinc Oxide ◽  
Hydrogen Concentration ◽  
Food Waste ◽  
Hydrogen Generation ◽  
Control Sample ◽  
Total Solid ◽  
Cow Dung ◽  
Hydrogen Yield ◽  
Cumulative Yield ◽  
Digestion Process

Abstract The effect of calcium peroxide (CaO2), zinc oxide (ZnO), copper oxide (CuO), and calcium carbonate (CaCO3) as additives during the anaerobic co-digestion of food waste and cow dung is experimentally investigated to enhance the hydrogen fermentation. The maximum concentration of hydrogen in the generated gas is found to be 26.43%, 21.67%, 17.64%, and 20.84% while the cumulative yield of hydrogen remains 114.1, 109.27, 104.87, and 107.38 mL g− 1 Total Solid (TS) with CaO2, ZnO, CuO, and CaCO3 respectively. The sample in which no additive is used (control) exhibits a maximum hydrogen concentration of 17% and a cumulative hydrogen generation of 101.57 mL g− 1 TS in the produced gas. Result reveals an enhancement in the hydrogen concentration up to 9.43% whereas the cumulative hydrogen yield is increased up to 11% with additives compared to the control sample. Overall the hydrogen fermentation can be significantly enhanced with the additives through the anaerobic co-digestion process.

Hopscotch Modernism: On Everyday Life and the Blurring of Art and Social Science

2006 ◽  
Vol 2 (1) ◽  
pp. 70-79 ◽  
Author(s):  
Ben Highmore
Keyword(s):  
Twentieth Century ◽  
Social Science ◽  
Everyday Life ◽  
Systematic Study ◽  
Cultural Practices ◽  
Health Centre ◽  
Small Scale ◽  
Modernist Literature ◽  
The Everyday ◽  
Point Of Departure

From a remarkably innovative point of departure, Ben Highmore (University of Sussex) suggests that modernist literature and art were not the only cultural practices concerned with reclaiming the everyday and imbuing it with significance. At the same time, Roger Caillois was studying the spontaneous interactions involved in games such as hopscotch, while other small scale institutions such as the Pioneer Health Centre in Peckham, London attempted to reconcile systematic study and knowledge with the non-systematic exchanges in games and play. Highmore suggests that such experiments comprise a less-often recognised ‘modernist heritage’, and argues powerfully for their importance within early-twentieth century anthropology and the newly-emerged field of cultural studies.

Evaluating Visualisations in Voting Advice Applications

2020 ◽  
Vol 11 (1) ◽  
pp. 1-21
Author(s):  
Bastiaan Bruinsma
Keyword(s):  
Small Scale ◽  
First Results ◽  
Scale Experiment ◽  
Voting Advice Applications

AbstractWhile the design of voting advice applications (VAAs) is witnessing an increasing amount of attention, one aspect has until now been overlooked: its visualisations. This is remarkable, as it are those visualisations that communicate to the user the advice of the VAA. Therefore, this article aims to provide a first look at which visualisations VAAs adopt, why they adopt them, and how users comprehend them. For this, I will look at how design choices, specifically those on matching, influence the type of visualisation VAAs not only do but also have to, use. Second, I will report the results of a small-scale experiment that looked if all users comprehend similar visualisations in the same way. Here, I find that this is often not the case and that the interpretations of the users often differ. These first results suggest that VAA visualisations are wrongly underappreciated and demand closer attention of VAA designers.

scholarly journals COVID-19-Related Changes in Perceived Household Food Waste in the United States: A Cross-Sectional Descriptive Study

2021 ◽  
Vol 18 (3) ◽  
pp. 1104
Author(s):  
Kelly Cosgrove ◽  
Maricarmen Vizcaino ◽  
Christopher Wharton
Keyword(s):  
Logistic Regression ◽  
Food Waste ◽  
The United States ◽  
Food Groups ◽  
Related Factors ◽  
Cross Sectional ◽  
Household Level ◽  
Binomial Logistic Regression ◽  
Household Food ◽  
Fresh Vegetables

Food waste contributes to adverse environmental and economic outcomes, and substantial food waste occurs at the household level in the US. This study explored perceived household food waste changes during the COVID-19 pandemic and related factors. A total of 946 survey responses from primary household food purchasers were analyzed. Demographic, COVID-19-related household change, and household food waste data were collected in October 2020. Wilcoxon signed-rank was used to assess differences in perceived food waste. A hierarchical binomial logistic regression analysis was conducted to examine whether COVID-19-related lifestyle disruptions and food-related behavior changes increased the likelihood of household food waste. A binomial logistic regression was conducted to explore the contribution of different food groups to the likelihood of increased food waste. Perceived food waste, assessed as the estimated percent of food wasted, decreased significantly during the pandemic (z = −7.47, p < 0.001). Food stockpiling was identified as a predictor of increased overall food waste during the pandemic, and wasting fresh vegetables and frozen foods increased the odds of increased food waste. The results indicate the need to provide education and resources related to food stockpiling and the management of specific food groups during periods of disruption to reduce food waste.

scholarly journals Understanding Food Waste, Food Insecurity, and the Gap between the Two: A Nationwide Cross-Sectional Study in Saudi Arabia

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 681
Author(s):  
Nora A. Althumiri ◽  
Mada H. Basyouni ◽  
Ali F. Duhaim ◽  
Norah AlMousa ◽  
Mohammed F. AlJuwaysim ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Food Insecurity ◽  
Food Waste ◽  
Cross Sectional ◽  
Household Level ◽  
Individual Level ◽  
Factors Associated ◽  
Household Factors ◽  
Cooked Food ◽  
The Individual

Background: Food waste and food insecurity may co-exist in various balances in developing and developed countries. This study aimed to explore the levels of food waste and food insecurity, the factors associated with them, and their relationships at the household and individual levels in Saudi Arabia. Methods: This study was a nationwide cross-sectional survey conducted via computer-assisted phone interviews in January 2021. Quota sampling was utilized to generate balanced distributions of participants by gender across all the administrative regions of Saudi Arabia. Data collection included household demographics, food waste and disposal, the Food Insecurity Experience Scale (FIES), and the Household Food Insecurity Access Scale (HFIAS). Results: Out of the 2807 potential participants contacted, 2454 (87.4%) completed the interview. The mean age was 31.4 (SD = 11.7; range = 18–99) and 50.1% were female. The weighted prevalence of uncooked food waste in the last four weeks was 63.6% and the cooked food waste was 74.4%. However, the food insecurity weighted prevalence at the individual level (FIES) was 6.8%. In terms of food insecurity at the household level (HFIAS), 13.3% were in the “severely food insecure” category. Moreover, this study found that “moderately food insecure” households were associated with an increased likelihood to waste uncooked food (relative risk (RR) = 1.25), and the “mildly food insecure” (RR = 1.21) and “moderately food insecure” (RR = 1.17) households were associated with an increased likelihood to waste cooked food. However, “food secure” households were associated with a decreased likelihood to waste cooked food (RR = 0.56). Finally, this study identified four household factors associated with food waste and three household factors that were associated with “severe food insecurity.” Conclusions: This first national coverage study to explore food waste and food insecurity at the individual level and household level, identified household factors associated with food waste and food insecurity and identified new associations between food waste and food insecurity in Saudi Arabia. The associations found between food waste and food insecurity are potential areas of intervention to reduce both food waste and food insecurity at the same time, toward achieving the Sustainable Development Goal (SDG) targets related to food waste and food security.

scholarly journals Sustainable Second-Generation Bioethanol Production from Enzymatically Hydrolyzed Domestic Food Waste Using Pichia anomala as Biocatalyst

2020 ◽  
Vol 13 (1) ◽  
pp. 259
Author(s):  
Ioanna Ntaikou ◽  
Georgia Antonopoulou ◽  
Gerasimos Lyberatos
Keyword(s):  
Food Waste ◽  
Second Generation ◽  
Scale Up ◽  
Pichia Anomala ◽  
Small Scale ◽  
Amylolytic Enzymes ◽  
Second Generation Bioethanol ◽  
Saccharification Efficiency ◽  
Ethanol Yields ◽  
Domestic Food

In the current study, a domestic food waste containing more than 50% of carbohydrates was assessed as feedstock to produce second-generation bioethanol. Aiming to the maximum exploitation of the carbohydrate fraction of the waste, its hydrolysis via cellulolytic and amylolytic enzymatic blends was investigated and the saccharification efficiency was assessed in each case. Fermentation experiments were performed using the non-conventional yeast Pichia anomala (Wickerhamomyces anomalus) under both separate hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF) modes to evaluate the conversion efficiencies and ethanol yields for different enzymatic loadings. It was shown that the fermentation efficiency of the yeast was not affected by the fermentation mode and was high for all handlings, reaching 83%, whereas the enzymatic blend containing the highest amount of both cellulolytic and amylolytic enzymes led to almost complete liquefaction of the waste, resulting also in ethanol yields reaching 141.06 ± 6.81 g ethanol/kg waste (0.40 ± 0.03 g ethanol/g consumed carbohydrates). In the sequel, a scale-up fermentation experiment was performed with the highest loading of enzymes in SHF mode, from which the maximum specific growth rate, μmax, and the biomass yield, Yx/s, of the yeast from the hydrolyzed waste were estimated. The ethanol yields that were achieved were similar to those of the respective small scale experiments reaching 138.67 ± 5.69 g ethanol/kg waste (0.40 ± 0.01 g ethanol/g consumed carbohydrates).

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