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Effects of pungency degree on mesophilic anaerobic digestion of kitchen waste
Tsinghua Univ, Sch Environm, Beijing 100084, Peoples R China.
Tsinghua Univ, Sch Environm, Beijing 100084, Peoples R China.
Tsinghua Univ, Sch Environm, Beijing 100084, Peoples R China.
Mälardalens högskola, Akademin för hållbar samhälls- och teknikutveckling. Mälardalens högskola, Akademin för ekonomi, samhälle och teknik, Framtidens energi. (Energy Technology)ORCID-id: 0000-0002-6279-4446
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2016 (engelsk)Inngår i: Applied Energy, ISSN 0306-2619, E-ISSN 1872-9118, Vol. 181, s. 171-178Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

This study investigated the influence of pungency degrees (PDs) on mesophilic anaerobic digestion of kitchen waste (KW). Batch tests were performed to evaluate the methane potential and production rate and the effect of PDs on organics degradation efficiency (in terms of volatile solids, protein and ether extract) at mesophilic temperature. Koch and Drewes model and modified Gompertz model were applied to assess the effects of PDs on the hydrolysis rate constant, biomethane yield rate and lag time. The results revealed that with the increasing contributions of PDs, the methane yield, organics degradation efficiency and hydrolysis rate of KW decreased while the pH values and concentrations of total ammonia nitrogen and free ammonia nitrogen were increased. Additionally, PDs lower than PD3 presented better digestion performance, and according to results of organics degradation and kinetics study, it could be suggested that appropriate range of PD in KW beneficial for AD is PD5-PD4.

sted, utgiver, år, opplag, sider
2016. Vol. 181, s. 171-178
Emneord [en]
HYDROLYSIS RATE-CONSTANT; FOOD WASTE; RETENTION TIME; CO-DIGESTION; RED-PEPPER; CAPSAICIN; AMMONIA; PRETREATMENT; ENERGY; TEMPERATURE
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Identifikatorer
URN: urn:nbn:se:mdh:diva-33711DOI: 10.1016/j.apenergy.2016.08.057ISI: 000386644200015Scopus ID: 2-s2.0-84989877969OAI: oai:DiVA.org:mdh-33711DiVA, id: diva2:1048025
Tilgjengelig fra: 2016-11-20 Laget: 2016-11-20 Sist oppdatert: 2017-11-29bibliografisk kontrollert

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