Effects of Salt on Anaerobic Digestion of Food Waste with Different Component Characteristics and Fermentation Concentrations

Xiaofeng Li, Jingjing Huang, Yiyun Liu, Tao Huang, Claudia Maurer and Martin Kranert
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Xiaofeng Li: Faculty of Geosciences and Environmental Engineering, South-West Jiaotong University, Chengdu 611756, China
Jingjing Huang: Institute for Sanitary Engineering, Water Quality and Solid Waste Management, University of Stuttgart, 70569 Stuttgart, Germany
Yiyun Liu: Faculty of Geosciences and Environmental Engineering, South-West Jiaotong University, Chengdu 611756, China
Tao Huang: Faculty of Geosciences and Environmental Engineering, South-West Jiaotong University, Chengdu 611756, China
Claudia Maurer: Institute for Sanitary Engineering, Water Quality and Solid Waste Management, University of Stuttgart, 70569 Stuttgart, Germany
Martin Kranert: Institute for Sanitary Engineering, Water Quality and Solid Waste Management, University of Stuttgart, 70569 Stuttgart, Germany

Energies, 2019, vol. 12, issue 18, 1-14

Abstract: Effects of salt on anaerobic digestion are dosage-dependent. As salt is a widely used condiment in food processing, effects of salt are bound to be considered when food waste is digested. In this study, salt addition effects (0, 2, 4, 6, 9, 12 g?L −1 ) on biogas and methane yields and kinetics of biogas production were researched. Meanwhile, component characteristics (food waste featured in carbohydrate, protein and fat, respectively) and fermentation concentrations (5 and 8 gVS?L −1 ) were also taken into consideration. Results showed that 2–4 g?L −1 salt addition was the optimal addition dosage for AD systems as they not only have the maximum biogas and methane yields, but also the maximum vs. removal in most cases. Also, according to the results of a modified Gompertz model, which is used to predict biogas and methane production rates, suitable salt addition can accelerate biogas production, improving the maximum biogas production rate ( R max ). Factorial design (2 × 2) proved that interaction of salt and fermentation concentrations was significant for food waste featured with carbohydrate and with protein ( p < 0.05). High salt addition and fermentation concentration can break the AD system when the feeding material was food waste featured with carbohydrate, but for food waste featured with protein, interaction of fermentation concentrations and salt addition can alleviate inhibition degrees.

Keywords: sodium chloride; anaerobic digestion; food waste; biogas production dynamics; factorial design (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (4)

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