Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/1/12 |
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| author | Joanna Kazimierowicz Marcin Zieliński Marcin Dębowski |
| author_facet | Joanna Kazimierowicz Marcin Zieliński Marcin Dębowski |
| author_sort | Joanna Kazimierowicz |
| collection | DOAJ |
| description | 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 kg<sub>VS</sub>·m<sup>−3</sup>∙d<sup>−1</sup>; 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 dm<sup>3</sup>·kg<sub>VS</sub><sup>−1</sup> in the variant with EMR and 679 ± 26 dm<sup>3</sup>·kg<sub>VS</sub><sup>−1</sup> 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 dm<sup>3</sup><sub>CH4</sub>, respectively. |
| first_indexed | 2024-03-09T04:58:59Z |
| format | Article |
| id | doaj.art-525b1a5f3f454a6a85381e8498e6cf6d |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T04:58:59Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-525b1a5f3f454a6a85381e8498e6cf6d2023-12-03T13:01:33ZengMDPI AGFermentation2311-56372021-01-01711210.3390/fermentation7010012Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food ProductsJoanna Kazimierowicz0Marcin Zieliński1Marcin Dębowski2Department of Water Supply and Sewage System, Faculty of Civil Engineering and Environmental Sciences, Bialystok University of Technology, 15-351 Bialystok, PolandDepartment of Environmental Engineering, Faculty of Geoengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandDepartment of Environmental Engineering, Faculty of Geoengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandThe 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 kg<sub>VS</sub>·m<sup>−3</sup>∙d<sup>−1</sup>; 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 dm<sup>3</sup>·kg<sub>VS</sub><sup>−1</sup> in the variant with EMR and 679 ± 26 dm<sup>3</sup>·kg<sub>VS</sub><sup>−1</sup> 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 dm<sup>3</sup><sub>CH4</sub>, respectively.https://www.mdpi.com/2311-5637/7/1/12expired food products (EFP)methane fermentation (MF)biogaselectromagnetic microwave radiation (EMR)convection heating (CH) |
| spellingShingle | Joanna Kazimierowicz Marcin Zieliński Marcin Dębowski Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products Fermentation expired food products (EFP) methane fermentation (MF) biogas electromagnetic microwave radiation (EMR) convection heating (CH) |
| title | Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products |
| title_full | Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products |
| title_fullStr | Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products |
| title_full_unstemmed | Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products |
| title_short | Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products |
| title_sort | influence of the heating method on the efficiency of biomethane production from expired food products |
| topic | expired food products (EFP) methane fermentation (MF) biogas electromagnetic microwave radiation (EMR) convection heating (CH) |
| url | https://www.mdpi.com/2311-5637/7/1/12 |
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