A Study on the Feasibility of Anaerobic Co-Digestion of Raw Cheese Whey with Coffee Pulp Residues

A Study on the Feasibility of Anaerobic Co-Digestion of Raw Cheese Whey with Coffee Pulp Residues

In this paper, a study on the feasibility of the treatment of raw cheese whey by anaerobic co-digestion using coffee pulp residues as a co-substrate is presented. It considers raw whey generated in artisanal cheese markers, which is generally not treated, thus causing environmental pollution problem...

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Bibliographic Details
Main Authors: Sandra Gonzalez-Piedra, Héctor Hernández-García, Juan M. Perez-Morales, Laura Acosta-Domínguez, Juan-Rodrigo Bastidas-Oyanedel, Eliseo Hernandez-Martinez
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Energies
Subjects:
anaerobic co-digestion
raw cheese whey
coffee pulp
experimental design
kinetic model
Online Access:https://www.mdpi.com/1996-1073/14/12/3611

Internet

https://www.mdpi.com/1996-1073/14/12/3611

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