Refinar búsqueda
Resultados 1-2 de 2
Studies on utilization of ozone in food preservation, 1: Microbial properties of ozone on various microorganisms suspended in water
1982
Naito, S. | Shiga, I. (Aichi-ken. Food Research Inst., Nagoya (Japan))
Responses of microbial community and acidogenic intermediates to different water regimes in a hybrid solid anaerobic digestion system treating food waste Texto completo
2014
Xu, Suyun | Selvam, Ammaiyappan | Karthikeyan, Obuli. P. | Wong, Jonathan W.C.
This study investigated the effects of different water regimes in an acidogenic leach bed reactor (LBR) during 16-day batch mode food waste digestion. LBRs were operated under five water replacement ratios (WRRs) (100%, 75%, 50%, 25% and 5% in LBRs R1, R2, R3, R4 and R5, respectively) and methanogenic effluent (ME) addition with two leachate recirculation frequencies (once in 24h and 12h in LBRs R6 and R7, respectively). Results showed that 50–100% WRRs accelerated the hydrolysis and acidogenesis with butyrate as the dominant product (∼35% of COD); whereas 5–25% WRRs promoted propionate production. The ME recirculation enhanced protein decomposition and reduced ethanol production. Lactobacillus dominated in LBRs with water addition (R1–R5), while Clostridium and hetero-fermenting lactic acid bacteria dominated in LBR with ME addition (R7). The highest volatile solid degradation (82.9%) and methane yield (0.29L-CH4/g VS) were obtained with ME addition at 0.7d hydraulic retention time.
Mostrar más [+] Menos [-]