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Article

Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products

1
Department of Water Supply and Sewage System, Faculty of Civil Engineering and Environmental Sciences, Bialystok University of Technology, 15-351 Bialystok, Poland
2
Department of Environmental Engineering, Faculty of Geoengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
*
Author to whom correspondence should be addressed.
Received: 4 December 2020 / Revised: 6 January 2021 / Accepted: 11 January 2021 / Published: 13 January 2021
(This article belongs to the Special Issue Food Wastes: Feedstock for Value-Added Products 2.0)
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 kgVS·m−3∙d−1; 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 dm3·kgVS−1 in the variant with EMR and 679 ± 26 dm3·kgVS−1 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 dm3CH4, respectively. View Full-Text
Keywords: expired food products (EFP); methane fermentation (MF); biogas; electromagnetic microwave radiation (EMR); convection heating (CH) expired food products (EFP); methane fermentation (MF); biogas; electromagnetic microwave radiation (EMR); convection heating (CH)
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MDPI and ACS Style

Kazimierowicz, J.; Zieliński, M.; Dębowski, M. Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products. Fermentation 2021, 7, 12. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010012

AMA Style

Kazimierowicz J, Zieliński M, Dębowski M. Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products. Fermentation. 2021; 7(1):12. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010012

Chicago/Turabian Style

Kazimierowicz, Joanna, Marcin Zieliński, and Marcin Dębowski. 2021. "Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products" Fermentation 7, no. 1: 12. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010012

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