Degradation characteristics of food waste by anaerobic hydrogen production fermentation
The degradation of food waste by anaerobic hydrogen production fermentation was investigated using batch experiments at 37℃. Four varieties of typical individual components of food waste including rice, lettuce, lean meat and peanut oil were selected to estimate the hydrogen production potential and degradation degree. Experimental results showed that among the components of food waste, carbohydrates are the most optimal substrate for fermentative hydrogen production compared with proteins and lipids. The degradation based on COD for rice, lettuce, lean meat and peanut oil were 98.53％, 25.14％, 16.24％ and 8.18％ respectively. The degraded COD were mainly converted to liquid intermediate metabolites (such as acetate, butyrate and propionate). The hydrogen production potentials for rice, lettuce, lean meat and peanut oil were 134, 50, 0 and 6 mL/g-VS. The hydrogen percentages of the total gas produced from rice and lettuce were 57-70％ and 37-67％. Subsequently, degradation characteristics for carbohydrates, proteins and lipid under the anaerobic condition were expatiated in biochemical view. The biochemical mechanism is in line with the experimental results.
Food waste Anaerobic fermentation Degradation characteristics Hydrogen Volatile fatty acids.
Li Dong Yuan Zhenhong Sun Yongming Li Lianhua Kong Xiaoying Zhang Yu
Guangzhou Institute of Energy Conversion Chinese Academy of Sciences, Guangzhou 510640, China;Gra Guangzhou Institute of Energy Conversion Chinese Academy of Sciences, Guangzhou 510640, China
国际会议
广州
英文
639-648
2008-12-03（万方平台首次上网日期，不代表论文的发表时间）