Biogas Production from a Highly Organic Loaded Winery Effluent Through a Two-Stage Process
- PDF / 510,719 Bytes
- 8 Pages / 595.276 x 790.866 pts Page_size
- 27 Downloads / 167 Views
Biogas Production from a Highly Organic Loaded Winery Effluent Through a Two-Stage Process Germán Buitrón 1
&
Francisco J. Martínez-Valdez 1 & Felipe Ojeda 1
# Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract The application of a two-stage process to effectively treat winery effluents containing a high concentration of organic matter, measured as chemical oxygen demand (COD), was studied in laboratory scale reactors. The effect of the organic loading rate on either the acidogenic or the methanogenic reactors performance was evaluated. The first stage reached an organic load of 220 kg COD/m3/d with 12% of organics removed and volatile fatty acid (VFA) production rate of 27 ± 1.5 kg COD/m3/d, where acetate was the main VFA. The importance of this investigation results in an efficient conversion of the organic matter to VFA obtained in the acidogenic phase avoiding the acidification in the methanogenic stage. Hydrolysis of the particulate material was conducted regardless of the high rate of VFA production. During the methanogenic stage, organic loading rates up to 26 kg COD/m3/ d were efficiently treated, and methane production rates were up to 5.5 m3CH4/m3/d. Maximal methane yields reached 326 mL CH4/g COD. It was demonstrated that it was feasible to treat winery effluents containing high initial organic matter (up to 220 g COD/L) by using a two-stage (acidogenic followed by methanogenic) process. Such configuration reduced the initial organic matter by up to 97% and generated methane with yields close to the theoretical value. Keywords Acidogenic reactor . Methanogenic reactor . Specific methane rate . Winery effluent . Anaerobic . Biogas
Introduction It has been estimated that the grape wine industry currently produces approximately 25 billion liters of wine per year [1]. The Mexican wine industry annually produces around 200,000 hectoliters of several wines, and the increasing demand led to annual growth of 12% in the consumption in the last 10 years. The majority of the production is concentrated in the states of Baja California, Coahuila, and Queretaro [2, 3]. Many of the wastewater generated is spread on the fields for irrigation or treated using aerobic processes. The amount of wastewater generated from this industry varies from 0.2 to 4 L of water per liter of wine produced [4]. Winery wastewater is generated from various washing operations during vintage preparation and grape reception (crushing and pressing of the grapes), as well as vinification
* Germán Buitrón [email protected] 1
Laboratory for Research on Advanced Processes for Water Treatment, Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, Blvd. Juriquilla 3001, 76230 Querétaro, Mexico
(rinsing of the fermentation tank and clarification), liquids transfer, and filtrations. The produced wastewater varied significantly in terms of volume and concentrations of contaminants [5]. Winery effluents are characterized by having a high organic content composed of carbohydrates
Data Loading...
