Evolution of control parameters in biochemical methane potential tests of olive mill solid waste (OMSW), thermal pre-tre
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Evolution of control parameters in biochemical methane potential tests of olive mill solid waste (OMSW), thermal pre-treated OMSW, and its co-digestion with Dunaliella salina M. J. Fernández-Rodríguez 1,2
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D. de la Lama-Calvente 1 & A. Jiménez-Rodríguez 2
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R. Borja 1
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B. Rincón 1
Received: 23 April 2020 / Revised and accepted: 1 October 2020 # Springer Nature B.V. 2020
Abstract The aim of the present work was to compare the mesophilic anaerobic digestion of untreated olive mill solid waste (OMSW), soft hydrothermal pre-treated OMSW (SHP OMSW), and a co-digestion mixture of 95% OMSW and 5% microalga Dunaliella salina (co-OMSW). During the co-digestion experiment, the volatile fatty acid accumulation decreased in comparison with that obtained for OMSW and SHP OMSW, reducing the slight inhibition observed during the OMSW and SHP OMSW experiments. Final values of methane yield of 380 ± 1 mL CH4 g−1 VSadded for the OMSW, 424 ± 2 mL CH4 g−1 VSadded for the SHP OMSW, and 491 ± 1 mL CH4 g−1 VSadded for the co-OMSW were determined. Two mathematical models, first-order kinetics and modified Gompertz model, were employed to fit the experimental data with the aim of elucidating the anaerobic biodegradation and obtain the kinetic constants. Both models allowed for adequately fitting the experimental results of methane production with time. The kinetic constant, k, of the first-order model increased by 12% for the co-OMSW compared with the values achieved for OMSW and SHP OMSW. The modified Gompertz model revealed that the maximum methane production rate, Rm, for the coOMSW and SHP OMSW increased by 34.7% and 10.3% compared with the value obtained for OMSW. Keywords Olive mill solid waste . Soft hydrothermal pre-treatment . Anaerobic co-digestion . Microalgae . Kinetics
Introduction The valorization of waste is the most viable alternative to reduce the large amount of waste generated in agriculture and the agro-industrial sector every year. This recycling strategy not only avoids disposal cost and environmental issues but also brings a valorization pattern to the agricultural and agro-industrial sectors (Muchagato Maurício et al. 2020). The valorization of by-products is a trend that is in progress and has been increasing its value in the last decade (Borges et al. 2019; Meini et al. 2019). The olive oil industry is one of the main agro-economic activities in Spain, and this is a sector that is booming worldwide. More and more countries are starting to produce olive oil, although the Mediterranean area * B. Rincón [email protected] 1
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera km. 1, 41013 Sevilla, Spain
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Departamento de Sistemas Físicos y Naturales, Universidad Pablo de Olavide, Ctra.de Utrera, km 1, 41013 Sevilla, Spain
contributes more than 80% to the worldwide production. Spain and Italy are the two leaders in olive oil production, while Greece holds the third place (Carbone et al. 2018). During the 1990s, a n
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