AMELIORATION OF METHANE YIELD IN CHEESE WHEY FERMENTATION BY CONTROLLING THE PH OF THE METHANOGENIC STAGE

被引：17

作者：

GHALY, AE

PYKE, JB

机构：

[1] Agricultural Engineering Department, Technical University of Nova Scotia, Halifax, B3J 2X4, Nova Scotia

来源：

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY | 1991年 / 27卷 / 03期

关键词：

ANAEROBIC FERMENTATION; 2-STAGE DIGESTER; CHEESE WHEY; METHANOGENIC; PH CONTROL; SODIUM HYDROXIDE;

D O I：

10.1007/BF02921537

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A two-stage, no-mix anaerobic digester of 145 L capacity was used to investigate the effect of controlling the pH of the methanogenic stage on the biogas production and the pollution potential reduction of acid cheese whey. The digester was operated at a 15-d hydraulic retention time, and a temperature of 35-degrees-C. Controlling the pH of the methanogenic stage increased the biogas production rate and methane yield by 77.77 and 289.00%, respectively. Reductions of up to 32.19, 44.44, and 35.86% in the COD, solids and nitrogen were achieved.

引用

页码：217 / 237

页数：21

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