Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products
作者： Joanna Kazimierowicz , Marcin Dębowski , Marcin Zieliński
DOI: 10.3390/FERMENTATION7010012
关键词:
摘要: The aim of the study was to determine effect heating with microwave electromagnetic radiation (EMR) on efficiency methane fermentation (MF) expired food products (EFP). research inspired by positive EMR production biogas and from different organic substrates. experiment carried out a laboratory scale in fully mixed, semi-continuous anaerobic reactors. technological conditions were as follows: temperature, 35 ± 1 °C; load rate (OLR), 2.0 kgVS·m−3∙d−1; hydraulic retention time (HRT), 40 days. source magnetron (electric power, 300 W). There no statistically significant influence use achieved effects MF. 710 dm3·kgVS−1 variant 679 26 convection (CH). contents 63.5 2.4% 62.4 4.0% (CH), cumulative after days 271.2 288.6 dm3CH4, respectively.
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