Effects of food wastes based on different components on digestibility and energy recovery in hydrogen and methane co-production

Abstract

This study was conducted for four organic fractions (carbohydrates, proteins, cellulose, lipids) at an inoculum concentration of 30 % and a total solid (TS) of 8 % to investigate the effect of the main components of food waste on the performance of the two-stage anaerobic digestion. The results showed that the gas phase products were closely related to the composition of the substrate, with the carbohydrate and lipid groups showing the best hydrogen (154.91 ± 2.39mL/gVS) and methane (381.83 ± 12.691mL/gVS) production performance, respectively. However, the increased protein content predisposes the system to inhibition of gas production, which is mutually supported by changes in the activity of dehydrogenase and coenzyme F420. Butyric acid (53.19 %) dominated the liquid phase products in both stages, indicating that all four organic fractions were butyric acid-based fermentation and that the final soluble chemical oxygen demand degradation reached 72.97 %–82.86 %. The carbohydrate and cellulose groups achieved the best energy recovery performance, with conversion rates exceeding 65 %. The above results can provide a useful reference for the resource utilization of food waste.

Keywords

• Food waste
• Hydrogen and methane
• Dark fermentation
• Energy recovery