Effect of inoculum to substrate ratio (ISR) on hydrogen production through dark fermentation of food waste

CAPPAI, GIOVANNA SALVATORICA;DE GIOANNIS, GIORGIA;MUNTONI, ALDO;SPIGA, DANIELA
2015-01-01

Abstract

The objective of the present study is to evaluate the influence of the inoculum to substrate ratio (ISR) on hydrogen production through dark fermentation of food waste (FW). Batch tests were performed adopting ISR values ranging between 0.05 and 0.25 g VSINOCULUM/g VSSUBSTRATE under mesophilic conditions (39°C) and adopting a pH set-point value of 6.5. Activated sludge was used as inoculum without any pre-treatment aimed at harvesting specific hydrogenogenic biomass. The obtained results underlined that an appropriate choice of the ISR was essential in order to increase H2 yield, to decrease lag phase duration and to maximize the mass of FW treated in the reactor. The best performance in terms of H2 yield (88.8 Nl H2/kg VSFW) was observed at ISR = 0.14 g VS INOCULUM/g VS SUBSTRATE.
2015
Inglese
Sardinia 2015 XV International Waste Management and Landfill Symposium
978-88-6265-021-2
CISA Publisher - Gruppo EUROWASTE
Padova
ITALIA
Cossu R., He P., Kjeldsen P., Matsufuji Y., Reinhart D. e Stegmann R.
13
Sardinia 2015 XV International Waste Management and Landfill Symposium
Comitato scientifico
5-9 Ottobre 2015
S. Margherita di Pula (CA)
internazionale
scientifica
hydrogen, biowaste, fermentation
no
4 Contributo in Atti di Convegno (Proceeding)::4.1 Contributo in Atti di convegno
Cappai, GIOVANNA SALVATORICA; DE GIOANNIS, Giorgia; Muntoni, Aldo; Polettini, A; Pomi, R; Spiga, Daniela
273
6
reserved
info:eu-repo/semantics/conferencePaper
File in questo prodotto:
File Dimensione Formato  
652.pdf

Solo gestori archivio

Descrizione: Articolo principale
Tipologia: versione editoriale
Dimensione 599.08 kB
Formato Adobe PDF
599.08 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Questionario e social

Condividi su:
Impostazioni cookie