| Title |
Renewable energy from the solid-state anaerobic digestion of grape marc and cheese whey at high treatment capacity |
| ID_Doc |
29100 |
| Authors |
Kassongo, J; Shahsavari, E; Ball, AS |
| Title |
Renewable energy from the solid-state anaerobic digestion of grape marc and cheese whey at high treatment capacity |
| Year |
2020 |
| Published |
|
| DOI |
10.1016/j.biombioe.2020.105880 |
| Abstract |
Globally, wine production annually generates some 11 million metric tonnes of grape marc (GM) while the cheese-making industry releases over 200 million m(3) y(-1) of effluent. Where value-creation mechanisms are absent, such wastes may be channelled to landfills. The study aimed to evaluate the bioenergy potential of the combined treatment of such wastes. Digestion of feedstock at a ratio 3/1 GM/CW (w/w) was conducted in unstirred conditions at 45 degrees C, following optimisation through the Taguchi Method. Cumulative biogas and methane yields were 0.601 m(3) gas kg(-1) VS and 0.363 m(3) CH4 kg(-1) VS, respectively. Firmicutes and Bacteroides mediated hydrolysis and acidogenesis, thus providing metabolites to Methanosarcina. Co-digestion can potentially generate 1330 GW h and 482,000 Mt CO2-equivalents avoidance. Wine and dairy industries jointly present a case for value-creation through a circular economy, thereby reducing the dependency on non-renewables, renewing commitment to the Paris Agreement. |
| Author Keywords |
Carbon capture; Cheese whey; Grape marc; Methane production; Modified gompertz model; Waste management |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000596369800005 |
| WoS Category |
Agricultural Engineering; Biotechnology & Applied Microbiology; Energy & Fuels |
| Research Area |
Agriculture; Biotechnology & Applied Microbiology; Energy & Fuels |
| PDF |
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