Co-Digestion of Grape Marc and Cheese Whey at High Total Solids Holds Potential for Sustained Bioenergy Generation

Molecules

Esmaeil Shahsavari¹  Andrew S Ball¹  Josue Kassongo¹ 

[1] School of Science, RMIT University, Melbourne, VIC 3083, Australia;

关键词: anaerobic digestion;    cheese whey;    electrical conductivity;    grape marc;    methane production;    salinity;   

DOI  :  10.3390/molecules25235754

来源: DOAJ

【 摘 要 】

At the end of fermentation, wine contains approximately 20% (w/v) of solid material, known as grape marc (GM), produced at a yield of 2 t/ha. Cheese manufacture produces cheese whey (CW), which is over 80% of the processed milk, per unit volume. Both waste types represent an important fraction of the organic waste being disposed of by the wine and dairy industries. The objective of this study was to investigate the bioenergy potential through anaerobic codigestion of these waste streams. The best bioenergy profile was obtained from the digestion setups of mixing ratio 3/1 GM/CW (wet weight/wet weight). At this ratio, the inhibitory salinity of CW was sufficiently diluted, resulting in 23.73% conversion of the organic material to methane. On average, 64 days of steady bioenergy productivity was achieved, reaching a maximum of 85 ± 0.4% CH₄ purity with a maximum cumulative methane yield of 24.4 ± 0.11 L CH₄ kg⁻¹ VS. During the fermentation there was 18.63% CODt removal, 21.18% reduction of conductivity whilst salinity rose by 36.19%. It can be concluded that wine and dairy industries could utilise these waste streams for enhanced treatment and energy recovery, thereby developing a circular economy.

【 授权许可】

Unknown