Fermentative H2 production from food waste: Parametric analysis of factor effects

Acidogenic fermentation of food waste to generate electron acceptors and donors towards medium-chain carboxylic acids production

This study investigated the optimum pH, temperature, and food-to-microorganisms (F/M) ratio for regulating the formation of electron acceptors and donors during acidogenic fermentation to facilitate medium-chain carboxylic acids (MCCAs) production from food waste. Mesophilic fermentation at pH 6 was optimal for producing mixed volatile fatty acids (719 ± 94 mg COD/g VS) as electron acceptors. Under mesophilic conditions, the F/M ratio (g VS/g VS) could be increased to 6 to generate 22 ± 2 g COD/L of electron acceptors alongside 2 ± 0 g COD/L of caproic acid. Thermophilic fermentation at pH 6 was the best condition for producing lactic acid as an electron donor. However, operating at F/M ratios above 3 g VS/g VS under thermophilic settings significantly reduced lactic acid yield. A preliminary techno-economic evaluation revealed that converting lactic acid and butyric acid generated during acidogenic fermentation to caproic acid was the most profitable food waste valorization scenario and could generate 442-468 €/t VS/y. The results presented in this study provide insights into how to tailor acidogenic fermentation reactions to desired intermediates and will help maximize MCCAs synthesis.

Factor-based assessment of continuous bio-H2 production from cheese whey

Despite having been widely investigated, dark fermentative H₂ production from organic residues is still limited by process-related issues which may hamper the perspectives of full-scale process implementation. Such constraints are mainly due to the process complexity, which is largely affected by multiple and often mutually interacting factors. In the present work, the results of continuous fermentative H₂ production experiments using synthetic cheese whey as the input substrate were used to gain detailed knowledge of the process features and identify suitable and critical operating conditions. Specifically, innovative process interpretation involved a combination of analytical characterization of the fermentation broth, mass balance calculations and statistical methods (correlation and principal component analyses) to derive systematic considerations for process characterization and scale-up. The metabolic products mainly included acetate and butyrate, which however were likely to derive (in different proportions depending on the operating conditions) from both hydrogenogenic and competing pathways. For some tests, lactate and succinate were also found to have been formed. It was observed that the main features of the process (H₂ yield and rate, stability condition) were correlated with the operational and analytical parameters. The first three principal components identified by the statistical analysis were able to account for: 1) the effect of retention time and total metabolites produced; 2) biogas (H₂ and CO₂) generation, butyrate production and stability condition; and 3) organic loading rate and propionate production. The results suggested that the main features of hydrogenogenic fermentation can be described by a reduced set of factors that may be usefully adopted for both process monitoring and prediction purposes.

The dairy biorefinery: Integrating treatment processes for cheese whey valorisation

With an estimated worldwide production of 190 billion kg per year, and due to its high organic load, cheese whey represents a huge opportunity for bioenergy and biochemicals production. Several physical, chemical and biological processes have been proposed to valorise cheese whey by producing biofuels (methane, hydrogen, and ethanol), electric energy, and/or chemical commodities (carboxylic acids, proteins, and biopolymers). A biorefinery concept, in which several value-added products are obtained from cheese whey through a cascade of biotechnological processes, is an opportunity for increasing the product spectrum of dairy industries while allowing for sustainable management of the residual streams and reducing disposal costs for the final residues. This review critically analyses the different treatment options available for energy and materials recovery from cheese whey, their combinations and perspectives for implementation. Thus, instead of focusing on a specific valorisation platform, in the present review the most relevant aspects of each strategy are analysed to support the integration of different routes, in order to identify the most appropriate treatment train.

Organic waste biorefineries: Looking towards implementation

The concept of biorefinery expands the possibilities to extract value from organic matter in form of either bespoke crops or organic waste. The viability of biorefinery schemes depends on the recovery of higher-value chemicals with potential for a wide distribution and an untapped marketability. The feasibility of biorefining organic waste is enhanced by the fact that the biorefinery will typically receive a waste management fee for accepting organic waste. The development and implementation of waste biorefinery concepts can open up a wide array of possibilities to shift waste management towards higher sustainability. However, barriers encompassing environmental, technical, economic, logistic, social and legislative aspects need to be overcome. For instance, waste biorefineries are likely to be complex systems due to the variability, heterogeneity and low purity of waste materials as opposed to dedicated biomasses. This article discusses the drivers that can make the biorefinery concept applicable to waste management and the possibilities for its development to full scale. Technological, strategic and market constraints affect the successful implementations of these systems. Fluctuations in waste characteristics, the level of contamination in the organic waste fraction, the proximity of the organic waste resource, the markets for the biorefinery products, the potential for integration with other industrial processes and disposal of final residues are all critical aspects requiring detailed analysis. Furthermore, interventions from policy makers are necessary to foster sustainable bio-based solutions for waste management.

Application of anammox within an integrated approach to sustainable food waste management and valorization

In this study, the anammox process was applied for the first time to the treatment of ammonium-rich liquid residues produced by the two-stage anaerobic digestion of food waste (2sAD-FW); such residues may represent a significant environmental issue if not properly managed. A granular anammox reactor was fed with a progressively increasing share of partially nitritated 2sAD-FW wastewater. An alternative operating strategy based on partial by-pass of the partial nitritation unit was tested, in order to regulate the influent NO₂/NH₄ molar ratio without chemical addition. High nitrogen removal efficiency (89 ± 1%) and negligible nitrite discharge rates were achieved, together with high nitrogen removal rate/nitrogen loading rate (NRR/NLR, 97 ± 1%) and stable specific anammox activity (0.42 ± 0.03 gN₂-N/gVSS d). The observed NH_4-removed/NO_2-removed/NO_3-produced molar ratio was in agreement with anammox stoichiometry, as confirmed by the low contribution (<5%) of denitrification to nitrogen removal. Moreover, the possibility of using digital color characterization of granular biomass as a novel, simple tool for the monitoring of anammox biomass enrichment and process performance was investigated under dynamic conditions, using real wastewater: changes in granule color correlated well with the increasing share of 2sAD-FW wastewater in the influent (R² = 83%), as well as with the decrease of anammox biomass abundance in the reactor (R² = 68%). The results suggest that anammox may be successfully integrated into a 2sAD-FW system, thus enhancing its environmental sustainability.

Implementation of artificial neural network model for continuous hydrogen production using confectionery wastewater

In the present study, an artificial neural network (ANN) was implemented to estimate the hydrogen production from confectionery wastewater. From the experimental investigation, it could be concluded that maximum COD removal efficiency of 99% and hydrogen production rate of 6570 mL/d was achieved at 7.00 kg COD/m³d and 24 h HRT. To validate this, a back propagation ANN configuration of 4-12-4-2 was opted. The modelling was performed using the input parameters like time, influent chemical oxygen demand (COD), effluent pH and volatile fatty acids (VFA). The correlation coefficient between the experimental and predicted hydrogen production rate was 0.996. The result of the tested data for hydrogen production rate was successful. The calculated average percentage error (APE) for hydrogen production rate was 0.0004. As the APE values were closer to zero, the trained ANN model fitted well with the experimental data.

Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey

Batch dark fermentation tests were performed on sheep cheese whey without inoculum addition at different operating pHs, relating the type and production yields of the observed gaseous and liquid by-products to the evolution of fermentation. Cheese whey fermentation evolved over time in two steps, involving an initial conversion of carbohydrates to lactic acid, followed by the degradation of this to soluble and gaseous products including short-chain fatty acids (mainly acetic, butyric and propionic acids) and hydrogen. The operating pH affected the production kinetics and yields, as well as the fermentation pathways. By varying the duration of the fermentation process, different cheese whey exploitation strategies may be applied and oriented to the main production of lactic acid, hydrogen or other organic acids.