Optimizing the Impact of Temperature on Bio-hydrogen Production from Food Waste and Its Derivatives Under No Ph Control Using Statistical Modelling : Volume 12, Issue 15 (11/08/2015)

By Sattar, A.

Book Id: WPLBN0003973203
Format Type: PDF Article :
File Size: Pages 28
Reproduction Date: 2015

Title:	Optimizing the Impact of Temperature on Bio-hydrogen Production from Food Waste and Its Derivatives Under No Ph Control Using Statistical Modelling : Volume 12, Issue 15 (11/08/2015)
Author:	Sattar, A.
Volume:	Vol. 12, Issue 15
Language:	English
Subject:	Science, Biogeosciences, Discussions
Collections:	Periodicals: Journal and Magazine Collection, Copernicus GmbH
Historic Publication Date:	2015
Publisher:	Copernicus Gmbh, Göttingen, Germany

Member Page:	Copernicus Publications
Citation APA MLA Chicago Arslan, C., Ji, C., Sattar, S., Yousaf, K., Sattar, A., & Hashim, S. (2015). Optimizing the Impact of Temperature on Bio-hydrogen Production from Food Waste and Its Derivatives Under No Ph Control Using Statistical Modelling : Volume 12, Issue 15 (11/08/2015). Retrieved from http://gutenberg.cc/

Description
Description: College of Engineering, Nanjing Agricultural University, Nanjing, China. The effect of temperature on bio-hydrogen production by co-digestion of sewerage sludge with food waste and its two derivatives, i.e. noodle waste and rice waste, was investigated by statistical modelling. Experimental results showed that increasing temperature from mesophilic (37 °C) to thermophilic (55 °C) was an effective mean for increasing bio-hydrogen production from food waste and noodle waste, but it caused a negative impact on bio-hydrogen production from rice waste. The maximum cumulative bio-hydrogen production of 650 mL was obtained from noodle waste under mesophilic temperature condition. Most of the production was observed during 48 h of incubation that continued till 72 h of incubation, and a decline in pH during this interval was 4.3 and 4.4 from a starting value of 7 under mesophilic and thermophilic conditions, respectively. Most of glucose consumption was also observed during 72 h of incubation and the maximum consumption was observed during the first 24 h, which was the same duration where the maximum pH drop occurred. The maximum hydrogen yields of 82.47 mL VS⁻¹, 131.38 mL COD⁻¹, and 44.90 mL glucose⁻¹ were obtained from mesophilic food waste, thermophilic noodle waste and mesophilic rice waste respectively. The production of volatile fatty acids increased with an increase in time and temperature from food waste and noodle waste reactors whereas it decreased with temperature in rice waste reactors. The statistical modelling returned good results with high values of coefficient of determination (R²) for each waste type when it was opted for the study of cumulative hydrogen production, glucose consumption and volatile fatty acid production. The 3-D response surface plots developed by the statistical models helped a lot in developing better understanding of the impact of temperature and incubation time.

Summary
Optimizing the impact of temperature on bio-hydrogen production from food waste and its derivatives under no pH control using statistical modelling

Excerpt
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