A Study on the Feasibility of Anaerobic Co-Digestion of Raw Cheese Whey with Coffee Pulp Residues

Autor: Juan-Rodrigo Bastidas-Oyanedel, Laura Acosta-Domínguez, Héctor Hernández-García, Juan M. Perez-Morales, Sandra Gonzalez-Piedra, Eliseo Hernandez-Martinez

Publikováno v: Energies, Vol 14, Iss 3611, p 3611 (2021)
Energies
Volume 14
Issue 12
Gonzalez-Piedra, S, Hernández-García, H, Perez-Morales, J M, Acosta-Domínguez, L, Bastidas-Oyanedel, J R & Hernandez-Martinez, E 2021, ' A study on the feasibility of anaerobic co-digestion of raw cheese whey with coffee pulp residues ', Energies, vol. 14, no. 12, 3611 . https://doi.org/10.3390/en14123611

In this paper, a study on the feasibility of the treatment of raw cheese whey by anaerobic co-digestion using coffee pulp residues as a co-substrate is presented. It considers raw whey generated in artisanal cheese markers, which is generally not tre

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https://www.mdpi.com/1996-1073/14/12/3611