Biochemical methane potential of raw and pre-treated meat-processing wastes

Autor: M. Madalena Alves, Giovana Tommaso, Filipa Maria Rodrigues Pereira, T. Ferreira, Ana Júlia Cavaleiro
Přispěvatelé: Universidade do Minho
Rok vydání: 2012
Předmět:
Pre treatment
Environmental Engineering
Meat
Base (chemistry)
Food Handling
020209 energy
Industrial Waste
Bioengineering
02 engineering and technology
010501 environmental sciences
01 natural sciences
Hydrolysis
Species Specificity
0202 electrical engineering
electronic engineering
information engineering
Food Industry
Food science
Lipase
Waste Management and Disposal
0105 earth and related environmental sciences
Candida
Methane potential
chemistry.chemical_classification
Science & Technology
Waste management
biology
SUBPRODUTOS COMO ALIMENTO
Renewable Energy
Sustainability and the Environment
General Medicine
Biodegradation
Meat-processing wastes
6. Clean water
Candida rugosa
Refuse Disposal
Biodegradation
Environmental
chemistry
13. Climate action
biology.protein
Pre-treatments
Feasibility Studies
Biochemical methane potential
Methane
Zdroj: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
ISSN: 1873-2976
Popis: Raw and pre-treated greaves and rinds, two meat-processing wastes, were assessed for biochemical methane potential (BMP). Combinations of temperature (25, 55, 70 and 120°C), NaOH (0.3 g g-1 waste volatile solids) and lipase from Candida rugosa (10 U g-1 fat) were applied to promote wastes hydrolysis, and the effect on BMP was evaluated. COD solubilisation was higher (66% for greaves; 55% for rinds) when greaves were pre-treated with NaOH at 55°C and lipase was added to rinds after autoclaving. Maximum fat hydrolysis (52-54%) resulted from NaOH addition, at 55°C for greaves and 25°C for rinds. BMP of raw greaves and rinds was 707±46 and 756±56 L CH4 (at standard temperature and pressure) kg-1 VS, respectively. BMP of rinds improved 25% by exposure to 70ºC; all other strategies tested had no positive effect on BMP of both wastes, and anaerobic biodegradability was even reduced by the combined action of base and temperature.
The authors thank Cristiana Goncalves for her help with the enzymatic pre-treatments. The financial support from Portuguese Innovation Agency (ADI), through the project FatValue (QREN no. 3491), is gratefully acknowledged. Professor Giovana Tommaso thanks the EMUNDUS15 - Erasmus Mundus External Cooperation Window (Lot15) that provided financial support for her stay in the University of Minho, Portugal.
Databáze: OpenAIRE
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