Reference : Semi-continuous fermentation of kitchen waste
Scientific congresses, symposiums and conference proceedings : Unpublished conference
Engineering, computing & technology : Energy
Sustainable Development
Semi-continuous fermentation of kitchen waste
Greger, Manfred mailto [University of Luxembourg > Faculty of Science, Technology and Communication (FSTC) > Engineering Research Unit >]
Schlienz, Markus mailto [University of Luxembourg > Faculty of Science, Technology and Communication (FSTC) > Engineering Research Unit >]
Welz, Veronique mailto []
Weber, Simon mailto []
Environmental Best Practices - 5th international Conference in Offenburg
from 20-09-2016 to 22-09-2016
University of Offenburg
[en] biogas ; kitchen waste ; fermentation
[en] The use of kitchen and food waste of which a great amount is disposed every year in EU is an interesting path for an energetic utilisation and as an alternative substrate. Compared to other substrates as energy crops or manure kitchen waste includes a higher content of proteins and fats which have a higher biogas and methane yield than carbohydrates.
To exclude problems related to hygienisation a model kitchen waste (59% VS carbohydrates, 16% VS proteins and 25% VS fats) was used for the fermentation experiments at mesophilic conditions. Semi-continuous experiments in a 6 litres reactor with daily feeding shows a good degradation for loadings of 1 and 2 gVS/l/d but already a little reduced degradation at 4 gVS/l/d. The experiments with model kitchen waste as unique substrate needed the addition of trace elements and buffering agents. Therefor it would be reasonable to use kitchen waste as co-substrate.
University of Luxemburg
Researchers ; Professionals ; Students

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