Efforts to increase H(2) yields from fermentative H(2) production include heat treatment of the inoculum, dissolved gas removal, and varying the organic loading rate. Although heat treatment kills methanogens and selects for spore-forming bacteria, the available evidence indicates H(2) yields are not maximized compared to bromoethanesulfonate, iodopropane, or perchloric acid pre-treatments and spore-forming acetogens are not killed. Operational controls (low pH, short solids retention time) can replace heat treatment. Gas sparging increases H(2) yields compared to un-sparged reactors, but no relationship exists between the sparging rate and H(2) yield. Lower sparging rates may improve the H(2) yield with less energy input and product dilution. The reasons why sparging improves H(2) yields are unknown, but recent measurements of dissolved H(2) concentrations during sparging suggest the assumption of decreased inhibition of the H(2)-producing enzymes is unlikely. Significant disagreement exists over the effect of organic loading rate (OLR); some studies show relatively higher OLRs improve H(2) yield while others show the opposite. Discovering the reasons for higher H(2) yields during dissolved gas removal and changes in OLR will help improve H(2) yields.
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http://dx.doi.org/10.1007/s10529-006-9299-9 | DOI Listing |
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Ruikang Hospital Affiliated to Guangxi University of Chinese Medicine, Nanning, Guangxi, China.
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View Article and Find Full Text PDFACS Appl Mater Interfaces
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Key Laboratory of Cryogenics Science and Technology, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Laboratory of Controllable Preparation and Application of Nanomaterials, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing 100190, China.
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View Article and Find Full Text PDFSmall
January 2025
School of Pharmacy, Southwest Medical University, Luzhou, Sichuan, 646000, China.
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Department of Mechanical Engineering, Politecnico di Milano, Via Giuseppe La Masa 1, 20156 Milan, Italy.
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View Article and Find Full Text PDFFoods
January 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Chicken with prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and were pressure-cooked for different amounts of time (20 min, 25 min, 30 min, 35 min, and 40 min).
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