AI Article Synopsis
- Thiosulfinates are natural antibiotics found in plants like garlic and can build up in food waste.
- When food waste is mixed into a process to produce methane, thiosulfinates can make it harder to create methane as their concentration increases.
- The study tested different temperatures and treatments to help overcome the problems caused by thiosulfinates, resulting in much more methane being produced with the right methods.
Article Abstract
Thiosulfinates, a natural antibiotic, existed in all parts of Allium, therefore might be accumulated in large amounts in food waste (FW). FW was often added into waste activated sludge (WAS) anaerobic digestion process as a kind of supplement for nutrition balance. However, the impact of thiosulfinates on methane production and the possible approach to mitigate its inhibition on the co-digestion process could be available in few literatures. This work was carried out in a series of batch experiment at pH 7.0 ± 0.2 and 35 ± 1.0 ℃ to promote the further understanding of this process. The experimental results showed that the methane accumulation decreased from 270.6 ± 13.4 to 16.7 ± 7.0 mL/g VSS (volatile suspended solids) when the initial concentration of thiosulfinates increased from 0 to 2.5 μg/g VSS. The activities of functional enzymes (F and CoM) were inhibited by 99.06% and 99.82% compared with control group when reactor contained 2.5 μg/g VSS thiosulfinates. Furthermore, different temperature, pH, and combination pretreat were applied to impair the inhibition of thiosulfinate. Compared with no pretreatment group, methane yield was increased by 2.26, 32.18 and 42.2-fold, respectively which group was under pretreatment method of heat (100 ℃), alkali (pH 9) and combination.
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| http://dx.doi.org/10.1016/j.jhazmat.2019.121363 | DOI Listing |
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- When food waste is mixed into a process to produce methane, thiosulfinates can make it harder to create methane as their concentration increases.
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