The popularization of large-scale biogas project makes the disposal of fermentative residue an urgent issue to be solved. Hydrothermal carbonization (HTC) technology is suitable for treating wet biomass to produce carbonaceous materials. In this study, the solid residue from the two-phase anaerobic digestion (AD) was hydrothermally converted in the range of 180-240 °C, and the hydrochar and aqueous components were characterized for subsequent utilization. The heating values of hydrochar were indicated to be increased by 14.2% and 16.6% at 210 °C and 240 °C as compared with feedstock, and also the specific surface areas were 34.8 m/g and 27.1 m/g with 17.4- and 13.3-fold enhancement, respectively. The migration of elements such as S, Cl, K to aqueous phase was beneficial for fuel application. The mesoporous pores were dominant in hydrochars with ample oxygenated functional groups. In addition, the wastewater involved organic acids, phenols, and nitrogen-containing compounds, etc. Evaluating the biodegradability by AD, it was found that when the initial concentration was ≤8 g COD/L, the maximum methane yields up to 275.9 mL CH/g COD and 277.6 mL CH/g COD were obtained. The enhanced toxicity/inhibition of representative pollutants on microorganisms was significant at higher organic loading, which could be indicated in the microbial structure and diversity. As a conclusion, the integrated production of hydrochar and methane will provide an extended route for further processing of lignocellulosic fermentative residue.
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http://dx.doi.org/10.1016/j.chemosphere.2023.139929 | DOI Listing |
Animals (Basel)
January 2025
CAS Key Laboratory of Agro-Ecological Process in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Processes, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China.
This research investigated the effects of cassava residue meal (CRM) and fermented CRM (FCRM) on the growth performance, serum lipid indicators, carcass traits, and meat quality of Huanjiang mini-pigs. One hundred twenty Huanjiang mini-pigs with similar BW (body weight, 8.85 ± 0.
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January 2025
CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, microalga, seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving sensory traits such as flavour, tenderness and colour.
View Article and Find Full Text PDFBioengineering (Basel)
December 2024
CJ BIO Research Institute, CJ CheilJedang Corp., Suwon-si 16495, Gyeonggi-do, Republic of Korea.
The amino acid industry generates significant amounts of electrolyte residues, such as ammonium sulfate, acetic acid, and phosphoric acid, which cause challenges to sustainability. This short article investigates the feasibility of implementing a plant-scale circular economy through the recycling and biological reuse of these electrolyte residues. Scenario analyses of L-lysine (LYS) HCl, L-methionine (MET), and L-cysteine (CYS) HCl production highlight the environmental and economic benefits of the plant-scale circular economy.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715 China. Electronic address:
Based on the huge blank of thickened fluid staple food for people with dysphagia, multiple in vitro simulations were utilized to develop the thickened fermented rice milk. Here, the effect of amylase content, hydrolysis time and thickener content were considered. The rheological study and Cambridge throat evaluation revealed that hydrolysis could significantly reduce the viscosity and yield stress of fermented rice milk, accompanied by the decreased swallowing residue.
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February 2025
National Agri-Food and Biomanufacturing Institute, SAS Nagar, Mohali, India; Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India. Electronic address:
Fermented foods of the Indian Himalaya are unexplored functional resources with high nutritional potential. Chhurpi cheese, fermented by defined native proteolytic lactic acid bacteria of Sikkim was assessed for ACE inhibitory, HOCl reducing, and MPO inhibitory, activity across varying stages of gastrointestinal (GI) digestion. The enhanced bioactivity of Lactobacillus delbrueckii WS4 chhurpi was associated with the generation of bioactive and multifunctional peptides during fermentation and GI digestion.
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