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Volatile Fatty Acids Recovery Through Anaerobic Co-Fermentation of Food Wastes and Swine Sediments
Oluwakunle, Anuoluwapo Oluwagbemiga
Oluwakunle, Anuoluwapo Oluwagbemiga
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Abstract
This study investigates the production of volatile fatty acids (VFA) through the anaerobic co-fermentation of food wastes (FW) and swine sediments (SS) under varying hydraulic retention times (HRT), pH conditions, and substrate ratios. The research aims to maximize the production of VFA and advance sustainable resource recovery from swine wastes. The co-fermentation experiments were conducted at two HRTs (5 days and 10 days) and two pH levels (5.5 and 9.0) using different substrate ratios: 100% FW, 80% FW: 20% SS, 50% FW: 50% SS, 20% FW: 80% SS, and 100% SS. The reactors were operated under mesophilic conditions (30°C to 35°C) with a constant organic loading rate of 762 +/- 93 mg COD/L-d. The highest VFA yield from co-fermentation (1,200 mg COD/L) was achieved with the 80% FW:20% SS ratio at a 10-day HRT and pH 5.5. Acetic acid was the predominant VFA produced, particularly at higher pH levels. The highest overall concentration of acetic acid is 950 mg COD/L under the condition of a 10-day HRT at pH 5.5 with 80% FW:20% SS ratio. A lower pH level of 5.5 favored VFA production when co-fermenting FW and SS, particularly at higher ratios of FW. However, as the pH increased to a more alkaline level of pH 9.0, VFA production improved, especially for substrates with a higher proportion of FW. The HRT played a crucial role, with the longer HRT of 10 days significantly enhancing VFA yield compared to the shorter HRT of 5 days. The substrate mix ratio was also critical; a mix with 80% FW: 20% SS at pH 5.5 and 10-day HRT resulted in the highest VFA production from co-fermentation. This study's outcomes are significant for large-scale production of volatile fatty acids from organic wastes, providing insights into the operational conditions that favor high yields. This research also underscores the potential for sustainable waste management practices, transforming waste into valuable bio-based resources. The findings can inform the design and operation of fermentation systems, contributing to enhanced resource recovery and environmental sustainability.
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Date
2024-12-31
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University of Kansas
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Keywords
Environmental engineering, Anaerobic Co-Digestion and Co-Fermentation, Food Waste, Hydraulic Retention Time and pH, Substrate Mix-Ratio, Swine Sediment, Volatile Fatty Acid