Wednesday, August 1, 2007 - 9:00 AM
S133
Fermentation of Cheese Processing Waste for the Production of Hydrogen
Jeffery A. McGarvey, USDA/ARS/FCR, 800 Buchanan St, Albany, CA 94710, Ruihong Zhang, Department of Biological and Agricultural Engineering, Univeristy of California, Davis, CA 95616, and Peilin Yang, Department of Biological and Agricultural Engineering, Mississippi State University, Mississippi State, MS 39762.
Batch and continuous anaerobic fermentation experiments were performed to study hydrogen production from cheese processing waste (CWP) under mesophilic conditions (35-38 oC). Batch experiments produced H2 yields of 8 and 10 mM/g COD fed at food to microorganisms ratios (F/M) of 1.0 and 1.5, respectively. Maximum H2 concentrations in the biogas was ~40%, with the remainder mostly CO2. Over 95% of the lactose in the CWP was fermented to predominantly butyric and acetic acid. In continuous fermentation reactors the pH of the reactor was controlled in the range of 4.0-5.0 by the addition of sodium bicarbonate. In these experiments loading rates of 5 to 14 g COD/L/day and hydraulic retention times (HRTs) of 12 to 24 h were tested. Continuous fermentation experiments exhibited instabilities, with variable amounts of CH4 and H2 produced. However under some operating conditions, continuous production of H2 for 2 to 3 week periods was observed, with maximum H2 yields of 2.0 to 2.3 mM/g COD fed.
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See more of The Annual Meeting and Exhibition 2007 (July 29 - August 2, 2007)