Volatile Fatty Acid Production from Vegetable Waste: Effect of Organic Components in Mixed Substrates

Social Science Research Network(2022)

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Abstract
Four vegetable wastes (carrot, potato peel, celery and Chinese cabbage) were mixed in different proportions and used as substrates for anaerobic fermentation. The variations of volatile fatty acid (VFA) concentration, soluble chemical oxygen demand (SCOD), VFA/SCOD ratio, pH value and VFA composition during the fermentation were investigated. The results showed that the mixing proportion of vegetable waste had no effect on the composition of fermentation products, but the proportion of specific VFA was significantly different. The metabolic pathway of the group with carrots waste and Chinese cabbage waste as the main substrate was ethanol-acetic acid fermentation. The concentration of acetic acid accounted for 35.99% and 47.00% of the total products, respectively. The metabolic pathway of the group with potato peel and celery as the main substrates was butyric acid type. The concentration of butyric acid reached 11598.27 mg COD/L and 8698.11 mg COD/L, respectively. The high proportion of carrot waste and Chinese cabbage waste in fermentation substrate led to the inhibition of hydrolysis and low VFA production. The decomposition of proteins in potato peels released ammonia nitrogen, which had a buffer effect on the reduction of pH and was conducive to acid production. The total VFA yield of the treatment with 50% potato peels was the highest (21463.38 mg COD/L).
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Key words
vegetable waste,organic components,mixed substrates
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