Impacts of seasonal variation on volatile fatty acids production of food waste anaerobic fermentation

This study aims to investigate the influence of seasonal variations on Volatile fatty acids (VFAs) production from food waste (FW) and to quantify their impact. Results of batch experiments with external pH control indicated that the properties of FW exhibited significant seasonal variations and were markedly different from kitchen waste (KW). The spring group demonstrated the highest VFA concentration and VFA/SCOD, at 31.24 g COD/L and 92.20 % respectively, which were 1.22 and 1.27 times higher than those observed in the summer season. The combined proportion of acetic acid and butyric acid accounted for 81.10 % of the total VFAs in spring, suggesting the highest applicability to the carbon source. The VFA content of all seasonal groups in descending order was butyric acid, propionic acid and acetic acid. Carbohydrates, along with spicy and citrusy substances, promoted the conversion of total VFA and butyric acid, while proteins and lipids favored the production of acetic acid and propionic acid.