RESOURCE RECOVERY OF KITCHEN WASTES: A TAnD APPROACH
Abstract:Effects of temperature and substrate on anaerobic digestion of organic wastes were investigated. From characteristic analyses it was found that the majority of COD in kitchen and market wastes came from suspended solids. Kitchen wastes also had high Oil and Grease (O&G) and salt levels, which might be inhibitory to subsequent biological treatment. Batch hydrolysis tests revealed that the major reaction took place in the first 5 hours. BMP (Biochemical Methane Potential) tests indicated that both the kitchen wastes and market wastes (mainly vegetables and fruits) were highly biodegradable. CSTR (Continuously-Stirred Tank Reactor) experiments showed that one system fed with kitchen wastes and operated at 37°C, HRT (Hydraulic Retention Time) = 5 days, and OLR (Organic Loading Rate) = 3 kg/m3-d, failed to reach a steady state. Another system fed with the same substrate but operated at 55°C, HRT = 5 days, and OLR = 3 kg/m3-d, performed very well and the OLR was further increased to 5 kg/m3-d. A composite substrate made with a ratio of kitchen wastes to market wastes to sludge from swine wastewater 5:3:2 (determined from BMP test) was used to feed the chemostat. When this system was operated at 55°C and a HRT of 5 days, the OLR was increased to 12.54 kg/m3-d and still remained stable.
Document Type: Research Article
Publication date: January 1, 2003
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