title: Influence of composition on the biomethanation potential of restaurant waste at mesophilic temperatures.
abstract: A synthetic waste was used to study the effect of waste composition on anaerobic degradation of restaurant waste. It was made by blending melted pork lard, white cabbage, chicken breast, and potato flakes, to simulate lipids, cellulose, protein, and carbohydrates, respectively. Four blends of the four constituents with an excess of each component were assayed and compared with a fifth blend containing an equal amount of chemical oxygen demand (COD) of each of the four components. The methane production and the time course of soluble COD and volatile fatty acids were assessed in batch assays. A high reduction of volatile solids (between 94% and 99.6%) was obtained in all the assays. The methane yield was between 0.40 m(3) CH(4)/kg VS(initial) (excess of carbohydrates) and 0.49 m(3) CH(4)/kg VS(initial) (excess of lipids). The degradation of the lipid-rich assays differed from the others. Fifty percent of the biochemical methane potential was obtained after 3-6 days for all of the assays, except for the one with excess of lipids which achieved 50% methanation only after 14.7 days of incubation. In the assay with excess of lipids, a considerable fraction of COD remained in the liquid phase, suggesting an inhibition of the methanogenic process that was likely due to the accumulation of long chain fatty acids. The hydrolysis rate constants, assuming first order kinetics, over the first 6 days were between 0.12d(-1) (excess of lipids) and 0.32 d(-1) (excess of carbohydrates). The results indicate that anaerobic digestion facilities with large variations in lipid input could have significant changes in process performance that merit further examination.
authors.affiliation: Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho, Campus de Gualtar 4710-057, Braga, Portugal.
authors.forename: L
authors.initials: L
authors.lastname: Neves
authors.forename: E
authors.initials: E
authors.lastname: Gonçalo
authors.forename: R
authors.initials: R
authors.lastname: Oliveira
authors.forename: M M
authors.initials: MM
authors.lastname: Alves
mesh_terms: D005504:Food Analysis; D019649:Food Industry; D007220:Industrial Waste; D008697:Methane / Q000378:metabolism*; D012037:Refuse Disposal / Q000379:methods*; D013696:Temperature; D013997:Time Factors
chemical_list: D007220:Industrial Waste; D008697:Methane