title: Alkaline subcritical water gasification of dairy industry waste (Whey).
abstract: The near-critical water gasification of dairy industry waste in the form of Whey, a product composed of mixtures of carbohydrates (mainly lactose) and amino acids such as glycine and glutamic acid, has been studied. The gasification process involved partial oxidation with hydrogen peroxide in the presence of NaOH. The reactions were studied over the temperature range from 300°C to 390°C, corresponding pressures of 9.5-24.5 MPa and reaction times from 0 min to 120 min. Hydrogen production was affected by the presence of NaOH, the concentration of H(2)O(2), temperature, reaction time and feed concentration. Up to 40% of the theoretical hydrogen gas production was achieved at 390°C. Over 80% of the Whey nitrogen content was found as ammonia, mainly in the liquid effluent.
authors.affiliation: Energy and Resources Research Institute, The University of Leeds, Leeds LS2 9JT, UK.
authors.forename: Rattana
authors.initials: R
authors.lastname: Muangrat
authors.forename: Jude A
authors.initials: JA
authors.lastname: Onwudili
authors.forename: Paul T
authors.initials: PT
authors.lastname: Williams
mesh_terms: D000468:Alkalies; D003612:Dairying; D005740:Gases; D006358:Hot Temperature; D006861:Hydrogen Peroxide / Q000737:chemistry; D007220:Industrial Waste; D007700:Kinetics; D010084:Oxidation-Reduction; D012972:Sodium Hydroxide / Q000737:chemistry; D014873:Water Pollutants / Q000737:chemistry*
chemical_list: D000468:Alkalies; D005740:Gases; D007220:Industrial Waste; D014873:Water Pollutants; D012972:Sodium Hydroxide; D006861:Hydrogen Peroxide