Food stores can find themselves in the position of having to dispose of different types of products, such as snacks, confectionery, prepackaged food, drinks and others, Sweet Product Residue (SPR), which presents a great opportunity to produce energy through Anaerobic Digestion (AD), due to its high sugar, carbohidrate and fat contents. In order to valorise SPR, this paper takes into consideration the all necessary treatments; owing the fact that the refuses are constitute by an organic part and packaging (plastic, paper and their combinations), a pretreatment able to remove the latter is necessary. SPR refuse was initially subjected to novel pretreatment approach: extrusion at 200atm to remove the packaging, and a Basic Pre-treatment (BP) then tested through a Two-Stage AD (TSAD) process, for H2 and CH4 productions. The experimental results were analysed considering three parameters: Efficiency (ξ), which takes into account the quantity of the energy produced as hydrogen plus methane that the bioreaction is able to extract; Efficacy (η), which takes into account the efficiency of the actual test, compared with that obtained from a reference test carried out with glucose; Energy Sustainability Index (ESI), which takes into account the total amount of energy produced as H2 plus CH4, and the amount of energy consumed to pre-treat the refuse. The effectiveness of the extrusion process in removing the packaging was very high: about 80% of the organic part present in the SPR was recovered. The obtained results have pointed out that SPR is suitable for energy valorization process: ξ=50%, η=0.67 and ESI=24.4, without the need of basic pre-treatment.

Experimental tests on commercial Sweet Product Residue (SPR) as a suitable feed for anaerobic bioenergy (H2+CH4) production / Malavè, Andrea C. Luongo; Fino, Debora; GOMEZ CAMACHO, CARLOS ENRIQUE; Ruggeri, Bernardo. - In: WASTE MANAGEMENT. - ISSN 0956-053X. - (2018). [10.1016/j.wasman.2017.06.011]

Experimental tests on commercial Sweet Product Residue (SPR) as a suitable feed for anaerobic bioenergy (H2+CH4) production

FINO, DEBORA;GOMEZ CAMACHO, CARLOS ENRIQUE;RUGGERI, Bernardo
2018

Abstract

Food stores can find themselves in the position of having to dispose of different types of products, such as snacks, confectionery, prepackaged food, drinks and others, Sweet Product Residue (SPR), which presents a great opportunity to produce energy through Anaerobic Digestion (AD), due to its high sugar, carbohidrate and fat contents. In order to valorise SPR, this paper takes into consideration the all necessary treatments; owing the fact that the refuses are constitute by an organic part and packaging (plastic, paper and their combinations), a pretreatment able to remove the latter is necessary. SPR refuse was initially subjected to novel pretreatment approach: extrusion at 200atm to remove the packaging, and a Basic Pre-treatment (BP) then tested through a Two-Stage AD (TSAD) process, for H2 and CH4 productions. The experimental results were analysed considering three parameters: Efficiency (ξ), which takes into account the quantity of the energy produced as hydrogen plus methane that the bioreaction is able to extract; Efficacy (η), which takes into account the efficiency of the actual test, compared with that obtained from a reference test carried out with glucose; Energy Sustainability Index (ESI), which takes into account the total amount of energy produced as H2 plus CH4, and the amount of energy consumed to pre-treat the refuse. The effectiveness of the extrusion process in removing the packaging was very high: about 80% of the organic part present in the SPR was recovered. The obtained results have pointed out that SPR is suitable for energy valorization process: ξ=50%, η=0.67 and ESI=24.4, without the need of basic pre-treatment.
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11583/2676768
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo