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Anaerobic Fermentation of Certain Products of Food Industry – Food Waste, Spent Grain and Grape Pomace

Milan Geršl, Tomáš Koutný, Martin Šotnar, and Jana Kleinová
Department of Agricultural, Food and Environmental Engineering, Mendel University in Brno, Brno, Czech republic
Abstract—Biodegradable products of food industry represent input substrates of biogas plants. Of these, food waste, grape pomace and spent grain were the products of choice for analyzing which tested biogas production and quality. The latter being in particular determined by methane and hydrogen sulfide content. Anaerobic fermentation was underway 26 days at mesophylic temperature 42 °C in a batch labscale reactors with volume 120 dm3. The following values were measured in relation to specific yield of methane: food waste: 0.347 m3 per kg, grape pomace: 0.238-0.246 m3 per kg, spent grain: 0.283 m3 per kg. The specific production of hydrogen sulfide: food waste 752 mg per kg, spent grain: 585 mg per kg, red pomace: 74 mg per kg and white pomace 98 mg per kg. 
 
Index Terms—biogas, anaerobic fermentation, food waste, spent grain, grape pomace

Cite: Milan Geršl, Tomáš Koutný, Martin Šotnar, and Jana Kleinová, "Anaerobic Fermentation of Certain Products of Food Industry – Food Waste, Spent Grain and Grape Pomace," Journal of Advanced Agricultural Technologies, Vol. 2, No. 2, pp. 125-128, December 2015. Doi: 10.12720/joaat.2.2.125-128
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