Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Formation and the effect of resulting volatile fatty acids in food waste on bioethanol production
Formation and the effect of volatile fatty acids (VFAs: acetic acid, propionic acid, iso-butyric acid, butyric acid, valeric acid, and hexanoic acid) generated in food waste (grains, fruits, and vegetables) on bioethanol production are studied. Acetic acid, which is the predominantly generated VFA in food waste, differs in production according to food waste composition and storage period. A multiple regression analysis revealed that the rate of formation of acetic acid was related to food waste composition rather than to storage period. Nevertheless, the amount of acetic acid produced naturally during the storage period (0–8 days) did not influence ethanol production.
Formation and the effect of resulting volatile fatty acids in food waste on bioethanol production
Formation and the effect of volatile fatty acids (VFAs: acetic acid, propionic acid, iso-butyric acid, butyric acid, valeric acid, and hexanoic acid) generated in food waste (grains, fruits, and vegetables) on bioethanol production are studied. Acetic acid, which is the predominantly generated VFA in food waste, differs in production according to food waste composition and storage period. A multiple regression analysis revealed that the rate of formation of acetic acid was related to food waste composition rather than to storage period. Nevertheless, the amount of acetic acid produced naturally during the storage period (0–8 days) did not influence ethanol production.
Formation and the effect of resulting volatile fatty acids in food waste on bioethanol production
Jeong, Seung-Mi (Autor:in) / Kim, Yong-Jin (Autor:in) / Lee, Dong-Hoon (Autor:in)
01.07.2014
8 pages
Aufsatz (Zeitschrift)
Elektronische Ressource
Englisch
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