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Inhibitory Effect of Fruit Flavors on Methane Production During Anaerobic Digestion
University of Borås, School of Engineering. (Biotechnology)
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2013 (English)In: Bioresource Technology, ISSN 0960-8524, E-ISSN 1873-2976, Vol. 145, no IFIBiop, p. 188-192Article in journal (Refereed) Published
Sustainable development
The content falls within the scope of Sustainable Development
Abstract [en]

In order to improve biogas production from fruit wastes, the inhibitory effects of fruit flavors on anaerobic digestion were investigated. Batch anaerobic digestion was performed for 30 days using synthetic medium and thermophilic sludge. Three groups of flavor compounds i.e. aldehydes (hexanal, nonanal, and E-2-hexenal), terpenes (car-3-ene, α-pinene, and myrcene), and alcohol (octanol) at concentration of 0.005%, 0.05%, and 0.5% were examined. All the flavor compounds showed inhibitory effect on methane production. The highest methane reduction was obtained at addition of 0.5% of flavor compounds. For terpenoids, the presence of 0.5% of car-3-ene, myrcene, and α-pinene reduced 95%, 75%, and 77% of methane production, respectively. For aldehydes, addition of 0.5% concentration resulted in more than 99% methane reduction for hexanal and E-2-hexenal, and 84% methane reduction for nonanal. For alcohol, the presence of 0.5% octanol decreased 99% methane production.

Place, publisher, year, edition, pages
Elsevier , 2013. Vol. 145, no IFIBiop, p. 188-192
Keywords [en]
Resource Recovery
National Category
Industrial Biotechnology
Research subject
Resource Recovery
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URN: urn:nbn:se:hb:diva-1648DOI: 10.1016/j.biortech.2013.01.041ISI: 000324899600030PubMedID: 23422220Local ID: 2320/12927OAI: oai:DiVA.org:hb-1648DiVA, id: diva2:869717
Available from: 2015-11-13 Created: 2015-11-13 Last updated: 2017-12-01Bibliographically approved

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Wikandari, RachmaTaherzadeh, M.J.

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CiteExportLink to record
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