Production of Volatile Fatty Acids from Cheese Whey and Their Recovery Using Gas-Permeable Membranes
Abstract
:1. Introduction
2. Results and Discussion
2.1. Batch Experiments
2.1.1. Bioconversion of Organic Matter to VFA
2.1.2. VFA Composition
2.2. Kinetic Study
2.3. VFA-Recovery Experiments
3. Materials and Methods
3.1. Origin of Cheese Whey and Inoculum
3.2. VFA Production Experiments
3.2.1. Batch Experiments with Initial pH Control
3.2.2. Batch Experiments with Sequential pH Control
3.3. VFA Recovery Experiments
3.4. Analytical Methods and Yields
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Experiment | Initial pH | Final pH | TCOD Initial (g L−1) | TCOD Final (g L−1) | VFA Final (g COD L−1) | Bioconversion (%) |
---|---|---|---|---|---|---|
CW_5.5 | 5.50 | 5.09 | 19.53 (1.87) | 21.24 (5.17) | 7.12 (0.14) | 36.47 |
CW_10 | 10.00 | 7.52 | 19.53 (1.87) | 17.23 (0.54) | 8.82 (0.00) | 45.14 |
CW_BES | 7.41 | 5.85 | 19.87 (2.29) | 19.69 (2.71) | 8.22 (0.27) | 41.40 |
CW_5.5c | 5.70 | 6.00 | 17.07 (0.22) | 16.50 (1.00) | 9.17 (0.59) | 53.72 |
CW_10c | 9.40 | 9.90 | 17.66 (0.80) | 16.30 (0.92) | 6.80 (0.94) | 38.45 |
Experiment | 1st-Order Model | 2st-Order Model | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
k1 | VFAmax | SSE | r2 | BIC | k2 | VFAmax | SSE | r2 | BIC | |
CW_5.5 | 0.247 | 7.80 | 2.10 | 0.9507 | 0.2 | 0.026 | 9.90 | 1.53 | 0.9565 | −1.07 |
CW_10 | 0.458 | 9.62 | 2.77 | 0.9687 | 1.3 | 0.034 | 12.32 | 4.11 | 0.9476 | 2.88 |
CW_5.5c | 0.475 | 9.21 | 2.25 | 0.9671 | 0.47 | 0.051 | 10.92 | 3.88 | 0.9434 | 2.65 |
CW_10c | 0.338 | 7.00 | 0.73 | 0.9882 | −4.03 | 0.064 | 7.38 | 0.04 | 0.9986 | −15.65 |
Parameter | Unit | Effluent 1 (E1) | Effluent 2 (E2) |
---|---|---|---|
Acetic acid | mg COD L−1 | 368 (45) | 1300 (334) |
Propionic acid | mg COD L−1 | 176 (20) | n.d. |
Isobutyric acid | mg COD L−1 | n.d. | 31 (0) |
Butyric acid | mg COD L−1 | 467 (55) | 25 (0) |
Isovaleric acid | mg COD L−1 | 32 (3) | 48 (11) |
Valeric acid | mg COD L−1 | 31 (2) | n.d. |
Hexanoic acid | mg COD L−1 | 22 (1) | n.d. |
Heptanoic acid | mg COD L−1 | n.d. | n.d. |
Parameter | Unit | Value |
---|---|---|
pH | - | 6.31 (0.00) |
Conductivity | uS cm−1 | 5400 (0.00) |
TS | % | 6.42 (0.16) |
VS | % | 5.93 (0.14) |
Alkalinity | mg L−1 | 954 (24) |
N-NH4+ | mg L−1 | 155 (2) |
TKN | mg L−1 | 2781 (38) |
TCOD | mg L−1 | 138,276 (6970) |
SCOD | mg L−1 | 121,950 (3920) |
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Molinuevo-Salces, B.; da Silva-Lacerda, V.; García-González, M.C.; Riaño, B. Production of Volatile Fatty Acids from Cheese Whey and Their Recovery Using Gas-Permeable Membranes. Recycling 2024, 9, 65. https://doi.org/10.3390/recycling9040065
Molinuevo-Salces B, da Silva-Lacerda V, García-González MC, Riaño B. Production of Volatile Fatty Acids from Cheese Whey and Their Recovery Using Gas-Permeable Membranes. Recycling. 2024; 9(4):65. https://doi.org/10.3390/recycling9040065
Chicago/Turabian StyleMolinuevo-Salces, Beatriz, Viviane da Silva-Lacerda, María Cruz García-González, and Berta Riaño. 2024. "Production of Volatile Fatty Acids from Cheese Whey and Their Recovery Using Gas-Permeable Membranes" Recycling 9, no. 4: 65. https://doi.org/10.3390/recycling9040065