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Effect of zero-valent iron on acidification and methane production using food waste under different food-to-microorganism ratios

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  • Jing, Huiyan
  • Cui, Yue
  • Ye, Meiying
  • Yan, Xusheng
  • Liu, Yanping

Abstract

During anaerobic fermentation of food waste (FW), acidification destabilizes the fermentation, and affects methane production. This study analyzed the anaerobic fermentation of FW to produce acid and gas under different food-to-microorganism (F/M) ratios after adding zero-valent iron (ZVI) to improve the performance of anaerobic fermentation. Results showed that when the F/M was 2, ZVI had a significant promoting effect on acetic acid, ethanol, and butyric acid production but significantly reduced propionic acid production. Moreover, optimal acid production was observed when 6 g L−1 ZVI powder was added. Furthermore, at ≥6 g L−1 ZVI, the biodegradation rate increased to >70%, and the cumulative methane production of the load increased to >440 mg L−1. Therefore, these results indicate that adding ZVI to FW digestion under different F/M ratios can increase methane production in an anaerobic fermentation system by promoting acetic acid production and reducing propionic acid production.

Suggested Citation

  • Jing, Huiyan & Cui, Yue & Ye, Meiying & Yan, Xusheng & Liu, Yanping, 2022. "Effect of zero-valent iron on acidification and methane production using food waste under different food-to-microorganism ratios," Renewable Energy, Elsevier, vol. 198(C), pages 131-143.
    • Handle: RePEc:eee:renene:v:198:y:2022:i:c:p:131-143
    DOI: 10.1016/j.renene.2022.08.022
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