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A Study on the Feasibility of Anaerobic Co-Digestion of Raw Cheese Whey with Coffee Pulp Residues

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  • Sandra Gonzalez-Piedra

    (Facultad de Ciencias Químicas, Universidad Veracruzana, Xalapa Veracruz 91000, Mexico)

  • Héctor Hernández-García

    (Instituto Tecnológico Superior de Xalapa, Xalapa Veracruz 91096, Mexico)

  • Juan M. Perez-Morales

    (Facultad de Ciencias Químicas, Universidad Veracruzana, Xalapa Veracruz 91000, Mexico)

  • Laura Acosta-Domínguez

    (Facultad de Ciencias Químicas, Universidad Veracruzana, Xalapa Veracruz 91000, Mexico)

  • Juan-Rodrigo Bastidas-Oyanedel

    (SDU-IGT, SDU-Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230 Odense M, Denmark)

  • Eliseo Hernandez-Martinez

    (Facultad de Ciencias Químicas, Universidad Veracruzana, Xalapa Veracruz 91000, Mexico)

Abstract

In this paper, a study on the feasibility of the treatment of raw cheese whey by anaerobic co-digestion using coffee pulp residues as a co-substrate is presented. It considers raw whey generated in artisanal cheese markers, which is generally not treated, thus causing environmental pollution problems. An experimental design was carried out evaluating the effect of pH and the substrate ratio on methane production at 35 °C (i.e., mesophilic conditions). The interaction of the parameters on the co-substrate degradation and the methane production was analyzed using a response surface analysis. Furthermore, two kinetic models were proposed (first order and modified Gompertz models) to determine the dynamic profiles of methane yield. The results show that co-digestion of the raw whey is favored at pH = 6, reaching a maximum yield of 71.54 mL CH4 g VSrem −1 (31.5% VS removed) for raw cheese whey and coffee pulp ratio of 1 g VSwhey g VSCoffe −1 . The proposed kinetic models successfully fit the experimental methane production data, the Gompertz model being the one that showed the best fit. Then, the results show that anaerobic co-digestion can be used to reduce the environmental impact of raw whey. Likewise, the methane obtained can be integrated into the cheese production process, which could contribute to reducing the cost per energy consumption.

Suggested Citation

  • Sandra Gonzalez-Piedra & Héctor Hernández-García & Juan M. Perez-Morales & Laura Acosta-Domínguez & Juan-Rodrigo Bastidas-Oyanedel & Eliseo Hernandez-Martinez, 2021. "A Study on the Feasibility of Anaerobic Co-Digestion of Raw Cheese Whey with Coffee Pulp Residues," Energies, MDPI, vol. 14(12), pages 1-11, June.
  • Handle: RePEc:gam:jeners:v:14:y:2021:i:12:p:3611-:d:576688
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    References listed on IDEAS

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    3. Gelegenis, John & Georgakakis, Dimitris & Angelidaki, Irini & Mavris, Vassilis, 2007. "Optimization of biogas production by co-digesting whey with diluted poultry manure," Renewable Energy, Elsevier, vol. 32(13), pages 2147-2160.
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    5. Mao, Chunlan & Feng, Yongzhong & Wang, Xiaojiao & Ren, Guangxin, 2015. "Review on research achievements of biogas from anaerobic digestion," Renewable and Sustainable Energy Reviews, Elsevier, vol. 45(C), pages 540-555.
    6. Anahita Rabii & Saad Aldin & Yaser Dahman & Elsayed Elbeshbishy, 2019. "A Review on Anaerobic Co-Digestion with a Focus on the Microbial Populations and the Effect of Multi-Stage Digester Configuration," Energies, MDPI, vol. 12(6), pages 1-25, March.
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    1. Lorena Torres Albarracin & Irina Ramirez Mas & Lucas Tadeu Fuess & Renata Piacentini Rodriguez & Maria Paula Cardeal Volpi & Bruna de Souza Moraes, 2024. "The Bioenergetic Potential from Coffee Processing Residues: Towards an Industrial Symbiosis," Resources, MDPI, vol. 13(2), pages 1-21, January.

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