Grasas y Aceites, Vol 67, No 4 (2016)

Impact of microwave pre-treatment on the batch anaerobic digestion of two-phase olive mill solid residue: a kinetic approach


https://doi.org/10.3989/gya.0562161

B. Rincón
Instituto de la Grasa (CSIC), Spain

M. González de Canales
Instituto de la Grasa (CSIC), Spain

A. Martín
Departamento de Ingeniería Química y Química Inorgánica, Facultad de Ciencias, Universidad de Córdoba, Spain

R. Borja
Instituto de la Grasa (CSIC), Spain

Abstract


The effect of a microwave (MW) pre-treatment on two-phase olive mill solid residue (OMSR) or alperujo with a view to enhancing its anaerobic digestibility was studied. The MW pre-treatment was carried out at a power of 800 W and at a targeted temperature of 50 °C using different heating rates and holding times. The following specific energies were applied: 4377 kJ·kg TS-1 (MW1), 4830 kJ·kg TS-1 (MW2), 7170 kJ·kg TS-1 (MW3) and 7660 kJ·kg TS-1 (MW4). The maximum methane yield, 395±1 mL CH4·g VSadded-1, was obtained for MW4. The effect of the pre-treatment on the kinetics of the process was also studied. The methane production curves generated during the batch tests showed a first exponential stage and a second sigmoidal stage for all the cases studied. In the first stage, the kinetic constant for the pre-treatment MW1 was 54.8% higher than that obtained for untreated OMSR.

Keywords


Alperujo; Anaerobic digestion; Batch; Kinetics; Microwave

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