BIOMETHANATION OF A MIXTURE OF SALTY CHEESE WHEY AND POULTRY WASTE ORCATTLE DUNG - A STUDY OF EFFECT OF TEMPERATURE AND RETENTION TIME

Citation
C. Patel et D. Madamwar, BIOMETHANATION OF A MIXTURE OF SALTY CHEESE WHEY AND POULTRY WASTE ORCATTLE DUNG - A STUDY OF EFFECT OF TEMPERATURE AND RETENTION TIME, Applied biochemistry and biotechnology, 60(2), 1996, pp. 159-166
Citations number
16
Categorie Soggetti
Biothechnology & Applied Migrobiology",Biology
ISSN journal
02732289
Volume
60
Issue
2
Year of publication
1996
Pages
159 - 166
Database
ISI
SICI code
0273-2289(1996)60:2<159:BOAMOS>2.0.ZU;2-5
Abstract
This paper describes the results of a study aimed at improving the eff iciency of anaerobic digestion of salty cheese whey in combination wit h poultry waste or cattle dung. Best results were obtained when salty cheese whey was mixed with poultry waste in the ratio of 7:3, or cattl e dung in the ratio of 1:1, both on dry weight basis giving maximum ga s production of 1.2 L/L of digester/d with enriched methane content of 64% and 1.3 L/L of digester/d having methane content of 63% respectiv ely. Various conditions such as temperature and retention time have be en optimized for maximum process performance.