BIOMETHANATION OF SALTY CHEESE WHEY USING AN ANAEROBIC ROTATING BIOLOGICAL CONTACT REACTOR

Authors
PATEL C MADAMWAR D
Citation
C. Patel et D. Madamwar, BIOMETHANATION OF SALTY CHEESE WHEY USING AN ANAEROBIC ROTATING BIOLOGICAL CONTACT REACTOR, Journal of fermentation and bioengineering, 83(5), 1997, pp. 502-504
Citations number
7
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
Journal of fermentation and bioengineering → ACNP
ISSN journal
0922338X
Volume
83
Issue
5
Year of publication
1997
Pages
502 - 504
Database
ISI
SICI code
0922-338X(1997)83:5<502:BOSCWU>2.0.ZU;2-2
Abstract
The anaerobic treatment of salty cheese whey was investigated using ho rizontal and vertical shaft types of anaerobic rotating biological con tact (ARBC) reactors to determine the effects of the hydraulic retenti on time (HRT) and the type of rope used to form the fixed-film structu re on the rotating discs. Optimal performance was obtained with the ve rtical shaft-type ARBC reactor operated at 3-d HRT and 37 degrees C, u sing cotton rope to form the fixed-film structure. Maximum gas product ion of 4.1 l/l digester.d with a methane content of 74% and COD reduct ion of 85% were achieved.