Effect of operational parameters on biohydrogen production from dairy wastewater in batch and continuous reactors

A Model Study of Growth of Publications on the Field of Biofuels

“…Biohydrogen is an alternative energy source, various biological routes are there for 𝐻 2 production including biophotolysis, photo fermentation, dark fermentation process, or a combination of these processes [28]. To explore the historical and present growth of publications of biohydrogen a number of authors have mainly been interested in analysis of growth in the las years, Tsay [16] examined that the literature of hydrogen energy may be fitted relatively well by an exponential fit as Y= 482+12e0.176(x-1965), when the annual growth is around 18%.…”

Biohydrogen Production from Waste Black Cumin (Nigella Sativa) Extract Liquid

“…In some studies using mixed bacteria, thermal pretreatment was applied to activated sludge mixture at 105 °C for 30 min [ 18 ], to anaerobic sludge at 105 °C for 30 min [ 19 ], to landfill leachate sludge at 65 °C for 30 min [ 20 ], and to sludge from a food and paper waste compost source at 80 °C for 30 min [ 21 ]. Studies conducted in this context have reported that the following conditions support hydrogen production: in a study where dairy product wastewater was used, the optimum temperature, pH, and hydraulic residence time (HRT) were 55 °C, 6.5, and 6 h, respectively [ 22 ]; in a study where brewery effluent was used, the optimum pH, temperature, and HRT were 6.5, 55 °C, and 18 h [ 23 ], respectively; in a batch study using coconut milk wastewater, an initial pH value of 6.5 and 35 ± 2 °C were used [ 24 ]; in a batch study using slaughterhouse sludge and vegetal wastewater, a pH value of 6.5 and 50 °C were used [ 25 ]; in a batch study where mozzarella cheese and pecorino cheese wastewater was examined, a pH value in the range of 6.5–7.5 and 39 ± 1 °C were used [ 18 ]; in a batch study using glucose, fructose, sucrose, and xylose, 37 °C and an initial pH value of 5.5 were used [ 26 ]; in a study examining lactate wastewater originating from the food processing industry, 45 °C and a pH value of 7.5 were used [ 19 ]; in a batch study examining dairy product wastewater, an initial pH of 6 and 37 °C were used [ 20 ]; and, finally, in a batch study examining citrus processing industry wastewater, 37 °C and a pH value of 5.5 were sued [ 27 ].…”