Evaluation of biogas production potential of kitchen waste in the presence of spices

Sahu, Nidhi; Sharma, Abhinav; Mishra, Priyanka; Chandrashekhar, B.; Sharma, Ganesh; Kapley, Atya; Pandey, R.A.

doi:10.1016/j.wasman.2017.08.045

Cited by 28 publications

(6 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…to metals and bioactive compounds which influence biomethanization of the kitchen waste (Sahu et al, 2017). Mata-Alvarez et al (2014) point out that, biogas yield is directly proportional to the process efficiency.…”

Section: Discussionmentioning

confidence: 99%

Biogas Production from Biodegradable Kitchen Waste Generated on University of Science and Technology Campus, Ghana

2020

JEES

View full text Add to dashboard Cite

The alarming potential environmental problems (low investment, operation cost, technical requirements, air, water and land pollutions, improper waste management practices) linked to organic fraction of municipal solid waste which is mostly landfilled in many parts of the world have fostered the need for a biological treatment using anaerobic digestion. This is an attractive technology for waste stabilization with potential mass and volume reduction and significantly the generation of valuable by-products such as biogas and compost material.This research work focused on the biogas production from kitchen waste generated on the Kwame Nkrumah University of Science and Technology campus, Ghana. The experiment was carried out in a multi-stage anaerobic digestion system operated under mesophilic temperature. Various process parameters were measured including temperature, pH, conductivity, total solids, moisture content, BOD, percentage BOD removal, biogas production and biogas production rate. The waste degraded at a rate of 36.1±2.2% / day, with average biogas production of 8.9±3.15 litres per day. Maximum biogas production rate per kilogram of total solids (TS) was 4.5±1.6 L/kg TS of biogas per day.

show abstract

Section: Discussionmentioning

confidence: 99%

Biogas Production from Biodegradable Kitchen Waste Generated on University of Science and Technology Campus, Ghana

2020

JEES

View full text Add to dashboard Cite

show abstract

“…Hill et al (2013) suggested that poly DL-lactide-co-glycolide nanoparticles commonly used in the pharmaceutical industry for drug delivery and which could be used in food industry as well due to its antimicrobial activities. In addition, Sahu et al (2017) analyzed the potential biogas production Bioactives in spices, and spice oleoresins Shahidi et al of kitchen waste in the presence of spices (garlic, red chili, clove, cinnamon, coriander, turmeric, black pepper, and cardamom) and suggested that the spices can effectively decrease methane production and population of methanogenic and fermentative bacteria. The inhibitory effect of the spices on biomethanation could be due to the high concentration of heavy metals along with other bioactive compounds of the spices.…”

Section: Antimicrobial Agentsmentioning

confidence: 99%

Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion

Shahidi¹,

Hossain²

2018

JFB

View full text Add to dashboard Cite

Spices have broadly been used as food flavoring and folk medicine since ancient times. Numerous phytochemicals have been identified in spices, namely thymol (ajowan and thyme), anethole (aniseed), piperine (black pepper), capsaicin (capsicum), cinnamaldehyde (cinnamon), eugenol (clove), linalool (coriander), sabinene (curry leaf), limonene (dill seed), estragole (fennel seed), allicin (garlic), gingerol (ginger), safranal (saffron), and curcumin (turmeric), among others. The antioxidants in spices are very effective and also render anti-mutagenic, cardioprotective, anti-inflammatory, and anti-cancer properties. Apart from their antioxidant efficacy, spices, particularly their essential oils possess strong antimicrobial activity against bacteria, fungi, yeasts, and microbial toxins synthesis. In this contribution, a summary of the most relevant and recent findings on phytochemical composition and antioxidant properties of spices has been compiled and discussed. The content of phenolic acids, flavonoids, tannins, glycosides, steroids, and terpenoids in different spices are summarized. In addition, the beneficial effects of spices in food preservation and in health promotion and disease risk reduction are briefly described.

show abstract

“…AD is a common biotechnology for converting organic waste into energy (Bong et al, 2018). But significant compositional variations of spices in KW make AD of KW for biogas production a worldwide challenge (Sahu et al, 2017). Moreover, AD can also lead to some soil structure and fertility problems (Maroušek et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Experimental studies of hydrothermal liquefaction of kitchen waste with H⁺, OH⁻ and Fe³⁺ additives for bio-oil upgrading

et al. 2020

View full text Add to dashboard Cite

Kitchen waste (KW) has gradually become a prominent problem in municipal solid waste treatment. Hydrothermal liquefaction (HTL) is a promising method used to make fuel oil from food and KW. However, the upgrading of bio-oil is particularly important for the sake of industrial reuse. In this study, the KW from university restaurants was subjected to HTL experiments in order to study theoretical feasibility. With the change of conversion temperature and residence time, the optimal conversion working conditions in this study were determined according to the quality and yield of the bio-oil. Moreover, the bio-oil upgrading effects of different additives (hydrogen chloride, sodium hydroxide, and iron(III) chloride) on the HTL of KW were studied. Alkaline additives have an inhibitory effect on the bio-oil yield and positive effect on coke yield. Acidic additives and iron (Fe)-containing additives can promote bio-oil yield. As an important aspect of upgrading, the effect on the nitrogen content of bio-oil with additives was revealed. The alkaline and Fe-containing additives have little effect on reducing the viscosity of the bio-oil while with the appropriate ratio (2.5 mol•kg−1) of acidic additives to the raw material, the static and dynamic fluidity of the oil phase products are reduced to about 0.1 Pa•s.

show abstract

Evaluation of biogas production potential of kitchen waste in the presence of spices

Cited by 28 publications

References 38 publications

Biogas Production from Biodegradable Kitchen Waste Generated on University of Science and Technology Campus, Ghana

Biogas Production from Biodegradable Kitchen Waste Generated on University of Science and Technology Campus, Ghana

Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion

Experimental studies of hydrothermal liquefaction of kitchen waste with H⁺, OH⁻ and Fe³⁺ additives for bio-oil upgrading

Contact Info

Product

Resources

About

Evaluation of biogas production potential of kitchen waste in the presence of spices

Cited by 28 publications

References 38 publications

Biogas Production from Biodegradable Kitchen Waste Generated on University of Science and Technology Campus, Ghana

Biogas Production from Biodegradable Kitchen Waste Generated on University of Science and Technology Campus, Ghana

Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion

Experimental studies of hydrothermal liquefaction of kitchen waste with H+, OH− and Fe3+ additives for bio-oil upgrading

Contact Info

Product

Resources

About

Experimental studies of hydrothermal liquefaction of kitchen waste with H⁺, OH⁻ and Fe³⁺ additives for bio-oil upgrading