2022
DOI: 10.1016/j.egyr.2022.10.351
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Solar energy application and its effect on microorganisms in food waste anaerobic fermentation regulated by organic load

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Cited by 3 publications
(3 citation statements)
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“…Solar ice making could be a good alternative to battery storage and using biogas to stabilise cooling capacity [71]. On-site solar-powered processing like milling [70], drying [72], extraction (pressing) [73], fermentation [74], prepacking, sterilisation, cooking, preservation (sealing), etc. [75], can reduce need for cold storage capacity and that in general and create added value.…”
Section: Harvesting Storage and Processingmentioning
confidence: 99%
“…Solar ice making could be a good alternative to battery storage and using biogas to stabilise cooling capacity [71]. On-site solar-powered processing like milling [70], drying [72], extraction (pressing) [73], fermentation [74], prepacking, sterilisation, cooking, preservation (sealing), etc. [75], can reduce need for cold storage capacity and that in general and create added value.…”
Section: Harvesting Storage and Processingmentioning
confidence: 99%
“…However, their involvement in mixed microbial culture processes introduces complexity to the study and modeling efforts (Christy et al, 2014). Anaerobic microbial communities are known to be unstable, exhibiting fluctuations in response to changes in environmental conditions, nutrient availability, and organic loading (Feng et al, 2022. These fluctuations can complicate understanding microbial interactions and dynamics in anaerobic fermentation processes.…”
Section: Introductionmentioning
confidence: 99%
“…However, enzymes and catabolic pathways involved in fermentation undergo a series of sequential reactions that can be biochemical or physicochemical in origin and occur at varying concentrations (Palanichamy and Palani, 2014). The interactions among the numerous microorganisms in these complex systems are poorly understood, contributing to the lack of comprehensive mathematical models (Feng et al, 2022& Perendeci et al, 2008.…”
Section: Introductionmentioning
confidence: 99%