Alkaline subcritical water gasification of dairy industry waste (Whey).
Alkaline subcritical water gasification of dairy industry waste (Whey).
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DOI：
10.1016/j.biortech.2011.02.056
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发表时间：
2011-05
影响因子：
11.4
通讯作者：
Rattana Muangrat;J. Onwudili;Paul T. Williams
中科院分区：
文献类型：
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作者：
Rattana Muangrat;J. Onwudili;Paul T. Williams
以乳清形式的乳制品工业废物的近临界水气化进行了研究，乳清是由碳水化合物（主要是乳糖）和氨基酸（如甘氨酸和谷氨酸）的混合物组成的产品。气化过程涉及在NaOH存在下用过氧化氢部分氧化。反应在300°C至390°C的温度范围内进行研究，相应的压力为9.5-24.5MPa，反应时间为0分钟至120分钟。氢氧化钠的存在、过氧化氢的浓度、温度、反应时间和进料浓度对产氢有影响。在390°C下实现了高达40%的理论氢气产量。超过80%的乳清氮含量以氨形式存在，主要存在于液体流出物中。
The near-critical water gasification of dairy industry waste in the form of Whey, a product composed of mixtures of carbohydrates (mainly lactose) and amino acids such as glycine and glutamic acid, has been studied. The gasification process involved partial oxidation with hydrogen peroxide in the presence of NaOH. The reactions were studied over the temperature range from 300°C to 390°C, corresponding pressures of 9.5–24.5MPa and reaction times from 0min to 120min. Hydrogen production was affected by the presence of NaOH, the concentration of H2O2, temperature, reaction time and feed concentration. Up to 40% of the theoretical hydrogen gas production was achieved at 390°C. Over 80% of the Whey nitrogen content was found as ammonia, mainly in the liquid effluent.