Multiple Effects of Different Nickel Concentrations on the Stability of Anaerobic Digestion of Molasses
Multiple Effects of Different Nickel Concentrations on the Stability of Anaerobic Digestion of Molasses
复制标题
不同镍浓度对糖蜜厌氧消化稳定性的多重影响
DOI：
10.3390/su13094971
复制
发表时间：
2021-04
期刊：
影响因子：
3.9
通讯作者：
Shen Peihong
中科院分区：
文献类型：
--
作者：
Khan Sohail;Lu Fuzhi;Kashif Muhammad;Shen Peihong
糖蜜是甘蔗结晶后产生的高度粘稠的副产品，由大量可生物降解的有机物组成。这些有机化合物可以通过厌氧消化转化为可再生产品。然而，由于其高化学需氧量（COD）和离子浓度，其厌氧消化受到限制。通过研究有机物降解（COD去除率）、沼气产量、沼气中甲烷含量、pH值和碱度，确定了Ni 2+对糖蜜厌氧消化稳定性的影响。结果表明，添加剂对pH和碱度的稳定性无明显影响。在实验的第一阶段中，在接收2和4 mg/L的Ni 2+的消化器中观察到增加的COD去除率和更高的甲烷含量2-3%。在反应器中添加2 mg/L的Ni 2+可提高沼气产量。综上所述，添加Ni 2+对提高糖蜜发酵产气量和甲烷含量有一定作用，但对糖蜜发酵的长期稳定性影响不明显。
Molasses is a highly thick by-product produced after sugarcane crystallization constitutes large amounts of biodegradable organics. These organic compounds can be converted to renewable products through anaerobic digestion. Nevertheless, its anaerobic digestion is limited due to its high chemical oxygen demand (COD) and ion concentration. The effects of nickel (Ni2+) on the stability of anaerobic digestion of molasses were established by studying the degradation of organic matter (COD removal rate), biogas yield, methane content in the biogas, pH, and alkalinity. The results showed that there were no significant effects on the stability of pH and alkalinity. Increased COD removal rate and higher methane content was observed by 2–3% in the digesters receiving 2 and 4 mg/L of Ni2+ in the first phase of the experiment. Ni2+ supplemented to reactors at concentration 2 mg/L enhanced biogas yield. Overall, it is suggested that the addition of Ni2+ has some effects on the enhancement of biogas yield and methane contents but has no obvious effects on the long-lasting stability of the molasses digestion.
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影响因子：
0.5
作者：
S. F. Aquino;E. M. F. Brandt;C. Chernicharo
通讯作者：
S. F. Aquino;E. M. F. Brandt;C. Chernicharo
DOI：
10.1016/j.proenv.2012.10.014
发表时间：
2012
期刊：
Procedia environmental sciences
影响因子：
--
作者：
Z. Lei;W. Ouyang;Aimin Lia
通讯作者：
Z. Lei;W. Ouyang;Aimin Lia
影响因子：
3.1
作者：
M. Takashima;Kohji Shimada;R. Speece
通讯作者：
M. Takashima;Kohji Shimada;R. Speece
影响因子：
11.4
作者：
T. Schmidt;M. Nelles;F. Scholwin;Jürgen Pröter
通讯作者：
T. Schmidt;M. Nelles;F. Scholwin;Jürgen Pröter
影响因子：
5.2
作者：
Glass JB;Orphan VJ
通讯作者：
Orphan VJ