Paper Title:
A Study on Dry Anaerobic Fermentation Technology of Pineapple Leaf Residue
  Abstract

A self-designed constant temperature fermenter was manufactured and used for this study. Dry anaerobic fermentation experiments were conducted with sugarcane leaf residue as raw material. With the C/N ratio being 25:1, various total solids concentrations (TS), inoculum sizes and fermentation temperatures were selected to study biogas production characteristics. The experiment results showed that biogas yield increased rapidly during the initial stage of reaction, decreased quickly after reaching the peak, and the decrease slowed down at some level. Orthogonal experiment results showed that both fermentation temperature and solids concentration showed significant effects on gas production yield. Fermentation temperature showed the most significant effect, while the effect of inoculum size was not significant on gas yield. The optimum fermentation performance was obtained at 20% solid content, 35°C fermentation temperature, and 30% inoculum size.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
178-182
DOI
10.4028/www.scientific.net/AMR.236-238.178
Citation
Y. G. Deng, J. L. Wang, J. Jiao, Y. Zheng, G. Wang, W. S. Sun, S. M. Qin, "A Study on Dry Anaerobic Fermentation Technology of Pineapple Leaf Residue", Advanced Materials Research, Vols. 236-238, pp. 178-182, 2011
Online since
May 2011
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Jun Ling Niu, Lei Liu, Quan Guo Zhang
Chapter 6: Energy-Saving Technology
Abstract:The study on the changes of composition and content reducing sugar of wheat straw after pretreated with composite microbial system for...
2996
Authors: Xin Ke, Xin Zhao, Ying Sun, Yun Zhang
Chapter 3: Environmental Science, Analysis and Engineering
Abstract:With kitchen residues and cattle manure as raw materials, in temperature (36±1°C) adopt the way of the batch type fermented for kitchen...
621