Biorefinery concept comprising acid hydrolysis, dark fermentation, and anaerobic digestion for co-processing of fruit and vegetable wastes and corn stover

Abstract

A new biorefinery conceptual process is proposed for biohydrogen and biomethane production from a combination of fruits and vegetables wastes (FVW) and corn stover (CS). The objective of this work was to perform the acid hydrolysis (HCl 0.5 % v/v, 120 °C, 2 h) of the FVW and CS at 3:1 dry basis ratio, and to process its main physical phases, liquid hydrolyzates (LH) and hydrolyzed solids (HS), by mesophilic dark fermentation (DF) and anaerobic digestion (AD), respectively. In DF of LH as carbon source, hydrogen was produced at maximum rate of 2.6 mL H2/(gglucose h) and maximum accumulation of 223.8 mL H2/gglucose, equivalent to 2 mol H2/molglucose, in a butyric-pathway driven fermentation. HS were digested to methane production assessing inoculum to substrate ratios in the range 2 -4 ginoculum/gVS. The main results in AD were, 14 mmol CH4/gvs. The biorefinery demonstrated the feasibility to integrate the acid hydrolysis as pretreatment and subsequently use the LH for hydrogen production, and the HS for methane production, with an energy yield recovery of 9.7 kJ/gvs, being the energy contribution from anaerobic digestion 8-fold higher than of dark fermentation.

Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability

“…North America, Europe and Asia are the main emitters of greenhouse gases in the atmosphere from landfills [56]. In Mexico, 44% of urban waste is fruits and vegetables disposed of in landfills and open dumps [57]. If properly disposed, the biogas produced in anaerobic degradation can generate energy and consequently valorize this waste, while also presenting potential to be used as a bio-fertilizer [58].…”

Photo-fermentative hydrogen production from organic acids mixtures evaluated through predictive models for Rhodobacter capsulatus strains

“…The hydrogen molar pseudoyield (Y' H2 mol H 2 /mol-VFAconsumed ) was determined in terms of total volatile fatty acids (TVFA) consumed according to Eq. 5 (Rodríguez-Valderrama et al 2020b) to compare the photofermentation systems to the maximum theoretical hydrogen yields (6, 10, and 4 mol H 2 / molorganic acid for lactate, butyrate, and acetate, respectively):…”

Parasitological assessment of some fruits and vegetables commonly sold in retail outlets in the Mfoundi Division of Cameroon

“…Foodborne diseases continue to be a common and serious threat to public health all over the world and these diseases are a major cause of morbidity. Numerous reports have recently emerged from various parts of the world linking an increased number of foodborne illnesses (especially gastroenteritis caused by helminthes and protozoans) to the consumption of raw vegetables in both developed and developing countries due to poor hygiene and inadequate personal cleanliness ( Mohamed et al, 2016 ; Utaaker et al, 2017 ; Alemu et al, 2020 ; Rodríguez-Valderrama et al, 2020 ).…”