Effect of pH value on biohydrogen production from cheese whey (Contributo in atti di convegno)

Type

• Contributo in atti di convegno (Classe)
• Prodotto della ricerca (Classe)

Label

• Effect of pH value on biohydrogen production from cheese whey (Contributo in atti di convegno) (literal)

Anno

• 2012-01-01T00:00:00+01:00 (literal)

Alternative label

• G. DE GIOANNIS, M. FRIARGIU, E. MASSI, A. MUNTONI, A. POLETTINI, R. POMI (2012)
  Effect of pH value on biohydrogen production from cheese whey
  in Venice 2012 Fourth International Symposium on Energy from Biomass and Waste, Venezia (ITA), 12-15 Novembre 2012
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• G. DE GIOANNIS, M. FRIARGIU, E. MASSI, A. MUNTONI, A. POLETTINI, R. POMI (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 12 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Università degli Studi di Cagliari - Dipartimento di Ingegneria Civile-Ambientale e Architettura (DICAAR); Istituto di Geologia Ambientale e Geoingegneria IGAG-CNR; Università di Roma \"La Sapienza\" - Dipartimento di Ingegneria Civile e Ambientale (literal)

Titolo

• Effect of pH value on biohydrogen production from cheese whey (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#isbn

• 978-88-6265-006-9 (literal)

Abstract

• Hydrogen production from cheese whey through dark fermentation experiments was investigated in the present study. Two types of cheese whey, namely the effluent from cheese production using a mixture of sheep and cow milk, and the by-product of cow-milk mozzarella production, were the substrates used for the fermentation tests. Either cheese whey only or a mixture of cheese whey and heat-shocked activated sludge were used in mesophilic batch fermentation experiments, where continuous pH control (pH values in the range 5.5-8.5) was adopted. The results of the study indicate that hydrogen production was strongly affected by multiple factors including the type of substrate, the addition of an inoculum, as well as the pH of the digestion system. The mentioned process variables were found to dramatically affect to a varying extent numerous interrelated aspects of the fermentation process, including the hydrogen production potential, the type of fermentation pathways prevailing and the nature and amount of the associated metabolic products, as well as the process kinetics. (literal)

Editore

• CISA, Centro di ingegneria sanitaria ambientale (Editore)

Prodotto di

• Institute of environmental geology and geoengineering (IGAG) (Istituto)
• Sviluppo di tecnologie di \"soil washing\"; valutazione del \"rischio amianto\" (TA.P07.014.002) (Modulo)

Autore CNR

• Aldo Muntoni (Persona)

Incoming links:

Prodotto

• Institute of environmental geology and geoengineering (IGAG) (Istituto)
• Sviluppo di tecnologie di \"soil washing\"; valutazione del \"rischio amianto\" (TA.P07.014.002) (Modulo)

Autore CNR di

• Aldo Muntoni (Persona)

Editore di

• CISA, Centro di ingegneria sanitaria ambientale (Editore)