Alkaline subcritical water gasification of dairy industry waste (Whey)

Rattana Muangrat, Jude A. Onwudili, Paul T. Williams*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish
Pages (from-to)6331-6335
Number of pages5
JournalBioresource Technology
Issue number10
Publication statusPublished - 1 May 2011


  • Gasification
  • Hydrogen
  • Hydrothermal
  • Waste
  • Wastewater


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