Alkaline subcritical water gasification of dairy industry waste (Whey)

Rattana Muangrat; Jude A. Onwudili; Paul T. Williams

doi:10.1016/j.biortech.2011.02.056

Alkaline subcritical water gasification of dairy industry waste (Whey)

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

^*Corresponding author for this work

Chemical Engineering & Applied Chemistry

University of Leeds

Research output: Contribution to journal › Article › peer-review

29 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	6331-6335
Number of pages	5
Journal	Bioresource Technology
Volume	102
Issue number	10
DOIs	https://doi.org/10.1016/j.biortech.2011.02.056
Publication status	Published - 1 May 2011

Funding

We thank the Ministry of Science & Technology, Thailand and the UK EPSRC (Grant EP/D053110/1 ) for support for the research.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 7 Affordable and Clean Energy

Keywords

Gasification
Hydrogen
Hydrothermal
Waste
Wastewater

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10.1016/j.biortech.2011.02.056

Cite this

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title = "Alkaline subcritical water gasification of dairy industry waste (Whey)",

abstract = "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.",

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AU - Muangrat, Rattana

AU - Onwudili, Jude A.

AU - Williams, Paul T.

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N2 - 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.

AB - 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.

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KW - Hydrogen

KW - Hydrothermal

KW - Waste

KW - Wastewater

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Alkaline subcritical water gasification of dairy industry waste (Whey)

Abstract

Funding

UN SDGs

Keywords

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