An investigation on the dose-dependent effect of iron shaving on bio-hydrogen production from food waste

Abstract

Bio-hydrogen production is of significant interest as it is capable of consuming waste material and synthesizing hydrogen which is a green gas. In this study, we examined the dose-dependent effect of iron shaving on bio-hydrogen production from an integrated dark and photo fermentation system from an artificial food waste. Overall, introduction of iron shaving enhanced the bio-gas production. Statistical analysis was performed on the extracted parameters obtained from fitting the experimental data to Gompertz function, revealing that the bio-gas production can be significantly enhanced by addition of iron shaving at concentrations up to 500 mg/L, with a maximum enhancement at 200 mg/mL. GC analysis showed that introduction of iron shaving at 200 mg/L also maximized the hydrogen percentage in the produced bio-gas. Based on the HPLC results, it was postulated that the dark-fermentation step was probably the step that was more affected by the introduction of iron shaving. Investigation of the pH showed that the acidification of the solution approximately coincided with the termination of the process. Our finding suggests that a more efficient buffer-assisted setup can significantly enhance the bio-hydrogen efficiency.