Anaerobic Digestion of Pretreated Industrial Residues and Their Energetic Process Integration.

Günther Bochmann,Lydia Rachbauer,Wolfgang Gabauer,Gunther Pesta

doi:10.3389/fbioe.2020.00487

Abstract

The food and beverage industry offers a wide range of organic feedstocks for use in biogas production by means of anaerobic digestion (AD). Microorganisms convert organic compounds—solid, pasty, or liquid ones—within four steps to biogas mainly consisting of CH4 and CO2. Therefore, various conversion technologies are available with several examples worldwide to show for the successful implementation of biogas technologies on site. The food and beverage industry offer a huge potential for biogas technologies due to the sheer amount of process residues and their concurrent requirement for heat and power. The following study analyzes specific industries with respect to their implementation potential based on arising waste and heat and power demand. Due to their chemical composition, several feedstocks are resistant against microbiological degradation to a great extent. A combination of physical-, chemical-, and microbiological pretreatment are used to increase the biological availability of the feedstock. The following examples will discuss how to best implement AD technology in industrial processes. The brewery industry, dairy production, slaughterhouses, and sugar industry will serve as examples.

Highlights

During several industrial processes, huge amounts of organic residues are produced which need to be treated or disposed of
The additional energy input hast to be compared to the expected increase in gas yield during anaerobic digestion to the pretreatment to balance economics
During the brewing process several residues are produced that can be used for anaerobic digestion of the organic fraction

Summary

Introduction

Huge amounts of organic residues are produced which need to be treated or disposed of. The additional energy input hast to be compared to the expected increase in gas yield during anaerobic digestion to the pretreatment to balance economics. During the brewing process several residues are produced that can be used for anaerobic digestion of the organic fraction.

Results

Conclusion