Enhancing biogas production from cheese whey using Zero-Valent Iron: A comparative analysis of batch and semi-continuous operation modes

Abstract

Cheese whey (CW) is the primary by-product of dairy industries, and its anaerobic treatment presents several challenges. Among these is the production of high levels of volatile fatty acids (VFAs) due to rapid biodegradation, which leads to a drop in pH and adversely impacts methanogenesis. This study aims to evaluate the impact of Zero-Valent Iron (ZVI) on the anaerobic digestion of CW under both semi-continuous and batch conditions. Since ZVI generates H2 and increases pH under soluble CO2 conditions, the study also focuses on the effects of ZVI on solubilization/hydrolysis, acidification, and microbial response. Three anaerobic bioreactors (R25-PZVI with 25 g/L powder ZVI, R50-SZVI with 50 g/L scrap ZVI, and R-Control without ZVI), at semi-continuous mode, treated cheese whey at varying organic loading rates. After 118 days, R25-PZVI showed the highest CH4 yield and best COD removal, followed by R50-SZVI. Despite NaOH additions, it maintained a lower VFA/ALK ratio than the control. Under semi-continuous mode, CH4 composition in R25-PZVI was 59%, rising to over 95% under batch conditions due to the higher pressure and subsequent solubilization of H2 and CO2. The ZVI mainly impacted methanogenesis and acidogenesis and not solubilization/hydrolysis. 25-PZVI's superior performance was due to its increased H2 generation and alkalinity over 50 g/L SZVI, as was found in the abiotic test. Under semi-continuous conditions, Methanobacterium (a hydrogenotrophic methanogen) and Methanosarcina were the dominant genera in the R25-PZVI reactor. Under batch conditions, Methanothrix displayed a higher abundance, which explained the increased acetic acid utilization.