Abstract
The tendency of vegetable fibres to float during the anaerobic digestion process has been studied for two types of substrate, cow dung and domestic refuse. A mathematical model has been developed which, on the basis of a knowledge of the initial dry matter content and the degree of progress of the reaction, enables the reaction volume occupied by the floating phase to be determined accurately. It is thus possible to determine the critical dry matter content beyond which fermentation can no longer take place due to limitations on diffusion, lack of water and other technical reasons.
Published Version
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