Abstract
This study explored the impact of using polydopamine thermally modified tourmaline (PTMT) in combination with various structured magnetic fields on methane production during the anaerobic digestion (AD) of corn stover. Results show that PTMT, when used with a spatial magnetic field, significantly enhances the secondary peak of methane production. Specifically, coupling PTMT at a concentration of 3.0 g/L with an 11.4 mT spatial magnetic field increased cumulative methane yield by 34.5 %, from 261 mL/g VS to 351 mL/g VS. Microbial diversity analysis indicated that the ST group (PTMT with a spatial magnetic field) was predominantly composed of Halobacterota (37.8 %), much higher than the control group's (C) Halobacterota (15.6 %). The energy conversion efficiency of corn stover in the ST group reached 31.3 %, with substrate carbon flow to CH4 at 0.156 mol, representing increases of 34.1 % and 33.3 %, respectively, compared to the C group. Economic analysis revealed that the net profit of the ST group was 13.2 % higher than that of the C group. This novel approach of combining PTMT with a spatial magnetic field offers a promising strategy for the efficient conversion of corn stover to methane.
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