Article ID Journal Published Year Pages File Type
681046 Bioresource Technology 2013 5 Pages PDF
Abstract
► Fruit flavors belonging to terpenoid, aldehyde, and alcohol were inhibitors to anaerobic digestion. ► Terpenoid could reduce methane production 95% at concentration of 0.5%. ► Aldehydes decreased methane production up to more than 99% at concentration of 0.5%. ► Alcohol reduced methane production 99% at concentration of 0.5%. ► Myrcene required lowest concentration to reduce 50% methane production among the tested flavors.
Related Topics
Physical Sciences and Engineering Chemical Engineering Process Chemistry and Technology
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