Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
681046 | Bioresource Technology | 2013 | 5 Pages |
Abstract
⺠Fruit flavors belonging to terpenoid, aldehyde, and alcohol were inhibitors to anaerobic digestion. ⺠Terpenoid could reduce methane production 95% at concentration of 0.5%. ⺠Aldehydes decreased methane production up to more than 99% at concentration of 0.5%. ⺠Alcohol reduced methane production 99% at concentration of 0.5%. ⺠Myrcene required lowest concentration to reduce 50% methane production among the tested flavors.
Keywords
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Authors
Rachma Wikandari, Sailaja Gudipudi, Ishwarya Pandiyan, Ria Millati, Mohammad J. Taherzadeh,