Thermophilic anaerobic co-digestion of organic fraction of municipal solid waste (OFMSW) with food waste (FW): Enhancement of bio-hydrogen production.

Bio-hydrogen production from dry thermophilic anaerobic co-digestion (55°C and 20% total solids) of organic fraction of municipal solid waste (OFMSW) and food waste (FW) was studied. OFMSW coming from mechanical-biological treatment plants (MBT plants) presents a low organic matter concentration. However, FW has a high organic matter content but several problems by accumulation of volatile fatty acids (VFAs) and system acidification. Tests were conducted using a mixture ratio of 80:20 (OFSMW:FW), to avoid the aforementioned problems. Different solid retention times (SRTs) - 6.6, 4.4, 2.4 and 1.9 days - were tested. It was noted that addition of food waste enhances the hydrogen production in all the SRTs tested. Best results were obtained at 1.9-day SRT. It was observed an increase from 0.64 to 2.51 L H2/L(reactor) day in hydrogen productivity when SRTs decrease from 6.6 to 1.9 days. However, the hydrogen yield increases slightly from 33.7 to 38 mL H2/gVS(added).

Enhancement in hydrogen production by thermophilic anaerobic co-digestion of organic fraction of municipal solid waste and sewage sludge--optimization of treatment conditions.

Batch dry-thermophilic anaerobic co-digestion (55°C) of organic fraction of municipal solid waste (OFMSW) and sewage sludge (SS) for hydrogen production was studied under several sludge combinations (primary sludge, PS; waste activated sludge, WAS; and mixed sludge, MS), TS concentrations (10-25%) and mixing ratios of OFMSW and SS (1:1, 2.5:1, 5:1, 10:1). The co-digestion of OFMSW and SS showed a 70% improvement in hydrogen production rate over the OFMSW fermentation only. The co-digestion of OFMSW with MS showed 47% and 115% higher hydrogen production potential as compared with OFMSW+PS and OFMSW+WAS, respectively. The maximum hydrogen yield of 51 mL H2/g VS consumed was observed at TS concentration of 20% and OFMSW to MS mixing ratio of 5:1, respectively. The acetic and butyric acids were the main acids in VFAs evolution; however, the higher butyric acid evolution indicated that the H2 fermentation was butyrate type fermentation.