Kinetic evaluation of sonicated food waste in continuously stirred tank reactor.

This work aimed to evaluate the process performance and stability of the anaerobic digestion of sonicated food waste (SFW) by determining the kinetic parameters using Monod, Contois, Modified Stover-Kincannon, and Grau second-order multicomponent substrate removal kinetic models. The anaerobic digestion was conducted on the sonicated food waste (SFW) in a 13 L continuously stirred tank reactor (CSTR) with a stepwise organic loading rate (OLR) ranging from 1.5 to 3.5 gCOD/L.day. The experimental works were carried out in two stages (start-up then followed by semi-continuous). The ultrasonic pretreatment was performed by sonicating the food waste slurry for 10 minutes at a 20 kHz frequency and specific energy input of 25,997 kJ/kg TS. The process performance, as well as acceptable stability in the SFW digester, provided satisfactory predictions with Monod, Modified Stover-Kincannon, Grau second-order multicomponent substrate removal, and Contois kinetic models. A significant relationship was seen between the predicted and experimental data with correlation coefficients (R2) ranging from 0.893 to 0.996. In this study, the Monod model with R2 = 0.996 indicates the most suitable model for understanding the kinetic parameters of the anaerobic system in the CSTR which digests the sonicated food waste (SFW) slurry.

Oil palm fiber biodegradation: physico-chemical and structural relationships.

MAIN CONCLUSION: X-ray microtomography results revealed that delignification process damaged the oil palm fibers, which correlated well with reduction of lignin components and increase of the phenolic content. Biodegradation investigation of natural fibers normally focuses on physico-chemical analysis, with less emphasis on physical aspect like fiber structures affect from microbial activity. In this work, the performance of Pycnoporus sanguineus to delignify oil palm empty fruit bunch fibers through solid-state fermentation utilizing various ratio of POME sludge was reported. In addition to tensile testing, physico-chemical and X-ray microtomography (µ-CT) analyses on the oil palm fibers were conducted to determine the effectiveness of the degradation process. The best ratio of fiber to fungi (60:40) was chosen based on the highest lignin loss and total phenolic content values and further investigation was performed to obtain fermentation kinetics data of both laccase and manganese peroxidase. µ-CT results revealed that delignification process damaged the pre-treated and untreated fibers structure, as evident from volume reduction after degradation process. This is correlated with reduction of lignin component and increase of the phenolic content, as well as lower stress-strain curves of the pre-treated fibers compared to the untreated ones (from tensile testing). It is suggested that P. sanguineus preferred to consume the outer layer of the fiber, before it penetrates through the cellular structure of the inner fiber.

Characterisation of microcrystalline cellulose from oil palm fibres for food applications.

Microcrystalline cellulose (MCC) extracted from empty fruit bunches (EFB), stalk and spikelet were characterised through physicochemical and microstructure analyses. Raw stalk fibres yielded the highest cellulose content (42.43%), followed by EFB (32.33%) and spikelet (18.83%). Likewise, lowest lignin and residual oil content was reported in raw stalk fibres compared to EFB and spikelet. SEM revealed significant changes on fibres' surface morphology throughout the extraction process. FTIR analysis showed that main characteristic peaks of hemicellulose and lignin was absent on the extracted MCC. The crystallinity index for MCC extracted from EFB (82.5%), stalk (82.2%) and spikelet (86.5%) was comparable to commercial MCC (81.9%). Results suggested stalk fibres is more preferable for the production of MCC compared to EFB and spikelet. Further rheological studies showed viscoelastic behaviour with no significant differences between commercial and stalk-based MCC, while modelling work showed ability to simulate complex deformation of the MCC-hydrogel/food mixture during processing/handling stage.