Wastes Energy Research Center, Korea Institute of Energy Research, 102 Gajeong-ro, Yuseong-gu, Daejeon 305-343, Republic of Korea.
Bioresour Technol. 2011 Sep;102(18):8646-52. doi: 10.1016/j.biortech.2011.03.030. Epub 2011 Mar 22.
The effect of initial pH from 5.0 to 9.0 on H2 fermentation of food waste was investigated. In this batch experiment, however, unlike previous studies for initial pH, operational pH was maintained at 5.0 by the addition of alkaline solution. Although the period for pH drop from the initial values to 5.0 was less than one-tenth of the entire fermentation, this short period significantly affected the H2 production performance. At initial pH 6.0-9.0, successful H2 yield of 1.3-1.9 mol H2/mol hexose(added) was achieved with a peak value at pH 8.0. The H2 yield achieved at initial pH 8.0 was corresponded to the 8.13% of total energy content in the substrate. At initial pH 5.0, the smallest butyrate production, but the highest ethanol production was detected, indicating unfavorable conditions for H2 production. There was no significant relationship between total required amount of alkaline solution and initial pH values.
考察了初始 pH 值在 5.0 到 9.0 范围内对食物垃圾产氢发酵的影响。然而，与之前初始 pH 值的研究不同，在这个批式实验中，通过添加碱性溶液将操作 pH 值维持在 5.0。尽管从初始值到 5.0 的 pH 值下降时间不到整个发酵过程的十分之一，但这一短暂的时间却显著影响了氢气的生产性能。在初始 pH 值为 6.0-9.0 时，成功地实现了 1.3-1.9 mol H2/mol 己糖（添加）的氢气产率，在 pH 值为 8.0 时达到峰值。在初始 pH 值为 8.0 时，氢气产率对应于底物中总能量含量的 8.13%。在初始 pH 值为 5.0 时，检测到丁酸产量最低，但乙醇产量最高，表明不利于氢气产生的条件。碱性溶液的总需求量与初始 pH 值之间没有显著关系。
