Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
Bioresour Technol. 2021 Apr;326:124782. doi: 10.1016/j.biortech.2021.124782. Epub 2021 Jan 29.
Nano-bubble water (NBW) has been proven to be effective in promoting organics utilization and CH production during anaerobic digestion (AD) process, suggesting its potential in improving the stability of the AD process and thereby alleviating acidic inhibition. In this work, the effect of NBW on digestion stability and CH production was investigated to evaluate the ability of NBW on AD recovery from acidic inhibition. Results showed that NBW supplementation increased the total alkalinity (TA) and partial alkalinity (PA), and reduced the ratio of VFA/TA, thus maintained the stability of the AD process. Generation/consumption of VFAs was also enhanced with NBW supplementation under acidic inhibition with pH values of 5.5, 6.0 and 6.5. The cumulative CH production was 246-257 mL/g-VS in NBW groups, which was 12.1-17.2% higher than the control. Moreover, with NBW supplementation, the maximum CH production rate was raised according to the modeling results.
纳米气泡水（NBW）已被证明能有效促进厌氧消化（AD）过程中有机物的利用和 CH 生成，这表明其在提高 AD 过程稳定性和缓解酸性抑制方面具有潜力。本工作考察了 NBW 对消化稳定性和 CH 生成的影响，以评估 NBW 对 AD 从酸性抑制中恢复的能力。结果表明，NBW 补充增加了总碱度（TA）和部分碱度（PA），降低了 VFA/TA 比值，从而维持了 AD 过程的稳定性。在 pH 值为 5.5、6.0 和 6.5 的酸性抑制条件下，NBW 补充也增强了 VFAs 的生成/消耗。NBW 组的累积 CH 产量为 246-257 mL/g-VS，比对照组高 12.1-17.2%。此外，根据建模结果，NBW 补充提高了最大 CH 生成速率。
