Environmental Engineering Reference
In-Depth Information
were used to get a realistic view of the current state of the technology and assess
the potential of the technology for electricity and hydrogen production from food
industry wastewaters.
5.2 Materials and Methods
5.2.1 Calculations to Determine Electricity Production Potential
Wastewater characteristics for various food industry wastewaters were obtained
from the literature (See Table 5.1). The total wastewater volumes were available
for dairy and the brewery industries, for which total energy production potential
Table 5.1
Estimated power and hydrogen production potential from food industry wastewaters
Product
volume,
million
tons/
year
c
Hydrogen
production
potential,
m
3
/ton of
product
Wastewater
flow rate,
gal/ton
b
COD,
g/L
a
kWh/ton of
product
Tot a l MW
potential
Category
Sub-category
Milk products
Milk/Cheese
3.2
3600
17
23
46
24
Whey
35
3600
67
256
1960
267
Brewery
Beer
33
3120
18
42
44
44
Seafood
1000
d
Catfish
0.7
1.4
1.5
Shrimp
1.2
1000
2.4
2.5
Meat
Mixed
9.6
4200
82
85
Edible oil
Palm oil
50
1000
101
106
olive
120
1000
243
254
Confectionary
Potato peel
10
1000
20
21
Bakery/bread
1.5
720
2.2
2.3
Fruits and
vegetables
Green beans
1
14,500
29
31
1
4200
9
9
1
4680
9
10
a
Obtained from Digman and Kim [4]
b
Obtained from McIlvane Company: http://www.mcilvainecompany.com/generic_examples/
food.htm. An average flow was calculated based on the range given at the website.
c
Obtained from Zhang et al. [5].
d
The values shown in italic in this Table are assumed (for lack of data availability).
