Enhanced volatile fatty acid production from food waste via anaerobic fermentation: effect of irons with different sizes.

Abstract

<b>ABSTRACT</b>Food waste is an excellent organic matter for anaerobic fermentation. This study provided a cost-effective and highly efficient volatile fatty acid (VFA) production strategy by the addition of zero-valent iron (ZVI). Results showed that VFA concentration of 44.6 g/L was obtained with the optimized conditions of 200-mesh iron powder at a dosage of 20.0 g, fermentation time of 11 d, total solids (TS) of 10 wt.%, and fermentation temperature of 37 ℃. Further, the iron of different particle sizes (iron scraps, 200-mesh iron powder, and 800-mesh iron powder) had a differential influence on total organic carbon (TOC), total nitrogen (TN), and VFA concentrations. For the reactor containing 200-mesh iron powder, the conversion rate of organic compound into VFA increased with the increase of dosage, which reached 58.4% at the 40.0 g dosage. The mechanism revealed that the VFA production was enhanced by micro-electrolysis, which can rapidly inactivate bacteria and increase the conversion of macromolecular organics into micromolecular organics.