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A Review: Biogas Production from Bakery Waste

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A Review: Biogas Production from Bakery Waste

Vaibhav Kodag | Dr. G. S. Kulkarni


Vaibhav Kodag | Dr. G. S. Kulkarni "A Review: Biogas Production from Bakery Waste" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-3, April 2018, pp.2333-2337, URL: https://www.ijtsrd.com/papers/ijtsrd12744.pdf

The Anaerobic Digestion process is one of the non-thermal technologies of energy recovery from waste. Bakery waste is seen to be a very vital source of nutrient been unused. Bakery waste contains sugars which are easy to degrade along with other nutrients. There is an immense potential of extracting energy from bakery waste in form of biogas. The present paper states that an option of feedstock is available in form of bakery wastes like different varieties of bread, biscuits, rolls, donuts, pizza dough waste etc. underwent experimentations. Bread and biscuit waste for a retention time of 22 to 42 days produced methane 45% and above. The pH was found to be in a range of 5.3 to 7.4 for overall bakery waste. The temperature for digestion of these wastes was between 20 ?C to 40?C.

Biogas, methane, bakery waste, Anaerobic digestion

Volume-2 | Issue-3, April 2018
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

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