Innovative Approach to Characterize Cheese Whey Anaerobic Digestion Using Combined Mechanistic and Machine Learning Models
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12155-024-10785-w.pdf
Reference50 articles.
1. Mainardis M, Flaibani S, Trigatti M, Goi D (2019) Techno-economic feasibility of anaerobic digestion of cheese whey in small Italian dairies and effect of ultrasound pre-treatment on methane yield. J Environ Manage 246:557–563. https://doi.org/10.1016/j.jenvman.2019.06.014
2. Gonzalez-Piedra S, Hernández-García H, Perez-Morales JM et al (2021) A study on the feasibility of anaerobic co-digestion of raw cheese whey with coffee pulp residues. Energies 14:1–11. https://doi.org/10.3390/en14123611
3. Prazeres AR, Carvalho F, Rivas J (2012) Cheese whey management: a review. J Environ Manage 110:48–68. https://doi.org/10.1016/j.jenvman.2012.05.018
4. Rico C, Muñoz N, Rico JL (2015) Anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure in a single continuously stirred tank reactor process: limits in co-substrate ratios and organic loading rate. Bioresour Technol 189:327–333. https://doi.org/10.1016/j.biortech.2015.04.032
5. Escalante H, Castro L, Amaya MP et al (2018) Anaerobic digestion of cheese whey: energetic and nutritional potential for the dairy sector in developing countries. Waste Manag 71:711–718. https://doi.org/10.1016/j.wasman.2017.09.026
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