Anaerobic Co-Digestion of Bioplastics and Food Waste under Mesophilic and Thermophilic Conditions: Synergistic Effect and Biodegradation

Author:

Kang Jeong-HeeORCID,Kang Sung-WonORCID,Kim Weon-Jae,Kim Dong-Hoon,Im Seong-Won

Abstract

To mitigate the various problems caused by using conventional plastics, bioplastic (BP) has emerged as a substitute for plastics. BP wastes after use are commonly treated using composting, causing many environmental problems. Anaerobic digestion (AD) has become prominent as an alternative method of producing renewable energy. The aim of this study was to estimate the methane production yield (MPY) of BPs (polylactic acid (PLA) and polyhydroxyalkanoate (PHA)) with mechanical pretreatment (particle size < 0.5 cm) and investigate the effect of co-digestion of BPs and food waste (FW). Batch experiments were conducted under mesophilic and thermophilic conditions at various mixing ratios (FW/PLA or PHA = 95:5 and 90:10 on a weight basis). During 20 d of digestion at temperatures of 37 and 55 °C, MPYs of PHA were 153.8–172.0 mL CH4/g chemical oxygen demand (COD), but that of PLA was significantly low (<25.6 mL CH4/g COD). Higher MPYs were attained at 55 °C than at 37 °C. The synergistic effects of FW addition on BP AD were observed at both temperatures, especially at 55 °C. By comparing theoretical (based on mono-digestion results) and actual (based on co-digestion results) MPYs, the synergistic effect of FW addition on MPY of co-digestion reached 8.5–26.6% and 12.7–25.5% for PLA- and PHA-fed tests, respectively. The biodegradation rates (on a volatile solids (VS) basis) of PLA and PHA were 6.0–13.7% and 49.1–52.3% and increased by 1.8–4.3 and 1.2–1.5 times in the PLA- and PHA-fed co-digestion tests, respectively. Co-digestion of FW might be a feasible treatment option for BPs combined with simple mechanical pretreatment.

Funder

Korea Institute of Civil Engineering and Building Technology

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

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