Impact of pH Management Interval on Biohydrogen Production from Organic Fraction of Municipal Solid Wastes by Mesophilic Thermophilic Anaerobic Codigestion

Table 2

Kinetic parameters and biohydrogen yield.

Waste type	Temperature	pH management interval			λ		Biohydrogen yield	SHPR
	(°C)	(h)	(mL)	(mL/h)	(h)		mL/g CO	mL/g V/h
Food waste	37	12	534.9	15.36	22.34	0.9998	56.31	1.90
		24	490.1	13.34	24.1	0.9969	39.20	1.56
	55	12	1076	19.79	12.45	0.9971	89.67	1.95
		24	981.2	10.09	3.22	0.9885	85.32	0.96
Noodle waste	37	12	2189	65.66	16.33	0.9935	145.93	3.47
		24	1193	43.08	9.32	0.991	91.77	2.31
	55	12	1712	48.94	4.63	0.994	122.28	2.14
		24	1723	25.56	8.56	0.982	132.54	1.28
Rice waste	37	12	1529	34.49	37.73	0.9867	117.62	2.35
		24	876	23.62	31.31	0.9819	73	1.97
	55	12	448.20	6.44	18.02	0.9779	44.82	0.67
		24	122.90	4.25	35.02	0.9897	15.36	0.53

SHPR stands for specific biohydrogen production rate.