Synergistic Enhancement of Biogas Production via Thermophilic Co-Digestion of Food Waste and Cheese Whey in a Continuous Stirred Tank Reactor

Authors

  • Waseem Yousaf Institute of Chemical Engineering and Technology, University of the Punjab, Lahore, Pakistan Email: waseemyousaf30@outlook.com
  • Madiha Choudhry PhD Scholar, Department of Irrigation and Drainage, University of Agriculture Faisalabad, Pakistan Email: madihach3649@gmail.com
  • Maryam Arshad Government College University of Faisalabad (GCUF), Faisalabad, Pakistan Email: maryamarshad2000@outlook.com

DOI:

https://doi.org/10.63163/jpehss.v3i2.451

Abstract

The increasing demand for sustainable energy sources and the simultaneous generation of vast quantities of organic waste pose significant environmental and energy challenges worldwide. Anaerobic digestion (AD), a microbial-mediated process that converts biodegradable waste into biogas, offers an environmentally sound and cost-effective solution. This study investigates the thermophilic co-digestion of food waste (FW) and cheese whey (CW), two high-organic-load substrates, in a batch-fed Continuous Stirred Tank Reactor (CSTR). The co-digestion process aimed to evaluate synergistic improvements in methane yield, reactor stability, and process efficiency. Comprehensive physicochemical characterization of both substrates was performed to optimize substrate ratios. Experimental trials under controlled thermophilic conditions (52 ± 1 °C) revealed that co-digestion outperformed mono-digestion in terms of biogas production, methane concentration, pH stabilization, and COD reduction. Statistical analysis confirmed significant differences in performance among experimental setups. The findings highlight the potential of integrating food industry by-products into anaerobic digestion systems, promoting waste valorization, renewable energy generation, and a circular economy.

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Published

2025-06-03

How to Cite

Waseem Yousaf, Madiha Choudhry, & Maryam Arshad. (2025). Synergistic Enhancement of Biogas Production via Thermophilic Co-Digestion of Food Waste and Cheese Whey in a Continuous Stirred Tank Reactor. Physical Education, Health and Social Sciences, 3(2), 45–56. https://doi.org/10.63163/jpehss.v3i2.451