Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey.

Dark fermentation (DF) is a promising process for mitigating environmental pollution and producing "green" H₂. However, wider implementation and scaling of this technology is hampered by insufficient process efficiency. In this work, for the first time, the effect of innovative pretreatment of cheese whey (CW) in a vortex layer apparatus (VLA) on characteristics and DF of CW was studied. Pretreatment in VLA resulted in a heating of the CW, slight increase in pH, volatile fatty acids, iron, and reduction in fat, sugar, and chemical oxygen demand (COD). The biochemical hydrogen potential test and analysis of H₂ production kinetics confirmed the significant potential of using VLA in enhancement of dark fermentative H₂ production. The maximum potential H₂ yield (202.4 mL H₂/g COD or 3.4 mol H₂/mol hexose) was obtained after pretreatment in VLA for 45 s and was 45.8% higher than the control. The maximum H₂ production rate after 5 and 45 s of pretreatment was 256.5 and 237.2 mL H₂/g COD/d, respectively, which is 8.06 and 7.46 times higher than in the control. The lag phase was more than halved as a function of the pretreatment time. The pretreatment time positively correlated with the total final concentration of Fe²⁺ and Fe³⁺ and negatively with the lag phase, indicating a positive effect of pretreatment in VLA on the start of H₂ production. [ABSTRACT FROM AUTHOR]