College of Agriculture & Natural Resources

Permanent URI for this communityhttp://hdl.handle.net/1903/1598

The collections in this community comprise faculty research works, as well as graduate theses and dissertations.

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Subject: search.filters.subject.digestion

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    Bio-Electrochemical Enhancement of Hydrogen and Methane Production in a Combined Anaerobic Digester (AD) and Microbial Electrolysis Cell (MEC) from Dairy Manure
    (MDPI, 2020-10-14) Hassanein, Amro; Witarsa, Freddy; Lansing, Stephanie; Qiu, Ling; Liang, Yong
    Anaerobic digestion (AD) is a biological-based technology that generates methane-enriched biogas. A microbial electrolysis cell (MEC) uses electricity to initiate bacterial oxidization of organic matter to produce hydrogen. This study determined the effect of energy production and waste treatment when using dairy manure in a combined AD and MEC (AD-MEC) system compared to AD without MEC (AD-only). In the AD-MEC system, a single chamber MEC (150 mL) was placed inside a 10 L digester on day 20 of the digestion process and run for 272 h (11 days) to determine residual treatment and energy capacity with an MEC included. Cumulative H2 and CH4 production in the AD-MEC (2.43 L H2 and 23.6 L CH4) was higher than AD-only (0.00 L H2 and 10.9 L CH4). Hydrogen concentration during the first 24 h of MEC introduction constituted 20% of the produced biogas, after which time the H2 decreased as the CH4 concentration increased from 50% to 63%. The efficiency of electrical energy recovery (ηE) in the MEC was 73% (ηE min.) to 324% (ηE max.), with an average increase of 170% in total energy compared to AD-only. Chemical oxygen demand (COD) removal was higher in the AD-MEC (7.09 kJ/g COD removed) system compared to AD-only (6.19 kJ/g COD removed). This study showed that adding an MEC during the digestion process could increase overall energy production and organic removal from dairy manure.
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    Promoting the production and consumption of wheat-based functional foods rich in antioxidants.
    (2008-11-20) Luther, Marla West; Yu, Liangli; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)
    The present study evaluated the effects of solid state yeast treatment and thermal processing on the extractability and in-vitro bioavailability of antioxidants from wheat bran and whole-wheat pizza crusts, and developed sample outreach materials for promoting the consumption of whole-wheat functional foods. The first section analyzed the effect of solid-state yeast treatment on the extractable antioxidant properties of wheat bran. Wheat bran was treated with ten commercially available food grade yeasts under solid state conditions. Antioxidant properties were evaluated by measuring total phenolic content, and radical scavenging capacities against the cation ABTS, peroxyl (ORAC), DPPH (RDCS), and hydroxyl (HOSC) radicals. Results showed that under the selected conditions, yeast strain LBE.11 was able to increase ORAC and HOSC radical scavenging by 50% and 67%, respectively. The second part of this study evaluated the impact of bran particle size, fermentation time, and baking time and temperature on the 100% ethanol extractable antioxidant capacities of whole wheat pizza crust. Results showed that pizza crusts produced with reduced bran particle size maintained antioxidant capacity throughout thermal processing. At 18 hrs of fermentation RDSC and TPC values of the pizza crusts were increased by 17% and 23%, respectively. Increasing baking temperature increased RDSC values by 14 and 17% for pizza crusts prepared with Lakin and Trego variety wheat, respectively. The third part of this study analyzed the in-vitro bioavailability of wheat antioxidants in baked pizza crusts. Antioxidant properties were evaluated by measuring total phenolic content, and radical scavenging capacities against the cation ABTS, peroxyl (ORAC), DPPH (RDCS), and hydroxyl (HOSC) radicals. Pizza crusts with higher available antioxidants may have a greater level of bio-available antioxidants. The final segment of this research was to develop a tri-fold for promoting the consumption of whole wheat foods. The tri-fold was designed to include food-specific knowledge, consumption consequences knowledge in addition to recipes and directions, and nutritional facts. Integrating research findings into outreach materials may be an effective way to increase functional food consumption. Results from these studies indicate that there are numerous ways to increase antioxidant levels in the diet.