000070585 001__ 70585
000070585 005__ 20200221144317.0
000070585 0247_ $$2doi$$a10.1016/j.fuproc.2016.08.012
000070585 0248_ $$2sideral$$a96667
000070585 037__ $$aART-2016-96667
000070585 041__ $$aeng
000070585 100__ $$0(orcid)0000-0003-3315-5933$$aRemón, J.
000070585 245__ $$aCheese whey management by catalytic steam reforming and aqueous phase reforming
000070585 260__ $$c2016
000070585 5060_ $$aAccess copy available to the general public$$fUnrestricted
000070585 5203_ $$aCheese whey is a yellowish liquid by-product of the cheese making process. Owing to its high BOD and COD values, this feedstock should not be directly discharged into the environment without appropriate treatment. The management of this wastewater has become an important issue, and new treatments must be sought. This work addresses the valorisation of cheese whey by steam reforming and aqueous phase reforming. The catalytic steam reforming of cheese whey turned out to be a promising valorisation route for H2 production from this effluent. This process enabled the organic compounds present in the cheese whey to be transformed into a rich H2 gas (35% of the C of the feed was transformed into a gas with 70 vol.% of H2). This significantly reduced the amount of carbon present in the original feedstock, producing an almost carbon-free liquid stream. The aqueous phase reforming of cheese whey allowed 35% of the carbon present in the whey to be transformed into gases and 45% into valuable liquids. The gas was principally made up of H2 and CO2, while a mixture of added-value liquids such as aldehydes, carboxylic acids, alcohols and ketones constituted the liquid phase. However, both valorisation routes produced a substantial amount of solid. The formation of this solid was promoted by the presence of salts in the original feedstock and caused operational problems for both valorisation processes. In addition, it hampered gas production in the case of steam reforming and reduced gas and liquid formation when using aqueous phase reforming as the valorisation route. The filtration of cheese whey slightly decreased the solid formation in both processes due to the reduction of proteins and fats, both of which partly contribute to such formation. Less solid was formed in the experiments conducted with lactose than in those conducted with whole and with filtered cheese whey.
000070585 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/BES-2011-044856$$9info:eu-repo/grantAgreement/ES/MINECO/ENE2010-18985$$9info:eu-repo/grantAgreement/ES/MINECO/ENE2013-41523-R
000070585 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000070585 590__ $$a3.752$$b2016
000070585 591__ $$aCHEMISTRY, APPLIED$$b8 / 72 = 0.111$$c2016$$dQ1$$eT1
000070585 591__ $$aENGINEERING, CHEMICAL$$b17 / 135 = 0.126$$c2016$$dQ1$$eT1
000070585 591__ $$aENERGY & FUELS$$b23 / 92 = 0.25$$c2016$$dQ1$$eT1
000070585 592__ $$a1.397$$b2016
000070585 593__ $$aChemical Engineering (miscellaneous)$$c2016$$dQ1
000070585 593__ $$aFuel Technology$$c2016$$dQ1
000070585 593__ $$aEnergy Engineering and Power Technology$$c2016$$dQ1
000070585 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000070585 700__ $$0(orcid)0000-0001-7115-9025$$aGarcía, L.$$uUniversidad de Zaragoza
000070585 700__ $$0(orcid)0000-0002-5959-3168$$aArauzo, J.$$uUniversidad de Zaragoza
000070585 7102_ $$15005$$2555$$aUniversidad de Zaragoza$$bDpto. Ing.Quím.Tecnol.Med.Amb.$$cÁrea Ingeniería Química
000070585 773__ $$g154 (2016), 66-81$$pFuel process. technol.$$tFuel Processing Technology$$x0378-3820
000070585 8564_ $$s938859$$uhttps://zaguan.unizar.es/record/70585/files/texto_completo.pdf$$yPostprint
000070585 8564_ $$s73961$$uhttps://zaguan.unizar.es/record/70585/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000070585 909CO $$ooai:zaguan.unizar.es:70585$$particulos$$pdriver
000070585 951__ $$a2020-02-21-13:39:29
000070585 980__ $$aARTICLE