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The concept of biorefinery expands the possibilities to extract value from organic matter in form of either bespoke crops or organic waste. The viability of biorefinery schemes depends on the recovery of higher-value chemicals with potential for a wide distribution and an untapped marketability. The feasibility of biorefining organic waste is enhanced by the fact that the biorefinery will typically receive a waste management fee for accepting organic waste. The development and implementation of waste biorefinery concepts can open up a wide array of possibilities to shift waste management towards higher sustainability. However, barriers encompassing environmental, technical, economic, logistic, social and legislative aspects need to be overcome. For instance, waste biorefineries are likely to be complex systems due to the variability, heterogeneity and low purity of waste materials as opposed to dedicated biomasses. This article discusses the drivers that can make the biorefinery concept applicable to waste management and the possibilities for its development to full scale. Technological, strategic and market constraints affect the successful implementations of these systems. Fluctuations in waste characteristics, the level of contamination in the organic waste fraction, the proximity of the organic waste resource, the markets for the biorefinery products, the potential for integration with other industrial processes and disposal of final residues are all critical aspects requiring detailed analysis. Furthermore, interventions from policy makers are necessary to foster sustainable bio-based solutions for waste management.
Luca Alibardi; Thomas F. Astrup; Fabiano Asunis; William P. Clarke; Giorgia De Gioannis; Paolo Dessì; Piet N.L. Lens; Maria Cristina Lavagnolo; Lidia Lombardi; Aldo Muntoni; Alberto Pivato; Alessandra Polettini; Raffaella Pomi; Andreina Rossi; Alessandro Spagni; Daniela Spiga. Organic waste biorefineries: Looking towards implementation. Waste Management 2020, 114, 274 -286.
AMA StyleLuca Alibardi, Thomas F. Astrup, Fabiano Asunis, William P. Clarke, Giorgia De Gioannis, Paolo Dessì, Piet N.L. Lens, Maria Cristina Lavagnolo, Lidia Lombardi, Aldo Muntoni, Alberto Pivato, Alessandra Polettini, Raffaella Pomi, Andreina Rossi, Alessandro Spagni, Daniela Spiga. Organic waste biorefineries: Looking towards implementation. Waste Management. 2020; 114 ():274-286.
Chicago/Turabian StyleLuca Alibardi; Thomas F. Astrup; Fabiano Asunis; William P. Clarke; Giorgia De Gioannis; Paolo Dessì; Piet N.L. Lens; Maria Cristina Lavagnolo; Lidia Lombardi; Aldo Muntoni; Alberto Pivato; Alessandra Polettini; Raffaella Pomi; Andreina Rossi; Alessandro Spagni; Daniela Spiga. 2020. "Organic waste biorefineries: Looking towards implementation." Waste Management 114, no. : 274-286.
Batch dark fermentation tests were performed on sheep cheese whey without inoculum addition at different operating pHs, relating the type and production yields of the observed gaseous and liquid by-products to the evolution of fermentation. Cheese whey fermentation evolved over time in two steps, involving an initial conversion of carbohydrates to lactic acid, followed by the degradation of this to soluble and gaseous products including short-chain fatty acids (mainly acetic, butyric and propionic acids) and hydrogen. The operating pH affected the production kinetics and yields, as well as the fermentation pathways. By varying the duration of the fermentation process, different cheese whey exploitation strategies may be applied and oriented to the main production of lactic acid, hydrogen or other organic acids.
F. Asunis; G. De Gioannis; M. Isipato; A. Muntoni; A. Polettini; R. Pomi; A. Rossi; D. Spiga. Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey. Bioresource Technology 2019, 289, 121722 .
AMA StyleF. Asunis, G. De Gioannis, M. Isipato, A. Muntoni, A. Polettini, R. Pomi, A. Rossi, D. Spiga. Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey. Bioresource Technology. 2019; 289 ():121722.
Chicago/Turabian StyleF. Asunis; G. De Gioannis; M. Isipato; A. Muntoni; A. Polettini; R. Pomi; A. Rossi; D. Spiga. 2019. "Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey." Bioresource Technology 289, no. : 121722.