DYNA es una publicación científica general del área de las ciencias tecnológicas, fundada en 1933, es el medio de expresión de los trabajos en el área de ingeniería, ciencias y tecnología de la Facultad de Minas de la Universidad Nacional de Colombia.

This article presents an experimental study to analyze the mechanical properties of a soil stabilized with ordinary Portland cement (OPC) under a sustainable approach consisting of a significant substitution of OPC for sugarcane bagasse ash (SCBA) to reduce the quantity of cement used in the stabilization, reaching the necessary mechanical requirements for its use as a subgrade layer. Soil specimens were elaborated with 3%, 5%, and 7% OPC as a stabilizing agent by weight of the soil. These mixtures were then partially substituted with 25%, 50%, and 75% SCBA, with these percentages being by weight of the stabilizer (OPC). Compaction, compressive strength, and California bearing ratio (CBR) tests were performed to evaluate the mechanical properties of the specimens. The results indicate that a 25% substitution of OPC by SCBA shows a similar performance to the mixture with only Portland cement, so a reduction in OPC use can be made. Further, with a substitution of 100% OPC by SCBA, the CBR of natural soil without stabilizers is improved.

Anaerobic treatment is a viable alternative for the treatment of agro-industrial waste. Anaerobic digestion reduces organic load and produces volatile fatty acids (VFA), which are precursors of value-added products such as methane-rich biogas, biohydrogen, and biopolymers. Nowadays, there are no low-cost diagnosis and monitoring systems that analyze the dynamic behavior of key variables in real time, representing a significant limitation for its practical implementation. In this work, the feasibility of using the multiscale analysis to diagnose and monitor the key variables in VFA production by anaerobic treatment of raw cheese whey is presented. First, experiments were carried out to evaluate the performance of the proposed methodology under different operating conditions. Then, experimental pH time series were analyzed using rescaled range (R/S) techniques. Time-series analysis shows that the anaerobic VFA production exhibits a multiscale behavior, identifying three characteristic regions (i.e., three values of Hurst exponent). In addition, the dynamic Hurst exponents show satisfactory correlations with the chemical oxygen demand (COD) consumption and VFA production. The multiscale analysis of pH time series is easy to implement and inexpensive. Hence, it could be used as a diagnosis and indirect monitoring system of key variables in the anaerobic treatment of raw cheese whey.

The whey is a byproduct of the dairy industry that, if not treated properly, can cause serious environmental pollution problems. Anaerobic treatment is an alternative for its recovery, since, in addition to reducing the organic load. it allows the generation of value-added products such as volatile fatty acids (VFA) and biogas. However, the process is very complex and requires specific operating conditions that guarantee its stability and favor the production of value-added compounds. In this work, an unstructured mathematical model is proposed to evaluate the dynamic behavior of the stages of the anaerobic degradation process of the whey (i.e., hydrolysis, acidogenesis, acetogenesis and methanogenesis). The proposed model considers the dynamic variation in pH during the experiment. To validate the model, an experimental set was carried out at pH and temperature conditions that favor the production of VFAs. Experimental results show that the anaerobic treatment of the raw cheese whey favors pH = 5.5; for T = 40 °C, the maximum VFA production is obtained (30.71 g_COD L⁻¹), and for T = 35 °C, a 45.81% COD degradation is reached. The proposed model considers the effect of pH and temperature and it is validated in the region where the experimental tests were carried out. The model parameters were estimated using the Levenberg–Marquardt method, obtaining coefficients of determination R² > 0.94. The proposed model can describe the dynamic behavior of the key variables in the anaerobic treatment of raw cheese whey at different pH and temperature conditions, finding that VFA production is favored at pH ≥ 7, while the highest COD removal results in acidic conditions