Exploring the viability of a compact anaerobic digestion solution for food waste transformation and biogas generation

The objective of this thesis is to investigate the generation of biogas from food waste, prevalent in both eateries and household kitchens. This thesis is carried out using employing laboratory-scale methods, the research aims to provide a platform for detailed observation and experimentation. The escalating disposal of food waste, that leading to the emission of harmful gases and poses a growing environmental concern, contributing to air pollution. The study primarily focuses on harnessing methane gas, derived from food waste, as a sustainable source of biogas for everyday applications, such as cooking. Gas detectors are utilized to identify gas methane presence in the study's outcomes, while pH meters analyze the acidity level during the anaerobic digestion process. The thesis outlines have three key objectives, it to identification of microorganisms involved in biogas production, exploration of the pH, temperature, and time impact on gas generation, and an examination of the quality and quantity of produced gas. The cultivation of microorganisms in food waste samples, using the streaking culture method with agar nutrient, revealed the presence of identified microbial species—Clostridium, Acetobacterium, Methanobacterium, and Propionibacterium—in a span of three to four days.