Sustainable hydrogen production from waste of expired breads through supercritical water gasification Articles uri icon

authors

  • Sathish, T.
  • Kumar, Indradeep
  • Kulkarni, Megha
  • sathyamurthy, Ravishankar
  • Ganesh, R. Sankar
  • Reddy, P. Naresh Kumar
  • Al Enizi, Abdullah M.
  • PANDIT, BIDHAN
  • Gupta, Manish
  • Shahazad, Mohd
  • Yusuf, Mohammad

publication date

  • March 2025

start page

  • 341

end page

  • 349

volume

  • 107

International Standard Serial Number (ISSN)

  • 0360-3199

Electronic International Standard Serial Number (EISSN)

  • 1879-3487

abstract

  • In every year, one-third of worldwide gross food is lost or wasted. Hydrogen production by gasifying waste of expired breads with additives has not been reported in the literature so far. Biohydrogen production offers the possibility of reusing this resource, particularly waste of expired bread, primarily starch, which also contains carbohydrates up to 70 %, suitable energy sources for microorganisms. In this investigation, the waste of expired breads were utilized as feedstock for hydrogen production by the supercritical water gasification process. The gasification process is carried out at various gasification temperatures such as 400, 450, and 500 degrees C, various resident times such as 20, 40, and 60 min, different feedstock concentrations such as 10, 15, and 20 wt%, and numerous additives like sodium hydroxide, Sodium chloride and Sodium carbonate to analyze gasification process. The result of the Hydrogen production was enhanced at a higher gasification temperature (500 degrees C), and the Carbon efficiency, Cold gasification efficiency, Cold gasification efficiency, and Hydrogen gas efficiency values were around 16, 11, 5, 22, and 22.2 %, respectively. Compared to other reaction durations, the longer reaction time (60 min) exhibits greater total gas output, mole fraction, Hydrogen selectivity, and gasification efficiency values. At a feedstock concentration of 10 %, the Gasification efficiency, Carbon efficiency, Hydrogen gas efficiency, and Cold gasification efficiency were measured to be around 32.5, 22.2, 35.1, and 17 %, respectively. Furthermore, compared with other food additives, Sodium chloride gives a higher hydrogen production, and Gasification efficiency, Carbon efficiency, Hydrogen gas efficiency, and Cold gasification efficiency were approximately 45.3, 32.3, 51.3, and 26.4 %, respectively. Hence the sustainable hydrogen production from the waste of expired breads in the Supercritical water gasification was experimented with and optimized process parameters are recommended to obtain maximum benefits.

subjects

  • Chemistry

keywords

  • food additives; hydrogen production; process parameter; supercritical water gasification; waste of expired breads