Food in general, especially fresh food, has a high bio-methane potential based on it's organic components. Fast-food has several additives that are not present in fresh food. So what can make fast-food a viable source of biogas?
Thanks for asking, Froilan. First of all, it depends on the proportion of fast-food (-waste?) within the substrate mixture for a biogas plant based on the assumtion that it will be used as a co-substrate. If so, the amount of "several additives" within the fast food (-waste?) could be of less importance for the overall value of this source of biomass for biogas production. But a closer look on the kinds and amounts of by-products being formed within the fermentation-process (storage of the fast-food-wastes?) could be required, too, since some of them, i.e. butyric acid, have negative effects on biogas production. Against this, contents of macro- and micronutrients could possibly be high and increase the value for biogas production. But again, their importance also depends on the other components of the whole substrate being fed to the biogas plant. In other words, there is no need for highly nutritive substrates if there is no demand for nutrients. Compare this with maize: it has low contents of ash and nutrients, but its high contents of hemicellulose and soluble sugars could still be converted into biogas when maize is used as a co-substrate and combined with highly nutritive substrates such as liquid or solid manure. Furthermore the dry matter content of the fast-food (-waste?) could be another important key for making it a viable source for biogas according to aspects of storability. I hope, this answer could help you. Regards, Moritz von Cossel
Dear Froilan ,
Please See the following link. I am sure u will gets some idea.
http://www.biofueljournal.com/article_15103_3c50bb1062edca1a26667f6eadfe384f.pdf
https://www.journals.elsevier.com/biomass-and-bioenergy/recent-articles
http://www.sciencedirect.com/science/article/pii/S1364032116301605
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