Dry fermentation technology for utilization of Bio-energy crops/crop residues for biogas production
Journal Title: Carbon - Science and Technology - Year 2015, Vol 7, Issue 2
Abstract
Indian state Punjab produces 160 lakh tones of paddy every year. More than this quantity of paddy, straw is also produced which is not properly utilized. Paddy is burnt in the farmer’s fields itself, which produces lot of smoke and atmospheric pollution. Farmers have their own difficulty for burning this valuable straw as they have to vacate the fields for the next crop. Biogas production is one alternative for the individual farmer, for individual village or on the regional basis. In our opinion, it is possible to digest paddy straw anaerobically for biogas production and the digested humus would be utilized as crop manure. Anaerobic digestion of crop waste cannot be done by conventional anaerobic process for biogas production because of the floating characteristics of paddy straw in water. New process of anaerobic digestion has to be followed with small quantity of water to avoid floating of paddy straw. This process is commonly known as dry fermentation. This technique is well known in United States, Taiwan, German and Sri Lanka. In these countries, steel containers are being used as digester for anaerobic digestion. Digester of steel is ideal but the cost involved is very huge. Attempts have been made at PAU to construct masonry structure as digester but lot of difficulties were being faced to make it gas tight. The PAU has found suitable method to make the digester strong and gas tight. The life of structure will be more than 15 years. The advantage of the masonry structure is that the whole structure will be underground on which cold would have little effect in winter. This process of Dry Fermentation is a batch process, once the digester is loaded and activated, would produce sufficient gas for a period of 3 - 4 months. Therefore, 2 sets of digester are required to meet the whole year demand.
Authors and Affiliations
Sooch S. S.
Keywords
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