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Table 1 Characteristics of WAS, potato peel waste, and food waste

From: Novel insight into the relationship between organic substrate composition and volatile fatty acids distribution in acidogenic co-fermentation

Parameters WAS Potato peel waste Food waste
Solid content (%) 14.54 ± 0.10 20.59 ± 1.42 35.12 ± 1.03
VS/TS (%) 45.85 ± 0.29 94.62 ± 0.61 93.68 ± 0.47
pH 6.60 ± 0.08 6.01 ± 0.12 5.08 ± 0.16
TCOD (mg/g TS) 849.29 ± 19.45 1292.45 ± 28.94 1497.32 ± 39.23
SCOD (mg/g TS) 262.78 ± 6.41 543.20 ± 2.02 618.28 ± 7.13
TN (mg/g TS) 25.90 ± 1.24 4.53 ± 0.07 10.53 ± 1.06
Protein (mg/g VS) 323.96 ± 5.86 69.81 ± 5.60 123.03 ± 2.56
Carbohydrate (mg/g VS) 305.34 ± 12.32 792.23 ± 10.34 284.65 ± 5.54
Starch (mg/g VS) 183.74 ± 3.12 673.44 ± 4.36 214.50 ± 1.34
Lipid (mg/g VS) 93.73 ± 0.45 * 564.23 ± 1.54
VFAs (mg/g VS) 18.27 ± 1.20 20.82 ± 1.35 27.94 ± 1.84
  1. * Not detected