Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy

El suero de queso es un residuo producido en la industria láctea que genera problemas si se vierte directamente al alcantarillado debido a su alta carga orgánica. Una alternativa para el manejo del suero de queso es la digestión anaeróbica, un proceso biológico que transforma la materia orgánica en...

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Autores:: Caicedo Concha, Diana Milena
Casallas Ojeda, Miguel
Gómez, María F.
Torres Guevara, Luz Elba

Tipo de recurso:: Article of investigation

Fecha de publicación:: 2021

Institución:: Universidad Cooperativa de Colombia

Repositorio:: Repositorio UCC

Idioma:

id	COOPER2_6119cb574e763dc3288ddd3edbd1ee16
oai_identifier_str	oai:repository.ucc.edu.co:20.500.12494/46547
network_acronym_str	COOPER2
network_name_str	Repositorio UCC
repository_id_str
dc.title.spa.fl_str_mv	Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy
title	Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy
spellingShingle	Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy Biocombustibles Bioenergía Economía circular Ddigestión anaeróbica Codigestión anaeróbica Suero de queso Digestato Biofuels Bioenergy Circular economy Anaerobic digestion Cheese whey Anaerobic co-digestion Digestate
title_short	Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy
title_full	Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy
title_fullStr	Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy
title_full_unstemmed	Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy
title_sort	Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy
dc.creator.fl_str_mv	Caicedo Concha, Diana Milena Casallas Ojeda, Miguel Gómez, María F. Torres Guevara, Luz Elba
dc.contributor.author.none.fl_str_mv	Caicedo Concha, Diana Milena Casallas Ojeda, Miguel Gómez, María F. Torres Guevara, Luz Elba
dc.subject.spa.fl_str_mv	Biocombustibles Bioenergía Economía circular Ddigestión anaeróbica Codigestión anaeróbica Suero de queso Digestato
topic	Biocombustibles Bioenergía Economía circular Ddigestión anaeróbica Codigestión anaeróbica Suero de queso Digestato Biofuels Bioenergy Circular economy Anaerobic digestion Cheese whey Anaerobic co-digestion Digestate
dc.subject.other.spa.fl_str_mv	Biofuels Bioenergy Circular economy Anaerobic digestion Cheese whey Anaerobic co-digestion Digestate
description	El suero de queso es un residuo producido en la industria láctea que genera problemas si se vierte directamente al alcantarillado debido a su alta carga orgánica. Una alternativa para el manejo del suero de queso es la digestión anaeróbica, un proceso biológico que transforma la materia orgánica en biogás y digestato, dos productos con un importante potencial energético y agrícola. Este trabajo tuvo como objetivo contribuir a la construcción del conocimiento sobre la degradación anaeróbica del suero de queso, desarrollar un análisis bibliométrico y rastrear las tendencias en investigaciones relacionadas desde 2010 hasta el presente, utilizando PRISMA® para desarrollar una revisión sistemática basada en Scopus® y utilizando Excel® y software bibliométrico (VosViewer® y RefViz®) para la identificación de la información. Nuestros resultados muestran que la investigación en torno al suero de queso es relativamente reciente y que el mayor porcentaje de publicaciones es a partir de 2018. Se identificaron doce variables del proceso de degradación anaeróbica del suero de queso y se agruparon en cinco factores: sustrato, configuración del reactor, análisis de digestato, análisis microbiológico e inóculo. Asimismo, se identificó que la mayoría de los procesos anaeróbicos permiten implementar la economía circular en el sector lácteo. En conclusión, la aplicación de la digestión anaeróbica en el sector lácteo puede ayudar a cerrar los ciclos productivos, producir biocombustibles y reducir la contaminación.
publishDate	2021
dc.date.issued.none.fl_str_mv	2021-11
dc.date.accessioned.none.fl_str_mv	2022-09-29T12:55:55Z
dc.date.available.none.fl_str_mv	2022-09-29T12:55:55Z
dc.type.none.fl_str_mv	Artículos Científicos
dc.type.coar.none.fl_str_mv	http://purl.org/coar/resource_type/c_2df8fbb1
dc.type.coarversion.none.fl_str_mv	http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.driver.none.fl_str_mv	info:eu-repo/semantics/article
dc.type.version.none.fl_str_mv	info:eu-repo/semantics/publishedVersion
format	http://purl.org/coar/resource_type/c_2df8fbb1
status_str	publishedVersion
dc.identifier.isbn.spa.fl_str_mv	20711050
dc.identifier.uri.spa.fl_str_mv	https://doi.org/10.3390/su132212892
dc.identifier.uri.none.fl_str_mv	https://hdl.handle.net/20.500.12494/46547
dc.identifier.bibliographicCitation.spa.fl_str_mv	Casallas-Ojeda, Miguel, Luz Elba Torres-Guevara, Diana M. Caicedo-Concha, and María F. Gómez. (2021).Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy. Sustainability 13, no. 22: 12892. https://doi.org/10.3390/su132212892
identifier_str_mv	20711050 Casallas-Ojeda, Miguel, Luz Elba Torres-Guevara, Diana M. Caicedo-Concha, and María F. Gómez. (2021).Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy. Sustainability 13, no. 22: 12892. https://doi.org/10.3390/su132212892
url	https://doi.org/10.3390/su132212892 https://hdl.handle.net/20.500.12494/46547
dc.relation.isversionof.spa.fl_str_mv	https://www.mdpi.com/2071-1050/13/22/12892
dc.relation.ispartofjournal.spa.fl_str_mv	Sustainability
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spelling	Caicedo Concha, Diana MilenaCasallas Ojeda, MiguelGómez, María F.Torres Guevara, Luz ElbaVol. 13, No. 222022-09-29T12:55:55Z2022-09-29T12:55:55Z2021-1120711050https://doi.org/10.3390/su132212892https://hdl.handle.net/20.500.12494/46547Casallas-Ojeda, Miguel, Luz Elba Torres-Guevara, Diana M. Caicedo-Concha, and María F. Gómez. (2021).Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy. Sustainability 13, no. 22: 12892. https://doi.org/10.3390/su132212892El suero de queso es un residuo producido en la industria láctea que genera problemas si se vierte directamente al alcantarillado debido a su alta carga orgánica. Una alternativa para el manejo del suero de queso es la digestión anaeróbica, un proceso biológico que transforma la materia orgánica en biogás y digestato, dos productos con un importante potencial energético y agrícola. Este trabajo tuvo como objetivo contribuir a la construcción del conocimiento sobre la degradación anaeróbica del suero de queso, desarrollar un análisis bibliométrico y rastrear las tendencias en investigaciones relacionadas desde 2010 hasta el presente, utilizando PRISMA® para desarrollar una revisión sistemática basada en Scopus® y utilizando Excel® y software bibliométrico (VosViewer® y RefViz®) para la identificación de la información. Nuestros resultados muestran que la investigación en torno al suero de queso es relativamente reciente y que el mayor porcentaje de publicaciones es a partir de 2018. Se identificaron doce variables del proceso de degradación anaeróbica del suero de queso y se agruparon en cinco factores: sustrato, configuración del reactor, análisis de digestato, análisis microbiológico e inóculo. Asimismo, se identificó que la mayoría de los procesos anaeróbicos permiten implementar la economía circular en el sector lácteo. En conclusión, la aplicación de la digestión anaeróbica en el sector lácteo puede ayudar a cerrar los ciclos productivos, producir biocombustibles y reducir la contaminación.Cheese whey is a waste produced in the dairy industry which generates problems if it is dumped directly into the sewer due to its high organic load. An alternative for cheese whey management is anaerobic digestion, a biological process that transforms organic matter into biogas and digestate, two products with significant energy and agricultural potential. This work was aimed at contributing to the building of knowledge about the anaerobic degradation of cheese whey, developing a bibliometric analysis, and tracing trends in related research from 2010 up to the present, using PRISMA® to develop a systematic review based on Scopus® and using Excel® and bibliometric software (VosViewer® and RefViz®) for the identification of information. Our results show that the research around cheese whey is relatively recent and that the highest percentage of publications is from 2018 onwards. Twelve variables of the anaerobic cheese whey degradation process were identified and grouped into five factors: substrate, reactor configuration, digestate analysis, microbiological analysis, and inoculum. Likewise, it was identified that most of the anaerobic processes allow the implementation of the circular economy into the dairy sector. In conclusion, the application of anaerobic digestion in the dairy sector can help to close the productive cycles, produce biofuels, and reduce pollution.diana.caidedoc@campusucc.edu.coUniversidad Cooperativa de Colombia, Facultad de Ingenierías, Ingeniería Industrial, CaliIngeniería IndustrialCalihttps://www.mdpi.com/2071-1050/13/22/12892SustainabilityFAO. The Future of Food and Agriculture: Trends and Challenges; FAO: Rome, Italy, 2017; Volume 4, ISBN 1815-6797.Mollea, C.; Marmo, L.; Bosco, F. Valorisation of Cheese Whey, a By-Product from the Dairy Industry; Intechopen: London, UK, 2020; pp. 1–15. [CrossRef]Eurostast. Agriculture, Forestry and Fisheries Statistics; Eurostast: London, UK, 2018.Think USA Dairy Discover U.S. Dairy. Available online: https://www.thinkusadairy.org/industry-facts-and-figures/productportfolio (accessed on 15 August 2021).OECD-FAO. Chapter 7. Dairy and Dairy Products; FAO: Rome, Italy, 2018.Chatzipaschali, A.A.; Stamatis, A.G. Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects. Energies 2012, 5, 3492–3525. [CrossRef]Bosco, F.; Carletto, R.A.; Marmo, L. An integrated cheese whey valorization process. Chem. Eng. Trans. 2018, 64, 379–384. [CrossRef]Prazeres, A.R.; Carvalho, F.; Rivas, J. Cheese whey management: A review. J. Environ. Manage. 2012, 110, 48–68. [CrossRef]Asunis, F.; De Gioannis, G.; Dessì, P.; Isipato, M.; Lens, P.N.L.; Muntoni, A.; Polettini, A.; Pomi, R.; Rossi, A.; Spiga, D. The dairy biorefinery: Integrating treatment processes for cheese whey valorisation. J. Environ. Manag. 2020, 276, 111240. [CrossRef] [PubMed]Teigiserova, D.A.; Hamelin, L.; Thomsen, M. Review of high-value food waste and food residues biorefineries with focus on unavoidable wastes from processing. Resour. Conserv. Recycl. 2019, 149, 413–426. [CrossRef]Perna, V.; Castelló, E.; Wenzel, J.; Zampol, C.; Fontes Lima, D.M.; Borzacconi, L.; Varesche, M.B.; Zaiat, M.; Etchebehere, C. Hydrogen production in an upflow anaerobic packed bed reactor used to treat cheese whey. Int. J. Hydrogen Energy 2013, 38, 54–62. [CrossRef]Cremonez, P.A.; Teleken, J.G.; Weiser Meier, T.R.; Alves, H.J. Two-Stage anaerobic digestion in agroindustrial waste treatment: A review. J. Environ. Manag. 2021, 281, 111854. [CrossRef]Chen, Y.; Xiao, K.; Jiang, X.; Shen, N.; Zeng, R.J.; Zhou, Y. Long solid retention time (SRT) has minor role in promoting methane production in a 65 ◦C single-stage anaerobic sludge digester. Bioresour. Technol. 2018, 247, 724–729. [CrossRef]Kothari, R.; Pandey, A.K.; Kumar, S.; Tyagi, V.V.; Tyagi, S.K. Different aspects of dry anaerobic digestion for bio-energy: An overview. Renew. Sustain. Energy Rev. 2014, 39, 174–195. [CrossRef]da Silva, L.F.M. Special Issue: 2nd International Conference on Materials Design and Applications 2018 (MDA 2018). Proc. Inst. Mech. Eng. Part L J. Mater. Des. Appl. 2019, 233, 257. [CrossRef]Kılkı¸s, ¸S.; Kılkı¸s, B. Integrated circular economy and education model to address aspects of an energy-water-food nexus in a dairy facility and local contexts. J. Clean. Prod. 2017, 167, 1084–1098. [CrossRef]Rosa, F. Waste Generated by Food Industry and Reuse in A Circular Economy Approach: The Whey Processing. Concepts Dairy Vet. Sci. 2018, 2, 171–173. [CrossRef]Komilis, D.; Barrena, R.; Lora, R.; Vogiatzi, V.; Sánchez, A.; Font, X. A state of the art literature review on anaerobic digestion of food waste: Influential operating parameters on methane yield. Rev. Environ. Sci. Bio/Technol. 2017, 16, 347–360. [CrossRef]Parra-Orobio, B.A.; Angulo-Mosquera, L.S.; Loaiza-Gualtero, J.S.; Torres-López, W.A.; Torres-Lozada, P. Inoculum mixture optimization as strategy for to improve the anaerobic digestion of food waste for the methane production. J. Environ. Chem. Eng. 2018, 6, 1529–1535. [CrossRef]Rocha, J.M.; Guerra, A. On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: An overview. Eur. Food Res. Technol. 2020, 246, 2161–2174. [CrossRef]UPME-UNAL. Estimación del Potencial de Conversión a Biogás de la Biomasa en Colombia y Su Aprovechamiento; Inf. Unidad planeación Min. Energética UPME-Universidad Nacional de Colombia: Bogotá, Colombia, 2018; pp. 1–216.Escalante, H.; Castro, L.; Amaya, M.P.; Jaimes, L.; Jaimes-Estévez, J. Anaerobic digestion of cheese whey: Energetic and nutritional potential for the dairy sector in developing countries. Waste Manag. 2018, 71, 711–718. [CrossRef] [PubMed]De Albuquerque, J.N.; Paulinetti, A.P.; Lovato, G.; Albanez, R.; Ratusznei, S.M.; Rodrigues, J.A.D. Anaerobic Sequencing Batch Reactors Co-digesting Whey and Glycerin as a Possible Solution for Small and Mid-size Dairy Industries: Environmental Compliance and Methane Production. Appl. Biochem. Biotechnol. 2020, 192, 979–998. [CrossRef]Papirio, S.; Matassa, S.; Pirozzi, F.; Esposito, G. Anaerobic Co-Digestion of Cheese Whey and Industrial Hemp Residues Opens New Perspectives for the Valorization of Agri-Food Waste. Energies 2020, 13, 2820. [CrossRef]Aghbashlo, M.; Tabatabaei, M.; Hosseini, S.S.; Dashti, B.; Mojarab Soufiyan, M. Performance assessment of a wind power plant using standard exergy and extended exergy accounting (EEA) approaches. J. Clean. Prod. 2018, 171, 127–136. [CrossRef]IPCC. 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Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy

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