Understanding factors affecting odor production from anaerobically digested biosolids

Digester SRT, dewatering and polymer type

Matt Higgins, Yen-chih Chen, E. J. Barben, Michele Mittman, Matthew Dawson, Sudhir Murthy, William E. Toffey, Chris Peot, Michelle Mittman

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Over the last few years, significant research has been undertaken to understand the production of odors from biosolids cake, and also to understand the factors which impact odors and finally to develop methods to reduce odors. The research reviewed in this paper shows that most odor is related to volatile organic sulfur compounds (VSCs), especially methyl mercaptan and dimethyl sulfide. These compounds are produced by the microbial degradation of protein in the cake. Greater amounts of protein have been shown to increase odorant production. Therefore, factors which will increase the bioavailable cake protein content will also increase the production of VSCs. Factors that were studied which impact bioavailable protein and increase odors include shear associated with high solids centrifuges and higher polymer dosages. Greater SRTs during digestion reduced protein content and odorant production. In developing strategies to control VSC production, the focus should be on reducing bioavailable protein.

Original languageEnglish (US)
Title of host publicationWorld Water Congress 2005
Subtitle of host publicationImpacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress
Number of pages1
DOIs
StatePublished - Dec 1 2005
Event2005 World Water and Environmental Resources Congress - Anchorage, AK, United States
Duration: May 15 2005May 19 2005

Publication series

NameWorld Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress

Other

Other2005 World Water and Environmental Resources Congress
CountryUnited States
CityAnchorage, AK
Period5/15/055/19/05

Fingerprint

biosolid
dewatering
odor
polymer
organic sulfur compound
protein
centrifuge
digester
digestion
sulfide
degradation

All Science Journal Classification (ASJC) codes

  • Water Science and Technology

Cite this

Higgins, M., Chen, Y., Barben, E. J., Mittman, M., Dawson, M., Murthy, S., ... Mittman, M. (2005). Understanding factors affecting odor production from anaerobically digested biosolids: Digester SRT, dewatering and polymer type. In World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress (World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress). https://doi.org/10.1061/40792(173)153
Higgins, Matt ; Chen, Yen-chih ; Barben, E. J. ; Mittman, Michele ; Dawson, Matthew ; Murthy, Sudhir ; Toffey, William E. ; Peot, Chris ; Mittman, Michelle. / Understanding factors affecting odor production from anaerobically digested biosolids : Digester SRT, dewatering and polymer type. World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress. 2005. (World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress).
@inproceedings{50b9504c9be04096bd7def35e9845b9d,
title = "Understanding factors affecting odor production from anaerobically digested biosolids: Digester SRT, dewatering and polymer type",
abstract = "Over the last few years, significant research has been undertaken to understand the production of odors from biosolids cake, and also to understand the factors which impact odors and finally to develop methods to reduce odors. The research reviewed in this paper shows that most odor is related to volatile organic sulfur compounds (VSCs), especially methyl mercaptan and dimethyl sulfide. These compounds are produced by the microbial degradation of protein in the cake. Greater amounts of protein have been shown to increase odorant production. Therefore, factors which will increase the bioavailable cake protein content will also increase the production of VSCs. Factors that were studied which impact bioavailable protein and increase odors include shear associated with high solids centrifuges and higher polymer dosages. Greater SRTs during digestion reduced protein content and odorant production. In developing strategies to control VSC production, the focus should be on reducing bioavailable protein.",
author = "Matt Higgins and Yen-chih Chen and Barben, {E. J.} and Michele Mittman and Matthew Dawson and Sudhir Murthy and Toffey, {William E.} and Chris Peot and Michelle Mittman",
year = "2005",
month = "12",
day = "1",
doi = "10.1061/40792(173)153",
language = "English (US)",
isbn = "0784407924",
series = "World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress",
booktitle = "World Water Congress 2005",

}

Higgins, M, Chen, Y, Barben, EJ, Mittman, M, Dawson, M, Murthy, S, Toffey, WE, Peot, C & Mittman, M 2005, Understanding factors affecting odor production from anaerobically digested biosolids: Digester SRT, dewatering and polymer type. in World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress. World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress, 2005 World Water and Environmental Resources Congress, Anchorage, AK, United States, 5/15/05. https://doi.org/10.1061/40792(173)153

Understanding factors affecting odor production from anaerobically digested biosolids : Digester SRT, dewatering and polymer type. / Higgins, Matt; Chen, Yen-chih; Barben, E. J.; Mittman, Michele; Dawson, Matthew; Murthy, Sudhir; Toffey, William E.; Peot, Chris; Mittman, Michelle.

World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress. 2005. (World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

TY - GEN

T1 - Understanding factors affecting odor production from anaerobically digested biosolids

T2 - Digester SRT, dewatering and polymer type

AU - Higgins, Matt

AU - Chen, Yen-chih

AU - Barben, E. J.

AU - Mittman, Michele

AU - Dawson, Matthew

AU - Murthy, Sudhir

AU - Toffey, William E.

AU - Peot, Chris

AU - Mittman, Michelle

PY - 2005/12/1

Y1 - 2005/12/1

N2 - Over the last few years, significant research has been undertaken to understand the production of odors from biosolids cake, and also to understand the factors which impact odors and finally to develop methods to reduce odors. The research reviewed in this paper shows that most odor is related to volatile organic sulfur compounds (VSCs), especially methyl mercaptan and dimethyl sulfide. These compounds are produced by the microbial degradation of protein in the cake. Greater amounts of protein have been shown to increase odorant production. Therefore, factors which will increase the bioavailable cake protein content will also increase the production of VSCs. Factors that were studied which impact bioavailable protein and increase odors include shear associated with high solids centrifuges and higher polymer dosages. Greater SRTs during digestion reduced protein content and odorant production. In developing strategies to control VSC production, the focus should be on reducing bioavailable protein.

AB - Over the last few years, significant research has been undertaken to understand the production of odors from biosolids cake, and also to understand the factors which impact odors and finally to develop methods to reduce odors. The research reviewed in this paper shows that most odor is related to volatile organic sulfur compounds (VSCs), especially methyl mercaptan and dimethyl sulfide. These compounds are produced by the microbial degradation of protein in the cake. Greater amounts of protein have been shown to increase odorant production. Therefore, factors which will increase the bioavailable cake protein content will also increase the production of VSCs. Factors that were studied which impact bioavailable protein and increase odors include shear associated with high solids centrifuges and higher polymer dosages. Greater SRTs during digestion reduced protein content and odorant production. In developing strategies to control VSC production, the focus should be on reducing bioavailable protein.

UR - http://www.scopus.com/inward/record.url?scp=37249063146&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=37249063146&partnerID=8YFLogxK

U2 - 10.1061/40792(173)153

DO - 10.1061/40792(173)153

M3 - Conference contribution

SN - 0784407924

SN - 9780784407929

T3 - World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress

BT - World Water Congress 2005

ER -

Higgins M, Chen Y, Barben EJ, Mittman M, Dawson M, Murthy S et al. Understanding factors affecting odor production from anaerobically digested biosolids: Digester SRT, dewatering and polymer type. In World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress. 2005. (World Water Congress 2005: Impacts of Global Climate Change - Proceedings of the 2005 World Water and Environmental Resources Congress). https://doi.org/10.1061/40792(173)153