Odor from anaerobic digestion of swine slurry: influence of pH, temperature and organic loading

Farm slurry management from storage and/or treatment is the main source of odors from swine production, which are determined by factors such as operational variations (organic loading), cleaning of facilities and animal diet (pH) or environmental conditions (temperature). The aim of this study was to evaluate the influence of pH, temperature and organic loading on odor generation during anaerobic digestion of swine slurry. The methodology employed batch experimental units under controlled pH (6.0, 6.5, 7.0 and 8.0) and temperature (20, 35 and 55 °C) conditions. Additionally, an Upflow Anaerob...