Understanding sludge rheology and optimizing equipment performance is crucial for energy efficiency in wastewater treatment plants (WWTPs). This study examined sludge rheology after thermal hydrolysis pretreatment (THP) at 60, 80, and 120 ◦C for 2 h, followed by anaerobic digestion (AD) at 37 ◦C for 20 days, and assessed impacts on pump and agitator performance. Post-treatment, sludge showed reduced viscosity and improved flowability, indicated by changes in Herschel-Bulkley parameters, enhancing pump and agitator efficiency, particularly at 120 ◦C. These rheological improvements were correlated to the solubilization of sludge components after THP and solids reduction after AD, highlighting the interconnectedness of rheology and treatment outcomes. Despite high heat demands, an energy balance showed that THP scenarios, especially at 120 ◦C, had lower energy requirements for pumps and agitators, leading to energy savings without increased heat consumption. These findings underscore the influence of rheological changes in improving energy efficiency in WWTPs.
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BackgroundScientific software incorporates models that capture fundamental domain knowledge. This software is becoming increasingly more relevant as an instrument for food research. However, scientific software is currently hardly shared among and (re-)used by stakeholders in the food domain, which hampers effective dissemination of knowledge, i.e. knowledge transfer.Scope and approachThis paper reviews selected approaches, best practices, hurdles and limitations regarding knowledge transfer via software and the mathematical models embedded in it to provide points of reference for the food community.Key findings and conclusionsThe paper focusses on three aspects. Firstly, the publication of digital objects on the web, which offers valorisation software as a scientific asset. Secondly, building transferrable software as way to share knowledge through collaboration with experts and stakeholders. Thirdly, developing food engineers' modelling skills through the use of food models and software in education and training.
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