基于响应面法的新型餐厨垃圾菌剂制备  

Preparation of kitchen wastes microbial agents using response surface methodology

作　　者：唐昊[1] 徐锐[1] 王晓琳[1] 曹爱新[2] 赵国柱[1] 周传斌[2] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083 [2]中国科学院生态环境研究中心城市与区域生态国家重点实验室,北京100085

出　　处：《环境工程学报》2015年第5期2419-2424,共6页Chinese Journal of Environmental Engineering

基　　金：中央高校基本科研业务费专项资金(TD2012-03);国家自然科学基金资助项目(J1103516;31093440);"十二五"国家科技支撑计划项目(2012BAC13B04)

摘　　要：设计三因素三水平实验并采用响应面优化法对反应适宜的实验参数进行了优化。选择温度、供氧条件和反应时间作为菌剂制备的可控因素,选择温度、菌剂投加量和木屑投加量(水分调节)作为菌剂处理厨余垃圾的可控因素,研究菌剂制备与处理垃圾的优化工艺参数。研究结果表明,菌剂的最优制备条件为:温度35℃、间歇震荡、培养108 h,按重量百分比为碎花生壳∶刨花∶鱼骨粉∶麸皮∶菌体=2∶1∶1∶1∶1比例制得的固体菌剂具有较高的活性。菌剂处理厨余垃圾的响应面优化法分析结果表明,当温度为45℃,菌剂投加量为6%,木屑投加量为30%时,厨余垃圾的减量率最大,2 d降解率可达40%。An orthogonal experiment of three factors and three levels was designed and the response surface methodology was applied to optimize the reaction parameters. The study tried to optimize the process parameters of inoculum preparation and kitchen wastes treatment by choosing temperature,oxygen concentration,time of reaction as the controllable factors. In the preparation of microbial agents,temperature,agent dosage,sawdust dosage( which is used to adjust moisture) are the controllable factors in the microbial treatment of kitchen wastes. The results indicate that the optimum conditions of microbial agents preparation are as follows: temperature of 35℃;intermittent oscillation; cultivating for 108 h. The solid inoculants has high activity with proportion that broken peanut shells∶ sawdust∶ fish bone meal∶ wheat bran∶ fresh cells = 2∶ 1∶ 1∶ 1∶ 1 by weight. The result of RSM indicates that the weight decrement rate of kitchen wastes is highest,up to 40% in 2 days when the temperature is 45℃,6% of microbial agent and 30% of sawdust are added.

关 键 词：微生物菌剂 厨余垃圾制备 处理参数堆肥 BBD 

分 类 号：X705[环境科学与工程—环境工程] X172