餐厨垃圾厌氧发酵特性的研究  

Characteristic studies on anaerobic fermentation for kitchen waste

作　　者：王延昌[1] 袁巧霞[1] 谢景欢[1] 郭聪颖[1] 

机构地区：[1]华中农业大学工程技术学院,武汉430070

出　　处：《环境工程学报》2009年第9期1677-1682,共6页Chinese Journal of Environmental Engineering

摘　　要：为了实现餐厨垃圾低成本现场能源化处理,利用单相法,采用正交试验法,研究了接种率、温度和含水率对餐厨垃圾厌氧发酵过程中运行特性的影响。结果表明,接种率、含水率、发酵温度以及它们之间的交互作用对餐厨垃圾产气效果影响显著,其中以接种率与温度的交互作用影响最为显著,其次是含水率。采用单相法进行55℃高温厌氧发酵,保证65%左右的接种率和90%以上的含水率,完全可以实现餐厨垃圾现场处理。In order to realize energy utilization of kitchen waste at low cost in situ, an orthogonal experiment methodology was inducted to determine the effects of inoculums rates, fermentation temperature and moisture contents on operation characteristics of anaerobic fermentation process under a single-phase operation condition. The results showed that inoculums rates, fermentation temperature, moisture contents and their interactions affected significantly the hiogas production efficiency. Effects of interaction of inoculums rates and fermentation temperature were most significant and more in moisture contents. It would be achievable that kitchen waste is disposed by a single-phase reactor at 55 ℃ , about 65% inoculums rate and above 90% moisture content in situ.

关 键 词：餐厨垃圾 厌氧发酵 接种率 含水率 发酵温度 

分 类 号：X705[环境科学与工程—环境工程]