醋糟厌氧发酵制氢的影响因素研究  

Research on Influence Factors of Hydrogen Production from Vinegar Residue by Anaerobic Digestion

作　　者：马海乐[1,2,3] 刘瑞光[1,3] 王振斌[1,2,3] 顾顺[1,3] Ruihong Zhang 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品生物加工与分离工程技术研究中心,江苏镇江212013 [3]美国加州大学-中国江苏大学生物质能联合研究中心,江苏镇江212013 [4]Department of Biological ＆ Agricultural Engineering, University of California-Davis, Davis, CA 95616, USA

出　　处：《农产品加工（下）》2009年第10期26-29,共4页Farm Products Processing

基　　金：镇江市国际合作项目(GJ2007010;GJ2008010);镇江市工业攻关项目(GY2007002)

摘　　要：以预处理后的牛粪为接种物,以醋糟为发酵底物进行厌氧发酵产氢试验,研究了底物预处理方法、发酵温度、底物浓度、初始pH值、微量金属元素添加量对产氢量的影响。结果表明,用体积分数0.7%的HCl静置处理24h为最佳预处理方法,且在最佳发酵条件(发酵温度35℃,底物浓度175g/L,初始pH值6.0)下,微量金属元素营养液添加量为2%时,产氢效果最好,累积产氢量为46.91mL/gTS。Vinegar residue was digested with culture from the enriched cattle manure under anaerobic condition to produce hydrogen. The effect of pretreatment method of vinegar residue, fermentation temperature, substrate concentration, initial pH and supplement of trace metals on the hydrogen yield was investigated. The results showed that the best pretreatment method were that vinegar residue was placed in 0.7% HC1 for 24 h, and maximal hydrogen yield 46.91 mL/g TS was obtained under fermentative temperature 35 ℃, substrate concentration 175 g/L, initial pH 6.0 and trace metals solution supplement 2%.

关 键 词：醋糟 厌氧发酵 氢气 响应面法 优化 

分 类 号：TS209[轻工技术与工程—食品科学]