响应面法优化醋糟厌氧发酵制氢  

Optimization of Hydrogen Production from Vinegar Residue by Anaerobic Digestion with Response Surface Methodology

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]美国加州大学一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40-43,47,共5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：依据响应面试验设计法,选取有机负荷(Food/Microbe,F/M)、固液比、初始pH值和发酵温度为考察因素,进行醋糟厌氧发酵制氢工艺优化试验。在分析各个因素的显著性和交互作用后,得出醋糟厌氧发酵制氢的最佳工艺条件为:F/M1.65,固液比16.90g/200mL,初始pH值6.02,发酵温度37.66℃;各因素的主效应关系为:初始pH值>F/M>固液比>发酵温度。建立的产氢量数学模型为Y=26.63+1.34x1+1.27x-6.74x-2.44x-6x-1.7x2x-22233432.35x3x4,该模型能解释91.60%的响应值变化,产氢量的预测值为32.91mL/gTS,验证值为33.73mL/gTS。理论值与验证值的复相关系数为0.9780,证明此模型是合理可靠的,可用于实际预测。Anaerobic digestion for producing hydrogen from vinegar residue was studied with the method of Response Surface Method, and F/M （x1） , solid-liquid ratio （x2） , initial pH value （x3） and temperature （x4） were selected as experimental factors. Based on analysis of significance and interaction, the optimum conditions of anaerobic digestion were obtained, which were the F/M of 1.65, solid-liquid ratio of 16.9 g/200 mL, initial pH value of 6.02 and temperature of 37.66 ℃. The order of factors effecting hydrogen yield （Y） was initial pH value〉F/M〉solid-liquid ratio〉temperature. The model, Y=26.63＋1.34 x1＋ 1.27 x 2-6.74 x 3-2.44 x 3^2-6 x 4^2-1.7 x 2x 3-2.35 x 3x 4, could explain 91.60% changes of the response value. The correlation coefficient of predicted value （32.91 mL/g TS） and measured value （33.73 mL/g TS） was 0.978 5, so the model is credible.

关 键 词：醋糟 厌氧发酵 氢气 响应面法 优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]