pH对厨余垃圾厌氧发酵产酸的影响  

Influence of pH on Acidity during Anaerobic Fermentation of Kitchen Waste

作　　者：李定龙[1] 戴肖云[1] 赵宋敏[1] 刘东飞[1] 祁静[1] 

机构地区：[1]常州大学环境与安全工程学院,江苏常州213164

出　　处：《环境科学与技术》2011年第4期125-128,167,共5页Environmental Science & Technology

摘　　要：在接种比例为4∶1,温度为37℃的条件下,采用污泥加热灭菌的方法,研究初始pH对厨余垃圾厌氧发酵产酸的影响。结果表明,发酵产物的组成与pH有关,乙酸在不同的pH条件下总为主要产物;当pH=7时,乙酸和VFA产量在第5天达到最大值11.91 g/L和17.44 g/L,气体组分中CO2是主要成分,COD去除率达到35.3%,发酵液中pH并没有发生较大的波动,其变化幅度基本集中在3.5~6.5之间。通过实验确定了厨余垃圾厌氧发酵产酸的最佳初始pH为7。Under the conditions of inoculation ratio of 4∶1 and temperature 37℃, using method of sludge heat sterilization, the influence of pH on acidity during anaerobic fermentation of kitchen waste was studied. Results indicated that the composition of fermentation product was related to pH and acetic acid was always the main product in different conditions.When pH was 7, the yield of acetic acid and volatile fatty acids （VFA） reached the maximum of 11.91 g/L and 17.44 g/L in the 5th day, CO2 was the main gas composition, and removal rate of COD reached 35.3%. There was no large difference of pH which kept in 3.5~6.5, with the optimum pH as 7 through the experiment.

关 键 词：厨余垃圾 厌氧发酵 挥发性脂肪酸 PH 

分 类 号：X705[环境科学与工程—环境工程]