餐饮废弃物综合利用处理工艺初探  

Study on Comprehensive Utilization of Meal Waste

作　　者：汤庆莉[1] 张勇[2] 徐晓宝[1] 王娜[2] 吴天祥[1,2] 

机构地区：[1]贵州大学化学工程学院,贵州贵阳550025 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《酿酒科技》2011年第6期86-87,90,共3页Liquor-Making Science & Technology

基　　金：贵州大学教师基金项目(GGC-019)

摘　　要：利用嗜酸乳杆菌厌氧发酵餐饮废弃物,发酵后pH值由4.15上升至5.37,悬浮物的去除率为94.41%,COD去除率达84.09%。对获得的发酵产物进行固液分离,固形物用于生产饲料,发酵液达到国家Ⅲ类水(GB/3838—2002)排放标准。该处理工艺操作简便、运行成本低、效果显著、无二次污染。Lactobacillus acidophilus was used for the fermentation of meal waste under an anaerobic environment. The value of pH rised from 4.15 to 5.37 after the fermentation, and the removal rate of suspended solids was up to 94.41%, and the removal rate of COD was 84.09 %. At the same time, solid-liquid separation of the obtained lactic-acid products were carded out, and the solid was used as raw materials to produce feed- stuff, and the fermenting liquid was naturally emissed because it complied with National Grade III Water Emission Standards （GB/3838--2002）. The whole process was simple to operate with low operation cost and satisfactory effects and no secondary pollution.

关 键 词：餐饮废弃物 厌氧发酵 嗜酸乳杆菌 综合利用 

分 类 号：X799[环境科学与工程—环境工程]