酸化餐厨垃圾厌氧消化产氢研究  

Research on anaerobic hydrogen production from acidifying kitchen waste

作　　者：曹先艳 赵由才[2] 

机构地区：[1]上海同济建设有限公司,上海200092 [2]同济大学环境科学与工程学院,污染控制与资源化研究国家重点实验室,上海200092

出　　处：《环境污染与防治》2011年第7期43-46,共4页Environmental Pollution & Control

基　　金：国家科技部攻关资助项目(No.05dz05818);上海市科学技术委员会科研计划资助项目(No.06dz12006)

摘　　要：分析了餐厨垃圾酸化过程中的pH、挥发性脂肪酸（VFA）产量及含水量等参数的变化,考察了酸化餐厨垃圾厌氧消化过程中的产氢情况,并探讨了调节初始pH对酸化餐厨垃圾产氢的影响。结果表明,餐厨垃圾的酸化是一个前期极为快速的过程,经过1 d的酸化,新鲜餐厨垃圾的pH就从6.0左右下降到4.5左右,而后pH缓慢下降,经过5~6 d的酸化,pH下降到4.0以下;餐厨垃圾酸化过程中,产生的VFA主要是异戊酸,其浓度变化与VFA的浓度变化趋势较为一致;酸化时间为1、3、4、5、6 d的餐厨垃圾体系产生的氢气的最高体积分数呈递减趋势,产氢量也呈现出相同的变化趋势;初始pH对酸化餐厨垃圾体系的产氢影响是很大的,调节到相同初始pH的不同体系,产氢的结果可以相近。因此,pH是酸化餐厨垃圾厌氧消化产氢过程中必须控制的关键因素之一。Acidification of kitchen waste was performed for anaerobic hydrogen production.The variation of pH,volatile fatty acids（VFA） yield,water content during the process of acidification was investigated and the effect of initial pH on hydrogen production was analyzed.Results showed that the acidification was very fast in the early process,after one day＇s of acidification,the pH of fresh kitchen waste was decreased from 6.0 to 4.5,then the descend was slow down and finally below 4.0 after 5-6 day＇s acidification.Isovalerate was the main VAF produced in the kitchen waste acidification,so it presented the similar variation tendency with VFA.The volume concentration of hydrogen was decreased with increasing the acidification time,which was the same as the hydrogen production variation tendency.Initial pH had significant influence on kitchen waste acidification and hydrogen production,so it was vary important to adjust an appropriate initial pH for kitchen waste anaerobic hydrogen production.

关 键 词：酸化 餐厨垃圾 厌氧消化产氢 

分 类 号：X799.3[环境科学与工程—环境工程]