餐厨垃圾干燥特性理论模型及实验研究  

Theoretical Model of Dying Characteristics and Its Experimental Research for Food Residue

作　　者：李永青[1] 范晓平[2] 易其臻[1] 肖晓[1] 杨琴[1] 官楠 

机构地区：[1]后勤工程学院,重庆401311 [2]中国.城市建设研究院,北京100120 [3]中煤焦化控股有限责任公司,北京100011

出　　处：《环境卫生工程》2011年第5期15-17,20,共4页Environmental Sanitation Engineering

基　　金：后勤工程学院青年基金项目(YQ09-43301)

摘　　要：考察了不同温度（60-100℃）．对餐厨垃圾热风干燥过程中的水分变化规律及动力学过程的影响，并采用7个数学模型对干燥过程水分变化规律进行拟合对比研究。结果表明：干燥温度越高，水分比下降越快，餐厨垃圾达到平衡含水率所需时间也越短；用Page模型和ModifiedPage模型描述餐厨垃圾热风干燥方程具有较好的拟合精度。The influence of different temperature （60～100℃） on regularity of moisture change and dynamics process in air- dying process of food residue was studied. Seven kinds of mathematical models were compared to estimate regularity of moisture change in the dying process. The results showed that higher drying temperature could lead a rapidly fall in moisture content and decrease the time of moisture equilibrium. The Page model and the Modified Page model have higher accuracy for fitting air-dying curves of food residue.

关 键 词：餐厨垃圾 干燥 脱水 模型 

分 类 号：X799.3[环境科学与工程—环境工程]