温度、pH和负荷对果蔬垃圾厌氧酸化途径的影响  

Effect of temperature,pH and organic loading rate on anaerobic acidification pathway of fruit and vegetable waste

作　　者：郑明月[1] 郑明霞[2] 王凯军[2] 李超[3] 

机构地区：[1]北京科技大学土木与环境工程学院,北京100083 [2]清华大学环境学院,北京100084 [3]湖南农业大学生物科技学院,湖南长沙410128

出　　处：《可再生能源》2012年第4期75-79,共5页Renewable Energy Resources

基　　金：国家高技术研究发展计划"863"计划(2008AA062401);国家自然科学基金资助项目(50978146)

摘　　要：研究考察了果蔬垃圾在F/M=2∶1,不同温度(35℃,50℃)条件下,控制pH(4.0,5.0,6.0)时,发酵产物组分的变化规律;考察了35℃,果蔬垃圾在控制pH的完全混合反应器(CSTR)中不同有机负荷下的酸化类型。结果表明:50℃下酸化产物浓度较35℃低,且在相同的pH下,高温和中温酸化呈现不同的酸化类型,pH=6.0时,高温酸化类型为乙醇型,中温酸化类型为丁酸型。中温条件下,提高pH有助于缩短酸化时间,但对酸化产物总量影响不大,且发酵类型随pH变化明显,pH=4.0为乙醇型发酵,pH=5.0为丙酸型发酵,pH=6.0为丁酸型发酵。最优静态酸化条件为F/M=2∶1,35℃和pH=4.0,酸化率能达到65.1%,其中乙醇浓度为10 508 mg/L(相当于每克挥发性固体中含有438 mg乙醇)。反应器连续运行结果显示,温度为35℃,pH=4.0时,随着负荷的提高,酸化产物中乙醇含量增加,有机负荷OLR>7 g/(L.d),停留时间HRT<5 d,逐渐呈现乙醇型发酵。The effect of different temperatures（35 ℃,50 ℃）、 pH（4.0,5.0,6.0） and（F/M=2∶1） on the composition of fermentation products was investigated;and acidate type under different parameters.It was shown that high temperature was not conducive to the production of volatile fatty acids（VFAs） and ethanol.The fermentation process was ethanol-type at 50 ℃,while butyrate-type at 35 ℃ under the same pH=6.0.Increasing pH could reduce acidification time,but not improve the total VFAs at 35 ℃.There was relationship between the pH changes and the type of fermentation at 35 ℃.It was ethanol-type fermentation at pH=4.0,the propionic acid-type fermentation at pH=5.0,and the butyric acid-type fermentation at pH=6.0.The optimal conditions for acidification were：F/M=2：1,35 ℃,pH 4.0.The acidification rate could reach 65.1%,of which ethanol concentration was 10 508 mg/L.The percentage of ethanol increased with the OLR increased.When OLR7 gVS/L·d and HRT 5 d,the ethanol-type acidification was obviously observed.

关 键 词：厌氧酸化 乙醇 VFA 果蔬垃圾 温度 PH 有机负荷 

分 类 号：TK6[动力工程及工程热物理—生物能] X702[环境科学与工程—环境工程]