沿海旅游城市餐厨垃圾特性及处理方法分析  

The Characteristics of Food Waste in Coastal Tourism City and the Disposals

作　　者：符瞰[1] 任小玉[1] 符芳欢 

机构地区：[1]海南省环境科学研究院,海南海口570206 [2]海南锐博科技有限公司,海南海口570206

出　　处：《中国沼气》2013年第2期11-14,25,共5页China Biogas

摘　　要：为了对沿海旅游城市的餐厨垃圾进行合理处置,文章选择海南某一城市餐厨垃圾的成分特性进行分析,探讨了各特性指标对餐厨垃圾处理技术的影响,并根据指标特性对餐厨垃圾的各种处理处置方法进行了选择。结果表明:沿海旅游城市餐厨垃圾的有机质含量达62.26%,其中粗蛋白、粗脂肪和粗纤维含量分别达到13.46%、17.30%和6.56%,具有pH呈酸性、油脂量不大、含水率和盐分较高等特点。可选用两相厌氧发酵法、生物制氢+厌氧发酵法、干燥热处理+厌氧发酵法和真空蒸煮+厌氧发酵法等处理,实现资源回收利用。To find out a suitable way for food waste disposal in coastal tourism cities, the characteristics of food waste from a coastal tourism city of Hainan province were analyzed. The effect of the waste characteristics on the disposal process was discussed, and suitable disposal ways were selected according to the waste characteristics. The results showed that the organic content of the food waste from the coastal tourist city was up to 62.26%. The crude protein, crude fat and crude fiber contents were 13.46%, 17.30% and 6.56%, respectively. The pH was acidic, and the oil content was fit. The water and salinity content were high. According to these characteristics, the selected disposal ways are two-phase anaerobic fermentation, hio-hydrogert production ＆ anaerobic fermentation, dry heating treatment ＆ anaerobic fermentation, and vacuum cooking ＆ anaerobic fermentation.

关 键 词：餐厨垃圾 特性 处理 旅游城市 

分 类 号：X705[环境科学与工程—环境工程]