福州市餐厨垃圾主要成分与资源化利用可行性分析  

Analysis of the Main Components of Restaurant and Kitchen Garbage of Fuzhou City

作　　者：苏玉萍[1] 游雪静[1] 詹旋灿[1] 林日庆 陈丽华[1] 

机构地区：[1]福建师范大学环境科学与工程学院,福建福州350007 [2]福州市红庙岭垃圾填埋场,福建福州350000

出　　处：《福建师范大学学报（自然科学版）》2014年第1期58-64,共7页Journal of Fujian Normal University：Natural Science Edition

基　　金：福州市环境卫生管理处项目资助(DH698)

摘　　要：对福州市不同类型的餐厨垃圾的主要的成分进行了研究，探讨了各特性指标对处理处置技术的影响．结果显示，福州市餐厨垃圾的pH值在3．24～5．81，呈弱酸性；有机质含量高，含水率在70％以上，碳与氮质量比在11～23之间，原料盐分含量0．56％-2．31％、总磷0．06％-0．10％、蛋白质含量在12．41％～27．39％，表明福州市餐厨垃圾适合用厌氧发酵法进行资源化利用．The catering industry is the tertiary industry of Fuzhou city. We investigated the components of restaurant and kitchen garbage of Fuzhou city in order to recycling of kitchen waste. The results showed that pH of the restaurant and kitchen garbage ranges from 3.24 to 5.81 and is a weak acidity. It contains a high organic matter content, the moisture content is more than 70%, the C/N ranges from 11 to 23, salt content ranges from 0.56% to 2.31%, the total phosphorus ranges from 0. 06% to 0. 1% and the Protein content ranges from 12.41% to 27.39%. The result indicated that anaerobic fermentation is suitable for utilization of restaurant and kitchen garbage in Fuzhou city.

关 键 词：餐厨垃圾 成分 厌氧发酵 福州市 

分 类 号：X705[环境科学与工程—环境工程]