有机成分比例对餐厨废弃物厌氧发酵特性的影响  

Influence of Organic Ingredients Mixing Ratio on Anaerobic Fermentation

作　　者：刘丹[1] 李文哲[1] 刘爽[1] 王明[1] 曹澜[1] 常素青[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《农业机械学报》2014年第5期166-172,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划资助项目(2011BAD15B04)

摘　　要：为确定餐厨废弃物厌氧发酵过程中脂肪、淀粉和蛋白质的交互作用规律,采用混料设计研究了3种有机成分不同混合比例对中温厌氧发酵产甲烷特性和降解特性的影响。结果表明:脂肪、淀粉和蛋白质分别单独作为原料时,其产甲烷性能都受到了不同程度的抑制,平均生化产甲烷势分别为345.36、59.80、135.87 mL/g,相应地占理论产甲烷量的34%、14%和26%;其降解性能也受到了明显的影响。当三者进行混合发酵时,表现出了明显的协同作用。建立各有机成分在混合发酵中配比与发酵的生化产甲烷势和挥发性固体降解率之间的回归模型并进行参数优化,优化结果为脂肪、淀粉、蛋白质质量比为36∶30∶33时,可获得最高的生化产甲烷势和挥发性固体降解率。经验证最优配比时生化产甲烷势、挥发性固体降解率分别为451.36 mL/g、79.62%。In order to determine the interaction rule of fat, starch and protein in the process of anaerobic fermentation, the influence of different mixing ratios on the characteristics of methanogenesis and degradation was investigated using mixture design under mesophilic condition. The results revealed that when fat, starch, and protein was used as substrate separately, the methanogenesis performances were inhibited in different degrees, and the mean biochemical methane potentials （BMP） were 345.36, 59.80 and 135.87mL/g, respectively, which accordingly accounted for 34%, 14% and 26% of theoretical methane production. At the same time, the degradation property was affected apparently. However, the synergistic effects on methanogenesis and degradation were obvious while the three components were mixed as substrates. The regression models between the organic ingredients mixing ratios and BMP and volatile solid （VS） degradation rate were established, furthermore, the parameter optimization was carried out. The optimization result was that as the ratio of fat, starch and protein was 36∶30∶33, BMP and VS degradation rate were maximum. Experimental verification showed that BMP and VS degradation rate were 451.36mL/g and 79.62% respectively at optimal ratio.

关 键 词：餐厨废弃物 厌氧发酵 有机成分 混合比例 混料设计 

分 类 号：S216.4[农业科学—农业机械化工程] X712[农业科学—农业工程]