微波-离心法分离餐饮泔水中油脂的研究  

RESEARCH ON OIL SEPARATION FROM CATERING SWILL BY MICROWAVE AND CENTRIFUGATION

作　　者：胡昊[1,2] 王凡[1] 贺文智[1] 李光明[1] 

机构地区：[1]同济大学环境科学与工程学院污染控制与资源化研究国家重点实验室,上海200092 [2]安徽水利水电职业技术学院,合肥231603

出　　处：《环境工程》2015年第10期77-80,125,共5页Environmental Engineering

基　　金：国家科技支撑计划项目"特大城市生活垃圾信息化收运与处理技术集成和示范"(2010BAK69B24)

摘　　要：餐饮泔水中油脂产生量大,易腐败变质,危害环境和人体健康,若经合理回收利用则是一种优良资源。而油脂的分离是餐饮泔水中油脂资源化利用的关键步骤。研究以模拟餐饮泔水油水乳化液作为研究对象,通过微波-离心法分离油水乳化液的油脂组分,考察了微波功率及作用时间、温度、离心时间及离心机转速对分离效果的影响。结果表明:该研究微波破乳的适宜条件是微波功率800 W,作用温度70℃,作用时间15 min;微波破乳后的离心分离工序中,溶液较适宜的离心时间为8 min,转速为8 000 r/min。Catering swill,with high oil content,is easy to corrupt and breed toxic and hazardous substance,posing threat to humans＇ health and the environment. Simultaneously,it is also a kind of useful resource if properly recycled. Oil separation from catering swill is a critical step of recycling. Using simulative oil-water emulsion as the research object,the containing oil was separated from catering swill by microwave followed by centrifugation. The impact of microwave irradiation power,time and temperature,as well as the impact of time and speed of centrifugation on oil removal rate in catering swill oil-water emulsification were studied in the paper. The results showed that the appropriate conditions of microwave irradiation were800 W,70 ℃ and 15 min,and the optimal condition of centrifugation were 8 min,8 000 r / min.

关 键 词：餐饮泔水 油水乳化液 微波破乳 离心分离 

分 类 号：X799.3[环境科学与工程—环境工程]