一种新型复合菌种处理餐厨垃圾的工艺研究  

Process of new composite bacterial species for restaurant garbage's treatment

作　　者：段绍君 黄婕[1] 毛冠华[1] 崔筝[1] 徐浩川[1] 詹同宝[1] 金浩[1] 

机构地区：[1]华东理工大学化工学院,上海200237

出　　处：《化学工程》2016年第4期1-5,17,共6页Chemical Engineering(China)

摘　　要：随着人们生活水平的提高,餐厨垃圾的产量逐年增加,急需一种效益高的处理技术来解决我国目前餐厨垃圾污染的问题。文中研究引进由日本东北大学选育,成功适用日本餐厅的温泉复合菌种,对餐厨垃圾的降解效果进行本土化最佳工艺条件的研究,促进处理工艺在国内应用推广。结果表明,餐厨垃圾的减量化能够达到80%以上,得到餐厨垃圾微生物处理的最优工艺条件为:温度60℃,基材含水率(质量分数)20%—30%,发酵时间24 h,粗淀粉和粗蛋白质量分数最高可降低至13.78%和8.58%。最后,兰花种植实验表明,发酵产物可作为有机肥料使用。With the improvement of human life,the production of food waste is increasing year by year,an efficient handling method is needed urgently to treat pollution of restaurant garbage. The composite bacterial species were selected by Tohoku University,which were used by restaurant to deal with garbage successfully. In order to popularize this technology in China,the optimum conditions for degradation of restaurant garbage were researched.The results indicate that the weight of restaurant garbage is reduced to eighty percent and the optimum condition of experiment is 60 ℃,the mass fraction of moisture from 20% to 30%,fermentation time 24 h. The mass fraction of crude starch and protein can be reduced to 13. 78% and 8. 58%. Finally,Orchid planting experiments show that the fermentation product can be used as organic fertilizer.

关 键 词：餐厨垃圾 动力学模型 有机肥料 微生物 

分 类 号：X799.3[环境科学与工程—环境工程]