不同餐厨泔水生物质垃圾沉降分层物厌氧发酵性能研究  

Study on anaerobic fermentation performance of layered sediment in different kitchenware

作　　者：黄明琴[1] 程俊伟 何莉 Huang Mingqin;Cheng Junwei;He Li(Zunyi Normal University,Zunyi 563006,China)

机构地区：[1]遵义师范学院,贵州遵义563006

出　　处：《环保科技》2018年第5期26-29,共4页Environmental Protection and Technology

基　　金：贵州省科技计划项目;黔科合LH字[2017]7085;贵州省教育厅青年科技人才成长项目;黔教合KY字[2016]256;贵州省科学技术基金计划;黔科合基础[2016]1163

摘　　要：本试验以面食和米饭两大类餐厨泔水作为研究对象,通过分别对比经24小时沉降分层后生物质部分的厌氧发酵过程中的产气量、氨氮、挥发性脂肪酸(VFA)、pH值情况,阐明不同餐厨泔水的沉降分层物在实际生物降解中的差异及回收率。试验结果表明,在0. 5 g·Vs(L·30d)^(-1)负荷下,面食上下层和米饭上下层的厌氧发酵产气量(m L)分别为6221、5485、7226、5382,TS的生物降解率为88. 49%、83. 14%、95. 55%、86. 65%,整个过程无酸抑制现象出现,VFA的下降趋势均与产气趋势一致,氨氮浓度最高为579. 88 mg/L,对过程的影响远小于VFA,在不加其他营养物质和预处理剂的条件下,米饭类泔水上层的生物质利用率最高,面食类下层的生物质利用率最低。In this experiment,pasta and rice were used as the research objects,and the gas production,ammonia nitrogen,volatile fatty acid(VFA)and pH value during the anaerobic fermentation of the biomass fraction after 24 hours of sedimentation were compared,to clarify the difference and recovery rate of sedimentation stratification of different kitchen water in actual biodegradation.The results showed that under the load of 0.5 g·Vs(L·30d)-1,the gas production(mL)of the upper and lower layers of the pasta and the upper and lower layers of rice were 6221,5485,7226,5382 respectively,and the degradation rate was 88.49%,83.14%,95.55%,86.65%.There was no acid inhibition in the whole process.The decreasing trend of VFA was consistent with the gas production trend.The highest ammonia nitrogen concentration was 579.88 mg/L,which had much less impact on the process than VFA.Under the condition of no other nutrients and pretreatment agents,the biomass utilization rate of the rice-based water layer is the highest,and the biomass utilization of the lower layer of the pasta is the lowest.

关 键 词：泔水沉降 厌氧发酵 氨氮 VFA 降解率 

分 类 号：X799.3[环境科学与工程—环境工程]