碱性过氧化氢预处理对醋渣厌氧消化性能的影响  

Impact of alkaline hydrogen peroxide pretreatment on the anaerobic digestion of vinegar residues

作　　者：师杨蕾 蔡凡凡 宁志芳 朱哲 刘广青[1] 陈畅[1] SHI YangLei;CAI FanFan;NING ZhiFang;ZHU Zhe;LIU GuangQing;CHEN Chang(College of Chemical Engineering,Beijing University of Chemical Technology,Beijing 100029,China)

机构地区：[1]北京化工大学化学工程学院,北京100029

出　　处：《北京化工大学学报（自然科学版）》2020年第1期1-7,共7页Journal of Beijing University of Chemical Technology(Natural Science Edition)

基　　金：国家重点研发计划(2017YFD0800801)。

摘　　要：利用单因素法研究了碱性过氧化氢预处理过程中的H2O2浓度、预处理温度以及预处理时间3个因素对醋渣厌氧消化性能的影响,结果表明,H2O2浓度、预处理温度和预处理时间的最优条件分别为4%、40℃和12 h。经实验验证,在最佳联合预处理条件下醋渣厌氧消化累积甲烷产量(基于挥发性固体含量)达302.0 mL/g,生物降解率为70.0%,较未预处理醋渣提升了54.4%。The single factor method has been employed to investigate the impact of varying the H2O2 concentration,pretreatment temperature,and pretreatment time during alkaline hydrogen peroxide(AHP)pretreatment of vinegar residues prior to their anaerobic digestion.The optimal H2O2 concentration,pretreatment temperature,and pretreatment time were found to be 4%,40℃,and 12 h,respectively.Under these optimal conditions,the highest cumulative methane yield was 302.0 mL/g(VS basis)and the biodegradation reached 70.0%,which was 54.4%higher than that for the untreated vinegar residue.

关 键 词：醋渣 碱性过氧化氢预处理 厌氧消化 产甲烷性能 

分 类 号：X797[环境科学与工程—环境工程]