餐厨垃圾臭气控制技术的研究与探讨  

Research and Discussion on the Control Technology of Odor Pollution Source of Food Waste

作　　者：张耀亮 王春荣 卢明 蔡华 ZHANG Yaoliang;WANG Chunhua;LU Ming;CAI Hua

机构地区：[1]上海老港废弃物处置有限公司,上海200120 [2]上海老港废弃物处置有限公司生物能源再利用中心,上海201600

出　　处：《园林》2020年第6期30-34,共5页Landscape Architecture Academic Journal

摘　　要：餐厨垃圾资源化处理,在其收集、集装运输处置过程中伴随发酵产生臭气是不可避免的,如何有效控制臭气成为大家关心的问题,文章研究分析上海生物能源再利用中心餐厨垃圾综合臭气控制以及当前主流臭气控制技术及方法,对其中的化学喷淋法、生物喷淋法、活性炭吸附、离子除臭法进行说明和介绍,对当前主流臭气控制技术逐一介绍对比。It is inevitable to produce odors along with fermentation during the process of collecting,containerizing,transporting,and disposing of food waste in the kitchen.How to control odors effectively becomes a concern of everyone.The article studies and analyzes the comprehensive odor control of kitchen waste in Shanghai Bioenergy Reuse Center and the current mainstream odor control technology and methods.It explains and introduces the chemical spray method,organic spray method,activated carbon adsorption,and ion deodorization method.At the same time,present and compare the current mainstream odor control technology one by one.

关 键 词：臭气控制 餐厨垃圾 物理法 化学法 空间设计 

分 类 号：TU986[建筑科学—城市规划与设计]