餐厨垃圾处理项目臭气控制及应急除臭工艺优化  

Odor Control and Optimization of Emergency Deodorization Process in Kitchen Waste Treatment Project

作　　者：徐振[1] 李薇[1] 吴潇潇 XU Zhen;LI Wei;WU Xiaoxiao(North China Electric Power University,Beijing 102206,China;Tianjin Chenli Engineering Design Co.,Ltd.,Tianjin 300010,China)

机构地区：[1]华北电力大学,北京102206 [2]天津辰力工程设计有限公司,天津300010

出　　处：《中国资源综合利用》2022年第6期169-172,共4页China Resources Comprehensive Utilization

摘　　要：在餐厨垃圾收集和处置过程中,物料腐烂、发酵或蒸煮产生的恶臭废气严重污染环境。如何控制恶臭废气,打造无臭化环境是人们关心的重点问题。天津市某餐厨垃圾处置项目通过源点控制、梯度引流、精细控制、强化生产管理及优化应急除臭工艺实现了生产车间及排放废气的无臭化控制。本文以该项目为例进行具体分析,为其他餐厨垃圾处置项目恶臭废气的控制、达标排放及应急除臭工艺选择提供参考。During the collection and disposal of kitchen waste,the odorous waste gas produced by material decay,fermentation or cooking seriously pollutes the environment.How to control odorous waste gas and create an odorless environment is a key issue that people care about.A kitchen waste disposal project in Tianjin achieved odorless control of the production workshop and exhaust gas through source point control,gradient drainage,fine control,production management enhancement and optimization of emergency deodorization processes.Taking this project as an example for specific analysis,this paper provides a reference for the control of odorous waste gas,standard discharge and emergency deodorization process selection for other kitchen waste disposal projects.

关 键 词：餐厨垃圾 恶臭废气 臭源点 应急除臭工艺 

分 类 号：X799.3[环境科学与工程—环境工程]