蔬菜废弃物厌氧发酵研究进展  

Research Progress of Anaerobic Fermentation of Vegetable Waste

作　　者：刘红军[1] 胡俊凯 刘永德[1] 苏增琛 LIU Hongjun;HU Junkai;LIU Yongde;SU Zengchen(Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学,河南郑州450001

出　　处：《现代食品》2022年第14期110-113,131,共5页Modern Food

摘　　要：随着经济的快速发展,蔬菜废弃物的产量逐渐增多,进一步造成了经济损失和环境污染。蔬菜废弃物的综合利用不仅可以减少资源浪费,还可以提高产品附加值。蔬菜废弃物经过厌氧发酵的处理方式,可转化成其他资源,如挥发性脂肪酸、甲烷等,不仅避免了环境污染,而且实现了资源化利用。厌氧发酵过程受多种因素的影响,有效地调控厌氧发酵条件可实现蔬菜废弃物的高效利用。本文在文献调研的基础上,总结了蔬菜废弃物厌氧发酵的研究现状,并对今后蔬菜废弃物处理与处置的发展趋势进行了展望。With the rapid development of economy,the output of vegetable waste is increasing gradually,resulting in economic loss and environmental pollution.The comprehensive utilization of vegetable waste can not only reduce the waste of resources,but also improve the added value of products.After anaerobic fermentation,vegetable waste can be transformed into other resources,such as volatile fatty acids,methane,etc.,which not only avoids environmental pollution,but also realizes resource utilization.The anaerobic fermentation process is affected by many factors.Effectively regulating the anaerobic fermentation conditions can realize the efficient utilization of vegetable waste.On the basis of literature investigation,the research status of anaerobic fermentation of vegetable waste was summarized,and the development trend of treatment and disposal of vegetable waste in the future was prospected.

关 键 词：蔬菜废弃物 厌氧发酵 资源化 影响因素 

分 类 号：S216.4[农业科学—农业机械化工程]