城市餐厨垃圾的资源化利用路径研究  

Study on Resource Utilization Path of Municipal Food Waste

作　　者：辛梓弘 韩岗亭 刁伟霞 XIN Zi-hong;HANG Gang-ting;DIAO Wei-xia(Qintan(Shanghai)Environmental Engineering Co.,Ltd,Shanghai 200232,China)

机构地区：[1]钦覃(上海)环境工程有限公司,上海200232

出　　处：《四川环境》2023年第4期344-350,共7页Sichuan Environment

摘　　要：餐厨垃圾危害性、资源性的双重特性,决定了其处置原则是在减量化和无害化基础上的资源化利用,如何实现不同来源餐厨垃圾的资源最大化?从资源利用率、环境影响角度分析了几种主流资源化技术的优缺点和适用特点:厌氧发酵、堆肥、饲料化、生物柴油,在此基础上,探索出适宜不同来源餐厨垃圾的综合资源化利用路径;提出了以提油制备生物柴油作为餐厨垃圾处理的预处理工艺,其他工艺组合进一步处理以提高资源化利用率的综合解决方案,为城市餐厨垃圾治理提供多元化解决方案和思路。The dual characteristics of hazard and resource of food waste determine that disposal principle must be the maximum resource utilization on the basis of reduction and harmlessness.How to maximize the resources of food waste from different sources?This paper analyzes the advantages,disadvantages and applicable characteristics of several mainstream recycling technologies from the perspective of resource utilization rate and environmental impact:anaerobic fermentation,composting,forage and biodiesel.According to the food waste from different sources,a comprehensive recycling path suitable for different food waste is constructed,and provides diversified comprehensive solutions and ideas for the treatment of urban food waste.

关 键 词：餐厨垃圾 厨余垃圾 资源化 无害化 

分 类 号：X705[环境科学与工程—环境工程]