絮凝剂对模拟餐饮泔水中乳化油破乳效果的研究  

Demulsifi cation Eff ect of Flocculating Demulsifi er on the Waste Cooking Oils in Simulated Catering Swill Emulsions

作　　者：王茁伊 葛小鹏[2,3] 于妍 韩文彪[3] 步天达 呼斯冷 Wang Zhuoyi;Ge Xiaopeng;Yu Yan;Han Wenbiao;Bu Tianda;Hu Sileng(China University of Mining&Technology,Beijing,100083;Research Center for Eco-Environmental Sciences,Chinese Academy of Sciences,Beijing,100083;Ordos Institute of Solid Waste Technology,Dongsheng District,Inner Mongolia,017000)

机构地区：[1]中国矿业大学(北京),北京100083 [2]中国科学院生态环境研究中心,北京100083 [3]鄂尔多斯市东胜区固体废弃物资源化工程技术研究所,内蒙古017000

出　　处：《当代化工研究》2024年第19期88-90,共3页Modern Chemical Research

基　　金：国家重点研发计划“固废资源化”专项“城镇易腐有机固废生物转化工程示范”(项目编号:2018YFC1901006)。

摘　　要：餐饮泔水中的油脂会抑制厌氧发酵过程,干扰后续产甲烷潜势和餐厨废弃物资源化利用效率。针对餐饮泔水中乳化油的破乳问题,以模拟餐饮泔水为研究对象,采用絮凝工艺对废水进行处理,分别选取聚合氯化铝、聚合硫酸铁、硫酸铝、氯化铁、硫酸铁五种絮凝类破乳剂,并以单因素试验和响应曲面法对破乳条件进行优化。试验结果表明,选取聚合氯化铝作为破乳剂,投加17mg/L,搅拌时间100 s,搅拌转速为260 r/min,可以获得最佳破乳效果,搅拌时间与搅拌转速之间交互作用明显。投加量对试验结果的影响最大,在餐饮泔水破乳效果中起主导作用。The presence of oil in catering swill inhibits the anaerobic fermentation process,interfering with the subsequent methane pro-duction potential and the resource utilization efficiency of kitchen waste.In order to solve the problem of demulsification of emulsified oil in catering swill,the simulated emulsion of catering swill was taken as the research object,and the wastewater was treated by flocculation process,and five floc-culating demulsifiers,including polyaluminum chloride,polyferric sulfate,aluminum sulfate,ferric chloride and ferric sulfate,were selected,and the demulsification conditions were optimized by single factor test and response surface method.The experimental results showed that the best demulsi-fication effect could be obtained under the condition of selecting polyaluminum chloride as the demulsifier,adding 17 mg/L,stirring time 100 s,and setting the stirring speed to 260 r/min,and the interaction between stirring time and stirring speed was obvious.The dosage had the greatest impact on the test results,and played a leading role in the demulsification effect of catering swill.

关 键 词：餐饮泔水 餐厨废油 乳浊液 絮凝法 破乳 响应曲面法 

分 类 号：TQ[化学工程]