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餐厨、果蔬与鸡粪多元混合物料厌氧消化实验研究 被引量:12

Investigation on Co-digestion of Food Waste,Fruit & Vegetable Wastes,and Chicken Manure
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摘要 文章研究了多元混合物料在不同混合比例条件下厌氧消化性能。以餐厨与鸡粪混合、果蔬与鸡粪混合、餐厨果蔬(TS计,8∶5)与鸡粪混合为原料,三种混合处理的混合比例均分别为4∶1,3∶1,2∶1,1∶1,1∶2,1∶3,1∶4,同时设单一餐厨、果蔬、鸡粪消化试验,进料负荷为2%(TS)。结果表明:在三种不同混合原料中,相同比例条件下产气具有一致性,鸡粪含量较少的4∶1和3∶1条件下出现严重酸化现象,产气周期45天。比例为2∶1和1∶1条件下,出现酸化后恢复期短,自身调节能力较好。鸡粪含量较多的1∶2,1∶3和1∶4条件下并未出现酸化现象,产气周期20天。不同混合原料出现了协同或抑制作用,以餐厨与鸡粪、餐厨果蔬与鸡粪为原料的两个系统中,协同作用较明显,与理论产CH4量相比分别提高1.2%~45.5%和8.1%~27.0%,但以果蔬与鸡粪为原料的系统中协同作用不明显,甚至出现了一定程度的抑制。多元物料混合厌氧发酵实验中,餐厨垃圾与鸡粪在1∶2条件下混合时系统缓冲性能好,单位TS产气量573 mL.g-1,T90为16天,协同产气量提高45.5%,是最佳的混合比例。 Anaerobic digestion performance of food waste ( FW), fruit & vegetable waste (FTW) and chicken manure (CM) were investigated with different mixing ratios, FW + CM, FVW + CM, and FW: FVW(8:5 ,TS) + CM, each with mixing ratio of 4: 1,3: 1,2: 1, 1: 1,1: 2, 1: 3, 1: 4, respectively, and all with organic loading rate(OLR) of 2%. The re- suit showed that the daily biogas production of all tested mixture had a similar trend with the same mixing ratio. FW + CM appeared serious acidification with mixing ratios of4:1 and 3: 1. The biogas producing duration was 45 days. Acidification appeared too, with the mixing ratio of2:1 and 1: 1, but the system could recover by itself in a short time. Mixing ratio of 1: 2,1 : 3 and 1 : 4 with more chicken manure did not appear the acidification, for which the gas producing duration were 20 days. There were a synergistic effect for mixture of FW + CM, and FW: FVW (8: 5, TS) + CM, which increased the gas production by1.2% -4.5% and 8.1% - 27%, respectively. The FW + CM mixing ratio of 1 : 2 was the best mixing, which the total biogas production was 573 mL·g^-1TS. 1"90 was 16 days and synergistic effect was 45.5%.
出处 《中国沼气》 北大核心 2013年第4期12-16,48,共6页 China Biogas
基金 环保部公益性行业科研专项(201109035) 国家级大学生创新创业训练计划项目(201210010136) 国家科技部中美国际合作项目(2011DFA90800) 国家科技部十一五支撑(2010BAC67B03)
关键词 餐厨 果蔬 鸡粪 混合厌氧消化 food waste fruit & vegetable waste chicken manure anaerobic digestion
作者简介 盂颖(1987-),女,河北人,博士,主要从事固体废物资源化研究工作。 通信作者:李秀金,Email:xjli@mail.buct.edu.cn
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