摘要
为解决餐厨垃圾在厌氧发酵过程中易酸化的问题,在餐厨垃圾厌氧发酵中分别添加不同比例的家庭厨余垃圾和沼渣生物炭作为调理剂,研究了两种调理剂对餐厨垃圾在厌氧发酵水解酸化阶段pH、总挥发性脂肪酸和溶解性蛋白质浓度的影响。结果表明,添加沼渣生物炭,发酵过程中产酸增加,溶解性蛋白质浓度下降,无法缓解酸化。添加家庭厨余垃圾虽然也促进产酸,但同时提高了发酵液中溶解性蛋白质含量,TS为15%的条件下,家庭厨余垃圾添加比例分别为1∶3、1∶1、3∶1组的发酵液溶解性蛋白含量较对照组分别提高了27.7%、55.2%、58.9%,因此提高系统碱度,可缓解厌氧发酵酸化,维持稳定pH。
In order to solve the problem of acidification in restaurant food waste anaerobic fermentation(RFWAF).Different proportions of household food waste(HFW)and biogas residue biochar were added as conditioning agents into the acidogenic reactor.The effects of two conditioners on pH,total volatile fatty acids(TVFAs)and dissolved protein concentrations of restaurant food waste during the process of RFWAF acidification and acidification were studied.The results showed that biogas residue biochar could promote the accumulation of TVFAs and decrease the concentration of dissolved protein,which could not alleviate acidification.Although adding HFW promoted the accumulation of TVFAs,it also improved the content of dissolved protein in fermentation liquid.Under the condition of 15%TS,when the mass of household food waste addition were 1∶3,1∶1,3∶1,the average protein concentration increased by 27.7%,55.2% and58.9% compared with control group,respectively.Therefore,the anaerobic fermentation acidification could be alleviated and pH could be maintained stable by improving the alkalinity of the system.
作者
蓝苑瑗
吴松
王磊
LAN Yuanyuan;WU Song;WANG Lei(State Key Laboratory of Pollution Control and Resource Reuse,Tongji University,Shanghai 200092)
出处
《环境卫生工程》
2023年第4期27-34,共8页
Environmental Sanitation Engineering
基金
国家重点研发计划项目(2018YFC1900905)。
关键词
餐厨垃圾
厌氧发酵
家庭厨余垃圾
沼渣生物炭
酸化
restaurant food waste
anaerobic fermentation
household food waste
biogas residue biochar
acidifying
作者简介
第一作者:蓝苑瑗(1998-),硕士研究生。研究方向为固体废物处理与处置。E-mail:2032860@tongji.edu.cn;通信作者:王磊(1963-),教授。主要从事环境生物技术与生态工程、湿地生态功能与生态修复方面的研究工作。E-mail:cel⁃wang@tongji.edu.cn。
