不同餐厨泔水生物质垃圾沉降性能及厌氧发酵试验研究

发布时间：2018-08-31 14:40

【摘要】：试验以面食类、炒菜类、火锅类三种不同餐厨泔水作为研究对象,恒定进样质量900 g为标准,通过对比沉降分层后生物质部分的组成、成分、总固体(TS)、挥发性固体(VS),阐明三类不同餐厨泔水的沉降趋势及性能。其结果表明,沉降分层后,悬浮层、中间层和沉积层各层的TS和VS含量分别如下：面食类泔水TS为28.30%、11.24%、30.15%,VS为93.14%、88.87%、93.10%；炒菜类泔水TS为35.15%、8.09%、34.04%,VS为95.04%、87.66%、91.30%；火锅类泔水TS为38.83%、21.33%、34.72%,VS为94.69%、90.52%、91.73%。比较三类泔水沉淀同层VS显示,悬浮层VS以炒菜类泔水最高,中间层VS以火锅类泔水最高,沉积层VS以面食类泔水最高。同类泔水三个分层的TS比较显示,火锅类泔水由于其较高的油脂含量,其三个分层的TS最为接近,沉降性能较差；而炒菜类泔水三个分层的TS差异最大,沉降性能最好。试验还以面食和炒菜泔水经24小时沉降分层后的含油量较小的沉降层作为厌氧发酵研究对象,通过分别对比其厌氧发酵过程中的pH值、VFA、氨氮、产气量情况,进一步说明不同餐厨泔水的沉降分层物在实际生物降解中的差异及回收率。结果表明：在0.5 g.Vs((L·30d))-1负荷条件下,整个过程无酸抑制现象出现,VFA的下降趋势和产气趋势正常。氨氮浓度最高为579.88 mg/L。面食上下层和炒菜上下层的厌氧发酵产气量(mL)分别为6221 mL和5485 mL、7226 mL和5382 mL。样品的VS生物质降解率分别为88.89%、88.06%、90.55%、86.08%。在不加其他营养物质和预处理剂的条件下,炒菜类泔水上层的生物质利用率最高。
[Abstract]:Three different kinds of cooking swill, such as pasta, stir-fried vegetables and hot pot, were used as the research objects. The constant sample mass of 900g was taken as the standard, and the composition and composition of biomass after sedimentation and stratification were compared. Total solid (TS), volatile solid (VS), was used to elucidate the sedimentation trend and performance of three kinds of cooking swill. The results showed that the contents of TS and VS in the suspended layer, middle layer and sediment layer were as follows: the content of TS and VS in the suspended layer, middle layer and sediment layer were as follows: the TS of swill for pasta was 28.30 / 11.240.240.15V / s was 93.148.878.878.877.877.877.08.094.048.094.044.044.044.04VS and the TS of hot pot swill was 38.837.3321.333372VS, which was 69990.52VS and 6990.52VS was 6990.52VS and 6990.52VS, respectively. The comparison of three kinds of swill precipitation layer VS shows that the VS of suspension layer is the highest in the hogwash, the VS in the middle layer is the highest in hot pot swill, and the VS in sediment layer is the highest in pasta swill. The comparison of three layers of TS of the same kind of swill shows that because of its high oil content, the TS of the three layers is the most close and the settling performance is poor, while the TS of the three layers of hogwash is the biggest and the settling performance is the best. After 24 hours of settling and stratification, the sedimentation layer of noodle food and stir-fried swill was taken as the research object of anaerobic fermentation. The pH value, ammonia nitrogen and gas production were compared respectively during anaerobic fermentation. The differences and recoveries of the sediment layers in the actual biodegradation of different kitchen swill were further explained. The results showed that under the loading of 0.5 g.Vs (L / 30 d) -1, the non-acid inhibition appeared the decreasing trend and the gas production trend of the whole process was normal. The highest concentration of ammonia nitrogen is 579.88 mg/L.. The anaerobic fermentation gas production (mL) of the upper and lower layers of pasta and fried vegetables were 6221 mL and 5485 mL,7226 mL and 5382 mL., respectively. The VS biodegradation rate of the sample was 88.89% and 88.06% 90.55% and 86.08%, respectively. Under the condition of no other nutrients and pretreatment agent, the biomass utilization efficiency of the swill is the highest.
【学位授予单位】：西南交通大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：X799.3

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