高温蒸煮除油对餐厨垃圾厌氧消化的影响

[目的]探讨高温蒸煮除油对餐厨垃圾性状及厌氧发酵的影响。[方法]在37℃条件下,通过批式试验分析不同温度蒸煮去油后的餐厨垃圾厌氧消化产气潜力。[结果]蒸煮除油处理提高了餐厨垃圾的sCOD、溶解性糖、溶解性蛋白的水解;未加热处理餐厨垃圾、110℃、120℃及130℃蒸煮除油后餐厨垃圾的单位挥发性固体(VS)产气潜力分别为766、578、624和646 ml/g;随着蒸煮除油温度提高,餐厨垃圾厌氧发酵的总固体(TS)和VS降解率增大。[结论]蒸煮除油可提高餐厨垃圾的水解效果,有利于提高产气潜力。

Effect of Steam Cooking De-oiling on Anaerobic Digestion of Kitchen Waste

[ Objective ] To study the effect of steam cooking de-oiling on characteristics and the biogas production potential of kitchen waste. [ Methods] At the temperature of （37 ± 1 ）℃, several batch reactor experiments were performed at diffident pretreatment temperature. [ Result] Steam cooking was successful in solubilization resulting in higher soluble chemical oxygen demand （COD）, protein and sugar concentrations in the supematant phase of pretreated food waste compared to controls. Biogas production potential of food waste was 766 ml/g for controls （ not pretreated）, 646 ml/g for 130 ℃, 624 ml/g for 120℃ and 578 ml/g for 110℃. With increase in cooking temperature, the total solids （TS） of anaerobic fermentation of kitchen waste and volatile substance （VS） degradation rate increased. [ Conclusion] Cooking de-oiling treatment can improve the effect of hydrolysis of kitchen waste, which is conducive to improving the potential gas production.