食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 240 - 245

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025806

生产与科研应用·

餐厨垃圾与果蔬垃圾高温干式厌氧发酵产氢技术

  • 炊春萌 ,
  • 张斯颖 ,
  • 王娜 ,
  • 刘乾静 ,
  • 李保国 ,
  • 刘莉
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  • 1(上海理工大学 医疗器械与食品学院,上海,200093)
    2(中国科学院上海高等研究院,上海,201210)
    3(上海有机固废生物转化工程技术研究中心,上海,200241)
硕士研究生(李保国教授和刘莉副研究员为共同通讯作者,E-mail:lbaoguo@126.com;liul@sari.ac.cn)

收稿日期: 2020-10-04

  修回日期: 2020-11-30

  网络出版日期: 2021-08-02

基金资助

国家重点研发计划项目(2018YFC1901000);上海有机固废生物转化工程技术研究中心开放课题(SERC2020A03)

收起

Hydrogen production by thermophilic dry anaerobic fermentation of food waste and fruit and vegetable waste

  • CHUI Chunmeng ,
  • ZHANG Siying ,
  • WANG Na ,
  • LIU Qianjing ,
  • LI Baoguo ,
  • LIU Li
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  • 1(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai,200093,China)
    2(Shanghai Advanced Research Institute,Chinese Academy of Sciences,Shanghai,201210,China)
    3(Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste,Shanghai,200241,China)

Received date: 2020-10-04

  Revised date: 2020-11-30

  Online published: 2021-08-02

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摘要

随着餐饮行业的发展,食物浪费成为一个不断被关注的问题,餐厨垃圾对公众健康和环境构成了巨大的威胁。厌氧发酵被认为是一种有前途的固体废物处理技术。研究在55 ℃条件下利用不同餐厨垃圾和果蔬垃圾的混合比例(100∶0,80∶20,60∶40,50∶50,40∶60,20∶80和0∶100),基于挥发性固体(volatile solid,VS),评估了果蔬垃圾作为共底物的高温干厌氧发酵的产氢潜力。结果表明,当餐厨垃圾和果蔬垃圾的比例为80∶20时,最大累积产氢量达到64.10 NmL/g VS。与单一餐厨垃圾和果蔬垃圾发酵相比,分别增加了169.10%和97.17%。有机物去除率达到53.03%,是单一餐厨垃圾发酵的2.04倍,是单一果蔬垃圾发酵的1.55倍。研究结果表明,在餐厨垃圾厌氧发酵产氢过程中,与单一物料发酵相比,果蔬垃圾作为辅助基质能提高厌氧发酵的产氢量和有机物去除率。

关键词： 干式高温; 厌氧发酵; 餐厨垃圾; 果蔬垃圾; 氢气

本文引用格式

炊春萌 , 张斯颖 , 王娜 , 刘乾静 , 李保国 , 刘莉 . 餐厨垃圾与果蔬垃圾高温干式厌氧发酵产氢技术[J]. 食品与发酵工业, 2021 , 47(13) : 240 -245 . DOI: 10.13995/j.cnki.11-1802/ts.025806

Abstract

With the development of the catering industry, kitchen waste has become a constant concern, and kitchen waste poses a huge threat to public health and the environment. Anaerobic fermentation is considered a promising solid waste treatment technology. This study used different mixing ratios of kitchen waste and fruit and vegetable waste,100∶0, 80∶20, 60∶40, 50∶50, 40∶60, 20∶80, and 0∶100, based on volatile solid (VS) at 55 ℃, evaluated the hydrogen production potential of thermophilic dry anaerobic fermentation with fruit and vegetable waste as a co-substrate. The results showed that when the proportion of kitchen waste and fruit and vegetable waste was 80∶20, the maximum cumulative hydrogen production reached 64.10 NmL/g VS. It had increased by 169.10% and 97.17%, respectively, compared to that of single kitchen waste and fruit and vegetable waste fermentation; the organic matter removal rate reached 53.03%, which was 2.04 times of single kitchen waste, and 1.55 times of single fruit and vegetable waste fermentation. The research results showed that in the process of anaerobic fermentation of kitchen waste for hydrogen production, compared with single-material fermentation, fruit and vegetable waste as an auxiliary substrate could increase the hydrogen production and organic matter removal rate of anaerobic fermentation.

Key words： dry thermophilic; anaerobic fermentation; food waste; fruit and vegetable waste; hydrogen

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