食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 157 - 161

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028510

生产与科研应用

餐厨垃圾厌氧干发酵制氢及其强化研究

  • 赵明星 ,
  • 高常卉 ,
  • 李娟 ,
  • 张周 ,
  • 阮文权
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  • 1(江南大学 环境与土木工程学院,江苏 无锡,214122)
    2(江苏省厌氧生物技术重点实验室,江苏 无锡,214122)
    3(无锡欣净源环境技术有限公司,江苏 无锡,214145)
博士,副教授(本文通讯作者,E-mail:mxzhao@jiangnan.edu.cn)

收稿日期: 2021-06-30

  修回日期: 2021-07-22

  网络出版日期: 2021-12-16

基金资助

国家自然科学基金项目(31971385;51508230)

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Hydrogen generation from food waste by anaerobic dry fermentation and its enhancement technology

  • ZHAO Mingxing ,
  • GAO Changhui ,
  • LI Juan ,
  • ZHANG Zhou ,
  • RUAN Wenquan
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  • 1(School of Environment and Civil Engineering, Jiangnan University, Wuxi 214122, China)
    2(Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China)
    3(Wuxi Xinjingyuan Environmental Technology Co.Ltd., Wuxi 214145, China)

Received date: 2021-06-30

  Revised date: 2021-07-22

  Online published: 2021-12-16

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摘要

餐厨垃圾的产生量越来越大,对其进行处理非常重要。该文研究了不同含固率条件下餐厨垃圾厌氧干发酵制氢的情况,研究表明干发酵的最佳含固率为22%;餐厨垃圾中碳水化合物优先被降解,各组的降解率为51.17%~69.24%,其中含固率22%组碳水化合物降解率最高;当含固率>27%时,反应体系对蛋白质和溶解性化学需氧量(soluble chemical oxygen demand, SCOD)的降解能力下降,出现溶解性蛋白质和SCOD累积现象;各组的挥发性脂肪酸主要成分为乙酸和丁酸,为丁酸型发酵;向反应体系内添加活性炭能够提高干发酵产氢率,其中活性炭添加量为0.20%(质量分数)时产氢量最高,达到26.94 mL/g总固体(total solids, TS)。

关键词： 餐厨垃圾; 干发酵; 氢气; 挥发性脂肪酸; 活性炭

本文引用格式

赵明星 , 高常卉 , 李娟 , 张周 , 阮文权 . 餐厨垃圾厌氧干发酵制氢及其强化研究[J]. 食品与发酵工业, 2021 , 47(22) : 157 -161 . DOI: 10.13995/j.cnki.11-1802/ts.028510

Abstract

As the output food waste is increasing, its appropriate disposal is very important. Hydrogen generation from food waste by anaerobic dry fermentation with different solid content was investigated in this study, the results showed that the optimal solid content of dry fermentation was 22%. The degradation rate of carbohydrate in each group was 51.17%- 69.24%, and the degradation rate of carbohydrate in 22% solid content group was the highest. When the solid content was higher than 27%, the degradation ability of protein and soluble chemical oxygen demand (SCOD) was decreased, resulting in the accumulation of soluble protein and SCOD. Acetic acid and butyric acid were the main components of volatile fatty acid in each group, it was the butyric fermentation type. Activated carbon addition to the reaction system could improve the hydrogen generation, the maximum hydrogen yield reached 26.94 mL/g TS when the activated carbon addition was 0.20%.

Key words： food waste; anaerobic dry fermentation; hydrogen; volatile fatty acid; activated carbon

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