| 初始物料含水率对餐厨垃圾高温好氧消化过程的影响 |
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| 引用本文： | 谢炜平,邹原,唐建军,梁彦杰.初始物料含水率对餐厨垃圾高温好氧消化过程的影响[J].环境卫生工程,2010,18(3):1-3,6. |
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| 作者姓名： | 谢炜平 邹原 唐建军 梁彦杰 |
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| 作者单位： | 1. 深圳职业技术学院,建筑与环境工程学院,广东,深圳,518055
2. 中南大学,冶金学院,湖南,长沙,410083 |
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| 基金项目： | 深圳职业技术学院校重点科技项目 |
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| 摘 要： | 利用自制好氧消化反应装置对3组不同初始含水率的物料进行了小规模模拟试验,通过测定物料中水溶性凯氏氮、水溶性总有机碳和水溶性碳氮比、pH来推断反应进行的程度。结果表明:在堆料初始环境温度为50℃,水溶性C/N约18∶1,通风量为16.69m3/d的初始条件下,综合水溶性TOC的降解率和实际生产过程的要求,物料配比m餐厨垃圾/m锯木粉=3∶1(即含水率约为55%)时为最佳值,水溶性TOC可由4.97%降至1.84%。同时最佳值下,物料水溶性C/N最终可降至7.19,接近腐熟程度;在本实验通风和加热条件下,不同含水率的物料最终含水率均可降至25%左右。
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| 关 键 词： | 餐厨垃圾 高温好氧消化 含水率 |
Impact of Initial Moisture Content on Thermophilic Aerobic Digestion for Food Residue |
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| Xie Weiping,Zou Yuan,Tang Jianjun,Liang Yanjie.Impact of Initial Moisture Content on Thermophilic Aerobic Digestion for Food Residue[J].Environmental Sanitation Engineering,2010,18(3):1-3,6. |
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| Authors: | Xie Weiping Zou Yuan Tang Jianjun Liang Yanjie |
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| Institution: | 1. College of Construction and Environment Engineering, Shenzhen Polytechnic Institute, Shenzhen Guangdong 518055; 2. School of Metallurgical Science and Engineering, Central South University, Changsha Hunan 410083) |
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| Abstract: | The simulating experiments were carried out in 3 sets of materials with different moisture content in homemade thermophilic aerobic digestion （TAD） reactors. Water-soluble Kjeldahl-N （KNw）, water-soluble total organic carbon （TOCw）, water-soluble C/N, as well as pH were investigated to identify TAD process. The experiments were carried out under the conditions that surrounding temperature was 50 ℃, water-soluble C/N was 18 ∶ 1, and air-flow was 16. 69 m3/d. According to TOCw degradation rate and practice production process requirements, the optimum proportion of food residue and saw dust was 3 ∶ 1 （moisture content was about 55%）。In this conditions, TOCw content reduced from 4. 97% to 1. 84%, and water-soluble C/N drop to 7. 19, which approach to thoroughly decomposed; finally moisture content of all sets of the materials can decrease to about 25% in the condition of air-flow and heat. |
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| Keywords: | food residue thermophilic aerobic digestion moisture content |
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