Effect of different proportions on the thermophilic anaerobic digestion of food waste | 不同原料配比对餐饮废弃物高温厌氧发酵的影响

anglais. The study explored the effect of different proportions of food waste on the thermophilic anaerobic digestion to determine optimal parameter for more utilization of food waste. The organic ingredients of food waste in Yangling of Shanxi were tested. According to the test, the experiment was conducted with self-manufactured anaerobic equipment from the northwest station of biogas products and equipment quality center of ministry of agriculture. Effect of different proportions of food waste on the thermophilic anaerobic digestion was studied through measuring CH4 content and biogas production. Characteristics of biogas production in each group were significant. On the 1-3 days of the anaerobic digestion, the accumulative biogas production of group 6 (m(rice)∶m(napkin)∶m(meat)=3∶4∶3) was the highest (5 410 mL), while group 11 was the lowest (3 150 mL). The CH4 content of group 3 (m(rice)∶m(napkin)∶m(meat)=2∶4∶4) was the highest (16.7%) and the group 29 was the lowest (1.3%). In all days of the anaerobic digestion, the total biogas production (8 400 mL), biogas production rate (140.94 mL/g) and CH4 content (49.9%) of group 10 were the maximum, so proportion of m(rice)∶m(napkin)∶m(meat)=4∶4∶2 is the best. This study provided optimum parameters for thermophilic anaerobic digestion of food waste, and it demonstrated how to achieve more utilization of food waste.

chinois. 探索不同原料配比对餐饮废弃物高温厌氧发酵的影响，为餐饮废弃物最大资源化利用提供理论依据。用环境监测布点法检测陕西杨凌餐饮废弃物的有机成分含量，根据检测结果，采用农业部西北沼气分中心自行设计的厌氧发酵装置，选取产气量和甲烷含量作为指标，于55 ℃下考察不同原料配比对餐饮废弃物厌氧发酵的影响。各处理组产气特征差异明显。发酵第1~3天，第6组(m(米饭)∶m(餐巾纸)∶m(熟肉)=3∶4∶3)累计产气量最高，为5 410 mL，第11组最低，为3 150 mL；发酵第2天，第3组(m(米饭)∶m(餐巾纸)∶m(熟肉) =2∶4∶4)甲烷含量最高，为16.7%，第29组最低，为1.3%。发酵总过程中第10组的累计产气量、产气率和稳定产气阶段甲烷含量最高，分别为8 400 mL、140.94 mL/g和49.9%，表明餐饮废弃物高温厌氧的最佳原料配比为m(米饭)∶m (餐巾纸)∶m(熟肉)=4∶4∶2。确定了餐饮废弃物高温厌氧发酵中不同原料的最优配比，通过合理调控初始配比，可以实现对餐饮废弃物资源的最大化利用。