摘要
对餐厨垃圾进行厌氧消化处理可以有效规避填埋和焚烧等传统方式带来的环境污染风险,实现餐厨垃圾的资源化和无害化,但餐厨垃圾厌氧消化的水解步骤通常被认为是整个厌氧消化的限速步骤。一些物理、化学、生物和复合的预处理手段,可以达到减小餐厨垃圾颗粒粒径和增强可溶性的目的,进而促进餐厨垃圾的厌氧消化。通过阐述各种餐厨垃圾预处理原理,总结其对厌氧消化的影响,并提出了未来餐厨垃圾厌氧消化预处理的发展方向。
The anaerobic digestion of the food waste could reduce the emission of greenhouse gas and other harmful materials,comparing to the traditional disposal methods including landfill and incineration. Moreover,the resource regeneration and innocent treatment can be achieved through anaerobic digestion of the food waste. However,in general,the limiting step of anaerobic digestion on food waste is considered to be the hydrolysis step. Some physical,chemical,biological and the combined pretreatment methods are developed aiming to reduce the particle size,or enhance the solubilization and then improve the performance of the anaerobic digestion. The theories and the effect of different kind of pretreatment methods on anaerobic digestion are listed,and the prospect for future research on pretreatment is pointed out.
出处
《环境工程》
CAS
CSCD
北大核心
2016年第6期140-145,共6页
Environmental Engineering
基金
中国农业科学院科技创新工程农产品加工废弃物沼气化利用创新团队
关键词
预处理
餐厨垃圾
厌氧消化
pretreatment
food waste
anaerobic digestion
