北京市餐厨垃圾产生状况及厌氧发酵产气潜力分析

Study on kitchen waste production and biogas production potential in Beijing

随着餐饮行业的发展,越来越多的餐厨垃圾造成的污染成为我们亟待解决的问题。文章通过对北京市城区的餐馆进行实地调查,针对不同规模的餐馆,分别对其餐厨垃圾产生的数量、成分、性质及其收集处理方式、处理费用和最终用途进行了深入的调查分析;并对中国目前的管理政策进行了探讨。文章还通过批式厌氧消化实验对学校食堂的餐厨垃圾进行了产气潜力分析,结果显示在20 g/L的容积污染负荷下,经过35 d的中温(35℃)消化,总产气量达到7 380 mL,总甲烷量达到4 023 mL,甲烷含量平均为54.51%,VS去除率为50%,产气率和产甲烷率分别达到369 ml/g和201 ml/g,实验表明餐厨垃圾具有很好的产气性能,为进一步研究提供了理论基础。

With the development of catering industry, the pollution caused by the more and more kitchen wastes is a problem to be solved urgently. Through the on-site inspection to different scales of the restaurants in Beijing,the production,ingredient,characteristics,collection and disposal ways,the cost and the final use of kitchen wastes,and current policies are investigated and analyzed. Then the anaerobic batch digestion of food residues in the dinning room were studied at a mesophilic temperature of 35 ℃. The results shows that the total biogas and methane production at the loading rate of 20 g/L were 7 380 mL and 4 023 mL,respectively. The average methane content in biogas is 54.51%,the VS removal efficiency is 50%, and the biogas and methane yields was 369 ml/gVS and 201 ml/gVS, respectively.