摘要
通过单因素试验选取试验因子,并根据Box-Benhnken的中心组合试验设计原理,在单因素试验基础上采用四因素三水平响应面分析法,以乙醇含量为响应值,对发酵条件进行优化.结果表明,发酵温度、发酵时间、初始pH和接种量与乙醇含量存在显著相关性.最佳发酵条件为发酵温度33.8℃、发酵时间101.5h、初始pH=4.6、接种量16.6%.通过实验室小试,在最优发酵条件下,乙醇含量可达到6.93%,乙醇发酵效果较好.还原糖利用率达到88.7%,每吨干物质原料可产192.8L乙醇.
We investigate the ethanol fermentation conditions of restaurant waste based on the one-factor test and the Box-Benhnken factorial design principle. A response surface methodology with four factors and three treatment levels was used to optimize the fermentation conditions for ethanol production. The results showed that the fermentation temperature, time, initial pH and the yeast inoculum bad significant correlations with the content of ethanol. The optimum fermentation conditions were found to be 33.8℃ at initial pH 4.6 and a yeast inoculum 16.6% for 101.5 h. The bench scale experiment demonstrated that the ethanol content could be up to 6.93% under these optimum conditions and the conversion rate of the reducing sugar could reach 88.7%. The maximum yield of ethanol was 192.8 L ethanol Per ton dry matter.
出处
《环境科学学报》
CAS
CSCD
北大核心
2010年第3期556-564,共9页
Acta Scientiae Circumstantiae
基金
陕西省科技攻关项目(No2005K02-G05-04)~~
关键词
餐饮废物
发酵条件
乙醇
响应面分析法
restaurant waste
fermentation conditions
ethanol
response surface methodology
