温度和pH值对餐厨垃圾和牛粪混合厌氧发酵的影响

Effects of temperature and pH value on anaerobic fermentation with mixed material of restaurant garbage and cow dung

通过序批式厌氧发酵,以产气量、产甲烷量、厌氧发酵过程中pH值以及有机物降解程度为指标,研究了不同温度、不同初始pH值对餐厨垃圾和牛粪混合厌氧发酵的影响。试验结果表明,温度为50℃时,厌氧发酵效果最佳,其单位产气量(以VS计)为722.98 mL/g,甲烷体积分数最高达62.73%.,有机物去除率为67.5%;初始pH值为7时,厌氧发酵效果最佳,其单位产气量(以VS计)为618.23 mL/g,甲烷体积分数最高达62.4%,有机物去除率为66%。

In order to provide scientific basis for restaurant garbage resource utilization,through sequencing batch, the gas production,the methane produnction,the change of pH value in the fermentation and the removal rate of organic matter were taken as index.The effects of temperature and initial pH value to the anaerobic fermentation with kitchen garbage and cow dung was studdied. The test results showed that anaerobic fermentation effect was the best when temperature was 50 ℃. At this time,the unnit gas production was 722.98 mL/gVS,the methane volume fraction was up to 62.73%, the removal rate of organic matter was 67.5%. When the initial pH value was 7, anaerobic fermentation effect was the best.At this time,the unit gas production was 618.23 mL/gVS, methane volume fraction was up to 62.4%, the removal rate of organic matter was 66%.