含盐量对餐厨垃圾堆肥理化特性变化规律的影响

Effect of salt content on the change of physicochemical characteristics of restaurant garbage during aerobic composting

为了探索含盐量对餐厨垃圾好氧堆肥的影响,利用4组卧式堆肥反应器进行了试验,堆料的含盐量分别为0%、1%、1.5%和2%,分析了含盐量对堆体温度、pH值、含水率、可溶性碳氮比等好氧堆肥过程理化参数的影响规律。结果表明:堆料的含盐量越高,高温期维持的时间越短,不利于灭菌;含盐量大于1.5%时,体系pH基本低于5.5,微生物活性明显受到抑制;堆肥结束时,不同含盐量的4个反应器内堆料的含水率由56.12%分别降为41.63%、43.57%、39.04%、36.18%,含盐量越高,水分降低越多;水溶性C/N比分别由初始的30下降到9、10、15和17,含盐量越高,水溶性C/N比下降越缓慢。

In order to study the effect of salt content on the compost of restaurant garbage, experiments are carried out in 4 sets of horizontal composting reactors. The salt contents of the 4 sets of windrow are 0%, 1%, 1. 5% and 2% respectively. The influences of salt content of restaurant garbage on reaction temperature,pH, water content, water-soluble C/N of compost system are analyzed. Experiment results show that the more salt in the windrow is, the shorter high-temperature period maintains, which is not beneficial for sterilization. The microbial activity is obviously restrained when the salt content is higher than 1.5~ and the pH of the system remains below 5.5. The water contents of the windrow in 4 reactors decrease from 56.12% to 41.63%,43.57%,39.04%,36.18% respectively at the end of composting. The higher salt content in the windrow is, the more water content decreases. The water-soluble C/Ns of the 4 reactors decrease from the initial value of 30 to 9 content is,the more slowly the water-soluble C/N ,10,15 and 17,respectively. And a higher level of salt decreases.