湿热预处理餐厨垃圾的盐分研究

Research on Salts in Restaurant Kitchen Waste with Wet and Heating Pre-treatment

对于盐分的研究是以通过湿热法餐厨垃圾制作适宜益生菌生长基质为目标。研究选取益生菌生长的主要限制因素-盐分进行研究,确定降低盐分浓度的工艺条件。实验通过选取一定温度、加水量和反应时间条件,在高温高压反应釜中反应。研究发现,全盐适宜温度为100℃或140℃,水溶性氯离子和水溶性钠离子适宜温度为50℃;三种离子适宜加水量均为80%;三种离子适宜的反应时间为15 min。研究为餐厨垃圾制作成适宜益生菌生长的工艺奠定了基础,较深入地研究了盐分在预处理过程中的变化情况和趋势。

The research aimed to produce probiotics -friendly media from restaurant kitchen food waste through wet heat treatment technology.The salt, which was a paramount obstacle for microorganisms' growth, was studied to determine proper treat-ment conditions.The experiments were operated in the reactor being able to achieve high temperature and high pressure, and by changing water quantity added, temperature and reacting time.The results indicated that the concentration of salt mainly in-creased while temperature increased, the proper temperature for total salt was 100℃or 140℃, while 50℃was fit for chlorine ion and sodium ion.The proper water quantity added for all three factors was 80%.The proper reacting time for three factors was 15 min.The salt change, being a main restrictive factor for probiotics microorganisms' growth, was more thoroughly and deeply stud-ied than before in the wet heat treatment.