餐厨废弃物的理化性质分析

Study on physical and chemical properties of eat hutch waste

通过对餐厨废弃物的理化性质进行分析,为餐厨废弃物的处理提供一定的参考依据。研究结果表明,餐厨废弃物中固体废弃物约占18%,废弃油脂约占3%,餐厨废水约占79%;餐厨固体废弃物主要含有淀粉、粗蛋白和粗脂肪,分别占总质量的32%、20%和29%,可通过添加符合国家规定的微生物菌剂发酵转化为有机肥;餐厨废弃油脂酸价较高,平均为100 mg/g,其脂肪酸组成为:肉豆蔻酸、棕榈酸、棕榈油酸、硬脂酸、亚油酸、油酸和亚麻酸,其中含量最多是棕榈酸、亚油酸和油酸,占整个餐厨废弃油脂的质量百分数分别为21.8%、36.7%和31.7%,可通过甲酯化反应转化为生物柴油;餐厨废水中含油量为1 283 mg/L,SS(悬浮物)为738 mg/L,水样呈弱酸性,p H值6.25,需要进行生化处理才能达标排放。

The current food safety issues have become increasingly prominent, the study is to afford some references for food waste treatment by annalyzing its physicochemical properties.The content of solid, oil and water of food waste were18%, 3% and 79%,respectively. Eat hutch solid waste mainly contain starch, crude protein and crude fat, respectively,32%, 20% and 29% of total quality. The acid value of food waste oil was relative high. The average of its value was 100mg/g and the compositions of fatty acid were myristic acid, palmitic acid, palmitoleic acid, stearic fatty acid, linoleic acid,oleic acid and linolenic acid. Among these matters, the composition of palmitic acid, linoleic acid and oleic acid were largest which were 21.8%, 36.7% and 31.7%, respectively. The oil content of the waste water was 1 283 mg/L and the SS content was 738 mg/L after waste water treatment. The waste water of food waste, which p H value is 6.25, need to be treated before discharging.