辅料添加对厨余垃圾快速堆肥腐熟度和臭气排放的影响

Use of additive to control odors and promote maturity of municipal kitchen waste during aerobic composting

为提高厨余垃圾快速堆肥腐熟度并减少处理过程中臭气(NH_3和H_2S)的排放,以玉米秸秆、稻壳、锯末和菌糠作为辅料,基于湿基质量的15%分别添加到厨余垃圾中进行堆肥试验,并以纯厨余垃圾堆肥作为对照,研究了不同辅料添加对厨余垃圾堆肥腐熟度及NH_3和H_2S排放的影响.结果表明:除纯厨余垃圾处理以外,其他处理都达到了腐熟堆肥的要求,其中添加菌糠的处理腐熟效果最好,发芽率指数(GI)相比对照大幅提高;添加辅料对NH_3和H_2S的减排效果明显,其中,菌糠添加对NH_3的减排效果最好,相比对照可减排53.6%,锯末对H_2S的减排效果最佳,相比对照可减排84.08%;厨余垃圾堆肥时添加辅料有利于氮素和硫素的固定,其中添加辅料菌糠的固氮效果最好,总氮损失仅占初始总氮的8.7%;添加玉米秸秆总硫损失最少,仅占初始总硫的2.05%.

The aim of this study was improving the kitchen waste composting maturity and reducing the emission of odors（NH3 and H2S） during the process. Cornstalk, rice husks, sawdust and mushroom substrate were mixed respectively with the kitchen waste to give a mixture containing 15%（wet weight）. The pure kitchen waste was composted as CK. All treatments had reached the requirements of maturity except CK. Kitchen waste mixed with the mushroom substrate treatment gave the highest maturity, it could increase the final germination index a lot compared to CK. Among these treatments, kitchen waste mixed with mushroom residue had the best reduction effect on NH3 emission, which made a reduction of 53.6% compared with CK. And kitchen waste mixed with the sawdust had the best reduction effect on H2 S emission, which made a reduction of 84.08%. Kitchen waste mixed with the mushroom substrate had the lowest total nitrogen loss, the total nitrogen loss accounted for 8.70% of initial total nitrogen. And the total sulfur loss of kitchen waste mixed with the cornstalks treatment was the least among all treatments, accounted for 2.05% of initial total sulfur.