碱性过氧化氢预处理对醋渣厌氧消化性能的影响

Impact of alkaline hydrogen peroxide pretreatment on the anaerobic digestion of vinegar residues

利用单因素法研究了碱性过氧化氢预处理过程中的H2O2浓度、预处理温度以及预处理时间3个因素对醋渣厌氧消化性能的影响,结果表明,H2O2浓度、预处理温度和预处理时间的最优条件分别为4%、40℃和12 h。经实验验证,在最佳联合预处理条件下醋渣厌氧消化累积甲烷产量(基于挥发性固体含量)达302.0 mL/g,生物降解率为70.0%,较未预处理醋渣提升了54.4%。

The single factor method has been employed to investigate the impact of varying the H2O2 concentration,pretreatment temperature,and pretreatment time during alkaline hydrogen peroxide(AHP)pretreatment of vinegar residues prior to their anaerobic digestion.The optimal H2O2 concentration,pretreatment temperature,and pretreatment time were found to be 4%,40℃,and 12 h,respectively.Under these optimal conditions,the highest cumulative methane yield was 302.0 mL/g(VS basis)and the biodegradation reached 70.0%,which was 54.4%higher than that for the untreated vinegar residue.