摘要
餐厨垃圾兼具污染属性和资源属性,其高效资源化处理与高值化利用一直是当下餐厨垃圾处理的难题。分析了我国餐厨垃圾的组分特性,阐述了我国餐厨垃圾的处理现状。从提高餐厨垃圾资源利用率和后端产品附加值的角度出发,综述了国内外餐厨垃圾高值化利用的新技术,为我国餐厨垃圾处理工作的开展提供了新思路。
Food waste has both pollution and resource attributes,its efficient recycling treatment and high value utilization have always been a difficult problem in food waste treatment.The component characteristics of food waste has been analyzed in this study,and the current situation of food waste treatment in China has been expounded as well.From the perspective of improving the resources utilization rate of food waste and increasing the added value of back-end products,the new technologies for high-value utilization of food waste at home and abroad were summarized,in order to provide new ideas for the development of food waste treatment in China.
作者
常燕青
黄慧敏
赵振振
殷俊
张红亮
张进锋
CHANG Yanqing;HUANG Huimin;ZHAO Zhenzhen;YIN Jun;ZHANG Hongliang;ZHANG Jinfeng(WELLE Environmental Technology Group Co.Ltd.,Changzhou Jiangsu 213125)
出处
《环境卫生工程》
2021年第1期44-51,共8页
Environmental Sanitation Engineering
基金
国家科技重大专项(2017ZX07202)。
关键词
餐厨垃圾
组分特性
资源化处理
厌氧发酵
高值化利用
food waste
component characteristic
resourceful treatment
anaerobic fermentation
high value utilization