摘要
总结了餐厨垃圾干式厌氧发酵的关键影响因素(温度、pH、含固率、有机负荷、含盐量和含油量、C/N、氨氮、挥发性脂肪酸),概述了强化餐厨垃圾干式厌氧发酵的主要策略(外源添加剂、预处理、接种物、共发酵)。对餐厨垃圾干式厌氧发酵的发展方向提出了展望及建议。
Based on literature research,this paper firstly summarizes the key factors(temperature,pH,solid content,organic loadings,salt content and oil content,C/N,ammoniacal nitrogen,volatile fatty acids)affecting the dry anaerobic fermentation of kitchen waste.Main strategies to strengthen the dry anaerobic fermentation of food waste(exogenous additives,pretreatment,inoculation,co-fermentation)are reviewed.Finally,the development directions and suggestions for dry anaerobic fermentation of kitchen waste are put forward.
作者
秦丞志
张奇
赵建伟
袁庆江
孙英杰
QIN Cheng-zhi;ZHANG Qi;ZHAO Jian-wei;YUAN Qing-jiang;SUN Ying-jie(Qingdao Engineering Research Center for Pollution Control and Utilization of Solid Waste,School of Environmental and Municipal Engineering,Qingdao University of Technology,Qingdao 266033,China;Qingdao Solid Waste Disposal Co.,Ltd.,Qingdao 266041,China)
出处
《现代化工》
CAS
CSCD
北大核心
2022年第2期1-5,9,共6页
Modern Chemical Industry
基金
国家自然科学基金项目(51908305,51978350,51678315)
中国博士后科学基金项目(2019M660162)
山东省博士后创新项目(202001017)。
关键词
餐厨垃圾
干式发酵
含固率
强化策略
kitchen waste
dry fermentation
solid content
strengthening strategy
