餐厨厂除臭工程设计及应用

Design and Application of Deodorization Project of Kitchen Factory

介绍了餐厨垃圾臭气的特点,将预处理的213 000 m^(3)/h臭源分为2条高浓度点源和1条低浓度面源,高浓度线采用“酸洗+碱洗+生物滤池+碱洗+应急活性炭”的处理工艺,低浓度线采用“酸洗+碱洗+生物滤池+碱洗”的处理工艺,最终NH质量浓度<4.36 mg/m^(3)、HS质量浓度<0.03 mg/m^(3)、CHS质量浓度<0.01 mg/m^(3)、臭气为浓度977,浓度排放及定量排放均满足上海地标。

The characteristics of kitchen waste odor is introduced in this paper.And the pretreated 213 000 m^(3)/h odor source is divided into two high concentration point sources and one low concentration area source.In addition,The treatment process of"acid pickling+alkaline washing+biofilter+alkaline washing+emergency activated carbon"is adopted for high concentration production line,and the treatment process of"pickling+alkaline washing+biofilter+alkaline washing"is adopted for low concentration production line.Furthermore,NHconcentration is less than 4.36 mg/m^(3),HS concentration is less than 0.03 mg/m^(3),CHS concentration is less than 0.01 mg/m^(3),and the odor concentration is 977.Finally,the concentration emission and quantitative emission meet the Shanghai landmark.