味精企业温室气体排放特征及核算方法研究

Research on greenhouse gas emissions characteristics and accounting methods of monosodium glutamate enterprises

介绍了生物法味精生产工艺,分析了味精生产时温室气体的排放特征,探究了在谷氨酸发酵过程中温室气体排放量的核算方法,并对某味精生产企业的温室气体排放情况进行分析。研究结果表明:生物法味精生产企业的温室气体排放源主要有5个;与能源消耗相关的直接和间接排放是味精生产企业温室气体排放的主要来源,约占企业总排放量的90%,是目前行业重点关注的排放源;在谷氨酸发酵中产生的二氧化碳排放和对有机废水进行厌氧处理时产生的甲烷排放构成的温室气体排放量占比不到10%,然而其绝对总量并不小,具有较大的回收利用空间,应予以重视;虽然在谷氨酸发酵过程中温室气体排放宜采用物料平衡法进行精准核算,但是还应进一步探究该方法的适用性并形成行业标准或规范。

This paper discusses the production process of monosodium glutamate using biocatalysis and analyzes the greenhouse gas emissions associated with this process.The focus is on the accounting methodology for glutamic acid fermentation,including the development of calculation and simplified formulas.An example of greenhouse gas emissions from a factory is presented to illustrate the application of these formulas.The study identifies five main sources of greenhouse gas emissions in the biocatalysis-based monosodium glutamate industry,with direct and indirect emissions from energy consumption being the primary focus.The paper highlights the importance of addressing the significant amount of greenhouse gas emissions resulting from carbon dioxide emissions during glutamic acid fermentation and methane emissions during anaerobic treatment of organic wastewater.The study recommends using material balance methods for accounting emissions from the fermentation process.It suggests that the industry should explore further the applicability of this accounting method and standardize it as a specification.The findings of this study have important implications for the industry s efforts to reduce its carbon footprint and promote sustainable development.