面向自然生态环境保护的餐厨垃圾无害化处理技术研究

Analysis on Harmless Treatment Technology of Food Waste for Natural Ecological Environment Protection

为最大化保证餐厨垃圾处理过程中的产物有利于自然生态环境保护,研究面向自然生态环境保护的餐厨垃圾无害化处理技术。设计无害化处理工艺流程,对无害化处理过程中的实验参数进行细化,基于三因素三水平正交试验对不同因素水平下的pH、反应温度、餐厨垃圾含水率、碳/氮比、种子发芽指数进行检测。结果表明:在餐厨垃圾无害化处理技术中,当温度为40℃、餐厨垃圾初始含水率为60%、处理过程中一天一次进行翻拌的情况下,达到完全腐熟的时间最短,效率较高。

To maximize the benefits of the products generated during the processing of kitchen waste for natural ecological environment protection,research is conducted on harmless treatment technologies for kitchen waste for natural ecological environment protection.This study designed a harmless treatment process flow,refined the experimental parameters during the harmless treatment process,and detected the pH,reaction temperature,moisture content of kitchen waste,carbon/nitrogen ratio,and seed germination index at different factor levels based on a three factor and three level orthogonal experiment.The results show that in the harmless treatment technology of kitchen waste,when the temperature is 40℃,the initial moisture content of kitchen waste is 60%,and the treatment process is stirred once a day,the time to complete decomposition is the shortest and the efficiency is higher.