摘要
餐厨垃圾具有危害性与资源性并存的双重特点。为高效处理餐厨垃圾,并实现其资源化和能源化利用,从餐厨垃圾处理、环境保护、变废为宝的角度出发,论述了餐厨垃圾的基本特性,综合分析餐厨垃圾处理技术的概念、优缺点及研究现状,并对餐厨垃圾处理新技术进行了展望。将常规的处理技术归纳为非生物技术(如卫生填埋、焚烧、机械粉碎直排、脱水饲料化、真空油炸饲料化)和生物技术(如厌氧消化、好氧堆肥、蚯蚓堆肥)两类。
Food waste is characterized by high salinity,moisture and organic matter content,which makes it possess duplicity with perishable and smelly as a waste and the potential as a recycle biotic resource.In order to treat food waste efficiently and make it resource and recycle energy,the basic characteristics of food waste were reviewed in this paper,which from difference perspectives such as waste treatment,environmental protection,turning waste into treasure.The concept,advantages and disadvantages,research status of food waste treatment technologies were analyzed.In addition,the new food waste treatment technologies were discussed.Conventional treatment techniques can be divided into non-microbial treatment techniques( such as sanitary landfill,incineration,mechanical crushing straight row,fodder by dehydrated,fodder by vacuum frying) and microbial techniques(such as anaerobic digestion,aerobic composting,vermicomposting).
出处
《环境工程》
CAS
CSCD
北大核心
2014年第S1期626-629,692,共5页
Environmental Engineering
基金
公益性行业(农业)科研专项基金项目(201103004
201103003)
国家科技支撑计划项目(2012BAD14B01)
农业部南方植物营养与肥料重点实验室和广东省养分资源循环利用与耕地保育重点实验室开放基金(ZHS2013-05)
关键词
餐厨垃圾
非生物处理技术
生物处理技术
资源化
food waste
non-microbial treatment technology
microbial treatment technology
reclamation
