厨余厌氧发酵过程中水解及产氢特性研究

Research on Characteristics of Hydrolysis and Hydrogen Production in Anaerobic Digestion of Kitchen Waste

利用厌氧发酵原理,以食物残渣为基质,通过开展厌氧发酵试验,重点考察了基质负荷对水解历程影响,以及混合条件与氢气生成特性之间的关系。研究表明,厨余发生水解时,负荷对水解历程起决定作用,基质浓度较低时,水解过程以醇发酵为主,水解液的CODcr及总磷随水解时间的延续呈现递减趋势;基质浓度较高时,则表现为酸发酵,水解液的CODcr及总磷随水解时间的延续呈现递增态势。利用产酸水解发酵液进行发酵制氢时,合理控制搅拌速率对氢气发生有促进作用,而高速搅拌会给氢气发生带来不利影响。

We made anaerobic fermentation experiment with food residue as substrate,researched on the effect of substrate load on hydrolysis process and the relationship between mixing condition and hydrogen generation characteristics. The result showed that when kitchen waste hydrolysis occurred,the load of substrate played a decisive role in hydrolysis process. In the condition of low substrate concentration, hydrolysis process was mainly alcohol fermentation, CODcr and TP in hydrolysate decreased with continued hydrolysis time. In the condition of high substrate concentration,hydrolysis process was mainly acid fermentation,CODcr and TP in hydrolysate increased with continued hydrolysis time. Reasonable stirring speed promoted hydrogen production but high stirring speed brought adverse effect in hydrogen production by acid hydrolysis fermentation.