Influence of lactic acid on the two-phase anaerobic digestion of kitchen wastes

To evaluate the influence of lactic acid on the methanogenesis, anaerobic digestion of kitchen wastes was firstly conducted in a two-phase anaerobic digestion process, and performance of two digesters fed with lactic acid and glucose was subsequently compared. The results showed that the lactic acid was the main fermentation products of hydrolysis-acidification stage in the two-phase anaerobic digestion process for kitchen wastes. The lactic acid concentration constituted approximately 50% of the chemical oxygen demand （COD） concentration in the hydrolysis-acidification liquid. The maximum organic loading rate was lower in the digester fed with lactic acid than that fed with glucose. Volatile fatty acids （VFAs） and COD removal were deteriorated in the methanogenic reactor fed with lactic acid compared to that fed with glucose. The specific methanogenic activity （SMA） declined to 0.343 g COD/（gVSS-d） when the COD loading were designated as 18.8 g/（L-d） in the digester fed with lactic acid. The propionic acid accumulation occurred due to the high concentration of lactic acid fed. It could be concluded that avoiding the presence of the lactic acid is necessary in the hydrolysis-acidification process for the improvement of the two-phase anaerobic digestion process of kitchen wastes.

Experimental Study of Thermoelectric Heat Pump Water Heater with Exhaust Heat Recovery from Kitchens

A new kind of thermoelectric heat pump water heater for kitchens exhaust heat recovery was presented,and its performances were investigated under different operating voltages.The experiment results show that the coefficient of performance decreases and the temperature difference between the hot and cold sides becomes larger with the increase of the operating voltage,but the heating time becomes short.The higher the temperature of water,the greater the temperature difference between the hot and cold sides,leading to a smaller coefficient of performance.Under an exhaust temperature of 36 ℃,the coefficient of performance decreases from 1.66 to 1.22 when the temperature of water increases from 28 ℃ to 46 ℃ with operating voltage 16 V.Performance tests illustrate that,compared with the conventional electrical water heaters,the new kind of thermoelectric heat pump water heater is more coefficient.

Engineering properties for high kitchen waste content municipal solid waste

Engineering properties of municipal solid waste （MSW） depend largely on the waste＇s initial compositionand degree of degradation. MSWs in developing countries usually have a high kitchen waste content（called HKWC MSW）. After comparing and analyzing the laboratory and field test results of physicalcomposition, hydraulic properties, gas generation and gas permeability, and mechanical properties forHKWC MSW and low kitchen waste content MSW （called LKWC MSW）, the following findings wereobtained： （1） HKWC MSW has a higher initial water content （IWC） than LKWC MSW, but the field capacitiesof decomposed HKWC and LKWC MSWs are similar; （2） the hydraulic conductivity and gaspermeability for HKWC MSW are both an order of magnitude smaller than those for LKWC MSW; （3）compared with LKWC MSW, HKWC MSW has a higher landfill gas （LFG） generation rate but a shorterduration and a lower potential capacity; （4） the primary compression feature for decomposed HKWCMSW is similar to that of decomposed LKWC MSW, but the compression induced by degradation ofHKWC MSW is greater than that of LKWC MSW; and （5） the shear strength of HKWC MSW changessignificantly with time and strain. Based on the differences of engineering properties between these twokinds of MSWs, the geo-environmental issues in HKWC MSW landfills were analyzed, including highleachate production, high leachate mounds, low LFG collection efficiency, large settlement and slopestability problem, and corresponding advice for the management and design of HKWC MSW landfills wasrecommended.

Combination and superimposition of source kitchens and their effects on hydrocarbon accumulation in the hinterland of the Junggar Basin,west China

In the hinterland of the Junggar Basin, there are multiple depressions with multiple sets of source rocks. Therefore, the conditions of hydrocarbon sources are complex, and the geochemical characteristics and sources of hydrocarbon vary in different structural belts. The evolution of the Che- Mo palaeohigh affected the formation of hydrocarbon source kitchens and hydrocarbon migration. We studied the combination and superimposition of hydrocarbon source kitchens, using as an example the hinterland of the Junggar Basin （including the Yongjin, Zhengshacun, Moxizhuang and Luliang uplift areas）. The study was based on geochemical analyses of crude oil and fluid inclusions, and the histories of tectonic evolution and hydrocarbon generation. The results indicated that before the Paleogene there were two hydrocarbon-generating depressions： the Western Well Penl depression and the Changji depression on the south and north sides of the Che-Mo palaeohigh, respectively. The Permian source kitchen had been generating hydrocarbon continuously since Triassic and reached high maturity stage in the Cretaceous period. After Paleogene, the adjustment of the Che-Mo palaeohigh led to the subsidence of the Changji depression and the Jurassic source rocks reached mature stage and became the main source kitchens. However, the Jurassic source rocks in the Western Well Penl depression were still in a low maturity stage and did not generate oil because of the adjustment of tectonic movements. As a result, in the central and southern parts of the Junggar Basin, Jurassic source rocks generated oil, but in the Luliang uplift, the crude oil was from the Permian source rocks in the Western Well Penl depression and the Jurassic source rocks did not contribute. The crude oil in the central Zhengshacun-Moxizhuang belt was from the Permian source rocks in two depressions, and partially from the Jurassic source rocks. The crude oil in the Luliang uplift was from the source rocks of the lower Permian Fengcheng Formation and middle Permian Wuerhe Formation, which is characterized by superimposition of two sets of source kitchens and three accumulation stages. The crude oil in the Yongjin tectonic belt was from the lower Permian, middle Permian and Jurassic source rocks, which is characterized by superimposition of three sets of source kitchens and two accumulation stages. The crude oil in the Zhengshacun tectonic belt was from a combination of source kitchens of lower Permian and middle Permian in the Western Well Penl depression in the early stage and from the superimposition of Jurassic source rocks in the Changji depression in the late stage.

Oil accumulation related to migration of source kitchens in the Lukeqin structural belt, Turpan-Hami Basin, China

The Lukeqin structural belt is the main heavy oil accumulation zone in the Turpan-Hami Basin. The recent discovery of light oil in the Triassic indicates that there may be multiple source kitchens contributing to the oil accumulation. According to oil geochemical analysis and oil-source correlation, the oil in deep and shallow reservoirs of the Lukeqin Oilfield presents different physical and saturated hydrocarbon mass spectrum characteristics. The Triassic heavy oil is from the northern Upper Permian lacustrine source rocks, and the light oil represented by the Yudong-9 Well is from the northwestern Lower Jurassic coal-measure source rocks. The timing of oil charging was determined by K/Ar isotope dating, reservoir fluid inclusion analysis and the evolution history of different source rocks. In summary, the accumulation process consists of two stages. From the end of Triassic to early Jurassic, the northern Permian source kitchen generated a considerable amount of oil, which was finally degraded to heavy oil, migrated to the south and then accumulated. The northwestern Jurassic coal-measure source kitchen began to generate oil at the end of Cretaceous, while the northern source kitchen could only generate a little hydrocarbon. The heavy oil and the light oil have different source rock locations, migration directions and accumulation times. The migration of hydrocarbon source kitchens affects the distribution of heavy oil and light oil reservoirs at the present time.

Anaerobic digestion of kitchen wastes in a single-phased anaerobic sequencing batch reactor(ASBR) with gas-phased absorb of CO_2

The performance of the single-stage anaerobic digestion of kitchen wastes was investigated in an anaerobic sequencing batch reactor(ASBR) with gas-phased absorb of CO 2. The ASBR was operated at four chemical oxygen demand(COD) loading rates, 2.8, 5.1, 6.2 and 8.4 g/(L·d) respectively. The COD loading rate was increased with the TS concentration and HRT changing. At maximum COD loading rate of 8.4 g/(L·d), the COD, total solid(TS) removal rate and methane gas yield were 69%, 68% and 2.5 L/(L·d) respectively. The operation of the reactor with gas-phased absorb of CO 2 was stable in spite of the low pH(2.6—3.9) and high concentration of TS(142 g/L) of input mixture. The output volatile fatty acid(VFA) concentration was between 2.7—4.7 g/L and had no inhibition on the methanogenic microorganism. The reactor without gas-phased absorb of CO 2 became acidified when the total COD loading rate was increased to 5.1 g/(L·d). Stoichiometry of the methanogenesis for kitchen wastes showed a considerable amount of alkaline will be required to keep pH in the appropriate range for the methanogenic microorganism based on theoretical calculation. Gas-phased absorb of CO 2 effectively reduced the alkaline consumption, hence avoided excessive cation into the reactor.

A Review of Co-processing of Kitchen Waste and Municipal Residual Sludge

In this paper, the methods of kitchen waste disposal in recent years were summed up, and the advantages and disadvantages of the current treatment methods were analyzed. At the same time, it has been found that the co-processing of kitchen waste and residual sludge not only has dealt with both kitchen waste and residual sludge, but also the carbon and nitrogen ratio and moisture content of the mixture are balanced, and increases the processing efficiency significantly. It has a certain processing advantage. At present, most research is about the anaerobic digestion of kitchen waste and residual sludge, and the process is more mature, but the study of VFAs accumulation is still insufficient. Aerobic composting is still in the early stage of development, and there are few studies on it at home and abroad. Meanwhile, prospects for the kitchen waste recycling were made in this article.

Mechanism and kinetics model of hydrolysis in anaerobic digestion of kitchen wastes

The profile of hydrolysates during the anaerobic digestion of kitchen wastes was investigated. The experimental results show that the hysteresis of hydrolytic rate is mainly controlled by the diffusion effect. The hydrolytic mechanism of kitchen wastes is elaborated by taking the diffusion effect into consideration. A segment model of the hydrolysis for kitchen waste is formulated including the coefficient of diffusion resistance in the model. The coefficients of diffusion resistance for different particle sizes are 1.42,2.12 and 2.78 respectively based on the experimental data,in which the coefficients of diffusion resistance conform an exponential function. So,the partitioning kinetic model could be integrated as a unified experience model. The model is verified with experimental data,which shows that the model could predict the concentration of organic substances during the anaerobic digestion of kitchen wastes.

Impact on Acidification Characteristics of Anaerobic Digestion of Kitchen Waste by F/M

The effect of F/M on acidification characteristics during anaerobic digestion of kitchen waste was investigated. Under different F/M,p H,alkalinity,ethyl alcohol,volatile fatty acids(VFAs),and biogas production status of acidification effluent in 96 h were observed. The study results showed that the content of propionic acid + acetic acid reached 56%-80% when F/M≤1. 0,which was mainly known as propionic acid type of fermentation and was accompanied by methane. The value of alkalinity was only 3 000-4 000 mg/L,which indicated that the stability was weak in the system. When 1. 0 < F/M≤2. 5,the concentration of butyric acid + acetic acid was in the range of 77%-85%,and acid production rate per unit load was more than 250 mg VFAs/g VS,which was known as butyric acid type of fermentation. The fermentation type was stable and could provide more available VFAs for subsequent methanation processes because the value of alkalinity reached 5 650 mg/L. When F/M≥2. 5,the content of ethanol + acetic acid was 80%-92%,which was known as ethanol type of fermentation. And p H of 96 h was only 5. 0( F/M = 3. 0) and 4. 3(F/M =4.0),and acidification was serious and the stability was weak in the system,which would hinder the subsequent methanation process.Therefore,F/M influenced fermentation type,and it can provide a target product for subsequent methanation process by controlling F/M in a reasonable range.

The Research of Performance Comparison of Displacement and Mixing Ventilation System in Catering Kitchen

A commercial kitchen is a complicated environment where multiple components of a ventilation system including hood exhaust, conditioned air supply, and makeup air systems work together but not always in unison. And the application of an appropriate ventilation system is extremely vital to keep the catering kitchen comfortable, which consequently promotes the productivity and gains. Application of two systems (traditional mixing ventilation system and thermal displacement ventilation system) is compared in a typical kitchen environment using computational fluid dynamics modeling which was used to investigate the difference between mixing and displacement ventilation (DV). It was reported in two parts, one on thermal comfort and the other one on indoor air quality. The results show that DV can maintain a thermally comfortable environment that has a low air velocity, a small temperature difference between the head and ankle level, and a low percentage of dissatisfied people, and may provide better IAQ in the occupied zone. So it was persuasive that using thermal displacement ventilation in kitchen environment allows for a reduction in space temperature without increasing the air-conditioning system capacity.

The Research of Performance Comparison of Displacement and Mixing Ventilation System in Catering Kitchen

A commercial kitchen is a complicated environment where multiple components of a ventilation system including hood exhaust, conditioned air supply, and makeup air systems work together but not always in unison. And the application of an appropriate ventilation system is extremely vital to keep the catering kitchen comfortable, which consequently promotes the productivity and gains. Application of two systems (traditional mixing ventilation system and thermal displacement ventilation system) is compared in a typical kitchen environment using computational fluid dynamics modeling which was used to investigate the difference between mixing and displacement ventilation (DV). It was reported in two parts, one on thermal comfort and the other one on indoor air quality. The results show that DV can maintain a thermally comfortable environment that has a low air velocity, a small temperature difference between the head and ankle level, and a low percentage of dissatisfied people, and may provide better IAQ in the occupied zone. So it was persuasive that using thermal displacement ventilation in kitchen environment allows for a reduction in space temperature without increasing the air-conditioning system capacity.

Study on Multi-effect Time Parameters of Ergonomic Validity Index in Low-carbon Residential Kitchen

In the study on functional low-carbon ergonomic validity in buildings,ergonomic validity is different from resource validity which is easy for quantitative analysis. To eliminate the complexity and uncertainty impacts of human factors on quantitative study,it proposes a method of building a parameter of ergonomic validity—multi-effect time by using cardiotachometer to record heart rate change,being used to evaluate the functional low-carbon ergonomic validity targeting at the ontological characteristics of kitchen. This method is used to determine the physical consumption intensity( multi-effect) through heart rate incremental relation based on the principles of physiology and ergonomics,and to confirm the ergonomic validity of environmental factors by the time to complete standard work as well as multi-effect quantitative analysis. The test results show that,under the kitchen operating conditions,the multi-effect( ME) can properly reflect the real-time status of the operator and is easily operated; the parameters obtained are not significantly related to the physiological status of the operator,and multi-effect time( MT) is sensitive to the physical consumption brought about to the operator due to kitchen environmental factors; thus,it can be taken as an objective index,which is simple and easy to operate in residential kitchen functional low-carbon evaluation.

Application of Nonlinear Dynamics in Studying Flashover Fire in a Small Open Kitchen

Open kitchen designs are found in small units in tall residential buildings of Asian-Oceania regions for better space utilization. As many combustibles are stored in small residential units, fire originated in the open kitchen can grow and spread fast. Consequently, flashover can occur to give a big fire and result in severe casualties and property damage. Nonlinear dynamics can be applied to predict critical heat release rate to flashover in the unit with an open kitchen and will be illustrated in this paper. Based on a two-zone model, temperature of the hot smoke layer was taken as the system state variable. An evolution equation was developed with selective control parameters. Onsetting of flashover using a nonlinear dynamical system was demonstrated in the example residential units. Effects of the floor dimensions, the radiation feedback coefficient and thermal properties of wall material on the onset of flashover were then examined and analyzed. The developed nonlinear dynamical model for studying the onset of flashover gives a better understanding of the various control parameters.

基于用户体验的母婴类厨具产品创新设计

根据后疫情时代发展需求及厨具产品迭代的分析,研究母婴厨具在使用过程中用户的体验,改进现有厨具的设计流程。基于用户体验研究,将社会需求融入母婴类厨具产品设计,从模块划分的背景分析、市场调研、设计实践、产品优化、产品落地5方面入手,分析产品的设计要素、使用场景、功能体验、包装运输等,以此选取适当的造型因子及功能结构。提出后疫情时代母婴厨具产品设计原则,归纳系统的母婴类厨具创新要点。通过这一系列探索研究,发现母婴类厨具发展的可能性,为其创新设计提供了新思路。

复合生物再生沥青及混合料路用性能

环己烷1,2-二甲酸二异壬基酯(DINCH)增塑剂与餐厨废弃油脂共混,制成复合生物再生剂,通过三大指标及布氏黏度实验确定复合沥青再生剂的最佳配比。在掺加再生剂与未掺再生剂的条件下,分别制备不同RAP(Reclaimed Asphalt Pavement)掺量的再生沥青混合料并进行车辙实验、低温弯曲破坏实验、浸水马歇尔实验和冻融劈裂实验。结果表明,DINCH增塑剂与餐厨废弃油脂配比为0.4∶1时,再生沥青常规性能恢复至原样沥青水平。再生沥青混合料在RAP掺量为30%~50%的条件下,未掺加复合生物再生剂的沥青混合料低温抗裂性及水稳定性均不满足规范要求;掺加再生剂后,随着RAP掺量的增加,再生沥青混合料的低温抗裂性及水稳定性降低,高温稳定性能提高,当RAP掺量为30%时,再生沥青混合料的低温抗裂性及水稳定性与新拌混合料相当,高温稳定性能优于新拌沥青。

淀粉类餐厨垃圾化学转化制备高值化学品

餐厨垃圾是城市垃圾的主要组成部分,同时具有危害性与资源性双重属性。工业化餐厨垃圾处理方法主要以填埋、焚烧发电和厌氧发酵为主,高值化利用方法和技术仍然欠缺,严重制约了餐厨垃圾的资源化发展。本工作首先介绍了淀粉类餐厨垃圾的特性、现有处理技术及预处理方法,并对当前技术手段的优劣进行阐述。最后,介绍了淀粉类餐厨垃圾制备葡萄糖、5-羟甲基糠醛、乙酰丙酸(酯)、γ-戊内酯和乳酸(酯)等高附加值化学品的方法和反应机理,归纳并总结了化学法催化淀粉类餐厨垃圾转化制备高附加值化学品依旧存在的问题与不足。尽管如此,化学转化法是实现淀粉类餐厨垃圾绿色、资源化利用的有效手段之一。

准噶尔盆地上三叠统烃源岩评价与有效烃源灶分布预测

准噶尔盆地蕴含丰富的油气资源,已于多个层位取得油气勘探发现。然而,上三叠统厚层泥岩能否作为盆地有效烃源岩一直没有明确的定论,亟需开展全盆范围内上三叠统烃源岩评价工作并进行有效源灶分布预测,为该层系下一步勘探部署提供依据。为进一步明确准噶尔盆地上三叠统烃源岩时空分布特征及其生烃潜力,落实有效烃源灶分布范围内生烃强度,基于资料收集、剖面实测、钻孔岩屑观察采样和有机地球化学测试,利用多个地化参数开展了全盆范围上三叠统烃源岩有机质丰度、类型、成熟度评价,优选关键参数利用多层次模糊数学评价方法,圈定有效源灶范围。结果表明,上三叠统烃源岩分布范围广(基本全盆分布)、厚度大(可达350 m)、腹部埋深大(最大埋深11 km);烃源岩TOC含量为0.75%~8.3%,平均值为1.74%;S_(1)+S_(2)平均为2.78 mg/g,氯仿沥青“A”平均为0.354%;有机质类型以Ⅲ型和Ⅱ2型为主,陆源高等植物输入占优,相对较好的母质类型主要沿盆1井西凹陷—阜康凹陷方向分布,有机质成熟度处于低成熟—成熟热演化阶段,局部达高—过成熟阶段。按照中国煤系泥岩生烃潜力评价标准,上三叠统泥岩整体为一套差—中等质量烃源岩,烃源岩总体上具有一定的生烃潜力,特别是生气潜力。有效烃源灶分布于中央坳陷腹部的阜康凹陷西部—沙湾凹陷东部一带以及南缘冲断带的霍玛吐背斜带,有效烃源灶范围内烃源岩Ro大于1.3%,生油强度在50×10^(4)t/km^(2)以上,生气强度在3×10^(8)m^(3)/km^(2)以上。

基于厨余废弃物的柔性摩擦电传感器设计

为提高厨房垃圾的再利用率并解决其带来的环境问题,设计了一种基于厨余废弃物的柔性摩擦电传感器。该传感器在外部压力从10 N增大至50 N时,输出电压和电流的幅值逐渐增加,在频率为1 Hz、幅值为50 N的外部压力下,输出电压的幅值约为2.2 V。当外部压强在15~85 kPa范围内变化时,输出电压幅值与压强呈线性关系。当外部压力的频率变化时,输出电流增大,输出电压幅值基本保持不变。结果表明,该传感器压力传感性能良好。当应用于运动传感中时,能够对指关节、肘关节、腕关节的弯曲反馈不同波形的输出电压信号,并能利用输出电压幅值反馈各关节弯曲程度。同时,能够区分慢走、竞走、跑步3种运动类型。该传感器为厨余垃圾的处理与再利用提出了一种新思路,在环保与人体运动状态监测等领域具有良好的应用价值。

住宅厨房空调冷负荷及其影响因素研究

住宅厨房空间因存在高温燃烧热源和烹饪空气污染源,是热舒适和空气品质问题相对集中的区域。随着生活水平的提高,人们对厨房热湿环境的舒适性要求越来越高,新的厨房空调产品也逐渐出现,而现有的负荷研究无法为厨房空调的设计提供有效依据。为了探索住宅厨房空调冷负荷及其影响因素,以某典型住宅厨房为例,研究了厨房冷负荷的大小分布、来源构成、影响变量以及地域差异。结果表明,厨房空调冷负荷集中分布在800~1600W/m^(2),潜热负荷占比高达75%,室外补风在显热负荷和潜热负荷中平均占比30%和71%。地域差异导致峰值负荷大小和出现小时数不同,这对空调选型有重要影响。现有的厨房空调需要匹配合理的运行策略和补风形式才能满足厨房冷量需求。

基于多模态人机交互的老年人厨房空间智能化设计

智慧养老、智能化养老已成为现下及未来养老的新趋势,为提高老年人在厨房中的生活质量和安全性,现基于多模态人机交互对老年人厨房空间的智能化设计进行探讨。通过对老年人的生活需求和厨房空间的特点进行文献分析及市场现有产品分析总结,基于老年人的生理和心理需求及智能化厨房现状提出结合多模态人机交互的智能家居系统设计方案,该智能化设计方案融合语音交互、手势交互、触摸交互等多种交互方式,能够满足老年人的不同需求和习惯。此外,针对老年人在厨房中至关重要的安全方面,提出智能化安全监测系统,包括煤气泄漏检测、火灾报警、人体监测等多个方面。论证该智能家居系统的可行性和有效性后,探讨智能化系统在不同功能区的划分及多模态技术在各功能区的配置及应用,为老年人厨房空间的智能化设计提供新思路和新方法。