初始pH对餐厨垃圾生物干化脱水效率的影响
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X799.3

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国家自然科学基金项目(面上项目,重点项目,重大项目)


Effect of initial pH on bio-drying dehydration efficiency of food waste
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    摘要:

    目前餐厨垃圾生物干化脱水效率较低,处理周期长,难以满足后端资源化利用的需求。本研究以生石灰调控不同初始pH分别为5、6、7的三个处理,记为CK、T1、T2,探究不同初始pH下餐厨垃圾生物干化反应的脱水效率,与反应过程中的水组分行为转化规律。结果表明,生物干化反应中,T1与T2的有效积温为512.0℃、509.1℃,高于CK处理的454.2℃,CK、T1与T2的脱水率分别为74.2%、78.2%、76.0%,说明T1处理脱水效果最好。不同初始pH调控影响有机质降解,CK、T1与T2处理的有机质的降解率分别为26.9%、30.0%、29.4%,但处理间生物干化效率无显著差异。生物干化过程中,游离水是主要的水分赋存形态,随着反应的进行,多层水(MW)与毛细水(CW)不断向滞化水(EW)转化,且CW与MW对水分去除贡献较大,不同初始pH通过影响MW、CW的水分去除而影响水分转化与去除。本研究可为餐厨垃圾生物干化工业规模应用的初始pH调控提供参考。

    Abstract:

    Currently, the dehydration efficiency of biological drying of food waste is relatively low and the treatment cycle is long, making it difficult to meet the demands of backend resource utilization. In this study, quicklime was employed to regulate three different treatments with initial pH values of 5, 6, and 7, referred to as CK, T1, and T2, respectively. The objective was to explore the dehydration efficiency of the biological drying reaction of food waste under various initial pH conditions, and to elucidate the transformation laws of water component behaviors during the reaction process. The results demonstrated that in the biological drying reaction, the effective accumulated temperatures for T1 and T2 were 512.0℃ and 509.1℃ respectively, which were higher than the 454.2℃ for the CK treatment. The dehydration rates for CK, T1, and T2 were 74.2%, 78.2%, and 76.0% respectively, indicating that the dehydration effect was best with the T1 treatment. Different initial pH regulations affected the degradation of organic matter, with the degradation rates for organic matter in the CK, T1, and T2 treatments being 26.9%, 30.0%, and 29.4%, respectively. However, there was no significant difference in the biological drying efficiency between treatments. During the biological drying process, free water was the main form of water occurrence. As the reaction proceeded, multilayer water (MW) and capillary water (CW) were continuously converted into entrapped water (EW), with CW and MW contributing significantly to water removal. Different initial pH values influenced the transformation and removal of water by affecting the water removal of MW and CW. This study can provide a reference for the regulation of initial pH in the industrial-scale application of biological drying of food waste.

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张奎,左一琳,詹亚斌,等. 初始pH对餐厨垃圾生物干化脱水效率的影响[J]. 科学技术与工程, 2023, 23(22): 9737-9745.
Zhang Kui, Zuo Yilin, Zhan Yabin, et al. Effect of initial pH on bio-drying dehydration efficiency of food waste[J]. Science Technology and Engineering,2023,23(22):9737-9745.

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  • 收稿日期:2022-09-29
  • 最后修改日期:2023-05-20
  • 录用日期:2023-01-30
  • 在线发布日期: 2023-08-11
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