研究报告
贾志莉,初永宝,师晓爽,袁宪正,许晓晖,邱艳玲,郭荣波.酱糟与醋糟混合发酵产沼气研究[J].环境科学学报,2013,33(7):1947-1952
酱糟与醋糟混合发酵产沼气研究
- Biogas production of sauce and vinegar residues by anaerobic co-digestion
- 基金项目：国家高技术研究发展(863)计划(No.2012AA052103,KGCX2-EW-317);泰山学者建设工程及青岛市引进专项计划项目(No.11-2-4-15-YX)
- 作者
- 单位
- 贾志莉
- 青岛科技大学环境与安全工程学院, 青岛 266042
- 初永宝
- 青岛科技大学环境与安全工程学院, 青岛 266042
- 师晓爽
- 中国科学院青岛生物能源与过程研究所, 青岛 266101
- 袁宪正
- 中国科学院青岛生物能源与过程研究所, 青岛 266101
- 许晓晖
- 中国科学院青岛生物能源与过程研究所, 青岛 266101
- 邱艳玲
- 中国科学院青岛生物能源与过程研究所, 青岛 266101
- 郭荣波
- 中国科学院青岛生物能源与过程研究所, 青岛 266101
- 摘要：酱糟、醋糟是我国食品酿造行业产生的废弃物,通过厌氧发酵不仅可以解决废糟处理问题又可获取能源.因此本研究在中温(35±1)℃的条件下,根据C/N比的不同,进行了酱糟/醋糟干物质(TS)比分别为1:0(N1)、1:1.5(N2)、1:3(N3)、1:7(N4)、1:18(N5)和0:1(N6)的混合发酵实验.结果表明,单一酱渣的延滞期为17.46 d,混合发酵明显缩短了延滞期,为3.00~3.83 d;混合发酵组(N2~N5)累计产甲烷量的实验结果比计算结果分别提高了1%、16%、14%和10%,其中,N3组C/N比为25.7:1,提高最为明显;各组发酵产生的沼气的甲烷体积分数在65%~70%之间;Gompertz模型拟合可以用于酱糟和醋糟混合发酵产甲烷的过程;酱、醋糟发酵的产酸类型以乙酸型发酵为主.
- Abstract：Sauce and vinegar residues are the two byproducts simultaneously produced from food brewing industry in China, anaerobic co-digestion of the two residues for production of biogas were investigated in this study. Six group mixtures of sauce and vinegar residue with the total solid (TS) ratios of 1:0 (N1), 1:1.5 (N2), 1:3 (N3), 1:7 (N4), 1:18 (N5) and 0:1 (N6) were prepared based on the different C/N ratios in anaerobic digestion with methophilic (35℃±1℃) condition. The results indicated that the lag phase time was 17.46 days for the single sauce residue. The lag phase times for the co-digestion of sauce and vinegar residues were significantly shortened, which was in the range of 3.00~3.83 days. Compared with the calculation values of cumulative methane yields for the mixtures of co-digestion calculated based on the digestion of single residue, the experimental values of the co-digestion (N2~N5) were improved by 1%, 16%, 14% and 10%, respectively. Sample N3 achieved the highest improvement with C:N ratio of 25.7. The average methane content in produced biogas was 65%~70%. The Gompertz model was used to describe the progression of cumulative methane production in this study. The anaerobic co-digestion type of sauce and vinegar residues was mainly acetic acid type fermentation.
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