研究报告
冯磊,王宁,寇巍,刘欢,马粒雅.餐厨垃圾固态发酵挥发性脂肪酸全过程变化分析[J].环境科学学报,2018,38(7):2705-2710
餐厨垃圾固态发酵挥发性脂肪酸全过程变化分析
- Whole process change analysis of volatile fatty acids during solid state fermentation of Kitchen waste
- 基金项目：辽宁省农业领域科技创新人才项目（No.2014016）；国家国际科技合作专项项目（No.2015DFG62590）
- 作者
- 单位
- 冯磊
- 沈阳航空航天大学辽宁省清洁能源实验室, 沈阳 110136
- 王宁
- 沈阳航空航天大学辽宁省清洁能源实验室, 沈阳 110136
- 寇巍
- 辽宁省能源研究所, 营口 115003
- 刘欢
- 沈阳航空航天大学辽宁省清洁能源实验室, 沈阳 110136
- 马粒雅
- 沈阳航空航天大学辽宁省清洁能源实验室, 沈阳 110136
- 摘要：在中温（37.0±0.2）℃条件下，通过连续实验将餐厨垃圾在完全混合厌氧消化反应器（CSTR）中运行100 d，研究餐厨垃圾固态发酵过程的中间产物挥发性脂肪酸全过程变化，重点研究在不同时期各组分挥发性脂肪酸含量及变化趋势.结果表明：①餐厨垃圾固态发酵实验过程可划分为4个时期：适应期、启动期、抑制期、恢复及稳定期；②实验初期，总挥发性脂肪酸浓度不断上升，在第19 d浓度达到最大值27.22 g·L-1，其中乙酸浓度最高为6.49 g·L-1，正丁酸浓度为6.10 g·L-1，戊酸浓度最低，仅为3.26 g·L-1；抑制期总挥发性脂肪酸浓度波动异常，各组分挥发性脂肪酸呈无规律性变化，系统产酸产气平衡遭到破坏；恢复及稳定期，调节当日回流渗滤液的pH使其接近7.0，在第75 d时TS含量>20%，达到固态发酵，系统产酸产气基本恢复稳定，总挥发性脂肪酸浓度呈稳定性变化，最终稳定在20~23 g·L-1，其中正丁酸浓度最高，其浓度为5.43 g·L-1，丙酸浓度最低，其浓度为2.01 g·L-1.
- Abstract：Kitchen waste solid state fermentation was performed through a continuous experiment in a complete mixing anaerobic digestion reactor (CSTR) for 100 days at a medium temperature (37.0 ±0.2)℃. To study the change of the volatile fatty acid during the whole process, an intermediate of kitchen waste solid state fermentation process, we mainly focuses on the volatile fatty acid content and trends of each components in different phases. The results show:①Kitchen waste solid state fermentation process can be divided into four phases:adaptation, starting-up, inhibition,recovery and stabilization; ②In the initial experiment, the concentrations of volatile fatty acids rise continuously, the total concentration reached a maximum of 27.22 g·L-1 at the 19th day. Among them, the highest concentration of 6.49 g·L-1 is acetic acid, followed by N-butyric acid, whose concentration is 6.10 g·L-1, and the concentration of valeric acid is the lowest, only 3.26 g·L-1. During the inhibitory phase, the total volatile fatty acid concentration fluctuated abnormally, the balance between acids and gas has been broken. In recovery and stabilization phase, TS content is over 20% at the 75th day and the solid state fermentation is completed. The system returns to stability, and the total volatile fatty acid concentration shows a steady change. The final concentration stabilizes at 20~23 g·L-1, the highest concentration of 5.43 g·L-1 is n-butyric acid, and the lowest concentration of 2.01 g·L-1 is propionic acid.
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