Characterisation of FOGs in grease trap waste from the processing of chickens in Thailand

Industrial firms that kill and process chickens generate wastewater that contains fat, oil, and grease (FOG). The FOGs are located in the fatty waste that is collected by floatation in grease traps. Chemical and physical characterisation of FOGs would provide useful information that would help in the development of methods designed to decrease the extent of pollution caused by disposal of the waste and to utilise commercially some of its lipid constituents. Employing these methods would enhance the profitability and competitive potential of these commercial organisations. Samples of grease trap waste from 14 firms in central Thailand have been examined. Due to the very different schemes of waste management employed by these firms, the physical appearance of their fatty wastes showed considerable variation. The chemical and physical properties of the FOGs present in these wastes showed considerable variation also. Large amounts of free fatty acids (10–70% as oleic acid) were detected in most of the 14 wastes and palmitic, cis-9-oleic, cis,cis-9,12-linoleic, stearic, and palmitoleic acids were the predominant species of free and esterified acids. Most of the FOGs were solid at temperatures below 40 °C. Many of them contained traces of heavy metals (Cu and Pb) and some contained traces of the pesticides dimethoate and cypermethrin. The content of these potentially hazardous substances would have to be considered very carefully before discarding the fatty wastes and during the development of methods designed to isolate their potentially profitable lipid constituents.     

无机膜分离-水解酸化-SBR法处理含油废水

介绍了无机膜分离-水解酸化-SBR法工艺处理大豆油加工废水的工程实例，该工艺对CODCr去除率达89．5％；对BOD5去除率达92％；对动植物油去除率达到88％。出水水质达到了排放标准，具有一定推广价值。     

废乳化液处理工艺的研究和应用

采用无动力油水分离器除浮油—破乳气浮—过滤、吸附工艺处理废乳化液 ,取得 COD去除率 99.88% ,实现p H6～ 9,COD<5 0 0 / mg·L- 1排放要求 ,运行效果稳定可靠。     

家庭烹饪油烟污染物排放特征研究

对5种家常菜烹制过程排放油烟中固态和气态污染物的排放浓度,以及4种不同型号吸油烟机对固态污染物的净化效率进行了测试。结果表明,在烹制不同菜品时,ρ(油脂)平均为0.41~7.71 mg/m~3,ρ(颗粒物)平均为2.28~13.15 mg/m~3,ρ(VOCs中烃类)平均为121.97~518.32μg/m~3,ρ(醛酮类)平均为288.8~1 361.6μg/m~3,以非甲烷总烃代表的ρ(VOCs)平均为1.13~13.46 mg/m~3(以碳计),以上结果的上限值均在烹制烹炒类荤菜(尖椒炒肉)时发生。从VOCs组分分布看,烃类污染物的排放以烷烃和烯烃为主,醛酮类污染物的排放以甲醛、乙醛、丙酮、丙醛、丁醛和正戊醛为主。此外,不同型号吸油烟机对各种菜品油烟中油脂的平均净化效率为63.84%~83.52%,对颗粒物的平均净化效率为61.02%~67.50%,且侧吸式吸油烟机较欧式吸油烟机净化效率高。     

清洁生产制工艺的研究

研究了在无水环境下，利用低级醇与甘油酯的酯交换反应，生成脂肪酸酯和甘油，然后将脂肪酸酯化的二步法制工艺。在实验室条件下，利用本工艺研制成黄白色肥皂粉末，产率为98％；甘油的回收率为8％（重量比）；醇的一次循环蒸出率为85％，本工艺将反应过程缩短为1～2h，大大节省了能源，符合绿色设计的要求。     

上海市餐厨垃圾处理管理思路剖析

根据<上海市餐厨垃圾处理管理办法>,分析了加强餐厨垃圾处理管理的思路,包括对物流、资金流和信息流的控制,从而实现餐厨垃圾产生环节、收集运输环节、处置环节的有效监管,维护公共卫生安全.