超声波预处理对餐厨垃圾产VFAs的影响

采用超声波预处理餐厨垃圾以提高产挥发性脂肪酸(VFAs)产率.结果表明,在超声强度720W/L下处理15min后,餐厨垃圾SCOD含量比原样中SCOD提高了1倍,其中有机质中碳水化合物溶出量最大,由原样中8.2g/L提高到处理后的43.5g/L;在pH=6、温度35℃条件下,对含固率约为12%的餐厨垃圾进行厌氧发酵,未预处理和超声处理后的餐厨垃圾产生的VFAs最大值分别达到33.4,42.5g/L,经超声预处理的餐厨垃圾产VFAs的量提高了27.2%.

Effects of ultrasonic pre-treatment on the production of VFAs from food waste

The study aims at improving the efficiency producing volatile fatty acids (VFAs) by ultrasonic pre-treatment and meanwhile overcomes the disadvantages such as the complexity of components and inequality of particles. Under the condition of treatment time of 15min, and ultrasonic intensity of 720W/L, the SCOD dissolution significantly increased, which was twice as the results of original samples. Among the SCOD dissolved, carbohydrate had the highest dissolution, which was increased from 8.2g/L to 43.5g/L. Under the condition of pH of 6and temperature of 35℃, the maximum values of VFAs from untreated and ultrasonic-treated food waste with solid content ration of around 12% were 33.4, 42.5g/L, separately. VFAs from food waste after ultrasonic treatment were increased by 27.2%.