湿热处理参数对餐厨垃圾脱水和脱油性能的影响

为了改善餐厨垃圾脱水和脱油性能,提高处理效果,对餐厨垃圾湿热工艺中的温度和加热时间等主要影响因素进行了2因素5水平的完全试验,分析了湿热处理产物的比阻、脱水率和可浮油含量等指标的变化规律,构建了餐厨垃圾固相脂质浸出反应动力学模型,研究了湿热处理参数对餐厨垃圾脱水和脱油性能的影响机理.结果表明,湿热处理初期,垃圾脱水率下降,加热40min后,脱水率开始上升,且温度越高,上升越快,180℃加热100min达最高;随着温度的升高和加热时间的延长,餐厨垃圾脱油性能呈上升趋势,温度越高,上升趋势越明显;当温度达到1

Impact of Hydrothermal Process on the Dewaterability and Degrease Performance of Restaurant Garbage

In order to ameliorate the dewaterability and degrease performance of restaurant garbage, and to improve the treatment effect, a complete trail series with 2 factors on 5 levels was implemented. The 2 factors were temperature and retention time respectively as the main influencing factors of hydrothermal process. By means of analyzing the variation of the resistance, dewatering rate and floatable oil content of the treated restaurant garbage, and constructing the solid grease extracting kinetics, the mechanism of impact of hydrothermal process on the dewaterability and degrease performance of restaurant garbage was studied. It showed that the dewaterability of the product decreases at the beginning, after heating for 40min, it begins to increase. Moreover, it increases more quickly as temperature increases. The optimal dewaterability of the treated garbage appears at 180 degrees C and heating for 100 minutes. As temperature rises and heating time increases, the degrease performance is improved. Furthermore, this trend becomes more remarkably as temperature increases. When the temperature and retention time reach 160 degrees C and 80 minutes respectively, most of the solid grease in the garbage is extracted out to become floatable oil which can be separated and recovered readily. Subsequently, the amount of floatable oil begins to decrease since chemical reactions such as the partial hydrolysis of the oil take place. Additionally, the extraction of solid grease from interior accords with first-order reaction dynamic model.