餐厨垃圾油水分离工艺条件优化试验研究

为优化餐厨垃圾油水分离工艺条件,采用单因素试验考察了原液加水量、pH值、加热温度、搅拌强度和工业盐用量等条件对油水分离效果的影响,最佳参数通过L 9(34)正交试验确定。结果表明:原液加水量、加热温度、pH值、搅拌时间、工业盐用量宜分别控制在40%、75~85℃、1.0~3.0、20 min和1.0%~2.0%;影响油水分离效果的因素显著性关系为pH值>加水量>加热温度>工业盐用量;最佳油水分离条件为加水量40%、pH值3.0,工业盐用量2.0%、加热温度80℃、搅拌时间20 min,在此条件下的分离出的油量为234.93 g/L。

Study on optimization of oil-water separation process conditions for kitchen waste

In order to optimize the conditions of oil-water separation process for kitchen waste,the effects of water addition,pH,temperature,stirring intensity and industrial salt dosage on the separation of oil-water were investigated by single factor experiment.The optimum parameters were determined by L 9(34)orthogonal test.The results showed that the water addition,temperature,pH,stirring time and industrial salt dosage were suggested to be controlled at 40%,75~85℃,1.0~3.0,20 min and 1.0%~2.0%,respectively.The significant relationship influencing the oil-water separation effect is pH>water addition>temperature>industrial salt dosage.The optimal oil-water separation conditions are:water addition=40%,pH=3.0,industrial salt dosage=2.0%,heating temperature=80℃,stirring time=20 min.Under such conditions,the amount of oil separated is 234.93 g/L.