厌氧消化过程中温度骤降对酸化活动抑制性的研究

对于厌氧消化过程的酸化阶段,反应器内温度的快速下降将对碳水化合物的分解和产酸活动产生明显抑制。当温度依次从30℃下降到25、20和15℃时,反应器内厌氧微生物数量呈缓慢减少趋势,受温度影响不大;但是,厌氧酸化过程却明显表现出受到每一次骤然降温的影响,其碳水化合物的平均去除率随温度骤降从92%依次降低为84%、72%和25%,且最低分别达到78%、52%和10%。研究还表明,随着温度的骤降,厌氧酸化活动将立即受到强烈抑制,并需要一定的时间来恢复以适应发酵温度的改变。

Influence of rapid temperature drop on acidification activities in anaerobic digestion

Temperature is an important influencing factor in anaerobic digestion. A rapid temperature drop during anaerobic acidogenesis in an anaerobic reactor system resulted in the sharp suppression of carbohydrate decomposition and production of volatile fatty acids. When the temperature was dropped from 30℃ to 25, 20 and 15℃ sequentially, the numbers of bacteria were slowly reduced without showing temperature shock. The acidogenesis, however, was dramatically affected after each temperature drop; the removal efficiency of carbohydrate was reduced from 89% to 81%, 72% and 25% with showing the minima of 78%, 52% and 10% due to the rapid temperature drop respectively. This indicated that the acidogens lost the activities momentarily during the rapid temperature drop and required certain period of time to recover the activities after the changes of fermentation temperature.