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餐厨垃圾厌氧干发酵产氢特性及其调控

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高常卉, 黄振兴, 赵明星, 席克忠, 施万胜, 阮文权. 餐厨垃圾厌氧干发酵产氢特性及其调控[J]. 环境工程学报, 2018, 12(6): 1843-1852. doi: 10.12030/j.cjee.201711186
引用本文: 高常卉, 黄振兴, 赵明星, 席克忠, 施万胜, 阮文权. 餐厨垃圾厌氧干发酵产氢特性及其调控[J]. 环境工程学报, 2018, 12(6): 1843-1852. doi: 10.12030/j.cjee.201711186
shu
GAO Changhui, HUANG Zhenxing, ZHAO Mingxing, XI Kezhong, SHI Wansheng, RUAN Wenquan. Hydrogen generation and its adjustment from food wastes by dry fermentation[J]. Chinese Journal of Environmental Engineering, 2018, 12(6): 1843-1852. doi: 10.12030/j.cjee.201711186
Citation: GAO Changhui, HUANG Zhenxing, ZHAO Mingxing, XI Kezhong, SHI Wansheng, RUAN Wenquan. Hydrogen generation and its adjustment from food wastes by dry fermentation[J]. Chinese Journal of Environmental Engineering, 2018, 12(6): 1843-1852. doi: 10.12030/j.cjee.201711186
shu

餐厨垃圾厌氧干发酵产氢特性及其调控

  • 1.

    江南大学环境与土木工程学院, 无锡 214122

  • 2.

    江南大学江苏省厌氧生物技术重点实验室, 无锡 214122

  • 3.

    郑州侨联生物能源有限公司, 郑州 450001

  • 基金项目:

    国家自然科学基金资助项目(51508230，21506076)

    国家科技支撑计划项目(2013BAB11B02)

    河南省科技开发合作项目(172106000030)

Hydrogen generation and its adjustment from food wastes by dry fermentation

  • 1.

    School of Environment and Civil Engineering, Jiangnan University, Wuxi 214122, China

  • 2.

    Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China

  • 3.

    Zhengzhou Qiaolian Biological Energy Co.Ltd., Zhengzhou 450001, China

  • Fund Project:

  • 摘要: 采用干发酵技术以餐厨垃圾为底物进行产氢实验，比较不同TS（20%、22%、24%和30%）条件下的产氢情况，修正的Gompertz模型能够较好地拟合餐厨垃圾干发酵过程中的产氢情况（R2＞0.97），获得最佳的TS为22%。反应1.5 d后，累积产氢量出现下降，发现反应体系内存在耗氢现象，微生物群落结构显示TS 22%组优势菌属为Lactobacillus。随后，在TS含量为22%的条件下，添加氯仿对耗氢进行抑制。结果表明：添加0.05%的氯仿能够显著提高产氢量，最大累积产氢量为29.66 mL·g-1(TS)，是对照组的1.29倍；氯仿添加量为0.05%时，碳水化合物的降解率最高，达到43.07%；氯仿不仅会对耗氢产生抑制，同时也会抑制产氢，适宜浓度的氯仿能够提高餐厨垃圾干发酵产氢，最佳添加量为0.05%；餐厨垃圾干发酵产氢过程为丁酸型发酵，主要的液相末端发酵产物为乙酸和丁酸。
    Abstract: Hydrogen generation from food wastes by dry fermentation was indicated, the different TS contents (20%, 22%, 24% and 30%) of the reaction system were compared, the modified Gompertz model could be fitted for the hydrogen generation from food wastes by the dry fermentation (R2>0.97), the optimal TS content of the reaction system was found to be 22%. The cumulative hydrogen yield decreased after 1.5 days, and the hydrogen consumption phenomenon was existed, microbial community structure data showed that dominant microorganism was Lactobacillus in the group of TS 22%. Subsequently, the chloroform was added to inhibit the hydrogen consumption under the TS of 22%. The results showed that it could significantly increase the cumulative hydrogen yield by adding chloroform of 0.05%, and the maximum cumulative hydrogen yield reached 29.66 mL·g-1(TS), which was 1.29 times of the control group. The degradation rate of carbohydrate reached the highest value of 43.07% when the addition chloroform was 0.05%. It was found that chloroform could not only inhibit the hydrogen consumption but also the hydrogen generation process, the appropriate addition concentration of chloroform could improve hydrogen generation yield from food wastes by dry fermentation, the optimal addition concentration was 0.05% in this study. The fermentation type of this dry fermentation from food wastes was the butyrate fermentation type, and the mainly liquid fermentation products were acetic acid and butyric acid.
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  • 刊出日期:  2018-06-18

餐厨垃圾厌氧干发酵产氢特性及其调控

  • 1. 江南大学环境与土木工程学院, 无锡 214122
  • 2. 江南大学江苏省厌氧生物技术重点实验室, 无锡 214122
  • 3. 郑州侨联生物能源有限公司, 郑州 450001
基金项目:

国家自然科学基金资助项目(51508230，21506076)

国家科技支撑计划项目(2013BAB11B02)

河南省科技开发合作项目(172106000030)

摘要: 采用干发酵技术以餐厨垃圾为底物进行产氢实验，比较不同TS（20%、22%、24%和30%）条件下的产氢情况，修正的Gompertz模型能够较好地拟合餐厨垃圾干发酵过程中的产氢情况（R2＞0.97），获得最佳的TS为22%。反应1.5 d后，累积产氢量出现下降，发现反应体系内存在耗氢现象，微生物群落结构显示TS 22%组优势菌属为Lactobacillus。随后，在TS含量为22%的条件下，添加氯仿对耗氢进行抑制。结果表明：添加0.05%的氯仿能够显著提高产氢量，最大累积产氢量为29.66 mL·g-1(TS)，是对照组的1.29倍；氯仿添加量为0.05%时，碳水化合物的降解率最高，达到43.07%；氯仿不仅会对耗氢产生抑制，同时也会抑制产氢，适宜浓度的氯仿能够提高餐厨垃圾干发酵产氢，最佳添加量为0.05%；餐厨垃圾干发酵产氢过程为丁酸型发酵，主要的液相末端发酵产物为乙酸和丁酸。

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