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初始pH和温度对餐厨垃圾厌氧发酵制氢的影响
Effect of initial pH and temperature on biohydrogen production from food waste by anaerobic fermentation
投稿时间:2017-02-26  修订日期:2017-09-08
DOI:10.12030/j.cjee.201702160
中文关键词:  餐厨垃圾  厌氧发酵制氢  初始pH  温度  发酵途径
英文关键词:food waste  biohydrogen production  initial pH  temperature  fermentation pathway
基金项目:国家自然科学基金资助项目(21406213)
作者单位
王勇 北京工商大学食品学院环境科学与工程系, 北京 100048 
任连海 北京工商大学食品学院环境科学与工程系, 北京 100048 
赵冰 北京工商大学食品学院环境科学与工程系, 北京 100048 
贾璇 北京工商大学食品学院环境科学与工程系, 北京 100048 
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中文摘要:
      以餐厨垃圾为发酵底物,研究不同初始pH和发酵温度对餐厨垃圾厌氧发酵制氢潜力、中间代谢产物和发酵途径的影响。结果表明,初始pH和发酵温度对餐厨垃圾厌氧发酵产氢性能及代谢途径具有显著影响,高温发酵的产氢效率优于中温发酵。55℃高温、初始pH为6时厌氧发酵产氢性能最佳,累积产气量、最大氢气含量最大,分别达到620 mL和52.45%,挥发性脂肪酸中丁酸浓度最高为6 182.96 mg·L-1,发酵类型以丁酸型发酵途径为主。通过初始pH和发酵温度的优化控制可以有效提高产氢微生物的底物利用效率和产氢潜能,改变厌氧发酵途径,保证厌氧发酵制氢系统高效稳定运行。
英文摘要:
      The effect of different initial pH values on biohydrogen production, termediary metabolic product and fermentation pathway from food waste by anaerobic fermentation were investigated in batch experiments under different temperature. The results showed significant effects among the biohydrogen yields of different initial pH values under mesophilic and thermophilic fermentation. At initial pH of 6, the maximum cumulative gas production, hydrogen content were 620 mL,52.45% respectively under thermophilic fermentation. 6 182.96 mg·L-1 of butyrate concentration in VFAs and butyric acid fermentation type was obtained. It showed that the utilization efficiency of substrate and hydrogen production potential can be improved, change the way of anaerobic fermentation, maintain efficient and stable operation of anaerobic fermentation biohydrogen production system through perform optimal control of initial pH and fermentation temperature.
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