油脂对餐厨废弃物生物干化除水效率的影响

张奎; 刘旭杰; 唐恺言; 邓杰; 王海侯; 陶玥玥; 师雄; 魏雨泉; 李季

doi:10.13205/j.hjgc.202505018

油脂对餐厨废弃物生物干化除水效率的影响

doi: 10.13205/j.hjgc.202505018

张奎^1,2,
刘旭杰^1,2,
唐恺言^1,2,
邓杰^2,3,
王海侯⁴,
陶玥玥⁴,
师雄⁵,
魏雨泉^1,2,
李季^1,2, ,

1. 中国农业大学资源与环境学院, 北京 100193;
2. 中国农业大学有机循环研究院(苏州), 江苏苏州 215100;
3. 云南农业大学资源与环境学院, 昆明 650201;
4. 江苏太湖地区农业科学研究所苏州市农业科学院, 江苏苏州 215155;
5. 长江生态环保集团有限公司, 武汉 430000

基金项目:

国家自然科学基金项目（32071552）；安徽省科技重大专项（202003a06020003）

详细信息

作者简介:
张奎（1998-），男，博士研究生，主要研究方向为有机废弃物资源化利用。18943617393@163.com

通讯作者:
李季（1965-），男，博士，教授，主要研究方向为生态工程与有机废弃物处理。liji@cau.edu.cn

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- 被引次数: 0
出版历程
- 收稿日期: 2024-06-19
- 录用日期: 2024-08-01
- 修回日期: 2024-07-18
- 网络出版日期: 2025-09-11

Effects of lipid on water removing efficiency of bio-drying of food waste

ZHANG Kui^1,2,
LIU Xujie^1,2,
TANG Kaiyan^1,2,
DENG Jie^2,3,
WANG Haihou⁴,
TAO Yueyue⁴,
SHI Xiong⁵,
WEI Yuquan^1,2,
LI Ji^{1,2
, ,}

1. College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China;
2. Organic Recycling Research Institute(Suzhou), China Agricultural University, Suzhou 215100, China;
3. College of Resources and Environmental Sciences, Yunnan Agricultural University, Kunming 650201, China;
4. Jiangsu Taihu Regional Institute of Agricultural Sciences, Suzhou Academy of Agricultural Sciences, Suzhou 215155, China;
5. Yangtze River Ecological Protection Group Company of Limited Liability, Wuhan 430000, China

摘要

摘要: 利用模拟餐厨废弃物，通过外源添加油脂进行生物干化试验，旨在探究不同种类含量的油脂降解对餐厨废弃物生物干化除水效率的影响及其作用机制。结果表明：在15 d的生物干化过程中，从油脂种类来看，添加猪油的堆体产热更多，但增加了水流动性障碍，抑制了胞外酶活性（22%），添加豆油的堆体物理结构更松散，对除水更有利；反应中，多层水不断向滞化水转化，淀粉类物质提供了主要的生物热（44.2%~49.7%），生物热主要用于水升温与水蒸发（43.6%~55.5%）。从油脂添加量来看，随着添加量的增加，堆体积温增高，添加6%的油脂脱水率最高为68%。相关性分析表明，高油脂含量（9%与12%）下，油脂与淀粉酶酶活呈显著负相关，与滞化水呈显著正相关，即油脂抑制微生物活性与游离水的散失。研究结果为餐厨废弃物预处理调控脱油水平提供了一定的理论支撑。
- 餐厨废弃物 /
- 生物干化 /
- 油脂 /
- 水组分 /
- 除水效率
Abstract: Bio-drying is an effective way for the rapid dehydration of food waste， but the effect of lipid degradation on the bio-drying of food waste is still unclear. Therefore， this study utilized synthetic food waste to exogenously regulate the type and content of lipid within food waste， aiming to explore the effects and mechanisms of different types and contents of lipid degradation on the dehydration efficiency of food waste during bio-drying processes. The results indicated that during the 15-day bio-drying process， from the perspective of lipid types， piles with added lard generated more heat but increased the obstruction to water mobility and inhibited extracellular enzyme activity by 22%. Piles with added soybean oil exhibited a looser physical structure， which was more conducive to water removal. Throughout the reaction， multilayer water continuously transformed into stagnant water， and starch-like substances provided the main source of bio-heat （accouting for 44.2% to 49.7%）， which was primarily used for heating water and evaporating water （43.6% to 55.5%）. From the perspective of lipid adding amount， as the lipid dosage increased， the pile's temperature rose higher， and a 6% fat addition achieved the highest dehydration efficiency of 68%. Correlation analysis revealed that the effect of lard degradation was more significant than that of soybean oil degradation and miltilayer water， indicating that it posed a stronger obstacle to water flow. At high fat contents （9% and 12%）， there was a significant negative correlation between fat and amylase activity， as well as a significant positive correlation with entrapped water， indicating that fats inhibit microbial activity and the loss of free water. In this paper， the influence of lipd on bio-drying efficiency of food waste was analyzed， which could provide theoretical support for pretreatment of food waste to regulate the de-oiling level.
- kitchen waste /
- bio-drying /
- lipid /
- water composition /
- water removal efficiency

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