保存方式和接种比对餐厨垃圾厌氧消化的影响及减碳潜力分析

赵盼; 任媛媛; 刘俊杰; 章爽; 汪群慧

doi:10.13205/j.hjgc.202510006

保存方式和接种比对餐厨垃圾厌氧消化的影响及减碳潜力分析

doi: 10.13205/j.hjgc.202510006

1. 北京科技大学天津学院环境工程系, 天津 301830;
2. 北京科技大学能源与环境工程学院环境科学与工程系, 北京 100083

基金项目:

北京科技大学天津学院一流专业建设点（YLZY202402）；国家自然科学基金项目“餐厨垃圾抑菌保存及强化乙醇型酸化两相厌氧消化代谢调控机制研究”（22276012）

详细信息

作者简介:
赵盼（1999—），女，助教，主要研究方向为固体废物资源化利用。18811707205@123.com

通讯作者:
任媛媛（1993—），女，特聘副教授，主要研究方向为固体废物处理与处置技术。yuanyuanren1112@163.com

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出版历程
- 收稿日期: 2024-11-03
- 录用日期: 2024-12-21
- 修回日期: 2024-12-01
- 网络出版日期: 2025-12-03
- 刊出日期: 2025-10-01

Effects of preservation method and inoculum-to-substrate ratio on anaerobic digestion of food waste and analysis of carbon reduction potential

1. Department of Environmental Engineering, Tianjin College, University of Science and Technology Beijing, Tianjin 301830, China;
2. Department of Environmental Science and Engineering, School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China

摘要

摘要: 厌氧消化技术具有可利用复杂底物、目标产物易分离等优点，是目前餐厨垃圾资源化的主流技术之一，对节能减排、实现“双碳”目标有重要意义。然而餐厨垃圾在转运过程中，致病菌生长和臭气的产生会严重威胁公共卫生安全，并影响厌氧消化效率。研究基于餐厨垃圾厌氧保存产生乳酸具有抑菌除臭效果的特性，首先通过模拟实验探究餐厨垃圾厌氧消化过程中乳酸的允许浓度限值，进而研究餐厨垃圾经厌氧保存或自然保存后，在不同污泥接种比（R_I/S=0.5∶1和R_I/S=1∶1）下的厌氧消化效果及碳减排潜力。结果表明：餐厨垃圾经过厌氧保存自发酵产生的乳酸浓度不高于15 g/L时不会抑制厌氧消化产甲烷，反而有促进作用。在相同保存方式下，R_I/S为1∶1时的体系相比R_I/S为0.5∶1具有更高的碱度和pH，不易酸化，稳定性好，产气效率高，但在2个污泥接种比下，厌氧保存组的产气效率均高于自然保存组。对不同保存方式和接种比下餐厨垃圾厌氧消化终点进行碳核算分析，发现餐厨垃圾厌氧保存后进行厌氧消化产甲烷可以更有效地促进碳中和过程。研究对于餐厨垃圾厌氧消化的沼气工程具有一定的指导意义。
- 餐厨垃圾 /
- 厌氧保存 /
- 接种比 /
- 厌氧消化 /
- 碳核算
Abstract: Anaerobic digestion （AD）， with the advantages of being able to utilize complex substrates and the target products can be easily separated， is one of the mainstream technologies for the resource utilization of food waste （FW）. AD is of great significance for energy conservation and emission reduction and achieving the Dual Carbon Goals. However， the growth of pathogenic bacteria and the generation of odors during the transportation of FW may threaten public health security and affect the efficiency of AD. Based on the fact that lactic acid produced during anaerobic preservation of FW has antibacterial and deodorizing effects， this study first explored the upper limit of the allowable concentration of lactic acid in the AD process of FW through simulation experiments， and then the methane fermentation and carbon reduction potential of FW after anaerobic preservation or natural preservation as a substrate under different inoculum-to-substrate ratio （R_I/S=0.5∶1 and R_I/S=1∶1） were studied. The results showed that when the lactic acid concentration produced during the anaerobic preservation of FW did not exceed 15 g/L， it did not inhibit methane fermentation； instead， it had a promoting effect. Under the same preservation method， the gas production efficiency at R_I/S of 0.5∶1 was significantly lower than that at R_I/S of 1∶1. However， at the two inoculation ratios， the anaerobic preservation groups all exhibited higher gas production efficiency compared to the natural preservation groups. The results of the stability analysis showed that when R_I/Swas 1∶1， the system had a higher alkalinity and pH， which was less prone to acidification， and had good stability. The results of carbon accounting analysis showed that AD of FW after anaerobic preservation can effectively promote the carbon neutrality process. This study provides valuable practical guidance for the engineering application of food waste anaerobic digestion.
- food waste /
- anaerobic preservation /
- inoculation ratio /
- anaerobic digestion /
- carbon accounting

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