热处理对家庭厨余厌氧发酵产酸的影响

沈鹏飞; 秦伟凯; 宋肖飞; 李永刚; 杨露露; 高语晨; 蒋建国

doi:10.13205/j.hjgc.202510018

热处理对家庭厨余厌氧发酵产酸的影响

doi: 10.13205/j.hjgc.202510018

1. 中国铁工投资建设集团有限公司, 北京 101300;
2. 中国中铁生态环境专业研发中心, 上海 200331;
3. 清华大学环境学院, 北京 100084;
4. 中铁水务集团有限公司, 西安 710000

详细信息

作者简介:
沈鹏飞（1988—），男，博士，高级工程师，主要研究方向为水污染控制处理技术。perfey_shen@163.com

通讯作者:
蒋建国（1979—），男，教授，主要研究方向为固体废弃物处理与资源化。jianguoj@mail.tsinghua.edu.cn

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出版历程
- 收稿日期: 2024-09-30
- 录用日期: 2024-11-28
- 修回日期: 2024-11-02
- 网络出版日期: 2025-12-03
- 刊出日期: 2025-10-01

Effect of heat treatment on anaerobic fermentation of household kitchen waste for acid production

1. China Iron Construction & Investment Construction Group Co., Ltd., Beijing 101300, China;
2. Environment R&D Center of China Iron Construction & Investment Construction Group, Shanghai 200331, China;
3. School of Environment, Tsinghua University, Beijing 100084, China;
4. China Railway Water Conservancy Group Co., Ltd., Xi'an 710000, China

摘要

摘要: 随着中国垃圾分类政策的强制实施，如何有效处理和利用与餐厨垃圾性质差异较大且处理难度更高的家庭厨余垃圾已成为重要研究课题。在分析北京市不同季节家庭厨余垃圾的组分及性质的基础上，研究不同热预处理温度（80，140，200℃）对家庭厨余垃圾厌氧发酵产酸过程的影响。通过系统分析家庭厨余垃圾的组分特性及其在不同预处理条件下的物化性质变化，探讨了溶解性化学需氧量（SCOD）、挥发性脂肪酸（VFAs）生成、氨氮和正磷酸盐浓度等关键参数的变化规律。研究结果表明，经140 ℃热预处理的家庭厨余在厌氧发酵第6天时达到最大产酸量，VFAs浓度峰值接近35000 mg/L，并且以乙酸为主，显示出较高的微生物代谢活性。同时，氨氮和正磷酸盐的释放量适中，有助于维持发酵体系的稳定性。相比之下，200 ℃预处理虽然加速了有机物的分解，但由于发酵体系氨氮浓度过高，抑制了微生物的活性，导致VFAs产量仅达到约15000 mg/L，发酵效率显著下降。研究为优化家庭厨余垃圾的厌氧发酵工艺提供了理论依据，有助于提升其资源化处理的效果。
- 垃圾分类 /
- 家庭厨余垃圾 /
- 厌氧发酵 /
- 预处理 /
- 挥发性脂肪酸
Abstract: With the mandatory implementation of waste sorting policies in China， effectively treating and utilizing household kitchen waste， which differs significantly in characteristics and presents greater challenges compared to restaurant kitchen waste， has become an important research topic. This study， based on an analysis of the composition and properties of household kitchen waste in Beijing， investigated the impact of different thermal pretreatment temperatures （80 ℃， 140 ℃， 200 ℃） on the acidogenic process during anaerobic fermentation of household kitchen waste. By systematically analyzing the compositional characteristics and the physicochemical changes of household kitchen waste under different pretreatment conditions， the study explored the variation patterns of key parameters such as soluble chemical oxygen demand （SCOD）， volatile fatty acid （VFAs） production， ammonia nitrogen， and orthophosphate concentrations. The results indicated that a thermal pretreatment temperature of 140 ℃ achieved the maximum acid production on the 6th day， with a VFAs concentration peak approaching 35000 mg/L， predominantly composed of acetic acid， indicating high microbial metabolic activity. Additionally， the moderate release of ammonia nitrogen and orthophosphate contributed to maintaining the stability of the fermentation system. In contrast， although the 200 ℃ pretreatment accelerated the decomposition of organic matter， the excessively high concentration of ammonia nitrogen likely inhibited microbial activity， resulting in a VFAs yield of only about 15，000 mg/L and significantly reduced fermentation efficiency. This study provides a theoretical basis for optimizing the anaerobic fermentation process of household kitchen waste， contributing to the improvement of waste-to-resource conversion efficiency.
- waste sorting /
- household kitchen waste /
- anaerobic fermentation /
- pretreatment /
- volatile fatty acids

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