餐廚垃圾的源頭減量處理研究.pdf

1、華中科技大學(xué)碩士學(xué)位論文餐廚垃圾的源頭減量處理研究姓名：詹愛平申請學(xué)位級別：碩士專業(yè)：環(huán)境工程指導(dǎo)教師：陳朱蕾20110218IIAbstractFoodwastesaccountf30%~40%ofmunicipalsolidwaste.Processingoffoodwastesbecomesanurgentquestiontobesolved.Thisarticlestudyonbybiologicaltreatmentproce

2、ssparametersoffoodwastesthroughexperiment.Consideringtheacternatureoffoodwastestheexistingconditionsthelabatydevicedesignedourselves.Twosourcereductionexperimentalprogramshavebeendesignedwhichoneisanaerobicdigestiontheot

3、herisanaerobicfermentationthenaerobiccompositing.Eventuallythesecondprogramhasbeenadoppedafterseriouslyconsidering.Sourcereductionresulthasbeeninvestigatedintwosimulatedbieactswhichoneaddsmicrobiologyagentsanotherisnot.T

4、hemicrobiologyhasalsobeenstudyedpreliminary.Inadditionthecompostingeffectoffreshfoodwastethereductionfoodwastewithstrawhasalsobeenstudyed.Resultsindicate：Thetreatedfoodwasteswithagentsdidnotsmellbutfragrancelikealcoholth

5、evolumehasbeenreducedby45%withoutagentsisonly30%Duringsourcereductionventilationhaslittleeffectfromthereductioncurve4~5disrecommendedreductiontimebythemosteconomicalDuringtheprocessofwastedegradationthefoodwastesarerichi

6、nmicroganisms.ThedominantbacteriasareseparatedfromgoodeffectstreatmentplantwhichareBacteriaX1moldM1M2yeastJ1.TheyareidentifiedasBacillusAspergillusyeastgeneraActinomyceteswithalowerdetectionrate.Themoisturecontentofcompo

7、stproductsislowwhichisBenefitfsave.Seedgerminationreachsto90%.Addingagentsdealingwithfoodwastecanbeeffectivelyachievedsourcereduction.Residuescompostingcaneffectivelyavoidoffensivesmellfoulwatersoonbutfreshfoodwastescomp