pH对蛋白类餐厨垃圾发酵产酸的影响

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Effect of pH on VFAs production during anaerobic fermentation of protein food waste

YUAN Hongying^1,2,,
LI Qi^1,2,
YANG Yuping^1,2,
WANG Jinglin^1,2,
LIU Runju^1,2
1.School of Environmental and Municipal Engineering, Tianjin Chengjian University, Tianjin 300384, China
2.Tianjin Key Laboratory of Water Quality Science and Technology, Tianjin 300384, China

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摘要:为了将蛋白类餐厨垃圾厌氧发酵产挥发性脂肪酸（VFAs）用作强化生物除磷过程中的碳源，实现其资源化利用，考察了在35 ℃条件下，pH的改变对其产酸的影响。结果表明：将起始pH调节为碱性，VFAs的产量显著高于酸性，且随着发酵时间的增加，VFAs的产量也逐渐增加，在pH=10，第8天时达到最高值36 193 mg?L-1，此时是初始值的28倍。其中，乙酸占50.3%，其次为丙酸30.9%。同时发现，pH调节为碱性也有利于溶解性COD（SCOD）、溶解性蛋白质（SPN）和溶解性碳水化合物（SPS）的溶出；在pH=10，第3天时SCOD和SPN分别达到最大值135 680 mg?L-1和44 188 mg?L-1，此时是对照组的17倍和8倍。只有在强碱性条件下，SPN产量才明显提高。酸碱调节对SPS的溶出影响并不是太大，其在较短时间1 d内达到最大，然后减少并逐渐趋于稳定。通过分析可知，起始pH调节为强碱性有利于蛋白类餐厨垃圾的发酵产酸及有机质溶出的过程。
关键词: 蛋白类餐厨垃圾/
厌氧发酵/
VFAs/
酸碱调节

Abstract:In order to use anaerobic fermentation of protein kitchen waste to produce volatile fatty acids (VFAs), it is used as a carbon source in the process of strengthening biological phosphorus removal, and its resource utilization is realized. The effect of pH change on acid production at 35 °C was investigated. The results showed that when the initial pH was adjusted to alkaline, the yield of VFAs was significantly higher than that of acidity, and it gradually increased with the increase of fermentation days. When the pH is controlled at 10, the maximum VFAs of 36 193 mg?L-1 are achieved on the 8th day, which is 28 times of the initial value. Among them, acetic acid accounts for 50.3%, followed by 30.9% of propionic acid. At the same time, it has been found that it is beneficial to the release of soluble COD (SCOD), soluble protein (SPN) and soluble carbohydrate (SPS) under alkaline conditions. At pH 10, the maximum SCOD and SPN of 135 680 mg?L-1 and 44 188 mg?L-1 was obtained on the 3rd day, which was 17 times and 8 times of the blank control, respectively. Under strong alkaline conditions, SPN production increased significantly. There is no significant effect of acid-base adjustment on the released amounts of SPS, it reaches a maximum in a short period (1 day),then decreases and gradually stabilizes. All in all, it is beneficial to anaerobic acidogenesis of protein food waste and more organic substrates are obtained when the adjustment of the initial pH to strong basicity.
Key words:protein food waste/
anaerobic fermentation/
VFAs/
acid-base regulation.

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刊出日期:2018-10-11

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