EFFECT OF HYDROTHERMAL TREATMENT ON DEGREASING PROPERTY AND PHYSICAL AND CHEMICAL PROPERTIES OF FOOD WASTE
The mechanism of the effect of hydrothermal treatment conditions on the degreasing properties and physical and chemical properties of food waste was investigated by varying the heating temperature(80,100,120,140℃),heating time(50,70,90,110 min)and centrifugal speed(3000,5000,7000,9000 r/min).The results showed that the hydrothermal process was found to improve the oil extraction rate of food waste,which reached a maximum of 95.37％at a heating temperature of 120℃,a heating time of 90 minutes and a centrifugal speed of 9000 r/min;meanwhile,the hydrothermal process increased the concentration of SCOD and VFAs by up to 49.01％and 110.27％compared to the blank group,which promoted the hydrolysis of organic matter.In addition,the gas chromatography/mass spectrometry revealed that the hydrothermal process promoted the production of long-chain fatty acids,which increased by 77.18％to 149.14％compared with the blank group,improving the potential of kitchen grease as a biodiesel feedstock;the three-dimensional fluorescence spectroscopy analysis also showed that the transformation trend of dissolved organic matter after hydrothermal treatment was to degrade soluble microbial by-products into stable humic acid-like substances,which was conducive to the subsequent composting of food waste.It indicates that moderate hydrothermal treatment of food waste can effectively improve the oil extraction rate,organic matter hydrolysis capacity and bioavailable efficiency.
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