餐厨垃圾淀粉类代表组分生熟大米中温厌氧发酵产氢性能
Mesophilic anaerobic fermentative hydrogen production from raw and cooked rice represented starch components of food waste
杨煜琦 1卓桂华 2王瑛琦 3白雨欣 3陈细妹 4黄雅欣 1刘常青 5甄广印6
作者信息
- 1. 福建师范大学,环境与资源学院、碳中和现代产业学院,福建省污染控制与资源循环利用重点实验室,福州,350007;城市废物资源化技术与管理福建省高校工程研究中心,福州,350007
- 2. 福建省环境科学研究院,福州,350013
- 3. 福建师范大学,环境与资源学院、碳中和现代产业学院,福建省污染控制与资源循环利用重点实验室,福州,350007
- 4. 福州中城科再生资源利用有限公司,福州,350011
- 5. 福建师范大学,地理科学学院、碳中和未来技术学院,福州,350007;城市废物资源化技术与管理福建省高校工程研究中心,福州,350007
- 6. 华东师范大学生态与环境科学学院,上海,200241
- 折叠
摘要
餐厨垃圾中淀粉类组分的性质是影响产氢效率的重要因素.为探究淀粉类代表组分——大米在生、熟性状下(RR、CR)的产氢效能,本文通过中温批式小瓶试验,研究不同接种比条件下生、熟大米的厌氧发酵混合体系(RR-F、CR-F)产氢及底物变化情况.结果表明,无论RR-F或CR-F产氢效能均随基质与种泥比(S/I)比的增大而增大,最佳S/I比为1∶1;CR产氢效能更佳,RR-F和CR-F的最大累积产氢量分别为59.62 mL·g-1VS和166.97 mL·g-1VS.发酵副产物以乙酸和正丁酸为主,属于丁酸型发酵;正丁酸/乙酸比值越大,累积产氢量越大.发酵过程中,可溶糖、可溶蛋白浓度和pH快速降低,总挥发酸(TVFA)浓度快速增加并逐趋于稳定.Pearson相关性分析表明,累积产氢量主要受可溶糖降解量、乙酸浓度的影响.蒸煮使CR的可溶糖析出更多,导致CR-F产氢效能明显高于RR-F.
Abstract
The composition and chemical properties of starch in food waste are important factors affecting its hydrogen productivity during the anaerobic fermentation.In this study,the rice,as a representative component of starch in food waste,was used as substrate before and after being cooked(raw rice,RR vs.cooked rice,CR),and a series of mesophilic batch tests were carried out at different substrate/inoculation(S/I)ratios to investigate the effects of chemical properties of starch on hydrogen production potential.The results showed that the hydrogen production efficiency of both raw and cooked rice increased with S/I ratio,and the optimal S/I ratio was 1∶1.Under the optimal condition,the cooked rice gained the highest cumulative hydrogen yield of 166.97 mL·g-1 VS whereas it was only 59.62 mL·g-1 VS for raw rice.The main fermentation by-products were determined to be acetic acid and n-butyric acid,indicating the occurrence of butyric acid-type fermentation;moreover,the higher n-butyrate/acetate ratios,the better hydrogen productivity was observed.Additionally,soluble sugar,soluble protein,and pH level showed a rapid drop tendency during the whole process,while TVFA were accumulated rapidly and became stabilized gradually at the end of operation.Pearson correlation analysis further showed that the cumulative hydrogen yield was mainly governed by the degradation of soluble sugar and the production of acetic acid.It could be concluded that significantly higher hydrogen production from CR than RR was due to the liberation of more soluble sugar in virtue of cooking or steaming process.
关键词
餐厨垃圾/大米/生熟组分/厌氧发酵/产H2/碳水化合物/中温Key words
food waste/rice/raw and cooked components/anaerobic fermentation/H2 production/carbohydrates/mesophilic引用本文复制引用
基金项目
福建省科技厅对外合作项目(2021I0010)
福建省科技计划(2023Y0013)
福建省科技厅项目(2020N5015)
出版年
2024
NETL
NSTL
万方数据