添加嗜热菌促进餐厨垃圾超高温堆肥发酵效果

付锦涛, 侯磊, 侯振华, 田玉聪, 张伟涛, 杨阳

现代化工 ›› 2022, Vol. 42 ›› Issue (S2) : 311 -314.

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现代化工 ›› 2022, Vol. 42 ›› Issue (S2) : 311-314. DOI: 10.16606/j.cnki.issn0253-4320.2022.S2.062
科研与开发

添加嗜热菌促进餐厨垃圾超高温堆肥发酵效果

    付锦涛, 侯磊, 侯振华, 田玉聪, 张伟涛, 杨阳
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Effect of adding thermophilic bacteria to promote ultra-high temperature composting fermentation of kitchen wastes

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摘要

为促进餐厨垃圾资源化利用,以餐厨垃圾和秸秆为堆肥原料进行堆肥实验,研究嗜热菌作为堆肥发酵菌剂对好氧堆肥发酵进程的影响。结果表明,添加嗜热菌可以有效提高餐厨垃圾好氧堆肥发酵进程。菌剂处理组发酵第5 d堆肥温度最高为85℃,与对照组相比提高了21.2℃;在70℃以上维持10 d;菌剂处理组种子发芽指数在发酵第9 d达到腐熟标准。在发酵过程中,处理组随着堆体温度升高物料中的水分大量散失,发酵第14 d含水率下降到45.05%。由此可见,添加嗜热菌对餐厨垃圾好氧堆肥有一定的促进作用,是餐厨垃圾资源化处理较为理想的发酵菌剂。

Abstract

In order to promote the utilization of kitchen wastes,a composting experiment is carried out with kitchen wastes and straw as raw materials to study the effect of thermophilic bacteria as composting fermentation agent on the fermentation process of aerobic composting.The results show that the added thermophilic bacteria can effectively improve the fermentation process of aerobic composting of kitchen wastes.Compared with the control group,the composting temperature of the group treated by bacterial agent reaches the highest on the 5th day of fermentation,which is 85℃,an increase of 21.2℃,and can maintain above 70℃ for 10 days.The seed germination index (GI) for the group treated by bacterial agent reaches the maturity standard on the 9th day of fermentation.During the fermentation process,with the increase of stack temperature,a large amount of water in the group treated by bacterial agent is lost,and the water content decreases to 45.05% on the 14th day of fermentation.It can be seen that the addition of thermophilic bacteria can promote the aerobic composting of kitchen wastes,and thermophilic bacteria is an ideal fermentation agent for the utilization of kitchen wastes.

关键词

嗜热菌 / 腐熟 / 超高温 / 餐厨垃圾

Key words

thermophilic bacteria / maturity / ultra-high temperature / kitchen wastes

Author summay

付锦涛(1995-),女,硕士,研究方向为草学,985007623@qq.com

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添加嗜热菌促进餐厨垃圾超高温堆肥发酵效果[J]. 现代化工, 2022, 42(S2): 311-314 DOI:10.16606/j.cnki.issn0253-4320.2022.S2.062

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