表面活性剂辅助超声预处理对果蔬渣液化的影响：特性分析、产酸、生物甲烷产量和能量比。
Effect of surfactant assisted sonic pretreatment on liquefaction of fruits and vegetable residue: Characterization, acidogenesis, biomethane yield and energy ratio.
机构信息
Department of Chemical Engineering, National Institute of Technology, Tiruchirappalli, Tamil Nadu 620015, India.
Department of Civil Engineering, Regional Centre for Anna University, Tirunelveli 627 007, India.
出版信息
Bioresour Technol. 2018 Sep;264:35-41. doi: 10.1016/j.biortech.2018.05.054. Epub 2018 May 15.
The present study explored the disintegration potential of fruits and vegetable residue through sodium dodecyl sulphate (SDS) assisted sonic pretreatment (SSP). In SSP method, initially the biomass barrier (lignin) was removed using SDS at different dosage, subsequently it was sonically disintegrated. The effect of SSP were assessed based on dissolved organic release (DOR) of fruits and vegetable waste and specific energy input. SSP method achieved higher DOR rate and suspended solids reduction (26% and 16%) at optimum SDS dosage of 0.035 g/g SS with least specific energy input of 5400 kJ/kg TS compared to ultrasonic pretreatment (UP) (16% and 10%). The impact of fermentation and biomethane potential assay revealed highest production of volatile fatty acid and methane yield in SSP (1950 mg/L, 0.6 g/g COD) than UP. The energy ratio obtained was 0.9 for SSP, indicating proposed method is energetically efficient.
本研究通过十二烷基硫酸钠（SDS）辅助超声预处理（SSP）探索了果蔬废弃物的崩解潜力。在 SSP 方法中，首先使用不同剂量的 SDS 去除生物质屏障（木质素），然后进行超声崩解。根据果蔬废物的溶解有机释放（DOR）和比能输入评估 SSP 的效果。与超声预处理（UP）相比，SSP 方法在最佳 SDS 剂量 0.035 g/g SS 下实现了更高的 DOR 率和悬浮固体减少率（26%和 16%），并且比能输入最低（5400 kJ/kg TS）。发酵和生物甲烷潜力测定的影响表明，SSP 中挥发性脂肪酸和甲烷产量最高（1950 mg/L，0.6 g/g COD），高于 UP。SSP 的能量比为 0.9，表明该方法在能量上是有效的。
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