从食物垃圾中生产挥发性脂肪酸：停留时间和脂质含量的影响。
Volatile fatty acid production from food waste: The effect of retention time and lipid content.
机构信息
Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2611AX Delft, the Netherlands.
Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2611AX Delft, the Netherlands.
出版信息
Bioresour Technol. 2023 Jan;367:128298. doi: 10.1016/j.biortech.2022.128298. Epub 2022 Nov 9.
The bioconversion of food waste to renewable products has an important role in alleviating the environmental burden of food wastage. This study evaluates the effect of solids retention time (1.5, 4, and 7 days) and lipid content (up to 30 % DS) on the solid's destruction efficiency and VFA yield from food waste fermentation. Although SRT below 4 days and lipid content beyond 20 % reduced the solids destruction efficiency (SRT -12 %, lipids -13 %), the VFA yield improved (SRT 0.36 to 0.48 g COD/TCOD; lipids 0.17 to 0.39 g COD/TCOD). This appeared to be a mechanism of improved acidification which doubled to 0.77 gCOD/g SCOD at 1.5-day SRT. The introduction of easily degradable organics in waste oils and methanogen inhibition by LCFAs were likely causes of process instability when lipids >20 %. Further research is needed considering the COD fractionation of the feed to maximize recoverable products on a commercial scale.
将食物垃圾转化为可再生产品，在减轻食物浪费带来的环境负担方面发挥着重要作用。本研究评估了固体停留时间（1.5、4 和 7 天）和脂质含量（高达 30%干物质）对食物垃圾发酵中固体破坏效率和挥发性脂肪酸产量的影响。尽管固体停留时间低于 4 天和脂质含量超过 20%会降低固体破坏效率（固体停留时间-12%，脂质-13%），但挥发性脂肪酸产量有所提高（固体停留时间 0.36 至 0.48g COD/TCOD；脂质 0.17 至 0.39g COD/TCOD）。这似乎是一种酸化改善的机制，在 1.5 天固体停留时间下增加了一倍，达到 0.77gCOD/g SCOD。当脂质含量超过 20%时，废油中易降解有机物的引入和长链脂肪酸对产甲烷菌的抑制可能是导致工艺不稳定的原因。需要进一步研究考虑进料的 COD 分级，以在商业规模上最大化可回收产品。
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