Wang Ke, Yu Yongjian, Liu Shuangping, Zhu Yuanyuan, Liu Peng, Yu Zhen, Wang Yuqin
School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China.
National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods. 2022 Oct 18;11(20):3256. doi: 10.3390/foods11203256.
Vinegar residue (VR) is a typical organic solid waste in Chinese cereal vinegar production. It is characterized by high yield, high moisture and low pH and is rich in lignocellulose and other organic matter. To avoid the environmental pollution caused by VR, it should be properly treated. The industry's existing treatment processes, landfills and incineration, cause secondary pollution and waste of resources. Therefore, there is an urgent demand for environmentally friendly and cost-effective resource recovery technologies for VR. To date, a considerable amount of research has been performed in the area of resource recovery technologies for VR. This review summarizes the reported resource recovery technologies, mainly anaerobic digestion, feed production, fertilizer production, high-value product production and soil/water remediation. The principles, advantages and challenges of these technologies are highlighted. Finally, as a future perspective, a cascade and full utilization model for VR is proposed by considering the inherent drawbacks and economic-environmental feasibility of these technologies.
醋渣是中国谷物醋生产中典型的有机固体废物。其特点是产量高、水分高、pH值低，富含木质纤维素和其他有机物。为避免醋渣造成环境污染，应对其进行妥善处理。该行业现有的处理工艺，如填埋和焚烧，会造成二次污染和资源浪费。因此，迫切需要针对醋渣的环保且经济高效的资源回收技术。迄今为止，在醋渣资源回收技术领域已开展了大量研究。本综述总结了已报道的资源回收技术，主要包括厌氧消化、饲料生产、肥料生产、高价值产品生产以及土壤/水修复。重点介绍了这些技术的原理、优点和挑战。最后，作为未来展望，通过考虑这些技术的固有缺点以及经济环境可行性，提出了醋渣的级联和全利用模型。
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