Hydrothermal Process on Restaurant Garbage

摘要：

Through implementing a U24 (63) uniform design trial with 3 factors at 6 levels on temperature, heating time and water addition ratio as the main influencing factors of hydrothermal process and analyzing the physicochemical characteristics, this research optimized the process parameters. Then, the impact of the process on the performance of sterilization, deoiling and dewaterability were studied. It showed that the highest nutrient value of the product appears on condition that the temperature, heating time and water addition ratio were 120℃, 80 minutes and 30％ respectively. Additionally, hydrothermal treatment can kill bacteria thoroughly and affect the dewaterablity of the garbage markedly. Furthermore, hydrothermal process improved the de-oil performance of the garbage, and the optimal conditions for de-oil was the temperature 160 ℃ and heating time 80 minutes.

关键词： restaurant garbage hydrothermal process nutrients dewater de-oil

作者: Lianhai REN Yongfeng NIE

作者单位: School oj Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China Depl. of Environmental Science and Engineering, Tsinghua University, Beijing, China

会议类型: 国际会议

会议名称: The Sixth International Conference on Waste Management and Technology(第六届固体废物管理与技术国际会议 ICWMT 6)

会议地点: 苏州

会议语种:英文

页码: 36-42

在线出版日期: 2011-08-30（万方平台首次上网日期，不代表论文的发表时间）