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通过中温半连续厌氧消化实验,考察了果蔬垃圾在不同食微比(0.5、0.75、1.0和1.5)及不同水力停留时间(2、3和4d)下的产氢性能.结果表明,当食微比较低(0.5和0.75)时,各水力停留时间下均不适宜连续产氢,且在水力停留时间为3 d和4 d时容易产生大量甲烷;当食微比较高(1.0和1.5)时,可以实现稳定连续产氢,发酵过程中几乎无甲烷产生.当食微比及水力停留时间分别为1.0及3 d时可获得最佳连续产氢效率,其最高容积产氢量和平均容积产氢量分别为451m L·(L·d)~(-1)和(186±29)m L·(L·d)~(-1),最高挥发性固体产氢率和平均挥发性固体产氢率(以VS计)分别为133 m L·g~(-1)和(27±5)m L·g~(-1),氢气含量可达20%~30%.
Semi-continuous anaerobic digestion experiments were conducted to study the hydrogen production of fruit and vegetable wastes at different food micro-ratios (0.5, 0.75, 1.0 and 1.5) and different hydraulic retention times (2, 3 and 4 days) When the micro-ratio is low (0.5 and 0.75), hydrogen is not suitable for continuous hydrogen production at all hydraulic retention times, and a large amount of methane is easily generated when the hydraulic retention time is 3 d and 4 d. When the micro-feed ratio is higher (1.0 and 1.5) , Can produce stable and continuous hydrogen production, almost no methane production during fermentation.When the food micro-ratio and hydraulic retention time were 1.0 and 3 d, the best continuous hydrogen production efficiency can be obtained, the highest volumetric hydrogen production and the average volumetric production The hydrogen production was 451 m L · L · d -1 and 186 ± 29 m L · L · d -1, respectively, and the maximum volatile solid hydrogen production and the average volatile solid production The hydrogen rates (by VS) are 133 m L · g -1 and 27 ± 5 m L · g -1, respectively, and the hydrogen content can reach 20% -30%.