厨余垃圾家庭好氧生物处理分析.docx

Abstract
With the improving of urban residents consumption level, the changing of energy structure and eating habits, the proportion of kitchen waste in household waste is increasing year by year. Kitchen waste with high moisture content, anic matter, high oil and salt content and other characters, treatment is difficult, also have large potential in resource utilization. In this paper, the main features of differen t processing techniques for household food waste was reviewed; survey of the generate household waste data in north and south and position of household food waste, also survey of the treatment will; design orthogonal experiments based on water, agents and reaction time 3 factors and water, ventilation and temperature 3 factors, design a simulated continuous feeding trial, study based on kitchen waste reduction and recycling two different treatment goals, water, temperature, oxygen balanced optimal bination; for household food waste aerobic biological treatment. The main results of this study are:
The generation of household food waste is about per person per day. Kitchen position categories accounted for 60% of vegetables, fruits and animal offal 20% of each, the main nutrients of kitchen waste are crude fat, crude fiber and crude protein. only 12%of residents accept kitchen waste house treatment, do not understand and worry account for 83%.
Based on different treatment objectives, the dominant affecting factors different, leading to the bination of parameters will also change. For the orthogonal experiment based on water, agents and response time, if the treatment goals for the reduction, the dominant factor in moisture content adjust to 70% is the bination; if the treatment goals for the resource, dominant factor is the reaction time, reaction 2days, adjusted to 65%moisture content is the bination.
The main innovation of this paper are:
Conducted an investigation of kitchen waste generation data position, complemented the basic data for fut