Effects of ultrasound pre-treatment on the amount of dissolved organic matter extracted from food waste
Effects of ultrasound pre-treatment on the amount of dissolved organic matter extracted from food waste
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DOI：
10.1016/j.biortech.2013.12.064
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发表时间：
2014-03-01
影响因子：
11.4
通讯作者：
Zhang, Yujing
中科院分区：
文献类型：
--
作者：
Jiang, Jianguo;Gong, Changxiu;Zhang, Yujing
本文介绍了一系列的研究，利用超声波发生器和厌氧水解的挥发性脂肪酸（VFAs）的生产食品垃圾的粉碎的影响。结果表明，超声处理可以显着增加COD [化学需氧量]，蛋白质和还原糖，但降低了油脂。超声预处理显著提高了餐厨垃圾发酵过程中挥发性脂肪酸的产量。在480 W/L的超声能量密度下，我们处理了两种食物垃圾（总固体（TS）：超声处理15 min后，废水中COD的溶解量增加1.6-1.7倍，蛋白质增加3.8-4.3倍，还原糖增加4.4-3.6倍，而脂肪含量则从2g/L降至0.1g/L。此外，在超声预处理后观察到更高的VFA产率。(C)2013爱思唯尔有限公司保留所有权利。
This paper describes a series of studies on the effects of food waste disintegration using an ultrasonic generator and the production of volatile fatty acids (VFAs) by anaerobic hydrolysis. The results suggest that ultrasound treatment can significantly increase COD [chemical oxygen demand], proteins and reducing sugars, but decrease that of lipids in food waste supernatant. Ultrasound pre-treatment boosted the production of VFAs dramatically during the fermentation of food waste. At an ultrasonic energy density of 480 W/L, we treated two kinds of food waste (total solids (TS): 40 and 100 g/L, respectively) with ultrasound for 15 min. The amount of COD dissolved from the waste increased by 1.6-1.7-fold, proteins increased by 3.8-4.3-fold, and reducing sugars increased by 4.4-3.6-fold, whereas the lipid content decreased from 2 to 0.1 g/L. Additionally, a higher VFA yield was observed following ultrasonic pretreatment. (C) 2013 Elsevier Ltd. All rights reserved.