CAJ | 학술논문

通过间歇实验研究了最适反应条件(pH值为6.0、温度为35℃)下NaCl含量对餐厨垃圾厌氧发酵产挥发性脂肪酸(VFA)的影响.考察了NaCl含量为0.0,3.0,6.0,9.0,12.0g/L下的有机酸浓度及组成情况.结果表明,NaCl对厌氧发酵液中VFA浓度影响显著,随NaCl含量提高VFA浓度呈下降趋势,当NaCl含量达到12.0g/L时,VFA浓度在第114h达到最大值4.14g/L,仅为未添加NaCl条件下的10.1%.发酵液中各组分变化经历丁酸积累、乙酸积累与乙酸消耗3个阶段,NaCl对厌氧发酵类型影响不显著,各批次发酵均为丁酸型发酵,仅当NaCl含量超过6.0g/L时丁酸积累阶段时间延长.
통과간헐실험연구료최괄반응조건(pH치위6.0、온도위35℃)하NaCl함량대찬주랄급염양발효산휘발성지방산(VFA)적영향.고찰료NaCl함량위0.0,3.0,6.0,9.0,12.0g/L하적유궤산농도급조성정황.결과표명,NaCl대염양발효액중VFA농도영향현저,수NaCl함량제고VFA농도정하강추세,당NaCl함량체도12.0g/L시,VFA농도재제114h체도최대치4.14g/L,부위미첨가NaCl조건하적10.1%.발효액중각조분변화경력정산적루、을산적루여을산소모3개계단,NaCl대염양발효류형영향불현저,각비차발효균위정산형발효,부당NaCl함량초과6.0g/L시정산적루계단시간연장.
Under the optimum reaction conditions (pH 6.0, the temperature of 35℃), sequencing batch experiments were carried out to determine the effect of NaCl content on volatile fatty acid (VFA) concentration and composition during anaerobic acidogenesis kitchen wastes. The NaCl content was controlled at 0.0g/L, 3.0g/L, 6.0g/L, 9.0g/L, 12.0g/L. The results showed that, the effect of NaCl on VFA concentration was significant, and VFA concentration decreased with the amount of NaCl increased. When the amount reached 12.0g/L, VFA maximum concentration reached 4.14g/L at 114h, which was only 10.1percent of that of not adding. We also found the fermentation reactions included three stages:butyric acid accumulation, acetic acid accumulation and acetic acid consumption. The product composition in the acid reactor was less depended on NaCl. Each experiment was butyric-acid-type fermentation. When NaCl exceeded more than 6.0g/L, butyric acid accumulation stage was prolonged.