CAJ | 학술논문

在宿迁市餐厨垃圾抽样调研的基础上，对垃圾组分、成分进行了检测分析，结果显示：该市餐厨垃圾组分平均含水率高达79.52％，含油率3.82％，与其他城市餐厨垃圾差异不大。固体组分主要为食物厨余，其次为骨头贝类等物，不同餐馆的餐厨垃圾，这两类组分差异最为显著。 VS／TS平均含量87.18％，固体物中蛋白质含量27.1％，有机物含量高，营养丰富，针对这些特点，建议该市餐厨垃圾采用厌氧发酵处理技术。
재숙천시찬주랄급추양조연적기출상，대랄급조분、성분진행료검측분석，결과현시：해시찬주랄급조분평균함수솔고체79.52％，함유솔3.82％，여기타성시찬주랄급차이불대。고체조분주요위식물주여，기차위골두패류등물，불동찬관적찬주랄급，저량류조분차이최위현저。 VS／TS평균함량87.18％，고체물중단백질함량27.1％，유궤물함량고，영양봉부，침대저사특점，건의해시찬주랄급채용염양발효처리기술。
The components and constituents of food wastes from Suqian are investigated based on a sampling survey .The results showed that the average moisture and oil content are 79.52%and 3.82%respectively, which had little difference compared with other cities .The main solid components ( TS) of food wastes are kitchen wastes , and bones and seashells .The average of VS/TS and protein content ( based on TS) are 87.18% and 27.1%.The organic content in the food wastes is high and full of nutrition , thus the anaerobic fermentation disposal technology is recommended for the food wastes in the city .