亚临界水技术处理厨余垃圾生成有机酸的实验研究

GIEC OpenIR > 中国科学院广州能源研究所

	亚临界水技术处理厨余垃圾生成有机酸的实验研究
其他题名	Experiment on sub-critical water disposal of kitchen waste
	李渊
导师	李海滨
	2008-06-06
学位授予单位	中国科学院广州能源研究所
学位授予地点	广州能源研究所
学位名称	硕士
关键词	亚临界水湿式氧化厨余垃圾有机酸
摘要	据统计，2005年我国城市垃圾的排放总量已达到约1.8亿吨，并且还在以每年8%-10%的速度增长，其中，厨余垃圾的增长速度较为突出，因此厨余垃圾资源化已成为重要的研究课题。本论文实验主要利用亚临界水密度和粘度小、扩散速度较大、介电常数小、具备有机溶剂的特性、离子积较大、同时具备了酸和碱的催化剂特性等特点，实现将亚临界水技术应用于厨余垃圾的资源化的研究。在城市厨余垃圾的有机成分里，纤维类、淀粉类物质占了很大一部份，可以通过亚临界水氧化将这些大分子物质变成小分子的低级脂肪酸（醋酸、甲酸等）或其它有机产物，从而实现厨余垃圾的高效资源化处理。首先，在不加氧化剂（H2O2）的条件下，选取大米、生粉作为厨余垃圾中淀粉的代表物质，利用亚临界水处理后的主要产物为糠醛（2-FA）、5-羟甲基糠醛（HMF）、乳酸（LA）等；在加氧化剂的条件下，选取作为厨余垃圾的代表物质和选取的厨余垃圾进行对比，研究了利用亚临界氧化反应后生成甲酸、乙酸的反应规律。最后实验结果表明，亚临界法处理工艺中，反应温度、反应时间、加氧量对厨余垃圾处理后甲酸、乙酸产量以及碳的转化率都有不同程度的影响。反应时间、反应温度、加氧量的范围分别确定在0~2.5min、0~330℃、0~150%，甲酸、乙酸产量以及碳转化率均随着反应温度、反应时间、加氧量的增加，总体趋势都是先增大后减小的。因此，综合考虑各种因素，在此范围确定的比较好的工艺条件：大米，反应时间为1~1.5min，加氧量为70%~100%，反应温度为280℃；白菜，反应时间为1~2min，加氧量为70%~100%，反应温度为280℃~300℃；厨余，反应时间为2~2.5min，加氧量为70%~100%，反应温度为300℃，在此工艺条件下碳的转化率可以达到30%。另外，通过结果比较，得出淀粉类物质生成的有机酸较纤维素类物质少。
其他摘要	According to statistics, the total amount of municipal solid waste in China has reached about 180 million tons in 2005, and is still increasing at the rate between 8% to 10%. Kitchen waste is expanding at even more staggering speed, which has put its utilization in significant place. In this paper, the technology of sub-critical water was applied to the disposal of the kitchen waste based on sub-critical water’s small density, viscosity and orgnic solvent features.The organic component of the kitchen waste mainly consists of cellulose, starch and highly fatty acid, which can be converted into small molecules(acetic acid, formic acid) employing wet oxidation technology. Initially, rice and fecula were used as model compound. In the absence of oxidation, the main yields were 5-hydroxymethyl-2-furaldehyde,2-furaldehyde,lactic acid after the sub-critical water oxidation. When oxidation was applied, comparison was made between kitchen waste representatives (rice and cabbage) and real kitchen waste to study the rule of acid and acetic acid yield. The results indicated that: reaction time, reaction temperature and the amount of the oxygen in the sub-critical water play important roles in wet oxidation. Within the range of 0~2.5min, acid acid yield, acetic acid yield and carbon conversion increases with reaction time intially followed by a drop as reaction time further increases. This trend was also observed when the temperature was between 0~330℃ and amount of oxygen was between 0~150% respectively. Optimal parameter was determined considering various factors: for rice, the optimal reaction time is 1~1.5min; oxygen amount, 70%~100%; temperature, 280℃; for cabbage, it’s 2~2.5min，70%~100% and 280℃~300℃ respectively; For kitchen waste, it’s 1~2min，70%~100% and 300℃ respectively. Under these condition, carbon conversion rate for real kitchen waste is 30%. It’s concluded from comparison that starch. yields less organic acid than starch and its carbon conversion rate is lower than that of cellulose.
页数	57
语种	中文
文献类型	学位论文
条目标识符	http://ir.giec.ac.cn/handle/344007/5810
专题	中国科学院广州能源研究所
推荐引用方式 GB/T 7714	李渊. 亚临界水技术处理厨余垃圾生成有机酸的实验研究[D]. 广州能源研究所. 中国科学院广州能源研究所,2008.

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