摘要
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。
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 componen/s （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.
出处
《环境影响评价》
2015年第5期88-91,共4页
Environmental Impact Assessment
关键词
餐厨垃圾
组分
成分
特性分析
food wastes
component
constituent
characteristic analysis
