摘要
在单因素试验的基础上采用Box-Behnken响应曲面法考察热碱预处理温度、p H值和时间的单独及交互作用对餐厨垃圾厌氧发酵产乙酸的影响,并建立了乙酸产量的数学模型。结果表明,在不同的热碱预处理操作条件下,餐厨垃圾厌氧发酵均表现为典型的丁酸型发酵。3个影响因子对乙酸质量浓度影响的显著性从大到小表现为p H值、时间、温度,其中p H值的影响达到极显著水平;各因子两两交互作用的影响均不显著。回归模型决定系数R2=0.9383,p=0.0018<0.05,模型拟合程度好且模型显著。热碱预处理强化餐厨垃圾厌氧发酵产乙酸的最佳工艺参数为:温度78.2℃,p H=12,时间25.5 min。回归模型的预测值(48.83 g/L)与多次实测值的平均值(46.78 g/L)的相对误差为4.38%,表明模型对试验结果具有良好的预测效果。
In this paper, we are inclined to study the effects of the thermal alkaline pretreatment temperature, pH value and time length on the acetic acid production during the single phase anaerobic fermentation under 35 % of the food wastes. We have man- aged to optimize the key process parameters by using the response surface methodology （RSM） based on the single factor experi- ments, and then established an empirical mathematical model with the Box-Behnken method. And, later, we have analyzed the applicability of the model as well as the simple and combined effects of the above 3 factors on the production of acetic acid. The results of our experiment and analysis demonstrate that the typical butyric acid-type fermentation tends to occur in the food wastes anaerobic fermentation system under different thermal alkaline pretreatment conditions. The important effects of the three factors on the acetic acid content can be shown in the following descend- ing order： pH 〉 time 〉 temperature. Though the effect of pH on the acetic acid content tends to be very significant, while the effect of time, temperature as well as the interactions of the 3 fac- tors were all not significant. Among all the above mentioned fac- tors, the determinative coefficient of the model proves to be 0. 938 3 and the probability p value 〈0. 05, which shows that the model fitting degree is perfect whereas the model is significant. In addition, we have obtained the optimal technical parameters for the thermal alkaline pretreatment necessary to gain the highest acetic acid content as follows： the temperature： 78. 2 ~C, pH val- ue： 12 with the time length of 25. 5 min. Under the above optimal conditions, the measured value of the acetic acid content gained from the aforementioned three testing experiments are 45.27 g/L, 46. 12 g/L and 48.95 g/L, respectively, while the measured av- erage value 46.78 g/L turns to be higher 41.33% - 85.86% than the maximum value of the acetic acid content as compared with the single factor experiment of th
出处
《安全与环境学报》
CAS
CSCD
北大核心
2016年第3期257-262,共6页
Journal of Safety and Environment
基金
国家自然科学基金项目(51274001)
安徽省高校省级自然科学研究项目(KJ2011B009)
中国矿业大学煤炭资源与安全开采国家重点实验室开放基金项目(SKLCRSM10KFA05)
安徽省大学生创新创业训练计划项目(AH201310363329)
关键词
环境工程学
热碱预处理
餐厨垃圾
厌氧发酵
乙酸
environmental engineering
thermal alkaline pretreatment
food wastes
anaerobic fermentation
acetic acid
