摘要
家禽屠宰过程中待宰区的粪便、屠宰过程中的内脏及屠宰废弃物等会散发出一定的恶臭,主要污染因子为氨气和硫化氢。以广东省某家禽屠宰项目环境影响评价为例,分别对待宰区、沥血区、浸烫区、脱毛区、鸡毛处理区、屠宰废弃物与粪便堆放区的氨气和硫化氢产生量进行了核算。结果表明:采用2种产污系数核算待宰区氨气、硫化氢的产生量差别不大,采用方法一计算出的氨气和硫化氢分别较方法二计算出的氨气和硫化氢高5.56%、低6.25%。采用类比法核算了沥血区、浸烫区、脱毛区、鸡毛处理区、屠宰废弃物与粪便堆放区氨气、硫化氢的产生量与区域占地面积、区域高度和换气次数有密切关系。同时家禽屠宰项目生产时的恶臭主要产生于待宰区,待宰区产生的氨气、硫化氢分别占整个生产阶段产生量的54.54%、79.32%。
During the process of poultry slaughter,a certain amount of foul odor is emitted from chicken manure,viscera during the slaughter process,and slaughter waste in the waiting area.The main pollution factors are ammonia and hydrogen sulfide.Taking the environmental impact assessment of a poultry slaughtering project in Guangdong Province as an example,this paper calculates the production of ammonia and hydrogen sulfide in the slaughtering area,bleeding area,scalding area,hair removal area,chicken feather treatment area,and slaughtering waste and fecal stacking area.The results show that there is no significant difference in the production of ammonia and hydrogen sulfide in the slaughterhouse area calculated using two pollution production coefficients.The ammonia and hydrogen sulfide calculated using Method 1 are 5.56% higher and 6.25% lower than those calculated using Method 2,respectively.The use of analogy method to calculate the production of ammonia and hydrogen sulfide in the areas of bleeding,scalding,hair removal,chicken feather treatment,slaughter waste and fecal storage is closely related to the area occupied,height,and ventilation frequency.At the same time,the odor generated during the production of poultry slaughtering projects is mainly generated in the waiting area.The ammonia gas and hydrogen sulfide produced in the waiting area account for 54.54% and 79.32% of the total production during the entire production stage,respectively.
作者
杨姝文
Yang Shuwen(Guangdong Ruixing Environmental Technology Co.,Ltd.,Dongguan,Guangdong 523960,China)
出处
《绿色科技》
2023年第18期132-136,共5页
Journal of Green Science and Technology
关键词
家禽屠宰
环境影响评价
恶臭
源强核算
poultry slaughtering
environmental impact assessment
odor
source intensity accounting