Comprehensive treatment method of vinegar residues

A technology of comprehensive treatment and vinegar residues, applied in fertilizer mixtures, fertilizers made from biological waste, applications, etc., can solve the problems of small treatment capacity, waste of resources, long treatment time, etc. short time effect

Inactive Publication Date: 2010-02-17
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention overcomes the deficiencies of the prior art in terms of waste of resources, long processing time and small processing capacity, etc., provides a method capable of tr

Method used

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  • Comprehensive treatment method of vinegar residues

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Example Embodiment

[0017] Example 1

[0018] a. Pretreating the collected wet vinegar lees: 875 g of vinegar lees, add 2187.5 g of hydrochloric acid solution with a mass concentration of 1.0% at a solid-to-liquid ratio of 2:5, and let stand for 24 hours at room temperature.

[0019] b. Enrich the hydrogen-producing bacteria in cow dung: add 500 ml of NaOH solution with a concentration of 0.5 mol / L to 300 g of cow dung according to a solid-to-liquid ratio of 3:5, the treatment time is 1.5 h, and the temperature is 100 °C.

[0020] c. Add the pretreated vinegar grains to the anaerobic fermentation device, inoculate 750g of enriched hydrogen-producing bacteria, dilute to 5L with brewery sewage (or tap water), and adjust pH6.5 with hydrochloric acid and sodium hydroxide solution About, 25 ℃ fermentation, stirring. Under this condition, the cumulative hydrogen production of vinegar lees fermentation for 48h was 39.12ml / gTS.

[0021] d. After centrifugation of the fermentation broth after hydrogen p...

Example Embodiment

[0023] Example 2

[0024] a. Pretreatment of the collected wet vinegar lees: 500 g of vinegar lees, add 1250 g of hydrochloric acid with a mass concentration of 0.5% at a solid-to-liquid ratio of 2:5, and let stand at room temperature for 24 hours.

[0025] b. Enrich the hydrogen-producing bacteria in cow dung: add 1000 ml of NaOH solution with a concentration of 0.3 mol / L to 600 g of cow dung according to a solid-to-liquid ratio of 3:5, the treatment time is 2 hours, and the temperature is 100 °C.

[0026] c. Add the pretreated vinegar waste into the anaerobic fermentation device, inoculate 500g of enriched hydrogen-producing bacteria, dilute to 5L with brewery sewage (or tap water), and adjust pH6.5 with hydrochloric acid and sodium hydroxide solution left and right, ferment at 55°C, and stir. Under this condition, the cumulative hydrogen production of vinegar grains fermentation for 48h was 43.41ml / gTS. .

[0027] d. After centrifugation of the fermentation broth after h...

Example Embodiment

[0029] Example 3

[0030] a. Pretreatment of the collected wet vinegar lees: 1250 g of vinegar lees, add 3215 g of hydrochloric acid with a mass concentration of 3% at a solid-to-liquid ratio of 2:5, and let stand at room temperature for 24 hours.

[0031] b. Enrich the hydrogen-producing bacteria in cow dung: 300 g of cow dung is added with 500 ml of NaOH solution with a concentration of 1.0 mol / L according to a solid-to-liquid ratio of 3:5, the treatment time is 1 h, and the temperature is 100 °C.

[0032] c. Add the pretreated vinegar waste into the anaerobic fermentation device, inoculate 1000g of enriched hydrogen-producing bacteria, dilute to 5L with brewery sewage (or tap water), and adjust pH6.5 with hydrochloric acid and sodium hydroxide solution left and right, ferment at 55°C, and stir. Under this condition, the cumulative hydrogen production of vinegar lees fermentation for 48h was 34.62ml / gTS. .

[0033] d. After centrifugation of the fermentation broth after h...

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Abstract

The invention relates to a comprehensive treatment method of vinegar residues, in particular to a waste residue comprehensive utilization method in the field of food processing. The method comprises the following steps: uniformly mixing wet vinegar residues and 0.5-3 % muriatic acid according to a mass ratio of 2:5 and standing and soaking the wet vinegar residues for 24 hours at room temperature;then adding a 0.3-1.0mol/L NaOH solution to cow dung according to a mass ratio of 3:5 to treat the cow dung for 1-2 hours at a treatment temperature of 100 DEG C; adding the treated vinegar residuesand enriched hydrogenogens into an anaerobic fermentation device respectively according to mass ratios of 10-25 percent and 10-20 percent; replenishing 55-80 percent of brewery sewage or tap water toregulate pH to 5.5-7.5; carrying out anaerobic fermentation for 24-36 hours at 25-55 DEG C; generating hydrogen; separating a fermentation liquor from residues in the fermentation system; using a supernate obtained by preparing the hydrogen from the vinegar residues as a substrate and adding active sludge as a mixed strain, wherein the volume ratio of the substrate to the strain is 15-17:3-5; andafter regulating the pH to 7.0 by a 1mol/L NaOH solution, and carrying out fermentation for preparing methane at a fermentation temperature of 30-50 DEG C. The invention realizes the energy and resource utilization of the vinegar residues, avoids resource waste and environmental pollution, and has short treatment time.

Description

technical field [0001] The invention relates to a comprehensive utilization method of waste residues in the field of food processing, in particular to a comprehensive treatment method of vinegar residues. Background technique [0002] Vinegar grains are organic wastes discharged during the production of vinegar from grain raw materials. The annual output of vinegar grains in the country is more than 2.6 million tons. Because it is an acidic organic matter with few nutrients and slow natural degradation, there has been no good way to use it. Natural stacking will affect the environment. For a long time, most of them have been landfilled as garbage, so The disposal of vinegar residues is not only a major problem in the vinegar industry, but also a major difficulty in urban environmental sanitation management. [0003] There have been many studies on the utilization of vinegar grains, most of which focus on being used as feed, fertilizer and edible fungus cultivation material,...

Claims

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Application Information

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IPC IPC(8): C12P3/00C12P5/02C05G1/00C05F5/00
Inventor 马海乐王振斌刘瑞光何荣海骆琳任晓锋
Owner JIANGSU UNIV
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