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Ultrasonic-wave-intensified hydrolytic treatment method for kitchen wastes

A technology of food waste and treatment method, which is applied in the field of ultrasonic enhanced hydrolysis treatment of food waste, and can solve the problem of less research

Active Publication Date: 2013-08-21
TSINGHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no patent on the use of ultrasonic hydrolysis to strengthen the treatment of food waste, and there are very few related studies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for ultrasonically enhanced hydrolysis of food waste, comprising the following steps:

[0017] The first step is to select food waste with a solid content rate of 40g / L;

[0018] The second step is to use a slot-type ultrasonic generator with a power of 0-960W;

[0019] The third step is to take 1L of kitchen waste and put it into the trough-type ultrasonic generator, adjust the ultrasonic power to 240W, ultrasonic for 15min, and the ultrasonic sound energy density received by the kitchen waste is 240W / L;

[0020] Step 4: After ultrasonic treatment, centrifuge at 15,000 rpm for 15 minutes, then measure COD in the supernatant according to APHA-WPCF1998, measure protein according to Kjeldahl nitrogen determination, and measure polysaccharide content by spectrophotometry. The COD in the supernatant increases 0.09 times, protein increased 0.36 times, polysaccharides increased 0.54 times.

Embodiment 2

[0022] A method for ultrasonically enhanced hydrolysis of food waste, comprising the following steps:

[0023] The first step is to select food waste with a solid content rate of 60g / L;

[0024] The second step is to use a slot-type ultrasonic generator with a power of 0-960W;

[0025] The third step is to take 1L of kitchen waste, put it into the trough ultrasonic generator, adjust the ultrasonic power to 480W, and ultrasonic for 15 minutes. The ultrasonic sound energy density received by the kitchen waste is 480W / L;

[0026] Step 4: After ultrasonic treatment, centrifuge at 15,000 rpm for 15 minutes, then measure COD in the supernatant according to APHA-WPCF1998, measure protein according to Kjeldahl nitrogen determination, and measure polysaccharide content by spectrophotometry, and the COD6 in the supernatant increases 1.6 times, protein 6 increased 7.7 times, polysaccharides increased 4.4 times.

Embodiment 3

[0028] A method for ultrasonically enhanced hydrolysis of food waste, comprising the following steps:

[0029] The first step is to select food waste with a solid content rate of 100g / L;

[0030] The second step is to use a slot-type ultrasonic generator with a power of 0-960W;

[0031] The third step is to take 1L of kitchen waste, put it into the trough ultrasonic generator, adjust the ultrasonic power to 960W, and ultrasonic for 15 minutes, the ultrasonic sound energy density received by the kitchen waste is 960W / L;

[0032] Step 4: After ultrasonic treatment, centrifuge at 15,000 rpm for 15 minutes, then measure COD in the supernatant according to APHA-WPCF1998, measure protein according to Kjeldahl nitrogen determination, and measure polysaccharide content by spectrophotometry. The COD in the supernatant increases 1.7 times, protein increased 7.9 times, polysaccharides increased 4.5 times.

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Abstract

The invention relates to an ultrasonic-wave-intensified hydrolytic treatment method for kitchen wastes. The method comprises the following steps of: firstly selecting the kitchen wastes with the solid contents of 40-100 g / L; utilizing a trench type ultrasonic wave generator with the power of 9-960 W; putting 1 L of the kitchen wastes into the trench type ultrasonic wave generator, regulating the ultrasonic power at 0-960 W, and carrying out ultrasonic treatment for 150 minutes, wherein the ultrasonic sound energy density accepted by the kitchen wastes is 0-960 W / L; and centrifuging for 15 minutes at the revolving speed of 15000 rpm (revolutions per minute) after the ultrasonic treatment, measuring a COD (chemical oxygen demand) in supernate according to APHA-WPCF1998, measuring proteins according to Kjeldahl determination, and measuring the contents of polysaccharides by utilizing a spectrophotometric method, wherein the COD of the supernate is maximally increased by 1.7 times, the proteins are maximally increased by 7.9 times, and the polysaccharides are maximally increased by 4.5 times. The ultrasonic-wave-intensified hydrolytic treatment method can be used for improving the dissolution content of organic matters in the kitchen wastes.

Description

technical field [0001] The invention belongs to the technical field of kitchen waste disposal, and in particular relates to an ultrasonic-enhanced hydrolysis treatment method for kitchen waste. Background technique [0002] In 2009, the amount of food waste generated in China was about 40 million tons. With the increase of population and the continuous and rapid development of the catering industry, the amount of food waste generated will also increase year by year, and the annual growth rate is expected to be more than 10%. Food waste is rich in organic matter, easy to ferment and become smelly, and difficult to deal with. Therefore, finding a suitable treatment method for food waste is an urgent problem to be solved. The most common method of disposal is landfill because of its low cost. However, a large amount of leachate is produced and creates more pollution in the landfill. On the other hand, food waste rich in organic matter is a very valuable resource, which can g...

Claims

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Application Information

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IPC IPC(8): C02F1/36
Inventor 蒋建国宫常修王佳明张玉静
Owner TSINGHUA UNIV
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