Kitchen waste treatment process with reclamation, harmlessness and reduction

A technology for kitchen waste and treatment process, applied in the direction of fatty acid esterification, fatty substance recovery, chemical instruments and methods, etc., can solve the problems of incomplete oil recovery, low oil recovery efficiency, low degree of resource utilization, etc. Easy to control conversion efficiency and complete resource utilization

Active Publication Date: 2014-08-06
GUANGDONG RECYCLEAN LOW CARBON TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004]① Low degree of recycling: kitchen waste can be said to be full of treasures, including starch, free sugar, fat, protein, cellulose, inorganic salts, etc. They are all useful nutrients, but the current conventional processing methods have not fully utilized these useful ingredients
For example, Qunhui et al. (a method for producing fuel ethanol by fermentation of food waste ZL 200610114006.7), Qiao Changsheng et al. Method for producing ethanol by fermenting kitchen waste 201210311827.5), Jiao Yan et al. (201210393707.4), the technology developed by Jiao Yan et al. et al. (A method for producing fuel ethanol from food waste 201110207485.8), Shi Dayong (A method for synchronously saccharifying and fermenting food waste to produce ethanol using Zymomonas mobilis 201210311827.5) did not even take into The protein, cellulose, inorganic salts and bacterial cells produced by fermentation are used as resources and processed into distiller's grains feed; while Zhang Jinghui et al. Method for Comprehensive Utilization of Food Waste 201110134297.7) Although both oil and distiller's grains are recycled into feed, it is still negligent. Like all the above-mentioned processes, it does not recover the carbon dioxide produced in the fermentation process.
Carbon dioxide is one of the largest by-products in the fermentation industry. Its output is almost equal to that of ethanol, and it has a wide range of uses in industry as protective gas and fire extinguishing equipment. Therefore, it is easy to discharge without recycling, which is a resource. The loss will cause secondary pollution to the environment
[0005]②Low oil recovery efficiency: At present, the conv

Method used

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  • Kitchen waste treatment process with reclamation, harmlessness and reduction
  • Kitchen waste treatment process with reclamation, harmlessness and reduction
  • Kitchen waste treatment process with reclamation, harmlessness and reduction

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 Utilizes the new technology of the present invention to the processing situation of kitchen waste in a certain university canteen

[0036] S1. Removal of impurities: Remove disposable plastic lunch boxes, chopsticks, paper cups and other debris from the kitchen waste collected in the university canteen.

[0037]S2. Beating and pulverizing: directly beat and pulverize the above-mentioned kitchen waste after impurity removal, and then use the Kjeldahl method, Soxhlet extraction method and starch acid hydrolysis method to determine the protein, oil and Fermented total sugar (including starch) and other main components, the results are as follows:

[0038]

[0039] S3. Sterilization: The above-mentioned beaten and pulverized kitchen waste was sterilized at 121° C. for 15 minutes, and cooled for later use.

[0040] S4. Fermentation:

[0041] S41. Preparation of seed liquid: Inoculate the preserved glycerol strain of Stainphagocystis No. 1 into 2mL YPD (cont...

Embodiment 2

[0048] Embodiment 2 Utilize the new process of the present invention to the processing situation of a restaurant kitchen waste

[0049] The differences between this embodiment and Example 1 are: the source of the kitchen waste in step S1 is the restaurant; the main components of the kitchen waste in S2 are different (see the table below); the sterilization temperature in S3 is 105°C, The time was 40 minutes; the cell concentration of the mature seed solution in S41 was 120 million / mL; the inoculum size in S42 was 5%, and the conditions of the pre-fermentation stage were different (temperature was 28°C, stirring speed was 300 rpm, stirring culture was 5 Hours); the main fermentation conditions in S43 are different (temperature is 28°C, stirring speed is 0 rpm, cultured for 60 hours); the transesterification reaction conditions in S6 are to add 1% (w / w) concentration to waste oil Sodium ethoxide and absolute ethanol with a molar ratio of alcohol to oil of 15:1 were reacted at 25...

Embodiment 3

[0052] Embodiment 3 Utilize the new technology of the present invention to the processing situation of certain restaurant kitchen waste

[0053] The differences between this embodiment and Example 1 are: the source of the kitchen waste in step S1 is a restaurant; the main components of the kitchen waste in S2 are different (see the table below); the sterilization temperature in S3 is 90°C, The time was 60 minutes; the cell concentration of the mature seed solution in S41 was 0.8 billion / mL; the inoculum size in S42 was 15%, and the conditions of the pre-fermentation stage were different (temperature was 32°C, stirring speed was 100 rpm, stirring culture was 3 hour); the main fermentation conditions in S43 are different (temperature is 32°C, stirring speed is 50 rpm, and culture is 36 hours); the transesterification reaction condition in S6 is to add 1.5% (w / w) concentration to the waste oil Sodium ethoxide and absolute ethanol with a molar ratio of alcohol to oil of 10:1 were ...

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Abstract

The invention relates to the field of kitchen waste treatment, and particularly discloses a kitchen waste treatment process with reclamation, harmlessness and reduction. In the aspect of reclamation, the composition of nutrient ingredients of kitchen waste is fully taken into account, and main ingredients such as starch, free sugar, oil and fat, proteins, cellulose and inorganic salt are collected in classification and converted as much as possible; in the aspect of harmlessness, pollution and hazards possibly caused by kitchen waste are fully taken into account for a plurality of technical improvements; in the aspect of reduction, firstly, no water is added in the pretreatment stage, then various products and byproducts such as carbon dioxide, oil and fat, ethyl alcohol, vinasse and vinasse waste fluid are gradually separated in the technical process so as to fulfill the purpose of full reduction, and remaining water is recycled after evaporation purification, so that the reduction effect is obvious. The kitchen waste treatment process disclosed by the invention has environment-friendly and low-carbon effects.

Description

technical field [0001] The invention relates to the field of kitchen waste treatment, and more specifically, relates to a resource-based, harmless, and volume-reduced kitchen waste treatment process. Background technique [0002] Kitchen waste refers to the leftovers left over by people in dining places such as restaurants, restaurants, restaurants, unit collective canteens, and school canteens. It is a huge amount and occupies a very large proportion of urban domestic waste. According to incomplete statistics, the national annual output of kitchen waste exceeds 60 million tons. Kitchen waste is rich in nutrients, mainly including starch, free sugar, protein, fat, cellulose, inorganic salts, etc., so it is very easy to spoil, emit foul smell, spread bacteria and viruses, and cause serious environmental pollution. Due to its high water content, it is not suitable for incineration to generate electricity, but it is mostly used to make biogas and compost, etc., but the convers...

Claims

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Application Information

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IPC IPC(8): B09B3/00B09B5/00C11B13/00C11C3/10
CPCB08B3/00B08B5/00C11B13/00Y02W30/74
Inventor 刘人怀刘泽寰王志伟林蒋海马宏伟康小龙吕晓静
Owner GUANGDONG RECYCLEAN LOW CARBON TECH CO LTD
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