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All-resource comprehensive utilization method of kitchen waste

A food waste and all-resource technology, which is applied in the field of resource recycling of food waste, can solve the problems of poor utilization of protein, insignificant output and income, and large investment, so as to improve the crop rhizosphere microbiota , improve the ability to resist diseases and insect pests, and have the effect of complete nutritional elements

Inactive Publication Date: 2019-04-26
JIANGNAN UNIV RUGAO FOOD BIOTECH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods do not make good use of the protein in the kitchen waste, resulting in a certain amount of waste, and need to improve the process. At the same time, the investment is large, and the output and income are not obvious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for comprehensive utilization of all resources of kitchen waste, said method comprising the following steps:

[0023] (1) Put 1.03 tons of kitchen waste into the silo, remove large foreign objects through vibration filtration, and pass through 0.1MPa steam for 20 minutes.

[0024] (2) The food waste will be separated by filtering with a filter press, the filter residue is a solid part, and the filtrate is waste oil and water, wherein the quality of waste oil and water is 0.22 tons;

[0025] (3) Use a horizontal centrifuge to centrifuge the kitchen waste oil and water, and collect 0.19 tons of waste water and 0.03 tons of kitchen waste oil;

[0026] (4) Pulverize the solid part collected in step (2), the particle size after pulverization is 10 mesh, and re-mix with the waste water collected in step (3), and add 0.02 tons of sawdust, 0.1MPa steam treatment for 10min, then inoculate Bacillus amyloliquefaciens (the inoculation amount is 2×10 per gram of material ...

Embodiment 2

[0029] A method for comprehensive utilization of all resources of kitchen waste, said method comprising the following steps:

[0030] (1) Put 1.02 tons of kitchen waste into the silo, remove large foreign objects through vibration filtration, and pass through 0.1MPa steam for 30 minutes;

[0031] (2) Use a filter press to filter and separate the kitchen waste, the filter residue is a solid part, and the filtrate is waste oil water, wherein the quality of waste oil water is 0.24 tons;

[0032] (3) Use a horizontal centrifuge to centrifuge kitchen waste oil and water, and collect 0.21 tons of waste water and 0.03 tons of waste oil respectively;

[0033] (4) the solid part that step (2) is collected is pulverized, and the particle diameter after pulverizing is 20 orders, and remixes with the waste water that step (3) collects, and adds 0.04 ton of sawdust, then inoculates bacillus amyloliquefaciens (inoculum size Add 1×10 per gram of material 7 CFU) were subjected to temperatur...

Embodiment 3

[0036] A method for comprehensive utilization of all resources of kitchen waste, said method comprising the following steps:

[0037] (1) Put 1.04 tons of kitchen waste into the silo, remove large irregular debris through vibration filtration, and pass through 0.1MPa steam for 20 minutes;

[0038] (2) Use a filter press to filter and separate the kitchen waste, the filter residue is a solid part, and the filtrate is waste oil water, wherein the quality of waste oil water is 0.24 tons;

[0039] (3) Use a horizontal centrifuge to centrifuge kitchen waste oil and water, and collect 0.20 tons of waste water and 0.04 tons of waste oil respectively;

[0040] (4) the solid part that step (2) collects is pulverized, and the particle diameter after pulverizing is 10 orders, and mixes again with the waste water that step (3) collects, and adds 0.04 ton of sawdust, inoculates Bacillus amyloliquefaciens (inoculum size) afterwards Add 2×10 per gram of material 7 CFU) for temperature-cont...

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PUM

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Abstract

The invention discloses an all-resource comprehensive utilization method of kitchen waste. The method comprises the steps as follows: (1) separating kitchen waste through solid-liquid separation to obtain kitchen waste oil water and a solid part; (2) centrifuging the kitchen waste oil water, and collecting waste water and waste oil respectively; (3) crushing the solid part collected in step (1), remixing the crushed solid part with the waste water collected in step (2), adding sawdust, and then, inoculating the mixture with microorganisms for temperature-control fermentation; (4) drying and crushing a fermented product prepared in step (3) to obtain bio-organic fertilizer rich in viable bacteria. The biotechnology is used as the core and grafted with a traditional tretament process, organic fertilizer and kitchen waste oil are produced from the kitchen waste innovatively, the production process of products cannot harm the environment, all-resource recycling of the kitchen waste is realized, and double harvest of economic benefits and social benefits can be realized.

Description

technical field [0001] The invention relates to the field of bioengineering, in particular to a method for realizing resource recovery and utilization of kitchen waste through microbial fermentation technology. Background technique [0002] Food waste is the general term for food waste and kitchen waste, which refers to food leftovers such as restaurants, restaurants, unit canteens, and family daily life, as well as food scraps, leftovers, meat, oil, vegetables and fruits, etc. The main components of waste. Food waste is easy to rot and deteriorate, and it is easy to spread diseases. If it is not handled in time, the stench from food waste will seriously affect the living environment of residents. influences. In my country, there are about 98 million tons of food waste every year. With the acceleration of urbanization and the steady improvement of people's living standards, the amount of food waste is also increasing year by year. The problem of food waste discharge is bec...

Claims

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Application Information

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IPC IPC(8): C05F15/00C05F17/00
CPCC05F9/00C05F17/00C05F11/00C05F11/08Y02W30/40
Inventor 陆健蔡国林
Owner JIANGNAN UNIV RUGAO FOOD BIOTECH RES INST