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Method for efficient microbial degradation of kitchen waste

A high-efficiency microorganism and kitchen waste technology, applied in the direction of microorganism-based methods, methods using microorganisms, biochemical equipment and methods, etc., can solve problems such as high water content, high salinity, and low microbial degradation efficiency, and achieve clean transformation , cost reduction, good economic benefits and environmental benefits

Inactive Publication Date: 2020-09-08
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The problem to be solved by the present invention is to overcome the problems of high C / N, high water content, high salinity, and low microbial degradation efficiency in the existing separate aerobic degradation technology of kitchen waste, and provide a method for regulating and controlling kitchen waste through raw material nutritional compensation. The initial water content, C / N ratio and salinity of waste raw materials, combined with the method of complex microbial aerobic rapid degradation of food waste, can achieve the goal of low-carbon, high-efficiency, clean transformation of food waste, energy saving, environmental protection, and cost reduction

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0034] A method for efficient microbial degradation of kitchen waste, comprising the following steps:

[0035] 1) Sorting food waste out of non-degradable inorganic debris, etc.;

[0036] 2) The food waste is crushed and pulped in a homogenizer;

[0037] 3) Select corncobs and chestnut shells as lignocellulosic auxiliary materials, and select banana peels as fruit and vegetable waste auxiliary materials, and grind the auxiliary materials in a plant grinder; the crushed corncobs and chestnut shells are respectively placed in a reaction kettle for hydrothermal pretreatment. Treatment, the pretreatment parameters are 160°C, 20min;

[0038] 4) Nutritional compounding of food waste and auxiliary materials: the pulped food waste raw material obtained in step 2) and the pretreated corncob, chestnut shell and crushed banana peel obtained in step 3) in a ratio of 3:1:1 (w / w%, based on wet weight) mixed; and based on wet weight, according to the total weight of auxiliary materials ac...

Embodiment 2

[0044] A method for efficient microbial degradation of kitchen waste, comprising the following steps:

[0045] 1) Sorting food waste out of non-degradable inorganic debris, etc.;

[0046] 2) The food waste is crushed and pulped in a homogenizer;

[0047] 3) Select peanut shells and chestnut shells as lignocellulosic auxiliary materials, and sweet potato residues as fruit and vegetable waste auxiliary materials, and crush the auxiliary materials in a plant grinder; the crushed peanut shells and chestnut shells are respectively placed in a reactor for hydrothermal pretreatment. Treatment, the pretreatment parameters are 180°C, 10min;

[0048] 4) The pulped food waste raw material obtained in step 2) and the pretreated corncob, chestnut shell and crushed banana peel obtained in step 3) are used in a ratio of 1:1:1 (w / w%, calculated by wet weight) Mixing; and based on wet weight, according to the total weight of auxiliary materials accounted for 30% of the total weight of food w...

Embodiment 3

[0054] A method for efficient microbial degradation of kitchen waste, comprising the following steps:

[0055] 1) Sorting food waste out of non-degradable inorganic debris, etc.;

[0056] 2) The food waste is crushed and pulped in a homogenizer;

[0057] 3) Select peanut shells and chestnut shells as lignocellulosic auxiliary materials, and sweet potato residues as fruit and vegetable waste auxiliary materials, and crush the auxiliary materials in a plant grinder; the crushed peanut shells and chestnut shells are placed in steam explosion tanks for steam explosion Pretreatment, the pretreatment parameters are saturated vapor pressure 1.6MPa, maintenance pressure 5min;

[0058] 4) Nutritional compounding of food waste and auxiliary materials: the pulped food waste raw material obtained in step 2) and the pretreated peanut shell and chestnut shell and crushed sweet potato residue obtained in step 3) in a ratio of 2:2:1 ( w / w%, in terms of wet weight) mixed; and in terms of wet...

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Abstract

The invention aims to provide a method for efficient microbial degradation of kitchen waste, and belongs to the technical field of resource utilization of kitchen waste and other organic solid waste.The method comprises the following steps: 1) sorting, crushing and pulpifying the kitchen waste; 2) pretreating auxiliary materials; 3) performing nutrition compounding on the kitchen waste and the auxiliary materials; 4) domesticating and compounding a degradation microbial agent; and 5) performing microbial aerobic degradation on the kitchen waste compounded raw materials. The aerobic degradation method for the kitchen waste aims to solve the problems of high C / N ratio, high salinity, high water content and the like of the kitchen waste, the raw materials with high nitrogen content and highwater absorption are adopted as the auxiliary materials, and the initial solid-to-liquid ratio, the C / N ratio and the like of microbial fermentation of the kitchen waste are adjusted, so that the kitchen waste is adapted to heat and mass transfer in the aerobic microbial fermentation process. Based on the nutrient composition of a fermentation medium formed by nutrition compounding of the kitchenwaste and the auxiliary materials, a composite aerobic microbial agent is formed, so that the purposes of rapid and efficient degradation of the kitchen waste, energy conservation, environmental protection and cost reduction are achieved.

Description

【Technical field】 [0001] The invention belongs to the field of resource utilization of kitchen waste and organic solid waste, and in particular relates to a method for efficient microbial degradation of kitchen waste. 【Background technique】 [0002] In recent years, with the rapid development of social economy and the continuous improvement of people's material living standards, the amount of food waste generated in my country is astonishing, and it is increasing at a rate of about 10% every year. According to statistics, in 2017, the amount of food waste generated in my country was 99.72 million tons, equivalent to 270,000 t / day, while the amount of food waste in Beijing was close to 2,600 t / day. It is estimated that by 2020, the amount of kitchen waste in Beijing will reach 2900t / day. Food waste has high moisture content (about 80%-85%), high salt content, low calorific value, high organic matter content, perishable and smelly, and also contains nitrogen, phosphorus, pota...

Claims

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Application Information

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IPC IPC(8): B09B3/00B09B5/00C12N1/36C12N1/20C12N1/16C12N1/14C12R1/125C12R1/645
CPCB09B3/00B09B5/00C12N1/14C12N1/16C12N1/20C12N1/36
Inventor 邱卫华赵紫萱
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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