A fermentation deodorization method for kitchen waste treatment

Abstract

The invention relates to the technical field of environmental protection, and discloses a fermentation deodorization method for kitchen waste treatment, comprising the following steps: step one, kitchen waste recycling: recycling the kitchen waste; step two, kitchen waste classification: using an intelligent robot to classify the recycled kitchen waste; step three, fermentation: after excluding solid garbage that is not easy to ferment, the fermentable kitchen waste is sent into a fermentation tank by a conveyor belt, and a certain temperature and humidity are set for fermentation; step four, deodorization: a circular hole is opened on the fermentation tank cover, and a deodorization pipeline is connected to the circular hole, and the gas generated during the fermentation process enters the deodorization device through the deodorization pipeline for step-by-step treatment; step five, post-treatment: the product after the fermentation is completed is freeze-dried; step six, monitoring and control: the entire fermentation deodorization process is carried out under the sensor and monitoring equipment to ensure that the online temperature, humidity, oxygen concentration, pH and water content are within the set range.

Description

Technical Field

[0001] The invention relates to the technical field of environmental protection, and in particular to a fermentation deodorization method applied to kitchen waste treatment. Background Art

[0002] In the field of food waste treatment, fermentation deodorization is a common and effective technical means. However, there are some significant problems in the existing fermentation deodorization method, which limit its wide promotion and use in practical applications. First, the deodorization cost of the existing technology is high, which is mainly reflected in two aspects: first, a large amount of chemical agents or biological agents are needed to inhibit the generation and release of malodorous gases, and the cost of these agents and preparations is relatively high; second, a large amount of manpower and material resources are required for equipment maintenance and operation management, which also increases the overall cost. Secondly, the deodorization efficiency of the existing technology is low. Due to the complex and changeable composition of food waste, and the wide variety and high concentration of malodorous gases generated during the fermentation process, it is difficult to achieve efficient removal through a single deodorization method. In addition, some deodorization methods also have problems such as long processing time and unstable effect, which further reduces their deodorization efficiency. Finally, the device of the existing technology is complicated. In order to achieve an efficient deodorization effect, it is often necessary to adopt a combination of multiple technical means, which leads to a complex structure and cumbersome operation of the device. At the same time, some high-end deodorization equipment also needs to be equipped with professional technicians for operation and maintenance, which also increases the difficulty and cost of use. In summary, the existing fermentation deodorization methods have certain problems in terms of cost, efficiency and device complexity, which need to be solved urgently to improve the effect and economy of food waste treatment. Summary of the invention

[0003] In view of the shortcomings of the prior art, the present invention provides a fermentation deodorization method for food waste treatment, which has the advantages of low cost, high efficiency and simple device, and solves the problems of high cost, low efficiency and complex device of the prior art deodorization.

[0004] To achieve the above object, the present invention provides the following technical solution: a fermentation deodorization method for kitchen waste treatment, comprising the following steps:

[0005] Step 1: Recycling of kitchen waste: Recycling of kitchen waste;

[0006] Step 2: Classification of kitchen waste: Use intelligent robots to classify the recycled kitchen waste;

[0007] Step 3, fermentation: after removing the solid garbage that is not easy to ferment, the fermentable kitchen waste is sent into the fermentation tank by the conveyor belt, and a certain temperature and humidity are set for fermentation;

[0008] Step 4, deodorization: a circular hole is opened on the fermentation tank cover, and a deodorization pipe is connected to the circular hole. The odor generated during the fermentation process enters the deodorization device through the deodorization pipe for step-by-step treatment;

[0009] Step 5: post-processing: freeze-drying the fermented product;

[0010] Step 6: Monitoring and control: The entire fermentation and deodorization process is carried out under the influence of sensors and monitoring equipment to ensure that the online temperature, humidity, oxygen concentration, pH and moisture content are within the set range.

[0011] Preferably, when recycling the food waste in step 1, a special garbage collection vehicle is used to recycle the food waste during the time period of 7-9 am or 5-7 pm.

[0012] Preferably, the step of using an intelligent robot to classify the recycled kitchen waste in step 2 is:

[0013] S1.1. After the kitchen waste is fed into the material conveying line of the intelligent robot, the bag is automatically broken by the bag breaking machine, and the mixed kitchen waste in the broken bag is passed through the oil-water separation device for oil and water removal treatment;

[0014] S1.2. When the kitchen waste from which oil and water have been removed passes through the sorting line of the intelligent robot, the intelligent robot conducts a comprehensive scan of the kitchen waste, identifies the impurities that are difficult to degrade in the kitchen waste, picks out the impurities that are difficult to degrade and puts them into the corresponding feeding port.

[0015] Preferably, in step three, before fermentation, diatomaceous earth and volcanic rock in a mass ratio of 3:1 are selected to wrap the outer layer of the fermenter to form a 1 cm protective layer, and then a cloth or mesh bag with good air permeability is used to fix the adsorption material on the surface of the fermenter.

[0016] Preferably, in step three, the surface of the conveyor belt is wrapped with a circle of 6 mm thick coconut shell carbon ash and fixed with a mixed glue made of gum arabic and locust bean gum in a mass ratio of 4:3.

[0017] Preferably, in step three, the conditions of the fermentation tank are set as follows: the fermentation temperature is controlled between 38°C and 42°C, the fermentation time is controlled between 2 weeks and 3 weeks, the fermentation pH is set between 6 and 9, and the fermentation moisture content is maintained between 60% and 70%.

[0018] Preferably, in the step 3, ciliates and black soldier fly larvae microorganisms are added to the fermenter in a mass ratio of 1:4, and Clostridium, microalgae-bacteria complex and lactic acid bacteria are added to the fermenter in a mass ratio of 5:3:2, and a flow rate of 0.3m 3 / min-0.6m3 / min of 99% oxygen for fermentation.

[0019] Preferably, in step 4, the diameter of the circular hole opened in the fermentation tank cover is 4cm-5cm, the circular hole is connected to a deodorization pipe, and the odor generated during the fermentation process enters the deodorization device through the deodorization pipe.

[0020] Preferably, in step 4, the deodorizing device performs step-by-step treatment of the odor, including physical treatment, chemical washing treatment and microbial treatment, and the specific treatment process is as follows:

[0021] S2.1, the first step is through physical adsorption; the composition of the physical adsorption method includes: 9%-12% by mass of volcanic rock; 30%-40% by mass of charcoal ash; 11%-13% by mass of silica gel; 4%-7% by mass of alumina, and the above mass parts of volcanic rock, charcoal ash, silica gel and alumina are filled into a spherical pool, and the spherical pool is connected to a pipe with a diameter of 6 cm and leads to the chemical washing part;

[0022] S2.2, the second step is through chemical washing; the composition of the chemical washing method includes: 5%-8% by mass of sodium hydroxide; 23%-25% by mass of ozone; 4%-6% by mass of sodium hypochlorite, and the above mass parts of sodium hydroxide, ozone and sodium hypochlorite are used to make a mixed solution, and the mixed solution is stored in a square pool to form a chemical washing part, and a pipe with a diameter of 10 cm is connected at 50cm-60cm above the horizontal plane of the solution in the square pool to pass into the microbial treatment part;

[0023] S2.3, the third step is to use a microbial treatment method, the composition of the microbial treatment method includes: 5%-8% by weight of facultative anaerobic bacteria; 3%-5% by weight of aerobic bacteria; 7%-9% by weight of Scenedesmus obliquus; 4%-6% by weight of Chlorella vulgaris, and the above-mentioned facultative anaerobic bacteria, aerobic bacteria, Scenedesmus obliquus and Chlorella vulgaris are stored in a rectangular pool to form a microbial treatment part, and a filter bed is installed above the rectangular pool 30cm-40cm away from the bottom of the pool.

[0024] Preferably, in the step 5, when freeze drying the product after the fermentation is completed, a freeze dryer is used for freeze drying, and the freeze drying conditions are: the temperature is controlled between -30°C and -40°C, and the pressure is controlled between 0.1Pa and 10Pa.

[0025] Compared with the prior art, the present invention provides a fermentation deodorization method for kitchen waste treatment, which has the following beneficial effects:

[0026] 1. The present invention can absorb part of the taste and protect the outer layer of the fermenter and the conveyor belt surface by treating the outer layer of the fermenter and the conveyor belt surface with a protective layer, thereby solving the problem that the outer layer of the fermenter and the conveyor belt are often corroded.

[0027] 2. The fermentation tank of the present invention increases the diversity of microorganisms in the fermentation tank by adding ciliates and black soldier fly larvae microorganisms, and cooperates with Clostridium, microalgae-bacteria consortium and lactic acid bacteria to help comprehensively decompose complex organic matter in food waste, thereby improving fermentation efficiency and product quality.

[0028] 3. The present invention integrates physical, chemical and microbial treatment mechanisms to perform step-by-step treatment of fermentation gases in a deodorization device. The device not only effectively absorbs harmful and odorous gases produced by the fermentation tank, but also reduces the odor diffusion rate by reducing the diameter of the connecting pipe to only allow a gas emission rate of 1m³ / min. The design of the pipe aperture slows down the rate at which oxygen from the fermentation tank flows into the pipe, thereby indirectly reducing the loss of oxygen and reducing the overall deodorization cost. Combined with sensors and monitoring equipment, the present invention can achieve real-time monitoring and parameter adjustment of the deodorization process, thereby simplifying the operating process of the device, solving the problem of complex devices in traditional technologies, and ultimately optimizing the deodorization efficiency, as well as promoting resource conservation and environmental protection. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a step diagram of the method of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] See also Figure 1 , a fermentation deodorization method for kitchen waste treatment, comprising the following steps:

[0032] Step 1: Recycling of kitchen waste: Recycling of kitchen waste;

[0033] Step 2: Classification of kitchen waste: Use intelligent robots to classify the recycled kitchen waste;

[0034] Step 3, fermentation: after removing the solid garbage that is not easy to ferment, the fermentable kitchen waste is sent into the fermentation tank by the conveyor belt, and a certain temperature and humidity are set for fermentation;

[0035] Step 4, deodorization: a circular hole is opened on the fermentation tank cover, and a deodorization pipe is connected to the circular hole. The odor generated during the fermentation process enters the deodorization device through the deodorization pipe for step-by-step treatment;

[0036] Step 5: post-processing: freeze-drying the fermented product;

[0037] Step 6. Monitoring and control: The entire fermentation and deodorization process is carried out under the influence of sensors and monitoring equipment to ensure that the online temperature, humidity, oxygen concentration, pH, and moisture content are within the set range to ensure the fermentation efficiency and deodorization effect. Example 1

[0038] Food waste recycling: Use a special garbage collection truck to recycle food waste between 7-9 a.m. or 5-7 p.m.

[0039] Comparative Example 1

[0040] Recycling of food waste: Use special garbage collection vehicles to recycle food waste at any time period.

[0041] The recycling time in Implementation 1 is at a lower temperature, while the recycling time in Comparative 1 is not fixed, and garbage fermentation and odorization are likely to occur at noon when the temperature is high. Example 2

[0042] Use intelligent robots to sort recycled food waste:

[0043] S1.1. After the food waste is sent to the material conveying line, the bag is automatically broken by the bag breaking machine, and the mixed food waste is pre-treated by oil-water separation;

[0044] S1.2. When the food waste with oil and water removed passes through the sorting line of the intelligent robot, the intelligent robot conducts a comprehensive scan of the food waste, identifies the impurities that are difficult to degrade in the food waste (such as plastic bottles, glass bottles, disposable lunch boxes, Tetra Pak packages, garbage bags), picks out the impurities that are difficult to degrade and puts them into the corresponding feeding port.

[0045] Comparative Example 2

[0046] The recycled food waste is manually sorted.

[0047] In Example 2, the intelligent robot has a faster classification speed and can improve the overall efficiency, while the manual classification in Example 2 takes a long time and is prone to premature fermentation during the classification process, producing a foul odor. Example 3

[0048] Before fermentation, diatomaceous earth and volcanic rock in a mass ratio of 3:1 are selected to wrap the outer layer of the fermentation tank to form a 1 cm protective layer, and then the adsorbent material is fixed on the surface of the fermentation tank using a cloth or mesh bag with good air permeability. The surface of the conveyor belt is wrapped with a circle of 6 mm thick coconut shell carbon ash and fixed with a mixed glue made of gum arabic and locust bean gum in a mass ratio of 4:3.

[0049] Comparative Example 3

[0050] Prior to fermentation, the outer layer of the fermentation tank and the conveyor belt surface are not treated with a protective layer.

[0051] In Example 3, the outer layer of the fermentation tank and the conveyor belt surface are treated with a protective layer, which can absorb part of the smell and protect the outer layer of the fermentation tank and the conveyor belt surface. In Comparative Example 3, no protection is performed, and part of the smell of the fermentation tank will volatilize, and the volatilized gas cannot be absorbed. At the same time, the problem of frequent corrosion of the outer layer of the fermentation tank and the conveyor belt is solved. Example 4

[0052] The conditions of the fermentation tank were set as follows: fermentation temperature was controlled at 39°C, fermentation time was controlled at 2 weeks, fermentation pH was set to 8, and fermentation moisture content was controlled at 70%.

[0053] Comparative Example 4

[0054] The conditions of the fermentation tank were set as follows: fermentation temperature was controlled at 28°C, fermentation time was controlled at 1 week, fermentation pH was set at 10, and fermentation moisture content was controlled at 75%.

[0055] According to the fermentation tank conditions of Example 4 and Comparative Example 4, the kitchen waste was fermented, and the fermentation data measured during the fermentation process were finally shown in Table 1 below:

[0056] Fermentation conditions Example 4 Comparative Example 4 Fermentation temperature (℃) 39 28 Fermentation time (weeks) 2 1 Fermentation pH 8 10 Fermentation moisture content (%) 70 75 Microbial community structure (%) Mainly mesophilic bacteria (80%), including some thermophilic bacteria (20%) Mainly mesophilic bacteria (75%) Biogas production (L / kg) 0.5 0.3 Organic matter conversion efficiency (%) 80 50 Equipment corrosion conditions (corrosion rate calculated in years) Corrosion rate 1mm per year Corrosion rate 2mm per year

[0057] It can be seen from Table 1 above that the fermentation conditions in Example 4 (higher temperature, longer fermentation time, suitable pH value and lower moisture content) are more conducive to improving biogas production and organic matter conversion efficiency, while reducing the degree of equipment corrosion. Example 5

[0058] Ciliates and black soldier fly larvae microorganisms in a mass ratio of 1:4 were added to the fermenter, Clostridium, microalgae-bacteria consortium and lactic acid bacteria in a mass ratio of 5:3:2 were added to the fermenter, and the flow rate into the fermenter was 0.3m 3 / min-0.6m 3 / min of 99% oxygen for fermentation.

[0059] Comparative Example 5

[0060] The fermentation tank was added with Clostridium, microalgae-bacteria combination and lactic acid bacteria in a mass ratio of 5:3:2. The flow rate of the fermentation tank was 0.3m 3 / min-0.6m 3 / min of 99% oxygen for fermentation.

[0061] index Example 5 Comparative Example 5 Number of microbial species 5 3 Biodiversity Ciliates, black soldier fly larvae, Clostridium spp., algae-bacteria consortia, and lactic acid bacteria Clostridium, algae-bacteria consortium, and lactic acid bacteria Fermentation efficiency (%) 90% 75% Decomposition efficiency of complex organic matter 85% 45% Product quality (%) 95% 80% Oxygen inflow <![CDATA[0.3m 3 / min-0.6m 3 / min]]> <![CDATA[0.3m 3 / min-0.6m 3 / min]]>

[0062] As can be seen from Table 2, in Example 5, by adding ciliates and black soldier fly larvae microorganisms, the biodiversity in the fermentation tank is increased, which helps to more comprehensively decompose the complex organic matter in the food waste, improve the fermentation efficiency and product quality, while in Comparative Example 5, no additional microorganisms are added, and its fermentation process only relies on the combined action of Clostridium, microalgae-bacteria complex and lactic acid bacteria, which ultimately leads to a fermentation efficiency lower than that of Example 5. Example 6

[0063] A circular hole with a diameter of 4cm-5cm is opened on the fermentation tank cover, and the circular hole is connected to the deodorization pipe. The gas generated during the fermentation process enters through the deodorization pipe.

[0064] Comparative Example 6

[0065] A circular hole with a diameter of 8cm-9cm is opened on the fermentation tank cover, and the circular hole is connected to the deodorization pipe. The gas generated during the fermentation process enters through the deodorization pipe.

[0066] index Example 6 Comparative Example 6 Remark Pipe hole diameter 4cm-5cm 8cm-9cm Example 6: Pipeline circular hole diameter is small Deodorizing pipe connection same same The deodorization pipe connection method is the same in both examples <![CDATA[Gas emission rate (m 3 / min)]]> <![CDATA[1m 3 / min]]> <![CDATA[2m 3 / min]]> Based on the difference in pipe hole diameter Fermentation environment stability (MPa) 0.2MPa 0.3MPa Effect of Pipe Hole Diameter on Fermentation Environment Oxygen intake (m3 / min) 0.01m3 / min 0.03m3 / min Effect of Pipe Hole Diameter on Oxygen Intake

[0067] It can be seen from Table 3 that the pipe diameter of Example 6 is smaller, so that the gas emission rate is lower (1m³ / min), which helps to control the odor generated during the fermentation process, thereby reducing the rate of odor diffusion, while the pipe diameter of Comparative Example 6 is larger than that of Example 6, so that the gas emission rate is higher (2m³ / min), which will lead to an increase in the odor diffusion rate. At the same time, the amount of oxygen entering the pipe in Example 6 is less (0.01m³ / min), which helps to reduce the loss of oxygen in the fermenter, while the amount of oxygen entering the pipe in Comparative Example 6 is more (0.03m³ / min), which not only increases the loss of oxygen, but also increases the possibility of pipe pollution. Example 7

[0068] The deodorization device is a step-by-step process, which includes physical, chemical and microbiological treatment of fermented gas. The process is as follows:

[0069] S2.1, the first step is through the physical adsorption part, the composition of the physical adsorption part includes: 9%-12% by mass of volcanic rock; 30%-40% by mass of charcoal ash; 11%-13% by mass of silica gel; 4%-7% by mass of alumina, and the above mass parts of volcanic rock, charcoal ash, silica gel and alumina are filled into a spherical pool, and the spherical pool is connected to a pipe with a diameter of 6 cm and passed into the chemical washing part;

[0070] S2.2, the second step is through the chemical washing part, the composition of the chemical washing part includes: 5%-8% by mass of sodium hydroxide; 23%-25% by mass of ozone; 4%-6% by mass of sodium hypochlorite, and the above mass parts of sodium hydroxide, ozone and sodium hypochlorite are made into a solution, and the mixed solution together forms a square pool, and a pipe with a diameter of 10 cm is connected at 50cm-60cm above the square pool solution to pass into the biological filter part;

[0071] S2.3, the third step is to pass through the biological filter part, the composition of this part includes: 5%-8% by mass of facultative anaerobic bacteria; 3%-5% by mass of aerobic bacteria; 7%-9% by mass of Scenedesmus obliquus; 4%-6% by mass of Chlorella vulgaris, and the above-mentioned anaerobic bacteria, aerobic bacteria, Scenedesmus obliquus and Chlorella vulgaris together form a rectangular pool, and a filter bed is installed above the rectangular pool 30cm-40cm from the bottom.

[0072] Comparative Example 7

[0073] The deodorization device is a step-by-step process, which includes physical, chemical and microbiological treatment of fermented gas. The process is as follows:

[0074] (1) The first step is through the physical adsorption part, the composition of the physical adsorption part includes: 9%-12% by weight of volcanic rock; 11%-13% by weight of silica gel; 10%-18% by weight of activated carbon; 4%-7% by weight of alumina, and the above mass parts of volcanic rock, activated carbon, silica gel and alumina are filled into a spherical pool, and the spherical pool is connected to a pipe with a diameter of 6 cm and passed into the chemical washing part;

[0075] (2) The second step is through a chemical washing part, the composition of the chemical washing part includes: 5%-8% by weight of sodium hydroxide; 23%-25% by weight of ozone; 4%-6% by weight of sodium hypochlorite, and the above-mentioned sodium hydroxide, ozone and sodium hypochlorite are made into a solution, and the mixed solution together forms a square pool, and a pipe with a diameter of 10 cm is connected at 50 cm-60 cm above the square pool solution to enter the biological filter part;

[0076] (3) The third step is to pass through the biological filter part, the composition of which includes: 5%-8% by weight of facultative anaerobic bacteria; 3%-5% by weight of aerobic bacteria; 7%-9% by weight of Scenedesmus obliquus; 4%-6% by weight of Chlorella vulgaris, and the above-mentioned anaerobic bacteria, aerobic bacteria, Scenedesmus obliquus and Chlorella vulgaris together form a rectangular pool, and a filter bed is installed above the rectangular pool 30 cm-40 cm from the bottom.

[0077] Example 7 adds charcoal ash (30%-40% by mass) to the physical adsorption part. Charcoal ash not only has low raw material cost, but also has the function of improving the adsorption efficiency and deodorization effect of fermentation gas. Comparative Example 7 uses activated carbon instead of charcoal ash adsorption material. Although the total amount of activated carbon is reduced, the cost of 10%-18% by mass of activated carbon is still higher than that of 30%-40% by mass of charcoal ash. Therefore, the cost of the solution of Example 7 is lower than that of Comparative Example 7. Example 8

[0078] The product after fermentation is dried in a freeze dryer, and the drying conditions are: the temperature is controlled between -30°C and -40°C, and the pressure is controlled between 0.1Pa and 10Pa.

[0079] Comparative Example 8

[0080] The product after fermentation is dried in an oven, and the drying conditions are: the temperature is controlled between 90°C and 100°C.

[0081] index Example 8 Comparative Example 8 Remark Drying equipment Freeze Dryer Oven Example 8 uses a freeze dryer, while Comparative Example 8 uses an oven Temperature control -30℃ to -40℃ 90℃ to 100℃ Example 8 was dried at low temperature, while Comparative Example 8 was dried at high temperature. Pressure control 0.1Pa to 10Pa No pressure control Only Example 8 has pressure control Retention rate of heat-sensitive components (%) 100% 80% Example 8 Drying at low temperature protects the heat-sensitive components of the product Drying efficiency (%) 98% 98% Example 8 Low pressure environment helps improve drying efficiency Complete product structure (%) 100% (keep the original structure) 95% (slightly shrunk and deformed) The freeze drying method of Example 8 better retains the structure of the product

[0082] As can be seen from Table 4, Example 8 uses a freeze dryer to dry at a low temperature of -30°C to -40°C, which helps to protect the heat-sensitive components in the fermentation product and avoid damage or degradation of the components caused by high temperature. However, Comparative Example 8 uses an oven to dry at a temperature of up to 90°C to 100°C, which will cause the loss or denaturation of heat-sensitive components and affect product quality. At the same time, Example 8 is dried within a pressure range of 0.1Pa to 10Pa, and the low-pressure environment is conducive to the rapid evaporation and removal of moisture, thereby improving the drying efficiency. Comparative Example 8 has no pressure control and is dried at normal pressure, resulting in a lower drying efficiency.

[0083] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A fermentation deodorization method for kitchen waste treatment, characterized in that: The following steps are involved: Step 1: Recycling of kitchen waste: Recycling of kitchen waste; Step 2: Classification of kitchen waste; Use intelligent robots to sort recycled food waste; Step 3, fermentation: after removing the solid garbage that is not easy to ferment, the fermentable kitchen waste is sent into the fermentation tank by the conveyor belt, and a certain temperature and humidity are set for fermentation; Step 4, deodorization: a circular hole is opened on the fermentation tank cover, and a deodorization pipe is connected to the circular hole. The odor generated during the fermentation process enters the deodorization device through the deodorization pipe for step-by-step treatment; Step 5: post-processing: freeze-drying the fermented product; Step 6: Monitoring and control: The entire fermentation and deodorization process is carried out under the sensor and monitoring equipment to ensure that the online temperature, humidity, oxygen concentration, pH, and moisture content are within the set range; The steps of using the intelligent robot to classify the recycled kitchen waste in step 2 are as follows: S1.

1. After the kitchen waste is fed into the material conveying line of the intelligent robot, the bag is automatically broken by the bag breaking machine, and the mixed kitchen waste in the broken bag is passed through the oil-water separation device for oil and water removal treatment; S1.

2. When the kitchen waste from which oil and water have been removed passes through the sorting line of the intelligent robot, the intelligent robot conducts a comprehensive scan of the kitchen waste, identifies the impurities that are difficult to degrade in the kitchen waste, picks out the impurities that are difficult to degrade, and puts them into the corresponding feeding port; In the step 3, before fermentation, diatomaceous earth and volcanic rock in a mass ratio of 3:1 are selected on the outer layer of the fermenter to wrap the outer layer of the fermenter to form a 1 cm protective layer, and then a cloth or mesh bag with good air permeability is used to fix the adsorption material on the surface of the fermenter; In the step 3, the surface of the conveyor belt is wrapped with a circle of 6 mm thick coconut shell carbon ash and fixed with a mixed glue made of gum arabic and locust bean gum in a mass ratio of 4:3; In step 3, the conditions of the fermentation tank are set as follows: the fermentation temperature is controlled between 38° C. and 42° C., the fermentation time is controlled between 2 weeks and 3 weeks, the fermentation pH is set between 6 and 9, and the fermentation moisture content is maintained between 60% and 70%; In the step 3, ciliates and black soldier fly larvae microorganisms in a mass ratio of 1:4 were added to the fermenter, and Clostridium, microalgae-bacteria complex and lactic acid bacteria in a mass ratio of 5:3:2 were added to the fermenter, and a flow rate of 0.3m 3 / min-0.6m 3 / min 99% oxygen for fermentation; In the step 4, the diameter of the circular hole opened in the fermentation tank cover is 4cm-5cm, and the circular hole is connected to the deodorization pipe, and the odor generated during the fermentation process enters the deodorization device through the deodorization pipe; In step 4, the deodorization device performs step-by-step treatment of odor, including physical treatment, chemical washing treatment and microbial treatment. The specific treatment process is as follows: S2.1, the first step is through physical adsorption; the composition of the physical adsorption method includes: 9-12 parts of volcanic rock; 30-40 parts of charcoal ash; 11-13 parts of silica gel; 4-7 parts of alumina, and the above mass parts of volcanic rock, charcoal ash, silica gel and alumina are filled into a spherical pool, and the spherical pool is connected to a pipe with a diameter of 6 cm and leads to the chemical washing part; S2.2, the second step is to use a chemical washing method; the composition of the chemical washing method includes: 5-8 parts of sodium hydroxide; 23-25 ​​parts of ozone; 4-6 parts of sodium hypochlorite, and a mixed solution is made from the above mass parts of sodium hydroxide, ozone and sodium hypochlorite, and the mixed solution is stored in a square pool to form a chemical washing part, and a pipe with a diameter of 10 cm is connected at 50cm-60cm above the horizontal plane of the solution in the square pool to pass into the microbial treatment part; S2.3, the third step is to use a microbial treatment method, wherein the composition of the microbial treatment method comprises: 5-8 parts of facultative anaerobic bacteria; 3-5 parts of aerobic bacteria; 7-9 parts of Scenedesmus obliquus; 4-6 parts of Chlorella vulgaris, and the above mass parts of facultative anaerobic bacteria, aerobic bacteria, Scenedesmus obliquus and Chlorella vulgaris are stored in a rectangular pool to form a microbial treatment part, and a filter bed is installed above the rectangular pool 30cm-40cm away from the bottom of the pool; In the step 5, when freeze drying the product after the fermentation is completed, a freeze dryer is used for freeze drying, and the freeze drying conditions are: the temperature is controlled between -30°C and -40°C, and the pressure is controlled between 0.1Pa and 10Pa.

2. A fermentation deodorization method for kitchen waste treatment according to claim 1, characterized in that: When recycling the kitchen waste in the step 1, a special garbage collection vehicle is used to recycle the kitchen waste during the time period of 7-9 am or 5-7 pm.

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