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湿热处理餐厨废弃物中氨基酸变化规律的研究

发表时间:2012-12-31  浏览量:1507  下载量:583
全部作者: 鲁晓菊,金宜英,陈婷
作者单位: 中国矿业大学(北京)化学与环境工程学院;太原市市容环境卫生科学研究所质量控制实验室;清华大学环境学院
摘 要: 为研究湿热水解技术对餐厨废弃物中氨基酸的影响,促进餐厨废弃物的资源化处理利用,通过实验研究分析了餐厨废弃物固相中总的氨基酸含量,赖氨酸和异亮氨酸含量在90~140℃湿热条件下随处理时间的变化规律。结果表明:湿热处理对餐厨废弃物固相中氨基酸含量有显著影响。当加热温度为100~120℃、加热时间为60 min时,随着加热时间的延长主要氨基酸含量增加,当氨基酸含量达到一定浓度时,产物适合做饲料原料。
关 键 词: 环境工程学;湿热处理;餐厨废弃物;氨基酸;变化规律
Title: Study on the change rule of amino acid in restaurant garbage by hydrothermal process
Author: LU Xiaoju, JIN Yiying, CHEN Ting
Organization: School of Chemical & Environmental Engineering, China University of Mining & Technology; Taiyuanshi Enviromental Sanitation Research Institute; School of Environment, Tsinghua University
Abstract: In order to study the impact of hydrothermal treatment on amino acid in restaurant garbage and promote the recycling use of restaurant garbage, the variation rules of total amino acid content, lysine, and isoleucine were investigated in the hydrothermal process under 90-140℃ temprature with time changes. The results showed that hydrothermal treatment had a significant effect on amino acid content in the solid of restaurant garbage. When the heating temperature was 100-120℃ and heating time was 60 min, the content of the main amino acids increased with the increasing heating time. The product was suitable for feed ingredient when the content was at certain height.
Key words: environmental engineering; hydrothermal process; restaurant garbage; amino acid; change rule
发表期数: 2012年12月第24期
引用格式: 鲁晓菊,金宜英,陈婷. 湿热处理餐厨废弃物中氨基酸变化规律的研究[J]. 中国科技论文在线精品论文,2012,5(24):2314-2317.
 
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