The Preliminary Study On The Interfusion Anaerobic Fermentation Of Kitchen Waste And Its Dyanmic Model

Kitchen wastes have features like large quantities, complex components, stinking and decay. A series of bad influences would arise if those wastes are not dealt with properly, which involves the harm to city environments, the destruction of city views, the spreading of life-threatening diseases. On the other hand, with increasing demand of dairy products, the waste from livestock increased with pollution problems. Under these circumstances, we apply the interfusion anaerobic fermentation method to dispose the wastes from kitchen and livestock, not only to solve environmental problems, but also to gain substantial economical profits.The self-designed continuous stirring tank reactor (CSTR) is applied to run the interfusion anaerobic fermentation with kitchen and livestock wastes at 36℃. A systematic analysis on the operation and effects is made, with the pH value of fermentation liquor, alkalinity, VFA, ammonia, nitrogen, raw material gas production rate and methane content under different organic load.The pH value of fermentation liquor, alkalinity, VFA, ammonia, nitrogen, raw material gas production rate and methane content changing trend as a function of different organic load is obtained. And the best VS organic load value is found for kitchen wastes and livestock wastes.A dynamic model of anaerobic reaction with kitchen wastes is established on the basis of CSTR and first-order reaction kinetics and experimental data. The fitting result of the highest raw material gas production rate ym= 622.75ml·g-1. By the fitting result of kitchen waste anaerobic reaction first-order reaction constant (k) of 0.081d-1, the HRT are calculated, which equaled 29 and 48 days respectively, for the 70% and 80% stage point to the highest gas production rate. The model has promising potential for the optimization of the anaerobic fermentation process with the kitchen wastes and livestock wastes.