Research Of Treatment Of Food Wastes Source Reduction

Food wastes account for 30%~40% of municipal solid waste. Processing of food wastes becomes an urgent question to be solved. This article study on bybiological treatment process parameters of food wastes through experiment.Considering the character and nature of food wastes, the existing conditions and the laboratory device designed ourselves. Two source reduction experimental programs have been designed, which one is anaerobic digestion, the other is anaerobic fermentation then aerobic compositing. Eventually the second program has been adopped after seriously considering. Source reduction result has been investigated in two simulated bioreactors, which one adds microbiology agents, another is not. The microbiology has also been studyed preliminary. In addition, the composting effect of fresh food waste and the reduction food waste with straw has also been studyed. Results indicate:The treated food wastes with agents did not smell but fragrance like alcohol, the volume has been reduced by 45%, without agents is only 30%;During source reduction, ventilation has little effect, from the reduction curve 4~5d is recommended reduction time by the most economical; During the process of waste degradation the food wastes are rich in microorganisms. The dominant bacterias are separated from good effects treatment plant, which are Bacteria X1, mold M1, M2, yeast J1. They are identified as Bacillus, Aspergillus, yeast genera, Actinomycetes with a lower detection rate. The moisture content of compost products is low, which is Benefit for save. Seed germination reachs to 90%.Adding agents dealing with food waste can be effectively achieved source reduction. Residues composting can effectively avoid offensive smell, foul water and so on, but fresh food wastes composting product these. There is also a significant weight loss. In one word, it can be achieved waste harmless and Resources.