摘要
随着餐厨垃圾的增加,国家对餐厨垃圾减量化、无害化、资源化处理需求日益迫切,餐厨垃圾处理过程产生的恶臭气体对人们身体健康造成严重危害,分析了采用不同餐厨垃圾处理方式时恶臭气体的产生及排放特性,比较了不同恶臭气体去除技术的特点,提出了以生物法为基础,融合多种处理技术的臭气处理方法。并进一步地从技术层次给出了将餐厨处理(含废气处理)专业化和综合化进行有机结合的综合治理方案。
With the increase of food waste in our nation,it is argent need for minimization,harmless,resource treatment of food waste.The odorous gases generated in the process of food waste treatment is serious dangerous to human health.The generation and emission characteristics of odorous gases produced in the food waste treatment process are analyzed,and the characteristics of different deodorization technologies are compared.A new odor treatment method based on biological method and combined with various treatment technologies was proposed.Furthermore,from the technical level,a comprehensive treatment scheme combining the specialization and integration of kitchen treatment(including waste gas treatment)is proposed.
作者
邓松圣
冷夕杜
戴飞
Deng Songsheng;Leng Xidu;Dai Fei(Chongqing Institute of Engineering,Chongqing 402260,China;Sichuan Lixinglong Environmental Protection Technology Co.,Ltd.,Chengdu,Sichuan 610000,China)
出处
《绿色科技》
2021年第18期89-93,共5页
Journal of Green Science and Technology
基金
重庆市自然科学基金(编号:cstc2017jcyjA0957)。
关键词
餐厨垃圾
恶臭气体
除臭
设计方法
food waste
odorous gas
deodorization
design methods
