肉类和果蔬对家庭厨余垃圾短时贮存的臭气排放影响研究

陈思涵; 夏怡; 耿悦; 许雨茗; 赵四源; 祁光霞

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中国环境科学 ›› 2025, Vol. 45 ›› Issue (8) : 4448-4457.

固体废物

肉类和果蔬对家庭厨余垃圾短时贮存的臭气排放影响研究

陈思涵, 夏怡, 耿悦, 许雨茗, 赵四源, 祁光霞

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Study on the effect of meat, fruit, and vegetable component on the odor emission pattern of household food waste during short-term storage

CHEN Si-han, XIA Yi, GENG Yue, XU Yu-ming, ZHAO Si-yuan, QI Guang-xia

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摘要

借助环境气候模拟箱,自配不同肉类和果蔬比例的厨余垃圾在10~25℃、相对湿度50%短时贮存48h,监测恶臭/异味物质排放规律,识别主要的恶臭/异味物质,探讨家庭厨余垃圾在社区堆存可采取的恶臭/异味防控策略.结果表明:家庭厨余垃圾短时贮存的主要恶臭/异味物质包括含氧化合物乙醛和乙醇(异味贡献率合计0.8%~99.6%),含硫化合物(甲硫醚、甲硫醇和二甲基二硫醚),烷烃2-甲基丁烷和戊烷,以及α-蒎烯;果蔬和肉类比例显著影响恶臭/异味的排放强度和相对组成(组间显著性差异<0.05),这两类物质会抑制厨余垃圾有效糖类化合物等含C有机质的分解,但一定程度促进含硫有机质的转化,从而促进异味影响更大的乙醛和前述3种含硫化合物的形成及释放,富含肉类或果蔬的48% FV(Fruit and Vegetable,下同)-20.2% M(Meat,下同)组和67% FV-3.6% M组贮存12~48h的理论臭气浓度分别达到38.7~68.1和83.7~205.3kg^-1HFW(Household Food Waste,下同),是相同贮存条件下56% FV-4.9% M组厨余的5.5~9.4倍和12.4~29.5倍; (3)针对社区多站点无组织排放臭气场景,其恶臭/异味防控可按照源头减少、传播阻控和末端削减净化的联合思路展开工作.

Abstract

Food waste with different ratios of meat, fruits and vegetables was stored at 10~25℃ and 50% relative humidity for 48h in an environmental climate simulator to monitor the emission patterns of odors, identify the major odors, and explore the odors prevention and control strategies for the storage of household food waste in the community. The main odors from the short-term storage of household food waste were monitored to include the oxygenated compounds acetaldehyde and ethanol (combined odor contribution of 0.8% to 99.6%), sulfur-containing compounds (methyl sulfide, methyl mercaptan, and dimethyldisulfide), the alkanes 2-methylbutane and pentane, and α-pinene. The proportion of fruits and vegetables and meat significantly affected the intensity and relative composition of the odor emissions (differences between groups < 0.05). These two types of substances inhibited the decomposition of C-containing organic substances such as effective saccharides in food waste, but promoted the conversion of sulfur-containing organic substances to a certain extent, thus facilitating the formation and release of acetaldehyde and the three types of sulfur-containing compounds that had a greater impact on the odors, and the 48% FV (Fruit and Vegetable, hereinafter the same)-20.2% M (Meat, hereinafter the same) and 67% FV-3.6% M group rich in meat or fruits and vegetables were stored for 12~48h, and the theoretical odor concentration reached 38.7~68.1and 83.7~205.3kg^-1 HFW (Household Food Waste, hereinafter the same) respectively, which were 5.5~9.4 times and 12.4~29.5 times higher than that of the food waste of 56% FV-4.9% M group under the same storage conditions. For the scenario of the community's multi-site unorganized emission of odorous air, the odor prevention and control can be performed according to the source and source of the odor release. Odor prevention and control can be carried out in accordance with the joint idea of source reduction, propagation prevention and control, and end reduction and purification.

导出引用

陈思涵, 夏怡, 耿悦, 许雨茗, 赵四源, 祁光霞. 肉类和果蔬对家庭厨余垃圾短时贮存的臭气排放影响研究[J]. 中国环境科学. 2025, 45(8): 4448-4457

CHEN Si-han, XIA Yi, GENG Yue, XU Yu-ming, ZHAO Si-yuan, QI Guang-xia. Study on the effect of meat, fruit, and vegetable component on the odor emission pattern of household food waste during short-term storage[J]. China Environmental Science. 2025, 45(8): 4448-4457

中图分类号： X705

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