Abstract:The study aims at improving the efficiency producing volatile fatty acids (VFAs) by ultrasonic pre-treatment and meanwhile overcomes the disadvantages such as the complexity of components and inequality of particles. Under the condition of treatment time of 15min, and ultrasonic intensity of 720W/L, the SCOD dissolution significantly increased, which was twice as the results of original samples. Among the SCOD dissolved, carbohydrate had the highest dissolution, which was increased from 8.2g/L to 43.5g/L. Under the condition of pH of 6and temperature of 35℃, the maximum values of VFAs from untreated and ultrasonic-treated food waste with solid content ration of around 12% were 33.4, 42.5g/L, separately. VFAs from food waste after ultrasonic treatment were increased by 27.2%.
王佳明, 蒋建国, 宫常修, 张玉静, 李梦露. 超声波预处理对餐厨垃圾产VFAs的影响[J]. 中国环境科学, 2014, 34(5): 1207-1211.
WANG Jia-Ming, JIANG Jian-Guo, GONG Chang-Xiu, ZHANG Yu-Jing, LI Meng-Lu. Effects of ultrasonic pre-treatment on the production of VFAs from food waste. CHINA ENVIRONMENTAL SCIENCECE, 2014, 34(5): 1207-1211.