辅料添加对厨余垃圾快速堆肥腐熟度和臭气排放的影响

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摘要

为提高厨余垃圾快速堆肥腐熟度并减少处理过程中臭气（NH₃和H₂S）的排放，以玉米秸秆、稻壳、锯末和菌糠作为辅料，基于湿基质量的15%分别添加到厨余垃圾中进行堆肥试验，并以纯厨余垃圾堆肥作为对照，研究了不同辅料添加对厨余垃圾堆肥腐熟度及NH₃和H₂S排放的影响.结果表明：除纯厨余垃圾处理以外，其他处理都达到了腐熟堆肥的要求，其中添加菌糠的处理腐熟效果最好，发芽率指数（GI）相比对照大幅提高；添加辅料对NH₃和H₂S的减排效果明显，其中，菌糠添加对NH₃的减排效果最好，相比对照可减排53.6%，锯末对H₂S的减排效果最佳，相比对照可减排84.08%；厨余垃圾堆肥时添加辅料有利于氮素和硫素的固定，其中添加辅料菌糠的固氮效果最好，总氮损失仅占初始总氮的8.7%；添加玉米秸秆总硫损失最少，仅占初始总硫的2.05%.

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	李赟
	袁京
	李国学
	张地方
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	张邦喜
	宫小燕

关键词 ：好氧堆肥, 厨余垃圾, 辅料添加, 腐熟度, 臭气排放

Abstract：

The aim of this study was improving the kitchen waste composting maturity and reducing the emission of odors (NH₃ and H₂S) during the process. Cornstalk, rice husks, sawdust and mushroom substrate were mixed respectively with the kitchen waste to give a mixture containing 15%(wet weight). The pure kitchen waste was composted as CK. All treatments had reached the requirements of maturity except CK. Kitchen waste mixed with the mushroom substrate treatment gave the highest maturity, it could increase the final germination index a lot compared to CK. Among these treatments, kitchen waste mixed with mushroom residue had the best reduction effect on NH₃ emission, which made a reduction of 53.6% compared with CK. And kitchen waste mixed with the sawdust had the best reduction effect on H₂S emission, which made a reduction of 84.08%. Kitchen waste mixed with the mushroom substrate had the lowest total nitrogen loss, the total nitrogen loss accounted for 8.70% of initial total nitrogen. And the total sulfur loss of kitchen waste mixed with the cornstalks treatment was the least among all treatments, accounted for 2.05% of initial total sulfur.

Key words： aerobic composting kitchen waste additive agent maturity odor emissions

收稿日期: 2016-07-20

PACS:

X705

基金资助:

“固废资源化利用与节能建材国家重点实验室”开放基金资助（SWR-2014-005）；国家重点研发计划（2016YFD0800601）

通讯作者: 李国学,教授,ligx@cau.edu.cn E-mail: ligx@cau.edu.cn

作者简介: 李赟(1993-),男,山东嘉祥人,中国农业大学博士研究生,研究方向为固体废弃物处理与资源化.

引用本文:

李赟, 袁京, 李国学, 张地方, 王国英, 张邦喜, 宫小燕. 辅料添加对厨余垃圾快速堆肥腐熟度和臭气排放的影响[J]. 中国环境科学, 2017, 37(3): 1031-1039. LI Yun, YUAN Jing, LI Guo-xue, ZHANG Di-fang, WANG Guo-ying, ZHANG Bang-xi, GONG Xiao-yan. Use of additive to control odors and promote maturity of municipal kitchen waste during aerobic composting. CHINA ENVIRONMENTAL SCIENCECE, 2017, 37(3): 1031-1039.

链接本文:

http://manu36.magtech.com.cn/Jweb_zghjkx/CN/ 或 http://manu36.magtech.com.cn/Jweb_zghjkx/CN/Y2017/V37/I3/1031

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